Red Wine Braised Short Ribs are a rich, savory dish that delivers fall-off-the-bone tenderness with deep, bold flavors. Slow-cooked in a flavorful red wine sauce with aromatic vegetables, these short ribs are perfect for a cozy dinner or an elegant meal. Whether served over mashed potatoes, creamy polenta, or buttered noodles, this dish is a true comfort food classic.
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For the Short Ribs
- 4 lbs (1.8 kg) bone-in beef short ribs
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups (480 ml) dry red wine (Cabernet Sauvignon or Merlot)
- 2 cups (480 ml) beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Directions
Step 1: Prepare the Short Ribs
- Pat the short ribs dry with paper towels and season generously with salt and black pepper.
Step 2: Sear the Short Ribs
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
Step 3: Sauté the Vegetables
- In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes.
Step 4: Deglaze with Red Wine
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until slightly reduced.
Step 5: Add Broth and Herbs
- Return the short ribs to the pot and add the beef broth, rosemary, thyme, and bay leaves.
- Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (163°C).
Step 6: Braise the Short Ribs
- Cook for 2 ½ to 3 hours, or until the meat is tender and easily pulls away from the bone.
Step 7: Finish and Serve
- Remove the short ribs from the pot and skim excess fat from the sauce.
- If desired, simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken.
- Serve the short ribs over mashed potatoes, polenta, or pasta, drizzled with the rich sauce.
Notes
- Best wine to use: Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for deep flavor.
- Make-ahead: Braised short ribs taste even better the next day. Store in the refrigerator overnight and reheat before serving.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Why This Recipe Works
Slow braising breaks down the tough connective tissues in short ribs, making them incredibly tender. The red wine and beef broth create a luxurious sauce, while the aromatic vegetables add depth and richness.
Conclusion
Red Wine Braised Short Ribs are the ultimate comfort food, packed with deep flavors and melt-in-your-mouth tenderness. Whether for a holiday meal or a cozy weekend dinner, this dish is sure to impress. Try it today and enjoy a restaurant-quality meal at home!
Red Wine Braised Short Ribs
Ingredients
Main Ingredients
- 4 pounds beef short ribs bone-in
- 2 tablespoons olive oil
- 1 cup red wine dry
- 2 cups beef broth low sodium
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the ribs on all sides, about 8 minutes, then transfer to a plate.
- Add onion and garlic to pot and cook until onion is softened. Stir in tomato paste and cook for 1 minute.
- Pour in wine and bring to a simmer, scraping up any browned bits. Cook for 2 minutes.
- Return ribs to pot and add beef broth. Bring to a simmer, cover, and transfer to oven. Cook until ribs are very tender, about 3 hours.
