Red wine braised short ribs are juicy, tender, and bursting with flavor! Slow-cooked in rich red wine and herbs, they’re the perfect comfort food for any dinner.
These ribs are so soft they practically fall apart. I like to serve them over creamy mashed potatoes, but honestly, you can eat them straight! It’s hard to resist sneaking a piece! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Look for bone-in ribs for the best flavor. If you can’t find them, any other beef chunk cuts like chuck roast can work, but be mindful of cooking times.
Red Wine: A good dry red wine like Cabernet Sauvignon or Merlot adds depth. If you prefer not to cook with wine, beef broth can replace it (but the flavor will differ).
Vegetables: Onion, carrots, and celery are the classic mirepoix that adds sweetness and flavor. You can swap them for leeks or parsnips if that’s what you have on hand.
Herbs: Fresh rosemary and thyme are wonderful, but dried herbs can work too. Use 1/3 of the amount since dried herbs are more potent.
Butter: It’s optional but adds richness to the sauce. You can omit this if you want to keep it lighter or use olive oil instead.
How Do You Achieve Perfectly Searing Short Ribs?
Searing the short ribs is a crucial step to build flavor. To get it right, follow these steps:
- Make sure the ribs are dry—pat them with paper towels. This helps achieve a good sear.
- Heat the oil in a hot pan before adding the ribs. You want that sizzle!
- Don’t overcrowd the pan; this can steam the meat instead of searing it.
- Sear each side for about 3-4 minutes until browned, then let them rest before adding to the sauce.
Getting this step right will enhance the overall flavor of your dish, setting you up for a delicious meal! Enjoy your cooking! 🍽️
Red Wine Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon all-purpose flour (optional, for thickening the sauce)
- 2 tablespoons unsalted butter (optional, for finishing the sauce)
- Fresh herbs (parsley, rosemary) for garnish
- Mashed potatoes, for serving
How Much Time Will You Need?
This delectable dish will take you about 30 minutes to prep and 2 ½ to 3 hours to cook in the oven. So, plan for about 3 to 3 ½ hours total until you get to enjoy those fall-off-the-bone ribs! Perfect for a leisurely weekend dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This is the perfect temperature for slow-braising, ensuring your ribs will become tender and flavorful.
2. Season the Ribs:
Generously season the short ribs with salt and fresh black pepper. This will enhance their natural flavors.
3. Sear the Ribs:
Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Once hot, sear the short ribs on all sides until they are well browned—about 3-4 minutes per side. Once browned, transfer the ribs to a plate and set aside.
4. Sauté the Vegetables:
In the same pot, add your diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, which should take about 5-7 minutes. The end result is a beautiful mixture known as mirepoix that forms the aromatic base for your dish.
5. Add Garlic & Tomato Paste:
Add the minced garlic and tomato paste to the pot, and cook for another 1-2 minutes until the mixture is fragrant. This really elevates the overall flavor!
6. Deglaze with Red Wine:
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Bring the mixture to a simmer and let it cook for about 10 minutes to reduce the wine by half.
7. Combine Everything Together:
Return the browned short ribs to the pot. Then, add the beef broth, rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs—add more broth if necessary.
8. Braise in the Oven:
Bring the pot back to a simmer, cover it with a lid, and transfer it to the preheated oven. Braise the short ribs for 2 ½ to 3 hours, or until the meat is very tender and falls off the bone with a gentle tug.
9. Finish the Sauce:
Once done, remove the short ribs from the pot and cover them to keep warm. Discard the herb stems and bay leaves. Skim off any excess fat from the sauce to keep it nice and light.
10. Thicken the Sauce (Optional):
If you want a thicker sauce, mix the flour with a small amount of cold water to create a slurry. Whisk this into the simmering braising liquid and cook for a few minutes until thickened. This step is optional but adds a nice body to the sauce.
11. Final Touch (Optional):
For a delicious, glossy finish, stir in the butter right before serving. It takes your sauce to the next level!
12. Serve and Enjoy:
Serve the short ribs over creamy mashed potatoes, generously spooning the rich red wine sauce and vegetables on top. Garnish with fresh parsley or rosemary for a pop of color and flavor.
Enjoy the tender, flavorful short ribs alongside creamy mashed potatoes for a perfect hearty meal!
Can I Use Different Cuts of Meat for This Recipe?
Yes! While beef short ribs are traditional, you can substitute with other beef cuts such as chuck roast or brisket. Adjust cooking time as needed; tougher cuts may require a longer braising time to become tender.
Can I Make This Recipe Without Red Wine?
Absolutely! If you prefer not to use wine, you can substitute it with additional beef broth or a mix of broth and a splash of vinegar (like balsamic) for acidity. It won’t have the same depth of flavor, but the dish will still be delicious!
How Should I Store Leftover Short Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove over low heat, adding a splash of beef broth to keep the meat moist.
What Can I Serve with Braised Short Ribs?
These short ribs are often served over creamy mashed potatoes, but you can also try them with polenta, egg noodles, or a hearty grain like farro or barley. Roasted vegetables or a simple green salad make great sides too!
