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
36g
Carbs
31g
Calories
860
Fat
66g
Ingredients
Butter, Carrots, Beef Base, Beef Short Ribs, Black Pepper, Tomato Paste, Garlic, Heavy Cream, Potato, Onion, Red Wine, Kosher Salt, Thyme, Italian Parsley
Reviews
4.5
Based on 217 reviews
Delivered at a very warm temperature in the danger zone on edible food very disappointed you need to make this right
James · 06/26/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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