Red Wine Braised Short Ribs

Red Wine Braised Short Ribs are the epitome of comfort food elevated to gourmet levels. Slow-braised in a rich combination of dry red wine, garlic, and tender vegetables, this dish offers a melt-in-your-mouth experience that’s perfect for any occasion.

The short ribs become incredibly tender as they simmer in the flavorful sauce, creating a depth of taste that pairs beautifully with mashed potatoes or rice. Fresh herbs infuse the dish with an aromatic profile, making every bite irresistible.

This recipe is a must-try for anyone seeking a hearty, flavorful main course. It’s not just a meal, it’s an experience that brings warmth and satisfaction to the table, perfect for impressing guests or enjoying a special family dinner.

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Red Wine Braised Short Ribs Ingredients

The succulent beef short ribs are the star of this dish, their richness deepened through slow braising. The dry red wine brings a sophisticated depth, infusing the sauce with complex, savory notes that perfectly complement the tender meat.

A medley of garlic, onions, carrots, and celery adds aromatic layers, creating a flavorful base that enhances the dish’s savory profile. Fresh herbs like thyme, rosemary, and oregano lend a fragrant, earthy balance, while bay leaves add a subtle touch of complexity.

Beef broth ties everything together, creating a rich, savory sauce that coats the short ribs, elevating each bite to new heights of deliciousness.

Recipe Tips

1. Searing the Short Ribs: When searing the short ribs, be sure to work in batches and avoid overcrowding the pan. Crowding will cause the meat to steam instead of sear, resulting in tough, less flavorful ribs. Aim for a deep, brown crust on all sides to enhance the richness of the final dish.
2. Use Quality Wine: The dry red wine plays a crucial role in the flavor development of the braise. Choose a quality wine you enjoy drinking, such as Cabernet Sauvignon, which will add both complexity and depth to the sauce. Avoid cooking wines that may have added salts or preservatives.
3. Patience in Braising: Braising the short ribs for 3 hours at a low temperature ensures tender, melt-in-your-mouth meat. It’s essential not to rush this step. Keep the Dutch oven covered to lock in moisture, and check occasionally to ensure the liquid remains sufficient to avoid burning.

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What to Serve with Red Wine Braised Short Ribs

1. Mashed Potatoes: Creamy mashed potatoes are an ideal companion to these rich short ribs. Their smooth texture soaks up the flavorful sauce, providing a perfect contrast to the tender meat. For extra flavor, you can mix in roasted garlic or a bit of butter.
2. Roasted Vegetables: Serve the short ribs alongside roasted vegetables like carrots, parsnips, and Brussels sprouts. The caramelized edges of the veggies provide a subtle sweetness that balances the savory richness of the braised beef.
3. Buttered Rice: A simple side of buttered rice is a light yet flavorful choice that pairs beautifully with the rich, savory sauce. The rice soaks up the braising liquid, creating a wonderful harmony between the meat and the side dish.

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FAQ

1. Can I use a different type of wine? Yes, while Cabernet Sauvignon is recommended, other dry red wines like Merlot, Syrah, or Zinfandel can also work well. Choose a wine with good acidity and flavor to complement the beef.
2. How can I make this dish ahead of time? You can braise the short ribs a day or two in advance. Once cooled, store the ribs and sauce separately in the fridge. Reheat gently on the stovetop or in the oven, adding a little beef broth if needed to maintain moisture.
3. Can I cook this recipe in a slow cooker? Yes, this recipe can be adapted for a slow cooker. After searing the meat and preparing the sauce, transfer everything into the slow cooker. Cook on low for 6-8 hours until the ribs are tender and falling off the bone.
4. How do I store leftovers? Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months. Reheat in the microwave, on the stovetop, or in the oven.

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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs offer a rich and flavorful main dish, with beef short ribs braised slowly in dry red wine, complemented by aromatic garlic and tender vegetables. The result is a velvety sauce and melt-in-your-mouth beef that makes for an unforgettable meal.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Main Course

Cuisine American

Servings 6 People

Ingredients

  

• 4 – 5 pounds of short ribs
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 tablespoons olive oil
• 2 large onions peeled and cut into large chunks
• 2 whole garlic heads tops cut off
• 3 large carrots cut into large pieces
• 3 celery stalks cut into large pieces
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 750 milliliter bottle dry red wine such as Cabernet Sauvignon
• ¼ bunch flat leaf parsley
• 8 fresh sprigs thyme
• 4 fresh sprigs rosemary
• 4 fresh sprigs oregano
• 2 bay leaves
• 4 cups beef broth

Instructions

 

• Begin by cutting the short ribs into 2-inch pieces. Season each piece with salt and black pepper to enhance the flavor.
• Roughly chop the onions, garlic, carrots, and celery. These vegetables will flavor the braising liquid, so they do not need to be finely diced.
• Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides for 7-8 minutes, working in batches to avoid overcrowding the pan. Once browned, transfer the ribs to a plate and set them aside.
• After browning the ribs, remove most of the rendered fat from the pan, leaving about 4 tablespoons. Add the garlic, cooking it over medium heat for 1 minute to release its fragrance.
• Add the chopped vegetables and cook them until softened, which should take about 5-10 minutes. Stir in the flour and tomato paste, cooking the mixture for an additional 2-3 minutes to deepen the flavors.
• Pour in the dry red wine and beef broth, stirring well to combine. Allow the mixture to cook over medium heat until it has reduced by half, which should take about 20 minutes.
• Preheat the oven to 350°F (175°C) and position the oven rack in the center.
• Once the stovetop heat is turned off, carefully place the short ribs into the Dutch oven. Add the fresh herbs—thyme, rosemary, oregano, parsley, and bay leaves—into the pot.
• Cover the Dutch oven with its lid and place it in the oven to braise for approximately 3 hours. Check the ribs occasionally during this time to ensure the liquid does not evaporate completely. Stir gently if necessary.
• Once the short ribs have become tender, remove the pot from the oven. Transfer the ribs to a plate using a slotted spoon.
• Strain the sauce through a colander to separate the vegetables and herbs. Return the ribs to the Dutch oven and spoon the sauce over them.
• Serve the Red Wine Braised Short Ribs with mashed potatoes, rice, or your favorite vegetables for a complete meal.

Notes

Before beginning, read the recipe through in its entirety to understand the steps clearly.
Opt for a good-quality drinking wine for the best flavor. A Cabernet Sauvignon is highly recommended.
Avoid overcrowding the pan while browning the short ribs, as this may cause the meat to steam, preventing it from developing a flavorful crust.
Vegetables can be chopped into smaller pieces for ease when straining later. However, medium-sized chunks are ideal for straining them out at the end.
Though the cooked vegetables are edible, they may become too soft after hours of braising. Straining them leaves a rich, concentrated sauce that pairs wonderfully with the meat.
Fresh herbs contribute an exceptional flavor to the dish, so use them when possible.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop, in the microwave, or in the oven.

Keyword Red Wine Braised Short Ribs