These red wine braised short ribs are rich and tender, making them a perfect choice for a cozy dinner. The deep flavors from the wine blend beautifully with the meat!
I love how simple it is to put everything in a pot and let it simmer. The smell fills the house, and it’s like a big hug on a plate! Who can resist that? 🍷🍽️
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish. Look for well-marbled ribs for the best flavor and tenderness. If unavailable, you can substitute with beef chuck roast cut into chunks, though the texture will vary slightly.
Red Wine: I recommend using a dry red like Cabernet Sauvignon or Merlot for a rich flavor. If you’re not a wine drinker, you can use beef broth instead, or a splash of grape juice mixed with vinegar for a similar effect.
Vegetables: Onion, carrots, and celery form the base of the braise. If you don’t have one of these, you could add leeks or parsnips instead, though each will alter the flavor slightly. Fresh garlic is key for a robust taste, but garlic powder works in a pinch.
Herbs: Fresh rosemary and thyme add great depth. If you don’t have fresh herbs, use about one-third the amount of dried herbs. Just remember, dried herbs are more potent!
How Do You Brown the Short Ribs Perfectly?
Browning the short ribs is critical for developing flavor, and here’s how to do it right:
- Make sure your pot is hot enough—medium-high heat is ideal. This helps achieve that nice caramelization!
- Don’t overcrowd the pot; brown in batches if necessary. Overcrowding can steam the meat instead of browning it.
- Let the ribs sit undisturbed for a few minutes on each side. Patience is key; you want a deep golden color!
Once nicely browned, transfer them to a plate and continue with the recipe. This step adds amazing depth to your dish!
How to Make Delicious Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 lbs beef short ribs (about 8 large ribs)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons unsalted butter (optional, for finishing sauce)
How Much Time Will You Need?
This recipe will take approximately 15-20 minutes of prep time, followed by 2.5 to 3 hours of cooking time in the oven. The result? Tender, fall-off-the-bone short ribs that are packed with flavor!
Step-by-Step Instructions:
1. Preheat the Oven
First things first, preheat your oven to 325°F (160°C). This will help your short ribs cook slowly and evenly once they go in the oven.
2. Season the Ribs
Generously season the short ribs with salt and freshly ground black pepper on all sides. This will enhance their flavor as they braise.
3. Brown the Ribs
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the short ribs in batches, if needed, to avoid overcrowding. Brown them on all sides until they are deeply caramelized, which should take about 3-4 minutes per side. When finished, transfer the browned ribs to a plate.
4. Sauté the Vegetables
Using the same pot, add the diced onion, carrots, and celery. Cook these for about 5-7 minutes, stirring occasionally, until they are softened and fragrant.
5. Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking for another 2 minutes. This helps deepen the flavor even more!
6. Deglaze with Wine
Pour in the red wine and use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot—this is called deglazing. Let the wine simmer and reduce by about one-third, which will take around 10-15 minutes.
7. Add Ribs and Herbs
Return the short ribs back to the pot along with the beef stock, rosemary, thyme, and bay leaves. Give everything a gentle stir to combine.
8. Braise in the Oven
Bring the liquid to a gentle simmer, cover the pot with a tight-fitting lid, and transfer it to your preheated oven. Let the ribs braise for about 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone.
9. Prepare the Sauce
Once the ribs are done, remove them from the pot and cover with foil to keep warm. Strain the braising liquid through a sieve into a saucepan, pressing the vegetables to extract as much flavor as possible.
10. (Optional) Thicken the Sauce
If you’d like a thicker sauce, you can either blend the strained vegetables with a bit of the liquid or whisk in 1 tablespoon of flour mixed with cold water. Simmer until thickened to your preference.
11. Finish the Sauce
Finally, stir in 2 tablespoons of unsalted butter for a glossy finish and season the sauce with salt and pepper to taste. This will elevate the flavors nicely!
12. Serve and Enjoy!
Serve the short ribs topped with the rich red wine sauce, garnished with a sprig of fresh rosemary, if desired. Enjoy your deeply flavorful, tender meal!
Can I Use Different Cuts of Beef for This Recipe?
Yes! While beef short ribs are ideal for braising, you can also use cuts like chuck roast or brisket. Just keep in mind that cooking times may vary depending on the cut and size.
How Do I Store Leftover Braised Short Ribs?
Cool the short ribs completely before storing. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 3 months; just thaw overnight in the fridge before reheating!
What Should I Serve with Braised Short Ribs?
These delectable short ribs pair wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce. You could also serve them alongside roasted vegetables or a simple green salad for a well-rounded meal.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the short ribs and sauce a day in advance. Simply cool and refrigerate everything, then reheat gently on the stove before serving. The flavors will deepen and improve overnight!
