Description
This Red Wine Braised Short Ribs recipe features tender, flavorful beef ribs slowly cooked in dry red wine and beef broth with aromatic herbs and vegetables. Perfect for a comforting main course, the ribs develop a rich, savory sauce that's ideal served over mashed potatoes or your favorite sides.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds bone-in beef short ribs - excess fat trimmed, about 6 pieces
- Salt and pepper to taste
- Olive oil, about 3 tablespoons plus extra for sautéing
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
Flavors and Liquids
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 6 sprigs fresh rosemary and thyme, tied with kitchen twine
- 2 bay leaves
- 2 cups dry red wine (Pinot Noir or Merlot)
- 2 ½ to 3 cups beef broth, plus more as needed
Instructions
- Prepare Short Ribs: Trim excess fat from the short ribs to avoid excess grease later. Season them generously with salt and pepper on all sides, pressing the seasoning in.
- Sear the Ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs without moving until a brown crust forms, turning to brown all sides. Transfer the ribs to a plate and set aside.
- Sauté Vegetables: Add a little more olive oil if needed. Add diced onion, carrot, and celery to the pot and sauté until softened, about 6 to 8 minutes. Stir in minced garlic and tomato paste and cook for 2 more minutes until fragrant. If the pot gets too dry, add a splash of broth to prevent burning.
- Deglaze with Wine: Pour in the red wine and scrape up the browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.
- Add Broth and Seasonings: Stir in the beef broth and Worcestershire sauce, then bring to a simmer. Add rosemary, thyme, bay leaves, and season with salt and pepper to taste.
- Braise the Ribs: Nestle the seared short ribs into the liquid so they are almost covered; add more broth if necessary. Cover tightly with a lid and transfer the pot to a preheated oven at 300°F. Braise for 3 hours or until ribs are very tender.
- Finish and Serve: Carefully skim off any excess fat from the surface using a fat separator or a spoon. Optionally, thicken the sauce with a slurry of 2 teaspoons cornstarch mixed with 1 tablespoon water by simmering until the sauce reaches desired thickness. Serve the short ribs with the sauce over mashed potatoes or preferred sides.
Notes
- Choose well-marbled bone-in short ribs and trim excess fat to prevent greasy braising liquid.
- Boneless short ribs can be used but bone-in provides better flavor.
- Ensure the braising liquid almost covers the ribs; it will reduce by half during cooking.
- Braise low and slow at 300°F for 3 hours to ensure tender meat.
- To thicken the sauce, use a cornstarch slurry and simmer gently.
- Freeze the cooked ribs with liquid for up to 3 months; thaw overnight in fridge and reheat on stovetop.
- Store leftovers in the fridge for 2-3 days and reheat gently.
- For a non-alcoholic option, replace red wine with more beef broth and add a splash of balsamic vinegar.
Nutrition
- Serving Size: 1 serving (about 1 short rib with sauce)
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
