These red wine braised short ribs are a treat for your taste buds! They become super tender while soaking up the rich flavors of red wine, garlic, and herbs during cooking.
Serving these ribs feels like a cozy hug on a plate. I love to pair them with creamy mashed potatoes—perfect for soaking up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Choose bone-in ribs for extra flavor. If you’re looking for a lighter option, you could use beef chuck roast cut into large chunks, but the cooking time may vary.
Red Wine: A full-bodied dry red wine adds depth to the sauce. Cabernet Sauvignon or Merlot works best, but feel free to use any dry red you enjoy drinking. If you prefer an alcohol-free option, use grape juice or beef broth instead, but the flavors will differ slightly.
Vegetables: Onions, carrots, and celery bring flavor and nutrients. You can swap carrots for parsnips or turnips for a different taste. Shallots are optional but add a touch of sweetness!
Herbs: Fresh thyme adds a nice aroma. If you don’t have fresh thyme, use about a teaspoon of dried thyme. Just remember, dried herbs are usually more potent than fresh.
How Do I Get My Short Ribs Perfectly Browned?
Browning the short ribs well is key to building flavor. Here are my tips:
- Make sure your pot is hot enough before adding the oil; this helps achieve a nice sear.
- Don’t crowd the pot! Brown the ribs in batches, giving each piece room to breathe.
- Cook for 3-4 minutes per side, or until they are golden. This caramelization adds depth to your dish.
What’s the Best Way to Deglaze the Pot?
Deglazing is crucial for incorporating those tasty browned bits into the sauce.
- After sautéing your vegetables, pour in the wine immediately. The alcohol will help lift those flavorful bits.
- Use a wooden spoon to scrape the bottom of the pot gently, ensuring you get every bit of flavor.
- Let the wine simmer for about 5 minutes to reduce it slightly and concentrate the flavors before adding the short ribs back.
With these tips, you’ll have a delicious and hearty dish that’s sure to impress! Enjoy your cooking!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
For the Vegetables and Flavorings:
- 1 large onion, roughly chopped
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 4 cloves garlic, peeled and smashed
- Optional: 1-2 shallots, peeled whole
For the Liquid:
- 2 tablespoons tomato paste
- 2 cups full-bodied dry red wine (such as Cabernet Sauvignon or Merlot)
- 2-3 cups beef broth
For Seasoning:
- 2-3 sprigs fresh thyme
- 2 bay leaves
- Fresh thyme for garnish
How Much Time Will You Need?
This delicious dish takes about 20 minutes of active prep time and approximately 2.5 to 3 hours for braising in the oven. Plan on a total time of around 3 hours and 20 minutes to enjoy this hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). This will prepare it for the slow cooking that makes the meat tender and flavorful.
2. Season the Ribs:
Generously season the beef short ribs with salt and freshly ground black pepper on all sides. This step is key to adding flavor right from the start!
3. Brown the Ribs:
In a large Dutch oven or heavy oven-safe pot, heat up the vegetable oil over medium-high heat. Once hot, brown the short ribs in batches, about 3-4 minutes per side, until they have a nice deep color. Transfer the browned ribs to a plate and set aside.
4. Sauté the Vegetables:
Add the chopped onion, carrot, celery, garlic, and shallots (if you’re using them) to the pot. Sauté these for about 5-7 minutes until they soften and become fragrant. This step builds a tasty foundation for your dish!
5. Add Tomato Paste:
Stir in the tomato paste and let it cook for 1-2 minutes. This deepens the flavor as it caramelizes a bit.
6. Deglaze the Pot:
Pour in the red wine, making sure to scrape up any browned bits stuck to the bottom of the pot (this is where so much flavor lives)! Bring the wine to a gentle boil and let it reduce for about 5 minutes until it’s reduced by half.
7. Combine Ribs and Broth:
Return the browned short ribs to the pot and add enough beef broth to just barely cover them. This will ensure they stay moist while cooking.
8. Add Herbs:
Throw in the fresh thyme sprigs and bay leaves, which will infuse the dish with wonderful aromatic flavors.
9. Braise in the Oven:
Bring everything to a simmer, cover the pot with a lid, and transfer it to your preheated oven. Let it braise for about 2.5 to 3 hours, or until the meat is super tender and nearly falling off the bone.
10. Serve the Dish:
When the ribs are done, remove the pot from the oven. Be careful as it will be hot! Transfer the ribs and vegetables to a serving dish.
11. Final Touches:
If you’d like, you can skim any excess fat from the braising liquid and then reduce it over medium heat on the stove for a few minutes to thicken the sauce if desired.
12. Enjoy:
Serve the ribs hot, spooning some sauce and vegetables over the top. Garnish with fresh thyme. This dish goes excellently with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce!
Enjoy your flavorful and tender Red Wine Braised Short Ribs!
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While short ribs are traditional, you can use beef chuck roast cut into large chunks or even oxtails. Just keep in mind that cooking times may vary depending on the cut you choose.
How Can I Thicken the Sauce?
If you prefer a thicker sauce, you can skim the excess fat and reduce the braising liquid over medium heat until it thickens. Alternatively, you can dissolve 1 tablespoon of cornstarch in cold water and stir it into the sauce, cooking for a few minutes until it thickens up.
What If I Don’t Have Red Wine?
No worries! If red wine isn’t available, you can use beef broth mixed with a splash of vinegar or lemon juice to add acidity. Grape juice is another alternative, but the flavor will differ slightly from the traditional recipe.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the dish a day ahead and refrigerate it. It often tastes even better the next day as the flavors meld together. Just reheat gently on the stove before serving, and add a splash of broth if needed to loosen the sauce!
