Sage- Wine Braised Beef Short Ribs and Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef short ribs braised low and slow in red wine with sage, tomatoes, and root vegetables. Rich, tender, and aromatic with complex spice notes. A sophisticated, warming main for cooler evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Seasoned salt
- Black pepper
- 2 tsp paprika (hot paprika preferred)
- 1 tsp ground green cardamom
- 3 lb bone-in beef short ribs; ask the butcher to trim fat and cut short ribs into smaller 3-inch pieces
- Vegetable oil
- 2-3 large russet potatoes, peeled, washed, cut into 2-inch pieces
- 3 celery stalks roughly chopped
- 1 large red onion roughly chopped
- 5 large garlic cloves, lightly crushed
- 5 fresh sage leaves
- 2 bay leaves
- 1 tbsp all-purpose flour
- 1 15-oz can diced tomatoes
- 1 cup red wine
- 4-5 cups low-sodium beef broth
At a glance
PER SERVING · TIME 185M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h 45m
- Sodium
- 1258mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2025mg
- Calcium
- 126mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.