These tender short ribs are packed with flavor, slowly cooked in rich red wine and seasonings. Each bite melts in your mouth, making them perfect for a cozy dinner.
Honestly, there’s something magical about meat that falls off the bone! I love pair this with mashed potatoes to soak up all that delicious sauce. Who can resist that? 😋
Key Ingredients & Substitutions
Beef Short Ribs: Look for bone-in short ribs for the best flavor and tenderness. If you can’t find them, chuck roast can work, but the texture will be different.
Red Wine: A dry red wine like Cabernet Sauvignon is preferred. If you want an alcohol-free option, use beef broth or grape juice mixed with a little vinegar for acidity.
Vegetables: Onions, carrots, and celery are the base of many braises. You can swap in leeks, parsnips, or even mushrooms if you like, for different flavors.
Herbs: Fresh thyme and rosemary add wonderful aroma. If you only have dried herbs, use about one-third of the amount, as dried herbs have a more concentrated flavor.
How Do I Ensure My Short Ribs Are Perfectly Cooked?
The key to mouthwatering short ribs is slow cooking. This breaks down the connective tissue, making the meat tender. Here’s how to achieve that:
- First, sear the ribs well. A good crust adds flavor.
- Make sure to cook the vegetables until they’re soft before adding the wine; it builds a flavor foundation.
- Braising should be low and slow. Set your oven to a steady 325°F and let them cook undisturbed for 2.5 to 3 hours.
- Check for doneness. The ribs should be fork-tender when done.
Don’t rush the process—good things take time! Enjoy the aroma wafting through your kitchen as they cook!
How to Make Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 to 5 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
For the Vegetables:
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
For the Sauce:
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 to 3 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Optional garnish: fresh thyme sprigs
For Serving (Optional):
- Creamy polenta or mashed potatoes
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and 2 ½ to 3 hours to braise in the oven. It’s perfect for a weekend meal when you want to impress family or friends with minimal active time in the kitchen!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C) so it’s ready when you’re prepared to braise the short ribs.
2. Prepare the Short Ribs:
Pat the short ribs dry with paper towels to ensure they brown properly. Then, season them generously with salt and pepper for flavor.
3. Searing the Ribs:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it’s shimmering. Add the short ribs in batches to avoid overcrowding. Brown them on all sides for about 3-4 minutes each until they’re deep and caramelized. Once done, transfer them to a plate and set aside.
4. Cooking the Vegetables:
Reduce the heat to medium and add the chopped onion, carrots, and celery into the pot. Cook while stirring occasionally until the vegetables soften and begin to brown, around 6 to 8 minutes. The aroma will be wonderful!
5. Adding Garlic and Tomato Paste:
Once the vegetables are ready, stir in the minced garlic and cook for another minute until fragrant. Then, mix in the tomato paste and let it cook for 2 minutes to bring out its flavors.
6. Deglazing with Red Wine:
Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds delicious flavor! Bring it to a boil and let it reduce by half for about 10 minutes.
7. Combining Ingredients:
Return the browned short ribs to the pot, nestling them into the reduced wine and vegetables. Pour in enough beef broth to cover the ribs halfway, then toss in the fresh thyme, rosemary, and bay leaves.
8. Braising in the Oven:
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise for about 2 ½ to 3 hours until the meat is incredibly tender and falling off the bone.
9. Finishing Touches:
Once cooked, carefully remove the pot from the oven. Transfer the short ribs to a serving dish and cover them to keep warm. Discard the herb sprigs and, if desired, skim off any excess fat from the sauce, then simmer the sauce on the stove to reduce and thicken it slightly.
10. Serving:
Serve the succulent short ribs over creamy polenta or a pile of buttery mashed potatoes. Spoon the rich sauce and vegetables over the top for a finishing touch. If you want, garnish with fresh thyme sprigs!
Enjoy your delicious Red Wine Braised Short Ribs, perfect for a special occasion or a cozy night in!
Can I Substitute Different Cuts of Meat?
Yes, you can use chuck roast or brisket as alternatives to short ribs. Just keep in mind that the cooking time may vary slightly, as these cuts might be a bit leaner.
What If I Don’t Have Red Wine?
No worries! You can substitute with beef broth mixed with a bit of vinegar (like red wine vinegar) or grape juice to add acidity and flavor without the alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them on the stove over low heat or in the microwave while adding a splash of broth or water to maintain moisture.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the meat and sautéing the veggies, transfer everything to a slow cooker. Cook on low for about 6-8 hours or until the meat is tender. This method will yield delicious results as well!
