Description
This Red Wine Braised Short Ribs is a rich and comforting dish featuring tender, fall-apart beef slow-cooked in a flavorful red wine sauce. Perfect for special occasions or cozy family dinners, this foolproof recipe delivers deep, savory flavors with minimal effort.
Ingredients
Scale
- 3–4 lbs bone-in short ribs (about 8–10 pieces)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon (or other dry red wine)
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Instructions
- Prepare the short ribs: Pat the short ribs dry and season generously with salt and black pepper on all sides. Let them rest at room temperature for about 15 minutes while you heat the Dutch oven.
- Sear the meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches, making sure not to overcrowd the pan. Sear each side for about 5-6 minutes until deeply browned, then transfer to a plate.
- Cook the vegetables: In the same pot, add diced onions and cook for about 8-10 minutes until softened. Stir in the carrots and celery, cooking for another 3-5 minutes. Add the garlic and tomato paste, stirring well, and cook for 1-2 minutes until fragrant.
- Deglaze with red wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the wine has reduced by half.
- Add broth and herbs: Stir in the beef broth, then return the short ribs to the pot. Add the bay leaves, thyme, and oregano. Bring everything to a gentle simmer before covering with a lid.
- Braise in the oven: Transfer the covered Dutch oven to a preheated 350°F oven. Let the ribs braise for 2 ½ to 3 hours, checking after 2 hours to see if the meat is tender. The ribs are done when they are fork-tender and easily pull apart from the bone.
- Make the sauce: Remove the short ribs from the pot and cover with foil to keep warm. Strain the sauce through a fine mesh sieve, discarding the vegetables if desired. Return the strained sauce to the pot and simmer until slightly thickened. If a thicker sauce is preferred, mix one tablespoon of cornstarch with two tablespoons of water and stir it in, cooking for a few more minutes.
- Serve and enjoy: Serve the short ribs over mashed potatoes, polenta, or buttered noodles, spooning the rich red wine sauce over the top. Garnish with fresh herbs if desired.
Notes
- If using boneless short ribs, check for doneness around the 2-hour mark as they may cook faster.
- For a deeper sauce flavor, let the wine reduce fully before adding the broth.
- If making ahead, store the ribs and sauce separately in the fridge. The sauce can be skimmed for excess fat before reheating.
- The dish can also be made in a slow cooker by following the stovetop instructions until the braising step, then transferring everything to a slow cooker on low for 6-8 hours.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 319 kcal
- Sugar: 2 g
- Sodium: 462 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 73 mg