Spiced Red Wine Braised Beef Short Ribs

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 6
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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.

Ingredients for Spiced Red Wine Braised Beef Short Ribs

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.

Tips & Tricks

  • For best results, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
  • Brown the ribs in batches if necessary to avoid overcrowding the pot.
  • Let the meat rest for a few minutes after removing from the oven for easier handling.

Serving Suggestions

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.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, the flavors develop even more overnight. Simply reheat gently on the stovetop.
What if I don't have a Dutch oven?
You can use any oven-safe pot with a tight-fitting lid.
Is there a non-alcoholic substitute for red wine?
Try using beef broth with a splash of balsamic vinegar for acidity.

Spiced Red Wine Braised Beef Short Ribs Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Rich, complex flavors from a perfect blend of spices and red wine.
  • Slow-cooked to perfection, resulting in tender, fall-off-the-bone meat.
  • Simple yet elegant enough for a dinner party.
  • Minimal prep with maximum flavor payoff.

Ingredients

4 lbs beef short ribs
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups red wine
2 cups beef stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
2 bay leaves
2 tbsp cornstarch
2 tbsp water

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C).
2. Season the beef short ribs with salt and black pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove from the pot and set aside.
4. In the same pot, add chopped onion and garlic; sauté for 4-5 minutes until softened.
5. Stir in the tomato paste, smoked paprika, cumin, coriander, and red pepper flakes. Cook for 1 minute until fragrant.
6. Pour in the red wine and scrape up any brown bits from the bottom of the pot.
7. Add beef stock, Worcestershire sauce, and bay leaves. Bring to a simmer.
8. Return the short ribs to the pot, cover, and transfer to the preheated oven.
9. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
10. Remove the ribs from the pot and discard bay leaves.
11. In a small bowl, mix cornstarch with water to create a slurry.
12. Place the pot over medium heat and bring the sauce to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
13. Return the short ribs to the pot to coat with the sauce before serving.

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