Red Wine Braised Short Ribs are a cozy dish that brings out deep flavors. The meat gets so tender from slow cooking in red wine, broth, and spices that it practically melts in your mouth!
Who doesn’t love a dish that makes your kitchen smell amazing? I always serve these with mashed potatoes or a nice baguette to soak up the tasty sauce. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of your dish! Look for well-marbled ribs for extra tenderness. If short ribs are hard to find, you can use chuck roast cut into large pieces; it will also get nice and tender!
Red Wine: A dry red wine like Cabernet Sauvignon or Merlot works best. If wine isn’t your thing, substitute with beef broth. You won’t get the same depth of flavor, but it will still be tasty.
Vegetables: Onions, carrots, and garlic add amazing flavor. You can swap in leeks for onions or add mushrooms. If you prefer, add sweet potatoes instead of regular potatoes for a different twist.
Herbs: Fresh rosemary and thyme are great in this recipe. If you have dried herbs, you can use them, but remember, dried herbs are stronger, so cut the amount to about one-third.
How Do I Achieve Perfectly Browned Short Ribs?
Getting those short ribs nicely browned is key for great flavor. Here are some tips:
- Use a heavy-bottomed pot to distribute heat evenly.
- Make sure the pot is hot before adding the oil and ribs. If the oil smokes, it’s hot enough!
- Don’t overcrowd the pot. If needed, brown in batches to get a good sear on all sides.
This is a patience game. Allow every side to brown fully; this enhances the rich flavor of your final dish!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs (approx. 8 pieces) beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or olive oil
For the Vegetables:
- 1 large onion, roughly chopped
- 3 carrots, peeled and cut into large chunks
- 3 cloves garlic, smashed
For the Saucy Flavor:
- 2 tbsp 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
For the Potatoes:
- 1 lb small potatoes, halved or quartered if large
Optional Garnish:
- Fresh thyme or rosemary for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and then 2.5 to 3 hours for braising in the oven. It’s a low-effort, high-reward dish that fills your kitchen with delightful aromas as it cooks!
Step-by-Step Instructions:
1. Preparing to Cook:
First, preheat your oven to 325°F (165°C). While that’s warming up, season your short ribs with a good sprinkle of salt and freshly ground black pepper on all sides. This brings out so much flavor!
2. Searing the Ribs:
In a large heavy-bottomed pot or Dutch oven, heat your choice of vegetable or olive oil over medium-high heat. When it’s hot (check for a shimmer), add the short ribs in batches. Make sure not to overcrowd the pot. Sear each side for about 3-4 minutes until deeply browned, then remove the ribs and set them aside.
3. Sautéing the Veggies:
Lower the heat to medium and toss in your chopped onion, carrots, and smashed garlic cloves. Sauté them until softened and fragrant, which should take about 5-7 minutes. Your kitchen should start smelling amazing!
4. Building Flavor:
Next, stir in the tomato paste and let it cook for 1-2 minutes to caramelize just a little. This adds a rich depth to your sauce!
5. Adding the Wine:
Pour in the red wine now, and with a wooden spoon, scrape up any lovely brown bits stuck to the bottom of the pot. Increase the heat and let it simmer until the wine reduces by about half; this will take roughly 10 minutes.
6. Bringing it All Together:
Return the short ribs back to the pot, nestling them into the wine mixture. Then, add the beef broth, fresh rosemary, thyme, and bay leaves. You want the liquid to mostly cover the ribs; if it doesn’t, feel free to add a bit more broth or water!
7. Time to Braise:
Cover the pot tightly with a lid and carefully transfer it to your preheated oven. Let it braise for about 2.5 to 3 hours. You’ll know it’s ready when the meat is fork-tender and practically falling off the bone!
8. Adding Potatoes:
In the last 45 minutes of cooking, gently add the halved potatoes to the pot and stir them in to soak up all the delicious flavors.
9. Finishing Touches:
When the cooking time is up, carefully remove the pot from the oven. Lift out the short ribs, potatoes, and herbs and tent them with foil to keep warm while you finish the sauce.
10. Serve:
If you want, you can strain the braising liquid into a saucepan to get rid of any solids. Simmer this sauce until it thickens to your liking, skimming off excess fat. Then, serve the short ribs and potatoes on plates drizzled with the rich sauce. Don’t forget to garnish with fresh thyme or rosemary!
Enjoy your tender, flavorful Red Wine Braised Short Ribs served alongside mashed potatoes, polenta, or crusty bread for a hearty, comforting meal!
Can I Use Chuck Roast Instead of Short Ribs?
Yes, you can definitely substitute chuck roast for short ribs! Cut the roast into large chunks, and follow the same cooking method. The flavors will still be amazing, and you’ll get tender meat!
What Red Wine Is Best for Braising?
A good choice for braising is a dry red wine like Cabernet Sauvignon or Merlot. They add depth and richness to the sauce. If you have a wine you enjoy drinking, that’s usually a great option too!
How Should Leftovers Be Stored?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth if needed to prevent drying out.
Can I Freeze the Braised Short Ribs?
Absolutely! Allow the dish to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating!
