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
Scale
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
