These red wine braised short ribs are so tender and packed with flavor! The meat gets cozy in a rich sauce made from red wine, herbs, and veggies, making every bite delightful.
I can’t resist how amazing the sauce smells while cooking. It’s hard not to sneak a taste! Serve these with mashed potatoes or crusty bread for a warm, comforting meal everyone will love.
Key Ingredients & Substitutions
Beef Short Ribs: These meaty cuts are perfect for slow cooking, giving you tender results. If you can’t find short ribs, try using chuck roast cut into large chunks, but the texture will vary slightly.
Red Wine: A good dry red wine like Cabernet Sauvignon or Merlot enhances the flavor. But if you prefer, you can substitute with beef broth or non-alcoholic red wine for a similar taste without the alcohol.
Vegetables: Onions, carrots, and celery create a flavor base. If you need alternatives, leeks can replace onions, and parsnips could add a unique twist instead of carrots.
Herbs: Fresh rosemary and thyme bring aromatic freshness. You can use dried versions if fresh aren’t available, but remember to use less, as dried herbs are more concentrated.
Potatoes: Small potatoes are my go-to for this dish. However, you can swap them out for sweet potatoes or even other root veggies like turnips for a different flavor.
How Can I Achieve Perfectly Braised Short Ribs?
Braising is key to getting tender, flavorful short ribs. The process combines both dry and wet cooking, allowing the meat to break down slowly. Here’s how to nail it:
- Start by searing the ribs. This caramelization adds depth to the flavor, so don’t rush; let each side brown nicely!
- When adding the wine, make sure to scrape the bottom of the pot to lift all the tasty browned bits—that’s where so much flavor lies.
- Covering the pot while braising is crucial as it traps steam, keeping the moisture in.
- Don’t skip the resting period after cooking; it helps the meat firm up and makes serving easier.
With these tips, your red wine braised short ribs will be the star of any gathering!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 pound small potatoes, halved or quartered if large
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare and then requires 2.5 to 3 hours to braise in the oven. Make sure to allow some extra time for the flavors to meld together perfectly while it cooks. Overall, you’ll want to set aside around 3 to 3.5 hours for the entire process.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This will get everything nice and hot for perfect braising.
2. Prepare the Ribs:
Pat the short ribs dry with paper towels. Generously season them with salt and fresh black pepper on all sides—this helps to build flavor.
3. Sear the Ribs:
Heat the vegetable oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. In batches, sear the short ribs for about 3-4 minutes on each side until they are beautifully browned. Remove them and set aside on a plate.
4. Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook them while stirring occasionally for about 5-7 minutes until they soften up. It’s okay if they pick up some of that tasty brown flavor from the bottom of the pot!
5. Add Garlic and Tomato Paste:
Next, add the smashed garlic cloves and cook for another minute until fragrant. Then, stir in the tomato paste, cooking for about 2 minutes to slightly caramelize.
6. Pour in the Wine:
Now it’s time to pour in the red wine. Use a wooden spoon to scrape the bottom of the pot, lifting all those delicious browned bits. Bring the mixture to a boil and cook until the wine reduces by half, which should take around 10 minutes.
7. Add Broth and Herbs:
Add the beef broth, fresh rosemary, thyme, and bay leaves to the pot. Return the short ribs, along with any juices from the plate, back into the pot.
8. Braise in the Oven:
Bring everything to a gentle simmer, cover the pot, and transfer it to your preheated oven. Braise the short ribs for about 2.5 to 3 hours. You’ll know they are done when the meat is tender and falling off the bone!
9. Add Potatoes:
About 45 minutes before the cooking time is done, carefully add the halved potatoes to the pot, nestling them around the meat. They’ll soak up all that yummy sauce!
10. Finish and Serve:
Once the short ribs are cooked, take the pot out of the oven and carefully remove the meat and potatoes to a serving platter. Cover them to keep warm while letting the broth sit for a moment.
11. Optional Sauce Reduction:
If you’d like a thicker sauce, return the braising liquid to the stovetop and simmer it over medium heat until it reduces to your preferred consistency.
12. Garnish and Enjoy:
Serve the tender short ribs and potatoes with the rich red wine sauce drizzled over. Feel free to garnish with a sprinkle of fresh thyme or parsley for a pop of color!
Enjoy your luscious, tender red wine braised short ribs with the rich, aromatic sauce!
Can I Use Different Cuts of Meat for This Recipe?
Yes, you can substitute the short ribs with other cuts like chuck roast or brisket. Just keep in mind the cooking time may vary; typically, these cuts will also require a longer braising time to become tender.
What Type of Red Wine Should I Use?
I recommend a dry red wine like Cabernet Sauvignon or Merlot for the best flavor. However, if you prefer not to use wine, you can replace it with more beef broth for a non-alcoholic version.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the short ribs a day in advance and store them in the refrigerator. Just reheat gently before serving to ensure they remain tender and flavorful.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth to keep the meat moist.
