These red wine braised short ribs are incredibly tender and rich in flavor. The slow cooking lets the meat soak up all the yummy wine and spices!
Honestly, the aroma while they cook is enough to make you want to sneak a taste early. I love serving these with mashed potatoes—they pair perfectly!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish and give that rich flavor. If you can’t find short ribs, you might use chuck roast cut into large pieces, but the texture will be different.
Red Wine: A good dry red wine is crucial. I love using Cabernet Sauvignon, but Merlot or Pinot Noir work too. If you want a non-alcoholic option, consider using grape juice mixed with a splash of vinegar for acidity.
Vegetables: Onions, carrots, and celery create a flavorful base. If you’re in a pinch, frozen mixed vegetables can replace fresh ones, although you’ll lose some texture.
Herbs: Fresh rosemary and thyme add a beautiful aroma. Dried herbs can be used, but reduce the amount as they are more potent. Use about a teaspoon of dried herbs for every tablespoon of fresh.
What’s the Key to Perfectly Browning the Meat?
Browning the short ribs is essential for depth of flavor. Here’s how to do it right:
- Make sure your pot is hot before adding the oil. This prevents the meat from steaming.
- Don’t crowd the pot! Sear the meat in batches if necessary to get that nice crust.
- Let the ribs cook without moving them for 3-4 minutes; they need time to develop a brown color.
By following these steps, you’ll add layers of flavor that will make your dish truly special!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 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
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon all-purpose flour (optional, for thickening)
- Mashed potatoes or creamy polenta, for serving
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time and 2.5 to 3 hours of cooking time in the oven. In total, you’ll spend a little over 3 hours from start to dinner table. The wait is worth it for tender, juicy short ribs!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 325°F (160°C). While that’s heating up, season the beef short ribs generously with salt and pepper. This will help enhance the flavor during cooking.
2. Searing the Ribs:
In a large, heavy ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are nicely browned, about 3-4 minutes per side. Don’t rush this step! The browning adds a lot of flavor. Once browned, remove the ribs and set them aside on a plate.
3. Sauté the Veggies:
Using the same pot, add in the chopped onion, carrots, and celery. Stir occasionally, cooking them for about 6-8 minutes until they are softened and lightly browned. This will create a lovely base for your sauce.
4. Add Garlic and Tomato Paste:
Next, add the minced garlic and tomato paste to the pot. Stir it in and let it cook for another 1-2 minutes until the garlic is fragrant and everything is well combined.
5. Deglaze with Wine:
Pour in the dry red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom—that’s where a lot of flavor is! Allow the wine to simmer for about 5 minutes to reduce slightly.
6. Combine It All Together:
Now, add in the beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. This will help them cook evenly and soak up all that delicious flavor!
7. Braise in the Oven:
Bring everything to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven. Let it braise for 2.5 to 3 hours, or until the meat is very tender and pulls away easily from the bone.
8. Finishing Touches:
Once the short ribs are done, 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, mix 1 tablespoon of flour with a few tablespoons of cold water to create a slurry, and stir this into the sauce over medium heat until thickened.
9. Serving Time:
Serve the tender short ribs over a bed of creamy mashed potatoes or polenta, and be sure to spoon that rich red wine sauce over the top. For a beautiful touch, garnish with fresh thyme sprigs.
10. Enjoy!
Dig in and enjoy these melt-in-your-mouth short ribs at your next special dinner or gathering!
Can I Use Different Cuts of Meat?
Yes! While short ribs are ideal for this recipe, you can also use chuck roast cut into large pieces. The flavor will still be rich, but the texture may differ slightly due to the fat content in each cut.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender. This method will also yield delicious results!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pot over medium heat or microwave until warmed through. The flavors actually deepen a day or two after cooking!
What to Serve with Braised Short Ribs?
Mashed potatoes or creamy polenta make fantastic sides to soak up the rich sauce. You can also accompany them with roasted vegetables or a fresh salad for a balanced meal!
