Braised Beef Short Ribs with Red Wine
Braised Beef Short Ribs with Red Wine is a rich, comforting dish where beef short ribs are slow-cooked in a flavorful liquid of red wine, broth, and aromatics until fork-tender. This classic method, popular in French and Italian cuisine, transforms tough cuts into succulent, deeply savory meat. The sauce reduces into a luxurious, wine-infused gravy that coats the ribs.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It provides significant amounts of iron, zinc, and B vitamins from the beef, and the long cooking process makes these nutrients highly bioavailable. A typical serving contains approximately 500-700 calories.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 45 g |
| Carbs | 5 g |
| Fat | 42 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Iron | 5.2 mg |
| Zinc | 12.8 mg |
| Vitamin B12 | 4.5 mcg |
| Niacin (B3) | 14.2 mg |
| Phosphorus | 340 mg |
| Potassium | 620 mg |
| Selenium | 38 mcg |
| Vitamin B6 | 0.9 mg |
Per 1 serving (about 300 g, including meat and sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, braising with wine is a time-honored technique across Europe, believed to tenderize meat while adding complex flavor. Nutritionally, the slow-cooking process breaks down collagen in the ribs into gelatin, which is beneficial for gut and joint health.
