These red wine braised short ribs are pure comfort food! Slow-cooked until they’re oh-so-tender, they soak up all the rich flavors of red wine and herbs.
Seriously, who can resist meat that’s falling off the bone? I love serving these with mashed potatoes to soak up that delicious sauce—so good, you won’t want to share!
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are ideal for this recipe because they add flavor and richness. If you can’t find them, chuck roast cut into chunks can work well as a substitute, though the texture will differ slightly.
Red Wine: Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. If you’re not a wine drinker, you can substitute with beef broth mixed with a little balsamic vinegar for depth.
Tomato Paste: This adds richness to the sauce. If you’re out, you can use crushed tomatoes or tomato sauce, but reduce the liquid in the recipe slightly.
Herbs: Fresh herbs like rosemary and thyme bring a wonderful aroma. Dried herbs are fine in a pinch; just use one-third of the amount since they are more concentrated.
How Do I Achieve Perfectly Browned Short Ribs?
Browning the short ribs is crucial for flavor and depth in the sauce. Here’s how to do it right:
- Make sure the pot is hot before adding the oil. This helps the meat brown evenly without steaming.
- Don’t overcrowd the pot. Brown the ribs in batches if needed to maintain high heat, which promotes better caramelization.
- Let the ribs cook on one side until they naturally release from the pot before flipping. This prevents tearing and enables even browning.
Following these steps will ensure your short ribs have a rich, caramelized surface that enhances the dish’s overall flavor!
How to Make Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
For the Vegetables:
- 1 large onion, chopped or halved (shallots work too)
- 3 carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 4 cloves garlic, minced
For the Braising Liquid:
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
How Much Time Will You Need?
This mouthwatering dish takes about 30 minutes of prep time, plus 2.5 to 3 hours in the oven to braise. With the right patience, you’ll be rewarded with tender, juicy short ribs that are packed with flavor!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 325°F (160°C). Getting your oven hot will help cook the ribs perfectly.
2. Prepare the Ribs:
Generously season the short ribs with salt and pepper. This will add flavor to both the meat and the final dish.
3. Brown the Ribs:
In a large, heavy pot (like a Dutch oven), heat the olive oil over medium-high heat. Once hot, add the short ribs and brown them on all sides until they’re deep brown and caramelized—about 3-4 minutes for each side. Be careful not to overcrowd the pot; do this in batches if necessary. Once browned, remove the ribs and set them aside.
4. Sauté the Vegetables:
Add the chopped onions (or shallots), carrots, and celery to the same pot. Cook them, stirring occasionally, until they’re softened and starting to brown, about 5-7 minutes. Next, stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until you can smell it.
5. Deglaze the Pot:
Now it’s time to add the red wine to the pot. Pour it in and use a wooden spoon to scrape up any of the delicious browned bits stuck to the pot. Let the wine reduce by half, which should take about 10 minutes.
6. Add the Liquid and Herbs:
Add the beef broth along with the rosemary, thyme, and bay leaves. Return the browned short ribs to the pot, ensuring they’re mostly submerged in the liquid.
7. Braise the Ribs:
Cover the pot with a lid and transfer it to the preheated oven. Let the ribs braise for 2.5 to 3 hours, or until they are fall-off-the-bone tender. You’ll know they’re done when a fork easily pulls the meat apart!
8. Finish the Dish:
When the ribs are done, carefully remove the pot from the oven. Transfer the ribs to a plate and tent them with foil to keep warm. If you like, you can strain or skim the sauce, then simmer it on the stovetop for a few minutes to thicken it up a bit.
9. Serve:
Plate the short ribs hot, generously spooning over the sauce and accompanied by the vegetables. This dish is awesome served with creamy mashed potatoes or polenta to soak up all that delicious sauce!
Enjoy the heartwarming flavors of this classic dish, perfect for special occasions or a cozy night in!
Can I Use Different Cuts of Meat?
Absolutely! While short ribs are ideal for their rich flavor and tenderness, you can substitute with chuck roast or beef brisket. Just adjust the cooking time, as larger cuts may need a bit longer to become tender.
What Type of Red Wine is Best for Braising?
Use a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. If you prefer not to use wine, you can replace it with an equal amount of beef broth with a splash of balsamic vinegar for depth.
How Can I Store Leftovers?
Store any leftover short ribs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To reheat, thaw in the fridge overnight and then warm gently on the stove with a bit of liquid to keep them moist.
What Should I Serve with Red Wine Braised Short Ribs?
This dish pairs wonderfully with creamy mashed potatoes, polenta, or buttered noodles. You could also serve it alongside roasted vegetables or a simple salad to balance the richness!
