Red Wine Braised Beef Short Ribs

🕒 Prep: 15 min
🔥 Cook: 2 hours 50 min
🍽 Serves: 4
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Red Wine Braised Beef Short Ribs are your ticket to a soul-warming, restaurant-quality meal right at home. This recipe takes simple ingredients and transforms them into a dish that's perfect for cozy evenings with family or friends.

Ingredients for Red Wine Braised Beef Short Ribs

The star of the show is the beef short ribs, which become incredibly tender after braising. Olive oil helps in searing the meat to lock in flavors. A mix of onion, carrots, and celery — the classic mirepoix — provides a savory backbone to the dish. Adding garlic enhances the aromatic profile. The red wine not only tenderizes the meat but adds complexity. Beef stock boosts the meaty flavor, while tomato paste adds a hint of sweetness and body. Fresh rosemary and thyme bring an earthy aroma, making the dish feel even more comforting.

Tips & Tricks

  • If the sauce isn't thickening as you'd like, a quick slurry of cornstarch and water can help.
  • For best results, choose a wine you'd actually enjoy drinking.
  • Make this dish a day ahead; it tastes even better the next day as the flavors meld.

Serving Suggestions

These short ribs pair beautifully with creamy mashed potatoes or a rustic loaf of crusty bread to soak up the sauce. For something green, consider roasted Brussels sprouts or a simple side salad to balance the richness.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, beef chuck works as a substitute, though the texture will differ slightly.
What type of red wine should I use?
A dry red like Cabernet Sauvignon or Merlot works best.
Is it possible to make this dish in a slow cooker?
Yes, after searing, you can transfer everything to a slow cooker and cook on low for 6-8 hours.

Red Wine Braised Beef Short Ribs Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). This ensures a gentle, consistent heat for the long braise. Meanwhile, season your short ribs generously with salt and pepper. Don't be shy here; this step is crucial for flavor.

In a large Dutch oven, heat up some olive oil over medium-high heat. Once shimmering, add the short ribs in batches. Sear them well on all sides, about 8 minutes total, until they achieve a deep brown crust. Remove the ribs and set them aside.

In the same pot, toss in the onions, carrots, and celery. Let them cook for about 5 minutes until they start to soften, stirring occasionally. Add the garlic and cook for just another minute until fragrant.

Stir in the tomato paste, coating the veggies. Pour in the red wine and bring it to a boil. Let it reduce by half, which will intensify the flavor. Add the beef stock, rosemary, and thyme, giving it a good stir to combine.

Return the seared short ribs to the pot. Make sure they're submerged in the liquid. Cover the pot and transfer it to the preheated oven. Let it braise for 2.5 to 3 hours. You'll know it's done when the meat is fork-tender.

Once done, carefully remove the ribs and set them aside. Place the pot back on the stove and simmer the sauce for about 10 minutes until it's nice and thick. Serve the ribs with a generous ladle of this rich sauce.

Why You'll Love This Recipe

  • Rich, deep flavors from the slow braise process.
  • Uses a single pot for easy cleanup.
  • Perfect for impressing guests without much fuss.
  • A great way to use up a bottle of red wine.

Ingredients

4 lbs beef short ribs
2 tbsp olive oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine
2 cups beef stock
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste

Step-by-step Instructions

1. Preheat the oven to 325°F (165°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear short ribs until brown on all sides, about 8 minutes, and remove.
5. In the same pot, add onions, carrots, and celery; cook until softened, about 5 minutes.
6. Add garlic and cook for 1 minute more.
7. Stir in tomato paste, then pour in red wine; bring to a boil and reduce by half.
8. Add beef stock, rosemary, and thyme.
9. Return short ribs to the pot and cover.
10. Transfer to oven and braise for 2.5 to 3 hours until tender.
11. Remove ribs and simmer sauce on the stove until thickened, about 10 minutes.
12. Serve ribs with reduced sauce.

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