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Why make this recipe

Red Wine Braised Beef Short Ribs is a comforting and hearty dish that is perfect for cozy dinners or special occasions. The slow cooking process allows the beef to become incredibly tender while absorbing the rich flavors of red wine and herbs. This recipe is not only satisfying but also easy to prepare, making it an excellent choice for both novice and experienced cooks.

How to make Red Wine Braised Beef Short Ribs

Ingredients:

4 lbs beef short ribs
Salt and black pepper to taste
2 tbsp olive oil
1 large onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)
2 tbsp tomato paste
2 cups red wine
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Fresh parsley (chopped for garnish)

Directions:

Preheat the Oven: Preheat your oven to 325°F (165°C).
Season and Sear the Ribs: Season the beef short ribs generously with salt and black pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 8-10 minutes. Remove the ribs and set them aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes.
Deglaze with Red Wine: Pour in the red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
Add the Broth and Herbs: Add the beef broth, fresh thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar to the pot. Stir to combine. Return the seared short ribs to the pot, submerging them in the liquid.
Braise the Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 1/2 to 3 hours, or until the meat is fork-tender and falling off the bone.
Serve and Garnish: Remove the short ribs from the oven and let them rest for a few minutes. Skim any excess fat from the surface of the sauce. Serve the short ribs with the sauce, garnished with chopped fresh parsley.

How to serve Red Wine Braised Beef Short Ribs

Serve the short ribs over creamy polenta, mashed potatoes, or with crusty bread to soak up the flavorful sauce. A side of seasonal vegetables pairs nicely to complete the meal.

How to store Red Wine Braised Beef Short Ribs

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. You can also freeze the cooked short ribs in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

Tips to make Red Wine Braised Beef Short Ribs

Choose a good quality red wine for better flavor; it does not need to be expensive, but should be something you would enjoy drinking.
Browning the meat well adds a great depth of flavor to the dish, so don’t skip this step.
Allow the ribs to rest before serving to help retain the moisture and flavor in the meat.

Variation

You can add mushrooms for an earthy flavor or replace the red wine with a robust beer for a different twist. Adjust the herbs based on your preference; thyme and rosemary are great, but sage or oregano can also work well.

FAQs

Can I use another type of meat?
Yes, you can use beef chuck or even pork ribs; however, adjust the cooking time as needed for different cuts.

What if I don’t have fresh herbs?
You can use dried herbs in place of fresh ones. Use about 1/3 of the amount, as dried herbs are more concentrated.

Can this dish be made in a slow cooker?
Absolutely! Sear the ribs on the stovetop first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.