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.
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.
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.