Description
Red Wine Braised Short Ribs are a rich and comforting main course featuring tender beef short ribs slowly braised in a flavorful mixture of red wine, beef broth, fresh herbs, and aromatics. This classic dish offers melt-in-your-mouth meat with a luscious sauce perfect for serving over creamy mashed potatoes or your favorite sides.
Ingredients
Scale
Meat
- 3 to 4 pounds bone-in beef short ribs - excess fat trimmed, about 6 pieces
- Salt and pepper, to season
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh garlic, minced or crushed
Liquids and Flavorings
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 6 sprigs fresh rosemary and thyme, tied with kitchen twine
- 2 bay leaves
- 2 cups dry red wine (Pinot Noir or Merlot preferred)
- 2.5 to 3 cups beef broth, plus more as needed
Instructions
- Preheat oven: Set your oven to 300 degrees Fahrenheit to get it ready for braising.
- Season and trim short ribs: Remove any excess fat from the short ribs to avoid a greasy sauce. Generously season all sides of the ribs with salt and pepper, pressing it onto the meat.
- Sear the ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the short ribs and sear them undisturbed on all sides until deeply browned, forming a crust. Remove the ribs and set aside on a plate.
- Sauté vegetables and aromatics: Add a bit more olive oil if needed and add diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened, about 6 to 8 minutes. Add the minced garlic and tomato paste and sauté for another 2 minutes until fragrant. If the pan looks dry, add a small splash of beef broth to loosen any browned bits.
- Deglaze with wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer for 2 minutes to reduce slightly.
- Add broth and seasonings: Stir in the beef broth and Worcestershire sauce. Bring the liquid to a gentle simmer. Add the tied sprigs of rosemary and thyme along with the bay leaves. Season to taste with additional salt and pepper.
- Return ribs to pot: Nestle the seared short ribs back into the liquid so they are almost fully submerged. Add extra broth if necessary, as the liquid will reduce by about half during cooking.
- Braise in oven: Cover the pot tightly with a lid and transfer to the preheated oven. Let the ribs braise slowly for 3 hours or until the meat is tender and easily pulls away from the bone.
- Finish and serve: Remove the pot from the oven and skim off any excess fat from the surface of the liquid. Optionally, thicken the sauce by mixing 2 teaspoons cornstarch with 1 tablespoon water and simmering the sauce until it reaches your desired consistency. Serve the ribs with the sauce over mashed potatoes or your favorite sides and enjoy.
Notes
- Choose well-marbled bone-in beef short ribs and trim excess fat before searing for best flavor and texture.
- If bone-in ribs aren’t available, boneless short ribs can be used but may have less depth of flavor.
- The braising liquid should cover most of the ribs as it will reduce by half over the long cooking time.
- Cook low and slow at 300°F for tender, moist meat; rushing will result in tougher ribs.
- For thicker sauce, skim fat then simmer with cornstarch slurry until thickened.
- Freeze cooked ribs with liquid for up to 3 months, thaw overnight in the fridge and reheat gently on stovetop.
- Store leftovers in the fridge for 2-3 days and reheat in the microwave or stovetop.
- Substitute cabernet Sauvignon or merlot for red wine if desired.
- Replace red wine with extra beef broth and a splash of balsamic vinegar if avoiding alcohol.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked meat with sauce)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
