Red Wine Braised Short Ribs
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If you’re searching for a comforting, rich, and flavorful dish, these Red Wine Braised Short Ribs are the perfect choice. Slow-cooked to perfection in a rich red wine sauce, the meat becomes tender, juicy, and falls right off the bone. It’s an impressive dish that tastes like it’s been simmering all day, but with a straightforward process. Ideal for a cozy dinner, special occasion, or simply to indulge in a gourmet meal at home.
The first time I made Red Wine Braised Short Ribs was on a chilly weekend. My husband had been craving something hearty, and I wanted to surprise him with a dish that was both sophisticated and comforting. As the ribs braised in the oven, the kitchen filled with the intoxicating aroma of red wine and garlic, instantly warming our home. The moment he took the first bite, his eyes lit up, and he declared it the best meal of the season! Now, these braised short ribs have become a staple for special dinners, a reminder of that cozy weekend and the joy of sharing a delicious meal.
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Why You’ll Love Red Wine Braised Short Ribs
- Rich and Flavorful: Slow-cooked in red wine, garlic, and herbs for an intense depth of flavor.
- Fall-Off-The-Bone Tender: Cooking the ribs low and slow results in incredibly tender meat that melts in your mouth.
- Perfect for Entertaining: This dish looks and tastes gourmet, making it ideal for impressing guests.
- Make-Ahead Friendly: Prepare the dish ahead of time; it tastes even better the next day!
Ingredients Notes for Red Wine Braised Short Ribs
- Short Ribs: Opt for bone-in beef short ribs for the best flavor and tenderness.
- Red Wine: Use a dry red wine, like Cabernet Sauvignon or Merlot, which will impart a rich, bold flavor to the dish.
- Herbs: Fresh rosemary and thyme add an earthy aroma that pairs perfectly with the wine sauce.
- Vegetables: Carrots, onions, and garlic not only flavor the sauce but also become deliciously caramelized during the cooking process.
- Beef Broth: Enhances the beefy flavor and provides the liquid needed for braising.
Recipe Steps for Red Wine Braised Short Ribs
- Prep the Ribs: Season 4 pounds of bone-in short ribs generously with salt and pepper. Allow them to rest at room temperature for about 15 minutes.
- Sear the Ribs: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the short ribs and sear on all sides until they are deep golden brown, about 2-3 minutes per side. Remove the ribs and set aside.
- Cook the Vegetables: In the same pot, add 1 large chopped onion, 2 chopped carrots, and 3 cloves of minced garlic. Cook for 5 minutes until the vegetables are softened and begin to caramelize.
- Deglaze with Wine: Pour in 2 cups of red wine, scraping up the brown bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5 minutes.
- Braise the Ribs: Add the ribs back into the pot, along with 2 cups of beef broth, 2 sprigs of fresh rosemary, and 2 sprigs of fresh thyme. Bring to a simmer, cover the pot, and transfer to a preheated oven at 350°F (175°C). Cook for 2.5 to 3 hours until the ribs are tender and falling off the bone.
- Serve: Remove the ribs and vegetables from the pot. Skim off any excess fat from the sauce, then return the sauce to the stove and simmer for 5-10 minutes until slightly thickened. Serve the ribs with the sauce drizzled over the top.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavors develop even more overnight!
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations & Substitutions
- Alcohol-Free: Substitute the red wine with extra beef broth or grape juice for a non-alcoholic version.
- Different Herbs: Swap out rosemary and thyme for your favorite herbs, such as oregano or sage, for a unique flavor twist.
Red Wine Braised Short Ribs
Ingredients
- 4-5 lbs beef short ribs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 cup red wine such as Cabernet Sauvignon or Merlot
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour optional, for thickening
- 2 tablespoons cold water optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare the Short Ribs: Pat the short ribs dry with paper towels and season them generously with salt and black pepper.
- Brown the Ribs: Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for about 5 minutes to reduce slightly.
- Add Remaining Ingredients: Stir in the beef broth, tomato paste, fresh thyme, and bay leaf. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
- Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the cooked short ribs from the pot and cover them to keep warm. Mix the flour with the cold water to create a slurry and stir it into the sauce. Simmer on the stovetop for a few minutes until the sauce thickens. Return the short ribs to the pot and coat them with the sauce.
- Garnish and Serve: Garnish with chopped fresh parsley before serving. Pair with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
