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.
Thank you for reading this post, don't forget to subscribe!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.
Frequently Asked Questions
Can I make the Red Wine Braised Short Ribs ahead of time?
Yes, this dish is excellent for making ahead! You can braise the short ribs a day or two in advance, allowing the flavors to meld even further. Store the braised short ribs and sauce separately in airtight containers in the refrigerator for up to 3 days. To serve, gently reheat the short ribs in the sauce on the stovetop or in a preheated oven until heated through, about 20-30 minutes. You can also freeze the braised short ribs for up to 3 months.
What if I don’t have Cabernet Sauvignon for the red wine? Are there any good substitutes?
Certainly! While Cabernet Sauvignon is recommended, you can substitute with other dry red wines. Merlot or Syrah are excellent alternatives, offering slightly different flavor profiles; Merlot will be a bit softer, while Syrah will have a bolder, spicier taste. You can also use Pinot Noir, although it may result in a lighter flavor. Always ensure the wine is dry, as sweeter wines won’t work as well. Use a 1:1 substitution ratio.
How do I know when the Red Wine Braised Short Ribs are perfectly cooked?
The short ribs are perfectly cooked when they are incredibly tender and easily pull away from the bone. Visually, the meat should be deeply browned and almost falling apart. The texture should be very soft and yielding when pierced with a fork. You can also use a meat thermometer; the internal temperature should reach 190-200°F (88-93°C) for optimal tenderness.
Can I double or scale up this Red Wine Braised Short Ribs recipe?
Yes, you can easily double or scale up this recipe. If doubling, you may need a larger Dutch oven or oven-safe pot. Ensure the short ribs are still submerged in the braising liquid. Cooking time may need to be extended by 30-60 minutes depending on the size of the pot and the amount of short ribs. Adjust the seasoning accordingly and monitor the meat’s tenderness.
What are the nutritional benefits of Red Wine Braised Short Ribs?
This dish provides a good source of protein from the short ribs, essential for muscle building and repair. The vegetables, such as carrots, onions, and celery, offer vitamins, minerals, and fiber. Red wine contains antioxidants. The beef broth contributes collagen, which is beneficial for joint health. However, be mindful of the fat content from the short ribs; choose leaner cuts if desired.
Red Wine Braised Short Ribs
This delicious recipe for red wine braised short ribs highlights how the slow cooking process infuses the ribs with rich, savory flavors.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3.5 lbs beef short ribs bone-in
- 2 tbsp olive oil extra virgin
- 1 cup red wine dry
- 2 cups beef broth
- 1 medium onion sliced
- 3 cloves garlic minced
Instructions
Preparation Steps
- Season the short ribs with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Brown the short ribs on all sides, then remove from the pot.
- In the same pot, add the onions and cook until softened. Add the garlic and cook for 1 minute more.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Return the short ribs to the pot and add the beef broth. Bring to a simmer, cover, and cook on low for 3 hours or until the meat is tender.
Notes
For best results, let the short ribs rest in the sauce for a day to enhance the flavors.
