Name: Red Wine Braised Beef Short Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: french-American
Ingredients: 4-5 lbs beef short ribs; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups red wine (such as Cabernet Sauvignon or Merlot); 2 cups beef broth; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp butter

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Short Description

Red Wine Braised Beef Short Ribs is a rich and comforting dish that brings out deep, savory flavors through slow cooking. The beef becomes incredibly tender as it simmers in a luxurious red wine and aromatic vegetable sauce, making it the perfect meal for special occasions or cozy nights at home.

Why You’ll Love This Recipe

Deep, robust flavor – The combination of red wine, herbs, and slow cooking enhances the beef’s taste.
Tender, fall-off-the-bone meat – Slow braising breaks down the meat’s fibers, making it melt in your mouth.
Great for entertaining – A sophisticated dish that impresses guests with minimal hands-on effort.
Perfect for meal prep – Tastes even better the next day as the flavors continue to develop.
Pairs well with various sides – Enjoy with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.

Ingredients

Beef short ribs
Olive oil
Onion
Carrots
Celery
Garlic
Tomato paste
Red wine (such as Cabernet Sauvignon or Merlot)
Beef broth
Fresh thyme
Fresh rosemary
Bay leaves
Salt
Black pepper
Butter

Directions

Preheat the oven – Set it to 325°F (163°C) to ensure a slow, even cook.
Prepare the short ribs – Pat them dry and season generously with salt and black pepper.
Sear the ribs – In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
Sauté the vegetables – In the same pot, add chopped onions, carrots, and celery. Cook until softened, then stir in the garlic and tomato paste.
Deglaze with red wine – Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for a few minutes to reduce slightly.
Add broth and herbs – Return the short ribs to the pot, then add beef broth, fresh thyme, rosemary, and bay leaves.
Slow braise in the oven – Cover and transfer the pot to the oven. Let it braise for about 2.5 to 3 hours until the meat is fork-tender.
Finish the sauce – Remove the short ribs and strain the sauce if desired. Stir in butter for extra richness.
Serve and enjoy – Plate the ribs over mashed potatoes or polenta, spooning the sauce generously over the top.

Variations

White wine alternative – Swap red wine for dry white wine for a lighter, slightly tangy braise.
Different herbs – Experiment with oregano or sage for unique flavor twists.
Boneless short ribs – Use boneless short ribs for an easier serving experience.
Spicy kick – Add crushed red pepper flakes for a bit of heat.

Servings and Timing

Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes
Servings: 4-6

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze in a sealed container for up to 3 months.
Reheating: Warm in a covered pan over low heat, adding a splash of beef broth to maintain moisture.

FAQs

How do I make the sauce thicker?

Reduce the braising liquid on the stovetop after removing the ribs, or mix in a cornstarch slurry.

Can I use a slow cooker?

Yes! Sear the ribs first, then cook on low for 7-8 hours.

What type of red wine is best?

Cabernet Sauvignon, Merlot, or Pinot Noir work well.

Can I make this dish ahead of time?

Absolutely! The flavors deepen overnight, making it perfect for meal prep.

What can I serve with this?

Mashed potatoes, polenta, or crusty bread pair beautifully.

Can I use boneless short ribs?

Yes, but the cooking time may be slightly shorter.

Is this dish gluten-free?

Yes, as long as you use a gluten-free broth.

How do I prevent the sauce from becoming too oily?

After chilling, skim off excess fat before reheating.

Can I use chicken or vegetable broth instead of beef broth?

Beef broth is best for depth, but chicken or vegetable broth can work in a pinch.

How do I store leftovers without drying them out?

Store with extra sauce to keep the meat moist.

Conclusion

Red Wine Braised Beef Short Ribs is the ultimate comfort dish, combining deep, rich flavors with tender meat that falls off the bone. Whether you’re preparing it for a special occasion or simply craving a cozy meal, this recipe guarantees satisfaction. Give it a try and savor every bite!

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