This might be the richest, most soul-warming dinner you'll make this season. My Spicy Red Wine Braised Short Ribs Recipe marries deep flavors with a kick of warmth that transforms everyday beef short ribs into an unforgettable meal you'll want to savor time and again.
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Why You'll Love This Recipe
I still remember the first time I made this spicy red wine braised short ribs recipe on a chilly weekend—what a game changer! Tender beef, infused with aromatic herbs and a vibrant red wine sauce with a spicy edge, it’s like a warm hug in a bowl. It’s slow cooking at its most rewarding and a dish that impresses without stress.
- Deep, layered flavor: The combination of red wine, fresh herbs, and a hint of spice creates an unforgettable taste without overwhelming your palate.
- Perfect tenderness: Slow braising at a low temperature makes these short ribs fall-off-the-bone tender every single time.
- Simple pantry ingredients: Most of what you need might already be in your kitchen, making this recipe both accessible and gourmet.
- Meal prep friendly: This recipe stores and reheats beautifully, even freezing well for busy days ahead.
Ingredients & Why They Work
Every ingredient in this Spicy Red Wine Braised Short Ribs Recipe plays a role in building that rich, hearty flavor. From the bold red wine to the fresh rosemary and thyme, each element layers complexity while the slow cooking melds everything together perfectly. Here’s why these ingredients matter:
- Bone-in beef short ribs: The bones add richness and a beautiful gelatinous texture to the braising liquid, while the fat helps keep the ribs juicy—in short, they’re unbeatable for flavor.
- Yellow onion, carrot, and celery: This classic mirepoix gives sweetness and depth, creating a savory foundation for the sauce.
- Tomato paste: Adds a punch of umami and helps thicken the braising liquid for that luscious finish.
- Garlic: Provides fragrant warmth that complements the spice without overpowering.
- Fresh rosemary and thyme: Infuse earthiness and herbal brightness; the kitchen twine keeps these easy to remove later.
- Bay leaves: Another subtle layer of aroma that works its magic slowly during braising.
- Red dry wine (Pinot Noir or Merlot): Essential for acidity and fruitiness, plus it tenderizes the meat beautifully.
- Beef broth: Deepens the beefy goodness and keeps the ribs moist throughout the long cook.
- Worcestershire sauce: A secret boost of savory tang that plays well with the richness of the meat and wine.
- Olive oil and seasonings (salt, pepper): For searing and layering foundational savory notes.
Make It Your Way
I love tweaking this recipe depending on the occasion or what I have on hand. It’s so flexible—you can easily dial up the heat or keep it mild for family dinners.
- Variation: Adding a finely chopped chili pepper or a pinch of smoked paprika boosts the spice level in a way I adore—perfect for those colder evenings when you want something extra cozy.
- Wine substitute: If you’re avoiding alcohol, swap the red wine for extra beef broth plus a splash of balsamic vinegar. It’s a trick I use often, and it still delivers a wonderfully rich flavor.
- Vegetarian version: Try substituting short ribs with hearty mushrooms like portobello or king oyster, using vegetable broth and the same spices to capture the essence of the sauce.
- Cut choice: If you can’t find bone-in short ribs, boneless cuts work too! Just keep an eye on the cooking time to avoid overcooking.
Step-by-Step: How I Make Spicy Red Wine Braised Short Ribs Recipe
Step 1: Prep and Trim the Ribs
First, I trim any excess fat from the short ribs. This step is so important—it helps keep the final dish from becoming overly greasy, which can happen if too much fat renders during braising. Then, salt and pepper generously on all sides. Don't be shy; seasoning at the start ensures every bite is well-flavored.
Step 2: Sear for Flavor
Heat olive oil over medium-high heat in a heavy pot or Dutch oven. Place ribs in a single layer and let them sear without moving until a golden-brown crust forms—this usually takes about 4-5 minutes per side. Searing is the flavor powerhouse here, so take your time to get that crust right. Transfer the ribs to a plate once browned.
