Description

This Red Wine Braised Short Ribs recipe features tender, melt-in-your-mouth beef slow-cooked in a rich and flavorful red wine and herb-infused broth. Perfectly seared short ribs are braised with aromatic vegetables, fresh herbs, garlic, and tomato paste, resulting in a deep, savory dish ideal to serve over creamy mashed potatoes or your favorite sides. The slow oven-braising method ensures a luxurious texture and intense flavor that satisfies hearty appetites.

Ingredients

Short Ribs 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, plus a few more drizzles as needed

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

Flavorings 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

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Instructions

Preheat Oven: Set your oven to 300°F (150°C) to prepare for slow braising the ribs.
Prepare Short Ribs: Trim any excess fat from the short ribs to avoid excessive grease in the final dish. Generously season all sides of the meat with salt and pepper, pressing the seasoning onto the ribs.
Sear Ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the short ribs on all sides without moving them to develop a rich brown crust. Once browned, transfer the ribs to a plate and set aside.
Sauté Vegetables: Add additional olive oil if needed. Add diced onion, carrot, and celery to the pot and cook over medium heat until softened, roughly 6 to 8 minutes. Stir in minced garlic and tomato paste, cooking another 2 minutes until fragrant. Add a splash of broth if the mix sticks or browns too much.
Deglaze with Wine: Pour in the red wine, scraping the pot’s bottom with a wooden spoon to loosen the browned bits. Simmer gently for about 2 minutes to slightly reduce the wine.
Add Broth and Seasonings: Stir in the beef broth and Worcestershire sauce. Bring the mixture back to a simmer. Add the tied rosemary and thyme sprigs and bay leaves, seasoning with salt and pepper to taste.
Arrange Short Ribs: Nestle the seared short ribs back into the liquid, ensuring the liquid nearly covers the meat. Add extra broth if necessary as the liquid will reduce during cooking.
Braise in Oven: Bring the pot to a simmer, cover tightly with a lid, and place it in the preheated oven. Bake for about 3 hours or until the ribs are fork-tender.
Finish and Serve: Remove ribs from the pot and skim off any excess fat or use a fat separator to remove fat from the braising liquid. Discard the fat. Serve the ribs with the reduced braising sauce over mashed potatoes or your preferred sides.
Optional Sauce Thickening: To thicken the sauce, mix 2 teaspoons cornstarch with 1 tablespoon water and stir into the braising liquid. Simmer gently until the sauce thickens to your liking.

Notes

Trimming excess fat from the ribs helps reduce greasiness in the final dish.
Use a flavorful, dry red wine such as Pinot Noir or Merlot for the best braising liquid taste.
If the braising liquid does not cover the ribs fully, add more beef broth to avoid drying during cooking.
You can prepare this dish a day ahead as the flavors deepen after resting.
Serve over creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Baking
Cuisine: American