Get ready to dive into a dish that's all about comfort and depth of flavor. These Spiced Red Wine Braised Beef Short Ribs are perfect for cozy gatherings or a special dinner at home. With a rich, spiced sauce and fall-off-the-bone meat, this recipe is sure to become a favorite.
Beef short ribs are the star of this dish, known for their rich, marbled texture that becomes incredibly tender when braised. Olive oil is used for searing, locking in flavor and helping to develop a nice crust. Onion and garlic form the aromatic base, providing depth and sweetness. Red wine adds a fruity, acidic note that complements the beef. Beef stock enhances the meatiness, while tomato paste adds richness and umami. Worcestershire sauce brings a tangy, savory complexity. Smoked paprika, cumin, and coriander introduce warmth and spice, while salt, black pepper, and red pepper flakes balance the flavors. Bay leaves infuse the braise with a subtle herbal note. Finally, a cornstarch slurry thickens the sauce to a luscious consistency.
These short ribs pair wonderfully with creamy mashed potatoes or buttery polenta, both of which soak up the savory sauce beautifully. A side of roasted root vegetables, like carrots and parsnips, will complete the meal with a touch of sweetness.
First, preheat your oven to 325°F (163°C). While it heats, season your beef short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the ribs and sear them well on all sides. This should take about 8 minutes. Remove them to a plate and set aside.
In the same pot, toss in the chopped onion and garlic. Sauté them for about 4-5 minutes until they're soft and fragrant. Now, stir in the tomato paste along with smoked paprika, cumin, coriander, and red pepper flakes. Let them cook together for about a minute — you'll smell the spices blooming.
Pour in the red wine, and scrape up all those tasty browned bits stuck to the pot. Add the beef stock, Worcestershire sauce, and bay leaves. Bring this to a gentle simmer before returning the short ribs to the pot. Cover and slide it into your preheated oven for a good 2.5 to 3 hours. The goal is tender meat that's falling off the bone.
Once done, carefully remove the ribs and discard the bay leaves. Mix the cornstarch with water to create a slurry. Bring the sauce to a simmer on the stovetop, then stir in the slurry. Cook for about 2-3 minutes until the sauce is thick and glossy. Return the ribs to the pot, coat them well, and they're ready to serve.