This might be the richest comfort food you'll ever taste—tender meat soaked in bold, spicy flavors that just melt in your mouth. If you're after a show-stopping dinner that feels fancy but cooks itself, this Spicy Red Wine Braised Short Ribs Recipe is your new best friend.
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Why You'll Love This Recipe
Let me tell you, this recipe has become my go-to whenever I want to impress without stressing. The spices paired with the richness from the red wine bring out layers of flavor that feel sophisticated yet cozy.
- Deep, complex flavor: The blend of red wine, herbs, and a touch of heat creates a rich sauce that you'll want extra bread for.
- Fall-off-the-bone tender: Slow braising at a low temperature transforms tough short ribs into juicy, melt-in-your-mouth perfection.
- Hands-off cooking: After a quick sear and prep, the oven does the heavy lifting while you relax or prep your sides.
- Versatile pairing: Whether you want creamy mashed potatoes, polenta, or roasted veggies, these ribs elevate any meal.
Ingredients & Why They Work
Each ingredient plays a unique role here. The short ribs give you that beefy umami punch, while the red wine and herbs bring brightness and depth. Plus, the mirepoix vegetables add natural sweetness and texture that balance the spicy tones.
- Bone-in beef short ribs: I always go for bone-in because the marrow adds richness and flavor during braising.
- Olive oil: For searing—gives you that beautiful crust on the ribs.
- Yellow onion, carrot, celery: Classic base veggies (mirepoix) that build the flavor foundation.
- Tomato paste: Adds umami and thickens the sauce while balancing acidity.
- Worcestershire sauce: A secret flavor booster that complements the beef perfectly.
- Fresh garlic: Adds aromatic punch and warmth.
- Rosemary, thyme, bay leaves: Herbs that infuse the cooking liquid with savory and floral notes.
- Red dry wine: Pinot Noir or Merlot are my favorites for their fruity and smooth character.
- Beef broth: Keeps everything moist and rounds out the sauce.
- Salt & pepper: Essential seasoning – never skimp here!
Make It Your Way
Everyone loves a little twist, right? I often like to pump up the heat with extra chili flakes or swap the red wine for a bold cabernet when I'm in the mood for something even heartier. Feel free to tweak this recipe to match your palate!
- Variation: Once, I tried adding a dried chipotle pepper to the braise, and it added a smoky warmth that was fantastic.
- Dietary tweak: If you want to ease up on the alcohol, you can replace half the wine with beef broth and a splash of balsamic vinegar to keep that tangy kick.
Step-by-Step: How I Make Spicy Red Wine Braised Short Ribs Recipe
Step 1: Trim and Season Like a Pro
Start by trimming any excess fat from the beef short ribs—this keeps the dish from turning greasy later on. Season the ribs generously with salt and pepper, pressing it into the meat so every bite has flavor. Patience here sets your foundation.
Step 2: Sear for Flavor & Color
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the ribs on all sides without moving them too much—you want that crust. It might take about 3-4 minutes per side. Don't rush, because this step locks in flavor and texture.
Step 3: Build Your Flavor Base
Add the diced onion, carrot, and celery to the pot, sautéing until they soften and start to caramelize—about 6 to 8 minutes. Then stir in the garlic and tomato paste, cooking just long enough to release their aroma, around 2 minutes. If things seem sticky, add a splash of broth to deglaze and keep those wonderful brown bits from burning.
Step 4: Deglaze & Simmer the Braising Liquid
Pour in the red wine and scrape the bottom of the pot to lift all those tasty browned bits. Let it reduce just slightly for 2 minutes, then add the beef broth and Worcestershire sauce. Toss in the herb bundle and bay leaves, seasoning again with salt and pepper. This mix is going to become the soul of your dish.
Step 5: Slow Cook & Relax
Place the ribs back in the pot, nestling them into the liquid so they're almost covered. If you need, add more broth. Cover tightly and slide the pot into a 300°F oven for about 3 hours. This slow braise turns the short ribs tender but still juicy—a real kitchen reward.
Step 6: Finish and Serve
When the ribs are tender and falling off the bone, skim off excess fat from the surface with a spoon or a fat separator if you want that silky sauce. For a thicker sauce, stir in some cornstarch diluted in water and simmer gently until it coats your spoon. Serve these beauties over creamy mashed potatoes or your favorite sides and dig in!
Top Tip
From my own kitchen mishaps and triumphs, these tips really elevate your Spicy Red Wine Braised Short Ribs Recipe experience and save you time or frustration.
- Patience with browning: Don’t skip or rush the searing step—it locks in flavor and creates that gorgeous caramelized crust you’ll love.
- Trim fat well: I learned the hard way—too much fat can make the sauce greasy, so removing excess before cooking really pays off.
- Use fresh herbs tied: Keeping rosemary and thyme in a bundle makes removing them at the end a breeze, avoiding any surprise woody bites.
- Check liquid level: The braising liquid reduces quite a bit, so top up with broth if needed to keep ribs mostly submerged for even cooking.
How to Serve Spicy Red Wine Braised Short Ribs Recipe
Garnishes
My favorite garnishes are a sprinkle of fresh chopped parsley and maybe a little flaky sea salt right before serving. They brighten the plate and add a tiny crunch that contrasts beautifully with the tender ribs.
