Red Wine Braised Short Ribs
A long and slow traditional braise leads to perfect beef short ribs while subtle sauce-making tricks deliver the ultimate in red wine sauces.
Red Wine Braised Short Ribs Recipe
Transform your meals with this Red Wine Braised Short Ribs recipe, perfect for those seeking a rich, tender, and flavorful dinner. Slow-cooked in red wine and aromatic herbs, this dish is an ideal comfort food or special occasion meal. Follow our easy, professional recipe to enjoy gourmet-quality short ribs at home.
Ingredients
4 lbs beef short ribs, bone-in
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tablespoon all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 325°F (163°C).
Prepare the short ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper.
Brown the ribs: Heat olive oil in a large, heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Remove ribs and set aside.
Sauté vegetables: Add the onion, carrots, and celery to the pot, cooking until softened (about 5 minutes). Add garlic and cook for an additional minute until fragrant.
Deglaze with red wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 10 minutes.
Add broth and seasonings: Stir in the beef broth, tomato paste, rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they’re partially submerged in the liquid.
Braised in the oven: Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Finish the sauce: Remove the ribs and cover with foil to keep warm. Discard herb sprigs and bay leaves. If desired, stir in flour to thicken the sauce. Simmer on the stove until the sauce coats the back of a spoon.
Serve and garnish: Plate the short ribs and drizzle with the reduced sauce. Garnish with chopped fresh parsley. Serve with creamy mashed potatoes or roasted vegetables for a complete meal.
Tips for the Best Red Wine Braised Short Ribs
Use a full-bodied red wine for depth and richness.
Browning the ribs deeply enhances flavor—don’t skip this step.
Low and slow braising ensures tender meat.
Leftovers reheat beautifully and develop even more flavor.
Elevate your weeknight dinners with this Red Wine Braised Short Ribs recipe, blending professional techniques with accessible ingredients for extraordinary flavor.
