Braised Short Ribs in Red Wine is a rich, hearty dish that transforms tender beef short ribs into melt-in-your-mouth goodness with the deep flavors of red wine and aromatic vegetables. The long, slow braising process allows the meat to absorb all the flavors and become incredibly tender. Here’s how to make it:
Ingredients:
- Beef short ribs: 4–6 bone-in short ribs (about 1.5 kg or 3-4 lbs)
- Olive oil: 2 tablespoons (for browning)
- Onion: 1 large, chopped
- Carrot: 1 large, peeled and chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Fresh thyme: 2 sprigs (or 1 tsp dried)
- Fresh rosemary: 1 sprig (or 1 tsp dried)
- Bay leaves: 2
- Tomato paste: 2 tablespoons
- Red wine: 2 cups (a dry red wine like Cabernet Sauvignon, Merlot, or Zinfandel works well)
- Beef broth: 2 cups (or water, but broth is preferred for richness)
- Worcestershire sauce: 1 tablespoon
- Salt and pepper: to taste
- Butter: 1 tablespoon (optional, for finishing)
- Fresh parsley: chopped, for garnish (optional)
Instructions:
- Brown the short ribs:
- Preheat your oven to 160°C (325°F).
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the short ribs generously with salt and pepper.
- Working in batches, sear the short ribs in the hot oil until browned on all sides, about 3-4 minutes per side. Once browned, remove the short ribs from the pot and set them aside.
- Sauté the vegetables:
- In the same pot, add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and beginning to brown.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the tomato paste and deglaze:
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize and deepen in flavor.
- Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pot (this is full of flavor). Let the wine simmer for 3-5 minutes, allowing it to reduce slightly.
- Braise the short ribs:
- Return the browned short ribs to the pot, nestling them into the vegetables and wine.
- Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should almost cover the ribs. If not, add a little more broth or water.
- Bring the mixture to a simmer on the stovetop.
- Braise in the oven:
- Cover the pot with a tight-fitting lid and place it in the preheated oven.
- Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Finish the sauce:
- Once the short ribs are done, remove them from the pot and set them aside to rest.
- Discard the bay leaves and herb stems. If the sauce is too thin, you can simmer it on the stovetop for 10-15 minutes to reduce it to your desired consistency.
- For a richer, silkier sauce, stir in 1 tablespoon of butter at the end.
- Serve:
- Serve the braised short ribs with the sauce spooned over the top. Garnish with freshly chopped parsley if desired.
- Pair with mashed potatoes, polenta, or a side of roasted vegetables to soak up the flavorful sauce.
Serving Suggestions:
- Mashed potatoes or creamy polenta are perfect for pairing with the rich, flavorful sauce from the short ribs.
- A side of roasted Brussels sprouts, green beans, or a simple salad can add freshness and balance to the richness of the dish.
These Braised Short Ribs in Red Wine are the epitome of comfort food—slow-cooked to perfection, with a deep, savory flavor that’s sure to impress anyone at your dinner table!