Side Dishes
I often serve this with creamy mashed potatoes to soak up that luscious sauce, but polenta or even garlic butter noodles are excellent choices too. Roasted root veggies or a simple green salad balance the richness nicely.
Creative Ways to Present
For a special occasion, I like to plate each rib on a bed of silky potato purée, drizzle the sauce artistically around, and top with a sprig of fresh rosemary. It’s cozy but elegant—always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I recommend storing leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers can be even better than the first meal.
Freezing
I freeze this dish with all the sauce in a freezer-safe container or heavy-duty zip bag for up to 3 months. Just thaw overnight in the fridge before reheating. It holds up beautifully and is a lifesaver on busy days.
Reheating
Reheat gently on the stovetop over low heat to preserve the meat’s tenderness and prevent drying out. Add a splash of broth if the sauce gets too thick. It’s just like having freshly made ribs all over again.
Frequently Asked Questions:
Yes! While bone-in short ribs add more richness and flavor from the marrow, boneless short ribs work just fine. The cooking time and method remain the same, but the meat might be slightly less juicy.
I suggest a Pinot Noir or Merlot because they offer fruity, smooth flavors that complement the beef without overpowering it. Cabernet Sauvignon works too, especially if you like bolder notes. Avoid very tannic or oaky wines as they can make the dish bitter.
You can reduce the sauce longer on the stovetop uncovered to concentrate it naturally. Alternatively, mix a small amount of flour with butter to make a roux and whisk it into the simmering sauce. Tomato paste in the recipe also helps with thickness.
Absolutely! This recipe actually tastes better the next day once the flavors meld. You can make it up to 2 days ahead, store in the fridge, and reheat slowly on the stove before serving.
Final Thoughts
This Spicy Red Wine Braised Short Ribs Recipe holds a special place in my heart—and on my dinner table. It’s that perfect mix of comfort and elegance that feels like a warm hug on a plate. If you’ve never tried braising short ribs this way, trust me: it’s worth every minute and every bite. I can’t wait for you to make it and share it with the people you love!
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Description
This Red Wine Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich red wine and beef broth mixture with aromatic herbs and vegetables. Perfect for a comforting dinner served over mashed potatoes or your favorite sides, the low and slow braising technique ensures melt-in-your-mouth meat with a luscious sauce.
Ingredients
Meat
- 3 to 4 pounds bone-in beef short ribs, excess fat trimmed (about 6 pieces)
- Salt and pepper to taste
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh garlic, minced or crushed
Liquids and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 6 sprigs fresh rosemary and thyme, tied with kitchen twine
- 2 bay leaves
- 2 cups dry red wine (Pinot Noir or Merlot)
- 2 ½ to 3 cups beef broth, plus more as needed
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for braising.
- Prepare the Short Ribs: Trim excess fat from the short ribs to avoid greasy braising liquid. Season all sides generously with salt and pepper, pressing to adhere.
- Sear the Short Ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the ribs undisturbed on all sides until a deep brown crust forms. Remove and set aside.
- Sauté Aromatics: Add a few more drizzles of olive oil to the pot. Add diced onions, carrots, and celery. Cook, stirring occasionally, until softened, about 6 to 8 minutes. Add minced garlic and tomato paste, sauté for another 2 minutes until fragrant. Add splash of broth if needed to prevent burning.
- Deglaze with Wine: Pour in the red wine, scraping the brown bits from the bottom with a wooden spoon. Let simmer for about 2 minutes to slightly reduce.
- Add Broth and Seasonings: Stir in beef broth and Worcestershire sauce, bring back to a simmer. Add rosemary, thyme, bay leaves, and season with salt and pepper to taste.
- Return Short Ribs to Pot: Nestle the seared short ribs back into the pot under the liquid; add more broth if the ribs aren't mostly submerged as the liquid will reduce during cooking.
- Braise in Oven: Cover tightly with the lid and transfer to the oven. Cook low and slow for 3 hours until the meat is tender and falling off the bone.
- Finish and Serve: Remove ribs and skim off excess fat from the braising liquid using a fat separator or spoon. Optional: Thicken sauce by simmering with cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water) until desired thickness. Serve ribs over mashed potatoes or preferred sides. Enjoy!
Notes
- Choose well-marbled bone-in short ribs for the best flavor and texture. Trim excess fat before cooking.
- If boneless short ribs are used, the recipe still works well but bone-in provides more richness.
- Ensure the liquid covers most of the meat since it reduces by half during cooking.
- Braise low and slow at 300°F for 3 hours to achieve tender, moist meat. Avoid rushing.
- To thicken sauce, separate fat first, then simmer sauce with a cornstarch slurry until thickened.
- Freeze leftovers with liquid for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Store cooked ribs covered in the refrigerator for 2-3 days. Reheat gently in the microwave or stovetop.
- For non-alcoholic alternative, replace wine with more beef broth and add a splash of balsamic vinegar for acidity.
Nutrition
- Serving Size: 1 serving (about 6 oz meat with sauce)
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg
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