These red wine braised short ribs are simply mouthwatering! Slow-cooked with rich red wine and tasty herbs, they become super tender and full of flavor.
Every bite feels like a warm hug! I love serving them with mashed potatoes or crusty bread to soak up that amazing sauce. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are the star here, giving rich flavor. If you’re in a pinch, you might consider flank or chuck roast, but the texture won’t be the same.
Red Wine: A full-bodied dry red wine like Cabernet Sauvignon works best. If you don’t drink wine, use beef broth plus a splash of red wine vinegar for a similar flavor.
Vegetables: Use onion, carrots, and celery for a classic flavor base. If you’re out of celery, just skip it or use bell peppers. Fresh herbs are great! If you only have dried, use a third of the amount.
Thickening Agent: I prefer using flour, but cornstarch is good too if you need a gluten-free option. Just mix it with a bit of cold water before adding to the sauce.
How Do You Brown Short Ribs to Maximize Flavor?
Browning the ribs is key for deep flavor. Here’s how to do it right:
- First, make sure your pot is hot! Preheat it to medium-high before adding oil.
- Don’t overcrowd the pot! Brown the ribs in batches to avoid steaming. Each side should take about 3-4 minutes.
- Once browned, let them rest a bit before adding to the pot again—this keeps them juicy!
- Use the rendered fat to add flavor to your veggies – it makes a difference in the overall taste!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
- 4 to 5 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups full-bodied dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 to 3 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Optional: 1 tablespoon flour or cornstarch for thickening the sauce
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prep and 2.5 to 3 hours to cook. Be sure to allow a little extra time for it to get fall-apart tender in the oven. The wait is totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C) so it’s nice and warm for the braising process.
2. Season the Ribs:
Generously season the short ribs with salt and pepper on all sides. This will add flavor to the meat right from the start!
3. Brown the Short Ribs:
In a large, heavy-bottomed ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches. Let them brown well on all sides for about 3-4 minutes each. Once browned, remove them from the pot and set them aside.
4. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook while stirring occasionally until they soften and start to brown, approximately 7-8 minutes.
5. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste. Cook this mixture for an additional 1-2 minutes, stirring constantly to prevent burning.
6. Deglaze with Red Wine:
Pour in the red wine, using a wooden spoon to scrape the bottom of the pot and lift those delicious browned bits. Bring the mixture to a simmer and let it cook until the wine reduces by about half—this should take around 10 minutes.
7. Return Short Ribs to the Pot:
Now, add the browned short ribs back into the pot, arranging them snugly. Pour in enough beef broth to come about halfway up the sides of the ribs.
8. Add Herbs and Simmer:
Drop in the rosemary, thyme, and bay leaves. Allow it to come back to a simmer on the stove.
9. Braise in the Oven:
Cover the pot tightly with a lid and transfer it to the oven. Let the ribs braise until the meat is very tender and falling off the bone, approximately 2.5 to 3 hours.
10. Finish the Ribs:
When the cooking time is up, carefully remove the pot from the oven. Transfer the ribs to a serving platter and cover to keep warm.
11. Prepare the Sauce:
Skim any excess fat from the surface of the braising liquid. If desired, strain the sauce through a sieve into a saucepan and boil it to reduce to your preferred thickness. You can also thicken it with a slurry of flour or cornstarch mixed with a bit of water if you’d like.
12. Serve and Enjoy:
Finally, serve the ribs with the rich braising sauce spooned over top. They pair wonderfully with creamy mashed potatoes, polenta, or crusty bread. Enjoy this comforting and delicious meal!
Can I Use Another Cut of Beef Instead of Short Ribs?
While short ribs are ideal for this recipe due to their rich flavor and tenderness, you can substitute with other cuts like chuck roast. Keep in mind the cooking time may vary; chuck may take a bit longer to become tender.
What Type of Red Wine Should I Use?
Opt for a full-bodied dry red wine such as Cabernet Sauvignon or Merlot for the best flavor. If you prefer not to use wine, try substituting with beef broth and a splash of red wine vinegar to mimic the acidity and depth.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish a day in advance. Simply cool, cover, and refrigerate the braised ribs and sauce. When ready to serve, reheat gently on the stovetop, adding a bit of water or broth if needed to adjust the consistency.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the braised ribs and sauce for up to 3 months. Thaw in the fridge overnight before reheating!
