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

Scale

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

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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