Braised Short Ribs with Red Wine Reduction
Braised Short Ribs with Red Wine Reduction is a rich, comforting dish where beef short ribs are slow-cooked in a flavorful liquid until fork-tender, then finished with a glossy sauce made from reduced red wine. Originating from European culinary traditions, particularly French and Italian cooking, it typically features ingredients like bone-in short ribs, aromatic vegetables (onion, carrot, celery), herbs, and a robust red wine such as Cabernet Sauvignon or Merlot.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and contains significant fat, especially if not trimmed, while being relatively low in carbs unless served with starchy sides. It provides essential nutrients like iron, zinc, and B vitamins, with a rough calorie ballpark of 500-700 per serving depending on portion size and preparation.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 33 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Potassium | 420 mg |
| Phosphorus | 290 mg |
| Vitamin B12 | 3.1 mcg |
| Niacin (B3) | 6.8 mg |
| Selenium | 28 mcg |
| Vitamin K | 12 mcg |
Per 1 serving (about 280 g) · estimated, varies by recipe
💡 What's interesting
Culturally, braising short ribs in wine is a classic technique in many cuisines, symbolizing hearty, home-style cooking and often associated with special occasions or family gatherings. Nutritionally, the slow-cooking process helps break down collagen in the meat, making it more digestible and enhancing the absorption of certain nutrients.
