These red wine braised short ribs are a cozy meal perfect for a special dinner. They become super tender and packed with delicious flavor thanks to the slow cooking.
Cooking them fills your kitchen with a warm aroma that makes it hard to wait! I love serving these with mashed potatoes to soak up all the tasty sauce. Yum!
Key Ingredients & Substitutions
Beef short ribs: Bone-in ribs are ideal for great flavor and tenderness. If they aren’t available, you could use chuck roast cut into large pieces, but they’ll require a slightly different cooking time.
Red wine: A quality red wine is key for flavor. Cabernet Sauvignon or Merlot works best, but if you’re avoiding alcohol, use grape juice mixed with a bit of vinegar for acidity.
Herbs: Fresh thyme and rosemary are my favorites for this dish. If fresh herbs aren’t available, use 1 teaspoon of dried herbs instead. Just remember to reduce the amount since dried herbs are more potent!
How Do You Brown Meat Properly?
Browning the beef short ribs is crucial for developing deep flavor. The process may seem simple, but it requires attention. Here’s how to do it right:
- Heat your pot over medium-high heat before adding oil. It should be hot enough that oil shimmers.
- Don’t overcrowd the pot; work in batches if needed. Too many pieces will steam instead of brown.
- Let each side sear without moving it for about 3-4 minutes until a nice crust forms.
Getting this step right is essential for a rich, flavorful sauce later on. Trust me, it’s worth the wait!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4-5 lbs beef short ribs (bone-in)
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
For the Vegetables:
- 1 large onion, diced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 4 cloves garlic, minced
For the Sauce:
- 2 tbsp tomato paste
- 2 cups full-bodied red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 2-3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp all-purpose flour (optional, for thickening)
For Serving:
- Fresh thyme sprigs, for garnish
- Mashed potatoes, for serving (optional)
How Much Time Will You Need?
This delicious dish takes about 30 minutes of prep time and 2.5 to 3 hours of cooking in the oven. You’ll spend a little time browning the meat and cooking the vegetables before allowing everything to braise together, resulting in a flavorful and tender meal perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C) to get it ready for the slow braising process.
2. Season the Short Ribs:
Generously season the beef short ribs with salt and freshly ground black pepper on all sides. This will enhance the flavor of the meat.
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 seasoned short ribs to the pot and brown them on all sides until they are deeply caramelized, which should take about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
4. Sauté the Vegetables:
Reduce the heat to medium. In the same pot, add the diced onion, carrot chunks, and chopped celery. Cook the vegetables, stirring occasionally until they soften, about 5-7 minutes. This will build a great flavor base.
5. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until everything is fragrant, making the kitchen smell amazing!
6. Add the Wine:
Pour in the full-bodied red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for about 10-15 minutes until the wine reduces by half. This will intensify the flavors.
7. Combine Everything:
Return the browned short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the ribs. This ensures the meat will stay moist as it cooks.
8. Braise the Ribs:
Cover the pot with a tight-fitting lid and place it into the preheated oven. Let it braise for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone. This slow cooking is what makes the ribs so delicious!
9. Finish the Sauce:
Once the ribs are done, carefully remove them from the pot and cover them with foil to keep warm. Discard the bay leaves and herb stems. If you want a thicker sauce, place the pot back on the stovetop over medium heat. Whisk in 1 tablespoon of flour mixed with a little cold water and simmer until the sauce reaches your desired thickness.
10. Serve and Enjoy:
Plate the short ribs over a generous serving of creamy mashed potatoes, spoon the rich sauce and braised vegetables on top, and garnish with fresh thyme sprigs. Enjoy this hearty, flavorful dish with a glass of the same red wine used in cooking for the full experience!
Dig in and savor the comfort of this incredible meal!
Can I Substitute Different Cuts of Meat?
Absolutely! While beef short ribs are ideal for this dish, you can use chuck roast cut into large pieces. Just keep in mind that the cooking time may vary slightly based on the cut.
Can I Make This Recipe in a Slow Cooker?
Yes! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or on high for about 4 hours until the meat is tender.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them on the stovetop over low heat or in the microwave, adding a little broth or water to keep the meat moist.
What Should I Serve With Braised Short Ribs?
Mashed potatoes are a great option to soak up the rich sauce, but you can also serve them with polenta, rice, or a side of roasted vegetables for a hearty meal.