Braised Short Ribs in Red Wine is a rich, luxurious dish where tender beef short ribs are slow-cooked in a flavorful red wine sauce. The result? Melt-in-your-mouth ribs with a deep, savory, and slightly sweet flavor. 🍷🥩✨
Perfect for a special dinner or a cozy winter meal.
🕒 Time: 20 minutes prep + 3–4 hours braising
🍽 Serves: 4
🌟 Ingredients:
For the Short Ribs:
- 4–6 bone-in beef short ribs (about 1.5 kg/3 lbs)
- Salt and black pepper (to taste)
- 2 tbsp vegetable oil
- 1 onion (chopped)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 1 tbsp tomato paste
- 2 cups red wine (a good dry red wine, such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1–2 sprigs fresh thyme
- 1–2 sprigs fresh rosemary
- 2 bay leaves
For the Garnish (optional):
- Fresh parsley (chopped)
- Mashed potatoes or creamy polenta (for serving)
🔪 Instructions:
- Prepare the Ribs:
- Preheat the oven to 160°C (325°F).
- Pat the short ribs dry with paper towels and season generously with salt and pepper.
- Sear the Ribs:
- Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Brown the short ribs on all sides, working in batches to avoid overcrowding (about 3–4 minutes per side).
- Remove the ribs and set them aside.
- Sauté the Veggies:
- In the same pot, add onions, carrots, and celery.
- Sauté for 5–7 minutes until softened and slightly browned.
- Add garlic and tomato paste, and cook for 1–2 minutes until fragrant.
- Deglaze the Pot:
- Pour in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pot.
- Allow the wine to reduce by about half (5–7 minutes).
- Braise the Ribs:
- Add the beef broth, thyme, rosemary, and bay leaves to the pot.
- Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Bring to a simmer, cover the pot, and transfer it to the oven.
- Braise for 3–4 hours, or until the ribs are fork-tender and the meat is falling off the bone.
- Finish the Dish:
- Remove the pot from the oven and carefully take the ribs out of the liquid.
- If you’d like to thicken the sauce, simmer it on the stove over medium heat for 10–15 minutes until it reaches your desired consistency.
- Discard the herbs and bay leaves.
- Serve:
- Serve the short ribs over creamy mashed potatoes, polenta, or with a side of roasted vegetables.
- Spoon the braising liquid and vegetables over the ribs for extra flavor.
🍽️ Perfect Pairings:
- Mashed potatoes or creamy polenta 🥔
- Roasted Brussels sprouts or green beans 🥦
- A simple green salad with vinaigrette 🥗
💡 Tips:
- Wine Tip: Use a wine you enjoy drinking! The flavor of the wine will be infused into the ribs, so go for something with good body and richness. 🍷
- Resting: Let the ribs rest for 10 minutes before serving so the juices redistribute.
- For Extra Richness: Add a tablespoon of butter to the sauce just before serving for a glossy finish.
Braised Short Ribs in Red Wine = tender, flavorful, and perfectly rich. A dish that’s sure to impress! 🍷🥩✨
Would you like a sweet red wine version with a hint of fruitiness (such as a Zinfandel or Shiraz)? 🍇
