Red Wine–Braised Short Ribs
Elevate any ordinary weeknight with this elegant, indulgent combination. Chef Tracey sears the boneless short ribs to lock in juiciness, then slowly braises them in a robust blend of red wine, flavorful beef stock, aromatic vegetables, and fresh herbs until they’re meltingly tender. Mashed potatoes, enriched with plenty of butter and heavy cream, are the perfect accompaniment. This meal is a testament to meticulous culinary craftsmanship and premium ingredients—you’ll savor every luxurious bite.
Nutritional facts
Protein
42g
Carbs
24g
Calories
1030kcal
Fat
86g
Ingredients
Butter, Carrots, Beef Base, Beef Short Ribs, Black Pepper, Tomato Paste, Garlic, Heavy Cream, Potato, Onion, Red Wine, Kosher Salt, Thyme, Italian Parsley
Contains milk, soybeans.
Reviews
4.8
Based on 397 reviews
Claudia · 11/06/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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