Step 3: Build the Base
In the same pot, add a little more olive oil if needed. Toss in diced onions, carrots, and celery. Let them soften gently for about 6-8 minutes—this develops natural sweetness and richness. Then, add minced garlic and tomato paste, cooking for an additional 2 minutes. If you see any browning bits sticking to the pan, splash in a little broth to loosen them—they pack a ton of flavor!
Step 4: Deglaze and Add Liquids
Pour in the red wine, scraping up every bit of browned goodness from the bottom with a wooden spoon. Let the wine simmer lightly for two minutes to reduce slightly. Next, add beef broth and Worcestershire sauce. Bring this mix back up to a gentle simmer.
Step 5: Add Herbs and Return Ribs
Tie rosemary and thyme sprigs with kitchen twine for easy removal, then add them along with bay leaves to the pot. Season with salt and pepper to taste. Nestle the seared short ribs back into the liquid, making sure the liquid almost fully covers the ribs. If it doesn't, top up with broth.
Step 6: Braise Low and Slow
Seal the pot with its lid and transfer it to a 300°F oven. Patience is key here—let the ribs braise for a good 3 hours until they’re fork-tender and the flavors have deepened. If you peek halfway through, you'll notice how the meat is starting to fall off the bone—that's your cue it's almost ready.
Step 7: Finish and Serve
Once done, remove the ribs and skim off any excess fat from the surface using a spoon or a fat separator if you have one—it makes the sauce less greasy. Optionally, thicken the braising liquid by simmering it with a cornstarch-water slurry until it’s luscious and coats the back of a spoon. Serve your spicy red wine braised short ribs over creamy mashed potatoes or polenta to soak up the sauce. Pure bliss!
Top Tip
Over the years, I’ve learned some handy tricks that really elevate this Spicy Red Wine Braised Short Ribs Recipe. These tips will save you time and guarantee standout results:
- Trim the Fat Thoroughly: Leaving large chunks of fat can make the braising liquid greasy. I always trim well before searing to keep the sauce rich but balanced.
- Don’t Rush the Searing: A proper crust seals in flavor and juices. Allow the ribs enough undisturbed time on each side without moving them around.
- Kitchen Twine is Your Best Friend: Tying herbs helps you easily remove them later, so you avoid any bitter or overpowering bits in your sauce.
- Cover Almost Entirely with Liquid: The liquid reduces by about half, so add enough broth (or wine) up front to keep the ribs juicy throughout.
How to Serve Spicy Red Wine Braised Short Ribs Recipe
Garnishes
I like to keep garnishes simple so the ribs shine. A few fresh rosemary sprigs or a sprinkle of chopped parsley brightens the plate visually and adds a hint of fresh herbal aroma. Sometimes, I add a light drizzle of good quality olive oil—just because it feels indulgent!
Side Dishes
Mashed potatoes are my absolute favorite base to soak up all that luscious sauce. Creamy polenta or buttery egg noodles also work beautifully. If you want to add greens, try garlicky sautéed spinach or roasted Brussels sprouts to balance those rich flavors.
Creative Ways to Present
For a special occasion, I like to plate single ribs over a swirl of truffle mashed potatoes with a sprig of fresh thyme on top and a gentle spoon of the thickened sauce over the meat. It feels elegant but surprisingly easy to pull off—your guests will be wowed!
Make Ahead and Storage
Storing Leftovers
This dish actually tastes even better the next day as the flavors meld more. Store leftovers in an airtight container, keeping the ribs submerged in sauce to prevent drying out. I usually keep mine in the fridge for up to 3 days with zero complaints.
Freezing
I highly recommend freezing leftovers with all the braising liquid. Just put the ribs and sauce in a freezer-safe container or zip bag and freeze for up to 3 months. When you want to enjoy them again, thaw overnight in the fridge for best texture.
Reheating
To reheat, I gently warm the ribs over low heat on the stovetop with the sauce to maintain moisture and prevent the meat from drying out. If you’re short on time, the microwave works, but cover the ribs and heat in short increments to keep them tender.
Frequently Asked Questions:
Absolutely! After searing the short ribs, transfer everything into a slow cooker and cook on low for 6-8 hours or until the meat is tender. Just make sure to brown the veggies and deglaze the pan first for maximum flavor.
