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Red Wine-Braised Short Rib Chili
ElevatedRed Wine

Red Wine-Braised Short Rib Chili

Red wine-braised bone-in short ribs falling off the bone into a rich, deeply flavored chili sauce. The wine reduction creates a depth that tastes like a French stew crossed with Texas chili.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Epicurious Editors · Epicurious ↗
⏱
5h
Cook Time
🥩
Beef Short Ribs
Protein
📍
Northeast
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
1309
calories
per serving
50g
Protein
96g
Fat
42g
Carbs
11g
Fiber
Sodium927mg
Sugar10g
Estimates per serving (7 servings total) · Powered by Edamam
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Ingredients
4 lbs bone-in short ribsAmazon ↗
1 bottle red wine (Cabernet or Zinfandel)Amazon ↗
3 dried ancho chiles, toastedAmazon ↗
28 oz crushed tomatoesAmazon ↗
1 large onionAmazon ↗
6 garlic clovesAmazon ↗
2 cups beef brothAmazon ↗
2 tbsp tomato pasteAmazon ↗
1 tbsp cuminAmazon ↗
2 cans kidney beansAmazon ↗
Fresh thymeAmazon ↗
Steps
1
Brown short ribs on all sides in a Dutch oven, set aside
2
Sauté onion and garlic, add tomato paste and cook 2 minutes
3
Add toasted ancho chiles and cumin
4
Pour in wine and reduce by half over high heat
5
Add crushed tomatoes and beef broth, return ribs
6
Cover and braise at 325°F for 3.5 hours until meat falls off bone
7
Remove ribs, pull meat off bones, return meat to pot with kidney beans and simmer 30 minutes
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