Red Wine Braised Short Ribs are a luxurious, melt-in-your-mouth dish that’s perfect for any special occasion or a comforting weeknight meal. Slow-cooked in rich red wine, vegetables, and a medley of herbs, these short ribs absorb deep, savory flavors and become incredibly tender. The result is a decadent dish that pairs wonderfully with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce. Whether you’re preparing this dish for a family dinner or hosting a gathering, Red Wine Braised Short Ribs are sure to impress.
Ingredients:
- 4 bone-in beef short ribs (about 3-4 lbs)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups red wine (preferably dry, such as Cabernet Sauvignon)
- 2 cups beef broth
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Directions:
Prepare the short ribs:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Season the short ribs: Pat the short ribs dry with paper towels and season them generously with salt and pepper.
- Sear the short ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until golden brown, about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
Prepare the braising liquid:
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and starting to caramelize. Add the garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
- Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the surface. Bring the wine to a simmer and cook for about 5 minutes to reduce slightly.
- Add the broth and herbs: Stir in the beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, making sure they’re submerged in the liquid.
Braise the short ribs:
- Braise in the oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Finish the dish:
- Remove the short ribs: Once the short ribs are done, remove them from the pot and set aside. Discard the rosemary sprigs, thyme, and bay leaves.
- Make the sauce (optional): If you prefer a thicker sauce, place the pot over medium heat on the stovetop. Mix the flour with a bit of water to make a slurry, and stir it into the sauce. Cook for 5-7 minutes until the sauce thickens to your desired consistency. Adjust seasoning with salt and pepper to taste.
Serve:
- Serve: Return the short ribs to the pot, spooning some of the sauce over the top. Garnish with freshly chopped parsley and serve with mashed potatoes, polenta, or your favorite side dish.
Notes:
- Wine Options: While a dry red wine like Cabernet Sauvignon is ideal, you can also use Merlot or Syrah for a slightly different flavor.
- Thickening the Sauce: If you prefer a richer sauce, you can also stir in a tablespoon of butter at the end.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more the next day, making it a great make-ahead dish.
- Freezing: Braised short ribs freeze well. Let them cool completely, then transfer to a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the oven.
Conclusion:
Red Wine Braised Short Ribs are a decadent and hearty dish that’s perfect for slow cooking. The rich flavors of the red wine, tender beef, and aromatic vegetables combine to create a dish that’s both comforting and elegant. Whether served for a special occasion or a cozy family dinner, this recipe is sure to become a favorite. With a little time and patience, you can create a luxurious meal that everyone will love.
