Skip to Content
Menu

Red Wine Braised Short Ribs with Horseradish Cream

  • Jump to Recipe
  • Save
by: Tablespoon Kitchens
Updated Dec 13, 2017
  • Save
  • Share
  • Jump to Recipe
Calling all short-rib lovers: This recipe changes everything. A full-bodied wine and Progresso™ beef flavored broth gives the ribs their irresistible flavor, while the horseradish sauce takes it to a whole new level.

More About This Recipe

  • The five different taste sensations include sweet, sour, salty, bitter and savory (also called umami). Umami’s rich flavor is activated by the amino acid glutamate plus naturally occurring ribonucleotides in our food. Science aside, when you take a braised short rib recipe that consists of succulent beef, full-bodied red wine and hearty Progresso™ beef broth, what you’re left with is a heavenly umami trifecta.

Red Wine Braised Short Ribs with Horseradish Cream

  • Prep Time 40 min
  • Total 4 hr 30 min
  • Servings 6
  • Ingredients 16
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Short Ribs

  • 5 lb beef short ribs, cut into individual rib sections (each section 2 inches long)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 3 cloves garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 cups dry red wine (preferably Cabernet Sauvignon)
  • 2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 1 can (14.5 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves

Horseradish Sauce

  • 1 cup sour cream
  • 1 to 3 tablespoons prepared horseradish
  • 2 tablespoons finely chopped chives

Instructions

  • Step 
    1
    Pat short ribs dry; season with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Working in 3 batches, cook ribs on all sides until dark brown, about 10 minutes a batch. Transfer short ribs to a plate as they are browned.
  • Step 
    2
    Reduce heat to medium; pour off all but 2 tablespoons of fat. Add chopped onions; cook and stir until they begin to brown, about 8 minutes. Add garlic; cook and stir 1 minute. Stir in flour, coating well. Add ribs, wine, broth, tomatoes, thyme, rosemary and bay leaves; heat to boiling. Reduce heat to medium-low; simmer, partially covered, 2 hours. Uncover; cook about 1 1/2 hours or until liquid is slightly thickened and beef is tender. Remove thyme, rosemary and bay leaves.
  • Step 
    3
    Meanwhile, in small bowl, mix Horseradish Sauce ingredients. Serve with short ribs.

Nutrition

450 Calories
28g Total Fat
29g Protein
17g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
12g
62%
Trans Fat
1g
Cholesterol
115mg
39%
Sodium
880mg
36%
Potassium
510mg
15%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
7%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

© 2024 ®/TM General Mills All Rights Reserved