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Braised Short Ribs With Red Wine (Boneless)
Melt-in-your-mouth short ribs braised low and slow in red wine with Italiano Pronto — rich, comforting, and deeply savory.
Ingredients
- 5 tsp Italiano Pronto
- 3 lbs short ribs (bone-in or boneless)
- 1 large yellow onion, roughly chopped
- 3 medium carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, peeled
- 1 Tbsp tomato paste
- 1½ Tbsp flour (or gluten-free flour)
- 4 cups low-sodium beef broth
- 1 bottle red wine (Cabernet Sauvignon or similar)
- 2 Tbsp olive oil
Directions
- Preheat oven to 350°F. Season short ribs with 1 Tbsp Italiano Pronto and let sit for 15 minutes.
- Heat olive oil in a dutch oven over high heat and brown the ribs on all sides. Remove and set aside, saving the juices.
- Add chopped vegetables and 1 tsp Italiano Pronto to the pot and sauté until softened.
- Stir in tomato paste and flour, then deglaze with red wine and beef broth.
- Return the ribs and juices to the pot, cover, and braise in the oven for about 2½-3 hours until fork-tender.
- Serve over creamy polenta, mashed potatoes, or egg noodles.
Tips
- Season the ribs the night before for even deeper flavor.
Tip: This recipe features Italiano Pronto, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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