These red wine braised short ribs are melt-in-your-mouth amazing! Slow-cooked in rich, deep flavors, they are perfect for cozy dinners.
Honestly, the smell while they cook is enough to make my stomach rumble! I love serving them with creamy mashed potatoes for the ultimate comfort meal. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs give the best flavor and tenderness. If unavailable, you can use boneless short ribs or even chuck roast, but adjust cooking time as needed for boneless options.
Red Wine: Cabernet Sauvignon is my go-to for its rich flavor. If you prefer a non-alcoholic option, use a combination of grape juice and vinegar, but steer clear from sweet varieties.
Beef Broth: Use homemade broth for the best richness. If you’re looking for a healthier option or have dietary restrictions, vegetable broth works well, but it will change the flavor slightly.
Herbs: Fresh rosemary and thyme are ideal for depth of flavor. If you don’t have fresh, dried herbs work too; just use about one-third of the amount since they’re more concentrated.
How Do I Achieve Tender, Fall-Off-The-Bone Short Ribs?
Getting perfectly tender short ribs requires patience and the right cooking method. Here’s how to do it right:
- Brown the Meat: Don’t skip browning the short ribs. This step adds wonderful flavor through caramelization.
- Slow and Low: Braising in the oven at a low temperature breaks down the collagen in the meat, making it tender. Aim for 2.5 to 3 hours of gentle cooking.
- Check Liquid Levels: Make sure the liquid comes halfway up the ribs while braising to keep them moist.
- Let It Rest: After cooking, allow the ribs to rest for a few minutes. This helps the juices redistribute.
Follow these steps, and you’ll have deliciously tender short ribs ready for any meal!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
Main Ingredients:
- 4 to 5 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables:
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Flavorings:
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 to 3 cups beef broth
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
Optional Thickener:
- 1 tablespoon all-purpose flour (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 2.5 to 3 hours to cook in the oven, giving you plenty of time to relax while the flavors meld together beautifully. Perfect for a weekend family dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). While it heats up, season the short ribs generously with salt and pepper on all sides. This will ensure they are flavorful.
2. Brown the Short Ribs:
In a large heavy oven-proof pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs in batches, browning each side for about 3-4 minutes until they are a lovely deep brown. Once browned, remove them from the pot and set aside.
3. Sauté the Vegetables:
Reduce the heat to medium and add the diced onion, carrot, and celery to the pot. Sauté these beautiful vegetables for about 5-7 minutes until they start to soften and brown just a bit. It’s going to smell amazing!
4. Add Garlic and Tomato Paste:
Stir in the minced garlic and the tomato paste, cooking for another 1-2 minutes to let those flavors mingle. This is a key step to build the base.
5. Deglaze with Red Wine:
Pour in the red wine to deglaze the pot, making sure to scrape up any flavorful bits stuck at the bottom. Bring it to a boil, then let it reduce by half for about 8-10 minutes. This really deepens the flavor.
6. Combine Ingredients:
Return the browned short ribs back to the pot. Add enough beef broth to come about halfway up the sides of the ribs. Toss in the rosemary, thyme, and bay leaves.
7. Braise the Ribs:
Bring everything to a gentle simmer on the stove, then cover the pot and transfer it to the preheated oven. Braised for about 2.5 to 3 hours, you want the meat to be super tender and falling off the bone.
8. Finish and Serve:
Once done, remove the pot from the oven and take out the short ribs to keep them warm. Discard the herb sprigs and bay leaves. If you prefer a thicker sauce, whisk 1 tablespoon of flour with a bit of cold water to create a slurry, stir it into your sauce, and let it simmer until thickened.
9. Enjoy:
Spoon the rich sauce over the short ribs, garnish with fresh chopped parsley, and serve. These are best enjoyed with creamy mashed potatoes, polenta, or some crusty bread to soak up all that savory sauce.
Enjoy your rich, tender, and flavorful Red Wine Braised Short Ribs! They’re sure to impress!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While beef short ribs are ideal for braising due to their rich flavor and tenderness, you can substitute with chuck roast or boneless short ribs. Just remember that cooking times might vary, so keep an eye on them for doneness!
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with a mixture of beef broth and a splash of vinegar (like red wine vinegar) or grape juice. The flavor will differ slightly, but the dish will still be flavorful!
How Do I Store Leftovers?
Leftover short ribs should be stored in an airtight container in the refrigerator for up to 3 days. To keep everything flavorful, it’s best to store the sauce separately if possible!
Can I Make This Dish in a Slow Cooker?
Yes, you can! After browning the meat and sautéing the vegetables, transfer everything into a slow cooker. Cook on low for 6-8 hours until tender. You’ll still get that delicious flavor, just with a bit less hands-on time!