These red wine braised short ribs are tender and full of flavor! Slow-cooked in rich red wine and herbs, they practically fall off the bone. Perfect for a cozy evening!
Honestly, what’s better than meat that melts in your mouth? I love serving these with mashed potatoes to soak up every bit of that tasty sauce. You’ll want seconds for sure! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the star of the dish! Bone-in ribs lend more flavor and richness. If you can’t find them, you can use chuck roast cut into chunks, though the texture will differ slightly.
Red Wine: A dry wine like Cabernet Sauvignon or Merlot adds depth to the sauce. If you’re avoiding alcohol, use beef broth with a splash of balsamic vinegar for a similar taste.
Tomato Paste: This gives a nice acidity to balance the flavors. You can substitute with crushed tomatoes or even sun-dried tomato paste for a different twist.
Herbs: Fresh rosemary and thyme are great, but if you only have dried herbs on hand, use about a third of the amount as dried herbs are more concentrated. A dash of Italian seasoning is also a good alternative.
How Do I Achieve Meltingly Tender Short Ribs?
The key to tender short ribs lies in the braising method. This slow-cooking technique breaks down the tough fibers in the meat, resulting in melt-in-your-mouth tenderness!
- First, sear the ribs well to build flavor. Don’t rush this step; the brown bits add richness to the sauce.
- Keep the lid on during cooking to trap moisture, ensuring the meat stays juicy.
- Check the ribs halfway through cooking. If the liquid is low, add a touch more beef stock.
- Patience is essential! The longer you braise (within reason), the softer the meat will be.
Red Wine Braised Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
- Polenta or mashed potatoes, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 2.5 to 3 hours to cook in the oven. Give yourself a total of 3-4 hours including cooking and resting time. It’s a worthwhile investment for a special meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 325°F (160°C). While that’s warming up, season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor as they cook!
2. Searing the Ribs:
In a large, heavy-bottomed ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs to brown them on all sides. Aim for a deep caramelized color, which should take about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
3. Sautéing the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir occasionally to prevent sticking.
4. Adding Flavor:
Add in the minced garlic and cook for about 1 minute until fragrant. Then, mix in the tomato paste and stir it around for another 2 minutes; this will help caramelize the paste and deepen its flavor.
5. Deglazing with Wine:
Pour in the dry red wine and bring to a boil. Make sure to scrape the browned bits off the bottom of the pot with a wooden spoon; these bits are packed with flavor! Let the wine reduce by half for about 10 minutes.
6. Bringing it Together:
Return the browned short ribs to the pot and add enough beef stock to just cover the meat. Toss in the rosemary, thyme, and bay leaves for a lovely herb aroma.
7. Braising Time:
Bring everything to a gentle simmer, cover with a lid, and transfer the pot to your preheated oven. Allow it to braise for about 2.5 to 3 hours until the meat is incredibly tender and falling off the bone.
8. Finishing Touches:
Once done, carefully remove the short ribs and keep them warm. Discard the herb stems and bay leaves from the pot. If there’s excess fat on top of the braising liquid, skim it off and return the pot to the stovetop. You can reduce the sauce further if you want it thicker.
9. Serve It Up:
Serve the delicious short ribs over creamy polenta or mashed potatoes, and pour over some of that rich sauce. Don’t forget to garnish with chopped fresh parsley and a sprig of rosemary for a beautiful touch!
Enjoy this deeply flavorful and tender classic comfort meal that’s sure to impress!
How Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the short ribs a day in advance. Once they’re done braising, let them cool in the sauce, then store them in the fridge. Reheat gently on the stovetop before serving, adding a splash of beef stock if the sauce has thickened too much.
What If I Don’t Have Red Wine?
No worries! If you’d rather not use wine, replace it with an equal amount of beef broth and add a splash of balsamic vinegar or red wine vinegar to mimic the acidity and complexity of flavor.
Can I Use a Slow Cooker for This Recipe?
Yes! After searing the short ribs and sautéing the vegetables as directed, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the ribs are tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a little broth or water to keep them moist.
