These red wine braised short ribs are a comforting dish that’s perfect for a cozy dinner! The meat becomes super tender as it cooks slowly in rich red wine and flavorful herbs.
Honestly, you can’t go wrong with short ribs. They practically melt in your mouth! I love serving them with mashed potatoes—it’s like a warm hug on a plate! 🥰
Key Ingredients & Substitutions
Beef Short Ribs: Choose bone-in short ribs for the best flavor. If you can’t find them, chuck roast cut into chunks works, but the cooking time will need adjusting.
Red Wine: A dry red like Cabernet Sauvignon adds richness. If you prefer not to use wine, replace it with additional beef stock and a splash of vinegar for acidity.
Fresh Herbs: Rosemary and thyme are excellent, but feel free to use dried herbs if fresh ones aren’t available. Use a little less than the fresh amount since dried herbs are more concentrated.
Beef Stock: If you don’t have beef stock, chicken stock can also be used, but it will slightly change the flavor. Homemade stock is great if you have it!
How Can I Achieve Perfectly Browned Short Ribs?
Browning your short ribs is an essential step that builds a deep flavor foundation. Here’s how to do it:
- Heat your pot over medium-high heat before adding olive oil.
- Pat the ribs dry with paper towels to encourage browning—moisture will steam them instead!
- Brown the ribs in batches, ensuring not to overcrowd the pot. Leave them undisturbed for 3-4 minutes before flipping.
Once browned, don’t forget to scrape up the flavorful bits in the pot after adding the wine! They add depth to your sauce.
How to Make Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 to 5 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
For the Braising Mixture:
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef stock or broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Optional: 1 tablespoon balsamic vinegar or Worcestershire sauce (for added depth)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and about 2.5 to 3 hours of cooking time in the oven. It’s a great dish to prepare for a special dinner or a cozy weekend meal. Just allow time for the flavors to develop as the ribs braise!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This will ensure that it’s nice and hot when you’re ready to braise the ribs.
2. Seasoning the Ribs:
Generously season the short ribs with salt and freshly ground black pepper on all sides. This adds flavor right from the start!
3. Browning the Ribs:
In a large heavy oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the short ribs in batches. Brown them for about 3 to 4 minutes on each side until nicely caramelized. Once done, remove the ribs from the pot and set them aside on a plate.
4. Cooking the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Stir occasionally and cook until the vegetables soften, which should take about 5 to 7 minutes. The vegetables will absorb some of the leftover flavors from the ribs!
5. Adding Garlic and Tomato Paste:
Now, add the minced garlic and tomato paste to the pot. Stir and cook for another 1 to 2 minutes until everything is fragrant and combined.
6. Introducing the Red Wine:
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer until it reduces by about half, which will take around 10 to 15 minutes.
7. Combining Ingredients:
Return the browned short ribs back to the pot. Add the beef stock, fresh rosemary, thyme, and bay leaves. The liquid should partially cover the ribs, ensuring they are succulent as they cook!
8. Braising in the Oven:
Bring the mixture to a simmer on the stovetop. Once simmering, cover the pot with a lid and carefully transfer it to the preheated oven. Allow it to braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
9. Finishing Touches:
When the ribs are ready, take the pot out of the oven. Using tongs, carefully transfer the ribs to a serving platter. Discard the herb sprigs and bay leaves from the sauce.
10. Adjusting the Sauce:
If you’d like, skim off any excess fat from the top of the sauce. Simmer the remaining sauce on the stovetop for about 5-10 minutes to thicken slightly. You can also stir in balsamic vinegar or Worcestershire sauce for extra flavor!
11. Serving:
Spoon the rich sauce over the ribs and garnish with fresh rosemary if desired. Serve these delicious ribs hot with mashed potatoes, polenta, or crusty bread to soak up all that wonderful sauce.
Enjoy your rich, tender red wine braised short ribs!
Can I Use Different Cuts of Meat for This Recipe?
Yes! While short ribs are ideal for this dish due to their rich flavor and tenderness when braised, you can also use other cuts like chuck roast or brisket. Just adjust the cooking time, as different cuts may vary in tenderness.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of beef stock to keep things moist and flavorful.
What Type of Red Wine Should I Use?
A dry red wine like Cabernet Sauvignon or Merlot works best for braising short ribs, as it enhances the dish’s flavors. However, any dry red wine you enjoy drinking will work! Just avoid sweet wines, as they can alter the dish’s balance.
Can I Make This Dish in a Slow Cooker?
Absolutely! After browning the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for about 6-8 hours or until the meat is tender. It’s a great option for a set-it-and-forget-it meal!
