Port-Braised Short Ribs

Port-Braised Short Ribs
Staff Writer
Port-Braised Short Ribs

Will Budiaman

Port-Braised Short Ribs

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, Pork Free, Kosher

Daily value:



  • Fat 43g 66%
  • Carbs 39g 13%
  • Saturated 16g 79%
  • Fiber 5g 22%
  • Trans 2g
  • Sugars 17g
  • Monounsaturated 23g
  • Polyunsaturated 4g
  • Protein 38g 77%
  • Cholesterol 131mg 44%
  • Sodium 546mg 23%
  • Calcium 128mg 13%
  • Magnesium 80mg 20%
  • Potassium 1,350mg 39%
  • Iron 6mg 35%
  • Zinc 13mg 87%
  • Phosphorus 432mg 62%
  • Vitamin A 781µg 87%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 1mg 37%
  • Niacin (B3) 11mg 54%
  • Vitamin B6 1mg 50%
  • Folic Acid (B9) 66µg 17%
  • Vitamin B12 5µg 82%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 22µg 28%
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