These red wine braised short ribs are tender and packed with flavor! Slowly cooked with aromatic veggies and rich red wine, they’ll melt in your mouth.
When I make these, the smell fills my kitchen and makes everyone come running! Serve them with mashed potatoes for a perfect meal that feels like a warm hug.
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in ribs are the star of this dish, giving great flavor and tenderness. If you can’t get short ribs, beef chuck or brisket could work as alternatives but may need different cooking times.
Red Wine: Choose a dry red wine like Cabernet Sauvignon or Merlot for a rich flavor. If you prefer non-alcoholic alternatives, consider using beef broth with a splash of vinegar or grape juice.
Vegetables: Onions, carrots, and celery, often called mirepoix, build a fantastic base. Feel free to substitute with leeks, shallots, or parsnips if you have them on hand.
Herbs: Fresh rosemary and thyme lend amazing aromas. Dried herbs can be used in a pinch; however, use them sparingly as they are more potent. Try 1 teaspoon each of dried rosemary and thyme.
How Do You Achieve Perfectly Tender Short Ribs?
Cooking short ribs to tenderness requires low and slow heat. This method allows the connective tissue to break down, yielding a delightful texture. Here’s how to do it right:
- **Sear Well:** Browning the ribs first creates a rich, flavorful crust. Don’t rush this step, as it builds the base flavor.
- **Low Oven Temp:** Keep the oven at 325°F (163°C) so the cooking process is gentle. This prevents the meat from drying out.
- **Long Cooking Time:** Allow them to braise for 2.5 to 3 hours. Check them towards the end; they should be fork-tender and falling off the bone.
- **Resting Time:** Let the ribs rest after cooking. This helps the juices redistribute and enhances the flavor.
Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 4 to 5 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
For the Braising Vegetables:
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
For the Liquid:
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 to 3 cups beef broth (enough to almost cover the meat)
For the Herbs:
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 2.5 to 3 hours of cooking time in the oven. You’ll spend a bit of time browning the meat and sautéing the vegetables, but most of the time will be hands-off as it braises in the oven!
Step-by-Step Instructions:
1. Preheat and Season:
Start by preheating your oven to 325°F (163°C). While it heats, season the short ribs generously with salt and pepper on all sides. This will help to ensure a flavorful dish.
2. Brown the Short Ribs:
In a large heavy-bottomed Dutch oven or ovenproof pot, heat the oil over medium-high heat. Once hot, add the short ribs in batches, browning each piece well on all sides. This should take about 3-4 minutes per side. After browning, remove the ribs and set them aside on a plate.
3. Sauté the Vegetables:
Reduce the heat to medium and add the chopped onions, carrots, and celery to the pot. Cook these delicious veggies, stirring occasionally, until they are softened, about 5-7 minutes. This adds depth to the flavor of your dish.
4. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes. You’ll want to let the tomato paste caramelize slightly, which enhances the taste even more!
5. Pour in the Wine:
Now it’s time to add the red wine! Pour it into the pot, scraping the bottom to loosen all those beautiful browned bits. Bring the wine to a simmer and let it reduce by about a third, which should take around 10 minutes. The smell will be fantastic!
6. Combine Everything:
Return the browned short ribs to the pot and add enough beef broth to almost cover the meat. Tuck the rosemary, thyme, and bay leaves into the liquid. This is where all the flavors come together!
7. Braise in the Oven:
Bring everything to a simmer on the stovetop, then cover the pot with a tight-fitting lid. Transfer it to the preheated oven and braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
8. Finishing Touches:
Once cooked, remove the ribs from the oven and carefully lift them out. Cover them with foil to keep warm. Discard the herb sprigs and bay leaves from the sauce in the pot. If you like, you can reduce the cooking liquid on the stove over medium-high heat to thicken it to your liking.
9. Serve and Enjoy:
Serve the short ribs topped with the rich red wine sauce, and complement them with creamy mashed potatoes or crusty bread. Enjoy every bite of your tender, flavorful Red Wine Braised Short Ribs!
Can I Use Different Cuts of Meat?
Yes! While short ribs are ideal for this recipe, you can substitute them with beef chuck or brisket. Just keep in mind that cooking times may vary slightly based on the cut.
What if I Don’t Have Red Wine?
If you don’t have red wine on hand, you can use beef broth mixed with a splash of vinegar or grape juice to still achieve a rich flavor. Just keep it balanced; the acidity helps mimic the wine’s effects.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the short ribs a day in advance. Simply let them cool after cooking, store them in the refrigerator, and reheat gently on the stovetop or in the oven before serving.
How Do I Store Leftovers?
Store any leftover short ribs in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or microwave, adding a splash of broth or sauce to keep them moist.
