Description

This Red Wine Braised Short Ribs recipe offers tender, flavorful beef slowly cooked in a rich red wine and beef broth sauce enhanced with aromatic herbs and vegetables. Perfect for a comforting dinner served alongside mashed potatoes or your favorite sides, this classic braising method ensures melt-in-your-mouth meat and a deeply savory sauce.

Ingredients

Scale

Beef

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

Sauces and Liquids

2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups red dry wine (Pinot Noir or Merlot)
2 ½ to 3 cups beef broth, plus more as needed

Herbs and Spices

6 sprigs fresh rosemary and thyme, tied with kitchen twine
2 bay leaves

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Instructions

Preheat Oven: Preheat your oven to 300°F to prepare for slow braising the short ribs.
Prepare Short Ribs: Trim excess fat from the short ribs to reduce grease in the braising liquid. Season all sides generously with salt and pepper, pressing to adhere.
Sear Meat: Heat 3 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs undisturbed on all sides until deeply browned and a crust forms. Transfer seared ribs to a plate and set aside.
Sauté Vegetables: Add a bit more olive oil if needed, then add diced onion, carrot, and celery to the pot. Sauté for 6 to 8 minutes until softened. Stir in minced garlic and tomato paste and cook for an additional 2 minutes until fragrant. Add a splash of broth if necessary to prevent burning of the brown bits.
Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift browned bits. Let the wine simmer for 2 minutes to reduce slightly.
Add Broth and Seasonings: Add the beef broth and Worcestershire sauce to the pot. Bring the liquid back to a simmer.
Add Herbs and Flavorings: Add the tied sprigs of rosemary and thyme, bay leaves, and season with salt and pepper to taste.
Return Short Ribs: Place the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Add more broth if necessary, as the liquid will reduce by half during cooking.
Braise: Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3 hours or until the meat is tender and easily pulls away from the bone.
Finish and Serve: Remove the ribs and skim off excess fat from the braising liquid using a fat separator or spoon. Optionally, thicken the sauce by simmering it with 2 teaspoons cornstarch diluted in 1 tablespoon water until desired consistency is reached. Serve the short ribs over mashed potatoes or your preferred side dishes. Enjoy!

Notes

Choose well-marbled bone-in short ribs for best flavor; trim excess fat before cooking.
If bone-in short ribs are unavailable, boneless ribs may be used but flavor is less rich.
Ensure the braising liquid almost covers the meat as it will reduce by half during cooking.
Cook low and slow at 300°F for 3 hours to achieve tender, moist ribs.
Optional sauce thickening can be done by simmering juices with cornstarch slurry until thickened.
The cooked dish can be frozen with liquid for up to 3 months, thaw overnight in the fridge.
Leftovers keep well refrigerated for 2-3 days; reheat gently in microwave or stovetop.
Wine substitutions include Pinot Noir, Merlot, or Cabernet Sauvignon for best flavor.
If avoiding wine, replace with extra beef broth and add a splash of balsamic vinegar for acidity.

Nutrition

Serving Size: 1 serving (1 rib with sauce)
Calories: 550 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 38 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 0.3 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 130 mg