Wine-Braised Short Ribs

Wine-Braised Short Ribs are a rich, savory dish where beef short ribs are slow-cooked in a flavorful liquid, typically featuring red wine, aromatic vegetables like onions and carrots, and herbs such as thyme and bay leaves. This method, common in Western cuisines, particularly French and American cooking, tenderizes the meat and creates a deep, complex sauce.

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🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates, providing essential nutrients like iron, zinc, and B vitamins. A typical serving can range from 400 to 600 calories, depending on the cut of meat and the amount of wine or added fats used in the braising liquid.

Nutrition breakdown

Calories	480 kcal
Protein	38 g
Carbs	8 g
Fat	32 g
Fiber	1 g
Sugar	3 g
Sodium	680 mg
Iron	4.5 mg
Zinc	9.8 mg
Potassium	420 mg
Phosphorus	290 mg
Niacin (B3)	8.2 mg
Vitamin B12	3.1 mcg
Selenium	28 mcg
Vitamin A	45 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, braising is a universal technique that transforms tougher cuts into tender meals, reflecting a historical focus on resourcefulness and flavor development. Nutritionally, the slow cooking process helps break down collagen in the ribs, making the protein more digestible while infusing the dish with antioxidants from the wine and vegetables.