Description
Tender and flavorful red wine braised short ribs cooked low and slow in a rich, aromatic sauce with vegetables, herbs, and red wine. This classic comfort dish is perfect for serving over creamy mashed potatoes or your favorite sides, delivering melt-in-your-mouth beef with deep, hearty flavors.
Ingredients
Scale
Meat
- 3 to 4 pounds bone-in beef short ribs - excess fat trimmed, about 6 pieces
Seasonings and Oils
- Salt and pepper to taste
- 3 tablespoons olive oil, plus more as needed
Vegetables
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh garlic, minced or crushed
Liquids and Sauces
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups dry red wine (Pinot Noir or Merlot)
- 2 ½ to 3 cups beef broth, plus more as needed
Herbs and Spices
- 6 sprigs fresh rosemary and thyme tied with kitchen twine
- 2 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for slow braising.
- Season the Short Ribs: Trim excess fat from the short ribs to reduce fat in the braising liquid. Generously season all sides of the ribs with salt and pepper, pressing the seasoning to adhere well.
- Sear the Ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the short ribs undisturbed on all sides until a deep brown crust forms. Transfer to a plate and set aside.
- Sauté Vegetables: Add a little more olive oil if needed. Add diced onion, carrot, and celery to the pot and sauté until softened, about 6 to 8 minutes. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant. Add a splash of broth if the mixture begins to stick or brown excessively.
- Deglaze with Wine: Pour in the red wine, scraping the browned bits off the bottom of the pot with a wooden spoon. Let the wine simmer for 2 minutes to slightly reduce.
- Add Broth and Flavorings: Stir in the beef broth and Worcestershire sauce, bringing the mixture back to a simmer.
- Add Herbs and Seasoning: Add rosemary and thyme tied with twine and bay leaves. Season the liquid with salt and pepper to taste.
- Combine and Cover: Nestle the seared short ribs back into the pot so they are almost fully submerged in the liquid. Add more broth if needed to ensure ribs are mostly covered as the liquid will reduce during cooking.
- Braise in Oven: Bring the pot to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours until the meat is tender and easily pulls away from the bone.
- Finish and Serve: Once cooked, remove the ribs and skim off excess fat from the surface of the braising liquid or use a fat separator. Optionally, thicken the sauce by stirring together 2 teaspoons of cornstarch with 1 tablespoon water and simmering gently until thickened. Serve the short ribs with the sauce over mashed potatoes or your favorite side dishes. Enjoy!
Notes
- Choose well-marbled bone-in beef short ribs and trim any excess fat before cooking to avoid greasy sauce.
- If you cannot find bone-in ribs, boneless will work but may reduce flavor intensity.
- Make sure the ribs are mostly submerged before braising as the liquid will reduce by half during the slow cooking.
- Maintain a low and slow cook at 300°F for 3 hours for optimal tenderness and moisture.
- For a thicker sauce, use cornstarch slurry after removing excess fat and bring to a gentle simmer.
- Freeze leftovers with the braising liquid for up to 3 months; thaw overnight in the fridge and reheat on the stovetop.
- Store cooked ribs covered in the fridge for up to 3 days and reheat gently in the microwave or stovetop.
- Red wine options include Pinot Noir, Merlot, or Cabernet Sauvignon. If substituting wine, use extra beef broth and add a splash of balsamic vinegar for acidity.
Nutrition
- Serving Size: 1 serving (approx. 1 short rib with sauce)
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
