Red Wine Braised Short Ribs are the epitome of comfort food, offering rich, fall-apart tender beef in a deep, flavorful sauce. Slowly braised with red wine, beef stock, fresh herbs, and vegetables, this dish transforms a humble cut of meat into a luxurious meal. Perfect for special occasions or a cozy weekend dinner, these short ribs are sure to impress while filling your home with irresistible aromas as they cook low and slow.
Ingredients:
- 2 tablespoons olive oil
- 6 beef short ribs, cut English style (approximately 3 pounds)
- Coarse salt and freshly ground black pepper, for seasoning1/4 cup all-purpose flour
- 3 large carrots, peeled and diced
- 2 ribs celery, finely diced
- 1 large yellow onion, peeled and minced
- 6 cloves of garlic, finely chopped or grated
- 1/4 cup tomato paste
- 2 cups of dry red wine, like Cabernet Sauvignon or Merlot
- 2 cups beef stock
- 2 bay leaves
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- Optional: 1 parmesan rind
Instructions:
- Sear the Short Ribs: Preheat your oven to 325°F (163°C). Warm the olive oil in a spacious, sturdy Dutch oven set over medium-high heat. Pat the short ribs dry with paper towels and generously season them with kosher salt and black pepper. Lightly dust each rib with flour. Once the oil is hot, sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Sauté the Vegetables: In the same pot, incorporate the chopped carrots, celery, and onion. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables become tender. Then, add the garlic and continue to cook for another minute, allowing its aroma to enhance the dish.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2-3 minutes to allow the flavors to deepen. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.
- Add Stock and Herbs: Add the beef stock, bay leaves, rosemary, thyme, and the optional parmesan rind. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid.
- Braise in the Oven: Place the pot in the preheated oven and braise for 2.5 to 3 hours, or until the short ribs are tender enough to be easily pierced with a fork and the meat begins to separate from the bone. Check the ribs halfway through to ensure they are still submerged in liquid; add more beef stock or water if necessary.
- Finish and Serve: Once the ribs are tender, remove the pot from the oven and discard the bay leaves, rosemary sprigs, thyme sprigs, and parmesan rind. Remove any surplus fat that has risen to the top of the braising liquid. Serve the short ribs with the braising sauce over mashed potatoes, polenta, or crusty bread.
Conclusion:
These Red Wine Braised Short Ribs offer a decadent, melt-in-your-mouth experience with layers of flavor from the red wine, fresh herbs, and slow-cooked beef. It’s the ultimate comfort dish, perfect for when you want to impress guests or enjoy a special meal with your family. Serve alongside creamy mashed potatoes or polenta to soak up the rich sauce, and enjoy every comforting bite.
Red Wine Braised Short Ribs
Fall-apart tender beef short ribs braised in redwine, beef stock, and aromatics, creating a rich, flavorful sauce perfect forserving over mashed potatoes, polenta, or with crusty bread.
Ingredients
- 2 tablespoons olive oil
- 6 beef short ribs cut English style (approximately 3 pounds)
- Coarse salt and freshly ground black pepper for seasoning1/4 cup all-purpose flour
- 3 large carrots peeled and diced
- 2 ribs celery finely diced
- 1 large yellow onion peeled and minced
- 6 cloves of garlic finely chopped or grated
- 1/4 cup tomato paste
- 2 cups of dry red wine like Cabernet Sauvignon or Merlot
- 2 cups beef stock
- 2 bay leaves
- 3 –4 sprigs fresh rosemary
- 10 –12 sprigs fresh thyme
- Optional: 1 parmesan rind
Instructions
- Sear the Short Ribs: Preheat your oven to 325°F (163°C). Warm the olive oil in a spacious, sturdy Dutch oven set over medium-high heat. Pat the short ribs dry with paper towels and generously season them with kosher salt and black pepper. Lightly dust each rib with flour. Once the oil is hot, sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Sauté the Vegetables: In the same pot, incorporate the chopped carrots, celery, and onion. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables become tender. Then, add the garlic and continue to cook for another minute, allowing its aroma to enhance the dish.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2-3 minutes to allow the flavors to deepen. Slowly pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.
- Add Stock and Herbs: Add the beef stock, bay leaves, rosemary, thyme, and the optional parmesan rind. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid.
- Braise in the Oven: Place the pot in the preheated oven and braise for 2.5 to 3 hours, or until the short ribs are tender enough to be easily pierced with a fork and the meat begins to separate from the bone. Check the ribs halfway through to ensure they are still submerged in liquid; add more beef stock or water if necessary.
- Finish and Serve: Once the ribs are tender, remove the pot from the oven and discard the bay leaves, rosemary sprigs, thyme sprigs, and parmesan rind. Remove any surplus fat that has risen to the top of the braising liquid. Serve the short ribs with the braising sauce over mashed potatoes, polenta, or crusty bread.