Port-Braised Short Ribs

Port-Braised Short Ribs
Will Budiaman


  • 3/4 Pounds  boneless short ribs, cut into large chunks
  •   Salt and pepper, to taste
  • 1 Tablespoon  olive oil
  • yellow onions, chopped
  • carrots, chopped
  • 1 Cup  port
  • dried bay leaves
  • sprigs tarragon, plus 1 tablespoon chopped tarragon, for garnish
  • 2 Cups  chicken stock

Short ribs braised in red wine or beer are great, but how about port for a change? Port is starting to make a comeback in bars and restaurants in America, so cooking with port just seems like a logical next step.

See all braising recipes.

Click here to see Heavenly Short Rib Recipes.


Preheat the oven to 300 degrees.

Season the short ribs with salt and pepper, to taste. Heat the olive oil in a large sauté pan over high heat. Add the short ribs and sear on both sides, about 5 minutes. Add the onions and carrots and cook, stirring occasionally, until brown around the edges, about 10 minutes. Remove the short ribs to a plate with a slotted spoon.

Add the port off the heat and reduce by ½, about 6-7 minutes. Add the bay leaves, tarragon, and chicken stock and return the short ribs to the pan together with any accumulated juices. Cover with a lid, place in the oven, and braise until tender when pierced with the tip of a knife, about 1 ½ hours.

Let the short ribs cool in their liquid. Place in the refrigerator overnight. The next day, skim off any solidified fat at the top, and drain the meat and vegetables, reserving the cooking liquid. Discard the bay leaves and tarragon sprigs.

Transfer the cooking liquid back to the sauté pan and reduce over high heat until thick, about 12-15 minutes. Season with salt and pepper, to taste. Place the meat and vegetables back in the pan to reheat briefly, and serve garnished with the chopped tarragon.


Calories per serving:

737 calories

Dietary restrictions:

High Fiber Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 85g 131%
  • Carbs 77g 26%
  • Saturated 31g 157%
  • Fiber 11g 43%
  • Trans 4g
  • Sugars 35g
  • Monounsaturated 45g
  • Polyunsaturated 7g
  • Protein 77g 154%
  • Cholesterol 263mg 88%
  • Sodium 1,092mg 45%
  • Calcium 256mg 26%
  • Magnesium 160mg 40%
  • Potassium 2,700mg 77%
  • Iron 13mg 70%
  • Zinc 26mg 174%
  • Phosphorus 865mg 124%
  • Vitamin A 1,561µg 173%
  • Vitamin C 33mg 55%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 1mg 73%
  • Niacin (B3) 22mg 109%
  • Vitamin B6 2mg 100%
  • Folic Acid (B9) 132µg 33%
  • Vitamin B12 10µg 164%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 44µg 55%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...