Pinot Noir or Merlot usually work beautifully due to their fruitiness and moderate tannins, which complement the beef without overpowering it. Cabernet Sauvignon is also good if you prefer something bolder. Avoid cooking wines—they’re often too salty and lack quality flavor.
The spice level mainly comes from the subtle warmth of garlic and any added chili or paprika if you choose. It’s quite approachable, but you can easily turn up the heat by adding chopped fresh chili peppers, red pepper flakes, or smoked paprika to your liking.
Yes, boneless short ribs work in a pinch, but bone-in typically delivers deeper flavor and a richer braising liquid thanks to the marrow. If using boneless, just watch the cooking time closely to prevent overcooking.
Final Thoughts
Making my Spicy Red Wine Braised Short Ribs Recipe never fails to remind me that some of the best meals come from slow, thoughtful cooking with love—and a little patience. Whether it’s a special family gathering or a treat for yourself after a long week, this dish brings warmth and comfort straight to the table. Give it a go, and I promise you’ll be hooked. You’ll thank me later!
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Braised Short Ribs recipe offers tender, flavorful beef cooked low and slow in a rich red wine sauce infused with fresh herbs and vegetables. Perfect for a comforting main course served over mashed potatoes or your favorite sides, this classic dish requires simple ingredients and a bit of patience for a melt-in-your-mouth experience.
Ingredients
Beef and Seasoning
- 3 to 4 pounds bone-in beef short ribs, excess fat trimmed (about 6 pieces)
- Salt and pepper, to taste
- 3 tablespoons olive oil
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
- 6 sprigs fresh rosemary and thyme, tied with kitchen twine
- 2 bay leaves
Liquid Ingredients
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups dry red wine (Pinot Noir or Merlot)
- 2 ½ to 3 cups beef broth, plus more as needed
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for slow braising.
- Season and Sear Ribs: Trim excess fat from the short ribs to avoid too much fat in the braising liquid. Generously season all sides of the ribs with salt and pepper. In a large Dutch oven or heavy oven-safe pot, heat 3 tablespoons olive oil over medium-high heat. Sear the short ribs, undisturbed, on all sides until browned and a crust forms. Remove and set aside.
- Sauté Vegetables: Add a drizzle of olive oil to the pot, then add diced onion, carrot, and celery. Sauté for 6 to 8 minutes until softened. Add minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant. Add a splash of beef broth if needed to deglaze and prevent burning.
- Add Liquids and Herbs: Pour in the red wine, scraping brown bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly. Stir in beef broth and Worcestershire sauce, then bring to a simmer. Add rosemary, thyme, bay leaves, and season with salt and pepper to taste.
- Braise in Oven: Return the short ribs to the pot, nestling them into the liquid, ensuring the ribs are nearly covered. Add more broth if necessary. Bring to a simmer, cover tightly with a lid, and transfer to the oven. Braise for 3 hours until the meat is tender.
- Finish and Serve: Remove from oven and skim off excess fat from the surface of the sauce. Optionally, thicken the sauce by simmering it with 2 teaspoons cornstarch mixed with 1 tablespoon water until desired thickness. Serve the ribs with the sauce over mashed potatoes or preferred sides.
Notes
- Choose well-marbled, bone-in short ribs for best flavor, trimming any excess fat before searing.
- If bone-in short ribs aren't available, boneless can be used as a substitute.
- Ensure the braising liquid covers most of the ribs as it will reduce by half during cooking.
- Braise low and slow at 300 degrees Fahrenheit for 3 hours to achieve tender, moist meat.
- For thicker sauce, use a cornstarch slurry to thicken the braising liquid after cooking.
- Leftovers can be stored in the refrigerator for 2 to 3 days or frozen for up to 3 months.
- To reheat frozen ribs, thaw overnight in the fridge and warm on the stovetop.
- Alternative wine options include Cabernet Sauvignon; or substitute wine with beef broth and a splash of balsamic vinegar for tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 160 mg
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