Red Wine Braised Short Ribs: A Delicious Recipe for Tender, Flavorful Meat

Red Wine Braised Short Ribs are a culinary delight that brings warmth and comfort to any dining table. This dish, steeped in tradition, has roots in various cultures, showcasing the universal love for slow-cooked, tender meat. The process of braising short ribs in rich red wine not only enhances their flavor but also transforms them into a melt-in-your-mouth experience that is hard to resist.

People adore Red Wine Braised Short Ribs for their deep, complex flavors and luxurious texture. The combination of savory beef, aromatic herbs, and the robust notes of red wine creates a symphony of taste that tantalizes the palate. Additionally, this recipe is incredibly convenient, allowing you to prepare a gourmet meal with minimal effort. Whether served at a family gathering or a special occasion, these short ribs are sure to impress and satisfy, making them a beloved choice for many home cooks and food enthusiasts alike.

this Recipe

Ingredients:

• 4 pounds beef short ribs, bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups red wine (preferably a dry red like Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tablespoon brown sugar (optional, for sweetness)
• 1 tablespoon balsamic vinegar (optional, for acidity)
• Fresh parsley, chopped (for garnish)

Preparing the Short Ribs

1. Preheat your oven to 325°F (160°C).
2. Pat the short ribs dry with paper towels. This helps to achieve a good sear. Season generously with salt and freshly ground black pepper on all sides.
3. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches, ensuring not to overcrowd the pot. Sear the ribs for about 3-4 minutes on each side until they are browned. Remove the ribs from the pot and set them aside on a plate.

Building the Flavor Base

4. In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and the onion becomes translucent.
5. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
6. Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly and deepen in flavor.

Deglazing the Pot

7. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. This step is crucial as it adds depth to the dish.
8. Bring the wine to a simmer and let it reduce by half, which should take about 10-15 minutes. This concentrates the flavors and cooks off some of the alcohol.

Adding the Broth and Herbs

9. Once the wine has reduced, return the short ribs to the pot. Add the beef broth, ensuring the ribs are mostly submerged.
10. Add the thyme, rosemary, bay leaf, and brown sugar (if using). The sugar can help balance the acidity of the wine.
11. If you prefer a touch of acidity, add the balsamic vinegar at this stage.

Cooking the Short Ribs

12. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for about 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
13. Check the ribs halfway through cooking. If the liquid level seems low, you can add a bit more beef broth or water to ensure the ribs remain mostly submerged.

Finishing Touches

14. Once the short ribs are done, carefully remove the pot from the oven. Use tongs to transfer the ribs to a plate and cover them with aluminum foil to keep warm.
15. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. This will give you a smooth sauce.
16. Skim off any excess fat from the surface of the liquid. You can do this by letting the liquid sit for a few minutes, allowing the fat to rise to the top, and then using a spoon to remove it.
17. Bring the strained liquid to a simmer over medium heat. Let it reduce for about 10-15 minutes until it thickens slightly

    Conclusion:

    In summary, this Red Wine Braised Short Ribs recipe is a must-try for anyone looking to elevate their culinary skills and impress their guests with a dish that is both comforting and sophisticated. The rich, deep flavors of the red wine meld beautifully with the tender, succulent meat, creating a meal that is perfect for special occasions or a cozy family dinner. For serving suggestions, consider pairing these short ribs with creamy mashed potatoes or a hearty polenta to soak up the delicious sauce. A side of roasted seasonal vegetables or a fresh arugula salad can add a nice contrast to the richness of the dish. If you’re feeling adventurous, try experimenting with different types of red wine or adding herbs like rosemary or thyme for an extra layer of flavor. We encourage you to try this Red Wine Braised Short Ribs recipe and share your experience with friends and family. Whether you stick to the classic preparation or put your own twist on it, we would love to hear how it turns out for you. Don’t forget to take some photos and share them on social media, tagging us so we can see your delicious creations! Happy cooking! Print
    

    Red Wine Braised Short Ribs: A Delicious Recipe for Tender, Flavorful Meat

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    • Author: Maria
    • Total Time: 185 minutes
    • Yield: 6–8 servings 1x

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    Description

    Enjoy tender beef short ribs braised in a rich red wine sauce, perfect for a cozy dinner. This comforting dish features hearty ingredients and aromatic herbs, making it an impressive meal for any occasion.

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    Ingredients

    Scale 1x2x3x

    • 4 pounds beef short ribs, bone-in
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 2 cups red wine (preferably a dry red like Cabernet Sauvignon or Merlot)
    • 2 cups beef broth
    • 2 tablespoons tomato paste
    • 2 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 1 bay leaf
    • 1 tablespoon brown sugar (optional, for sweetness)
    • 1 tablespoon balsamic vinegar (optional, for acidity)
    • Fresh parsley, chopped (for garnish)

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    Instructions

    1. Preheat your oven to 325°F (160°C).
    2. Prepare the short ribs: Pat the short ribs dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
    3. Sear the ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs in batches, searing for about 3-4 minutes on each side until browned. Remove the ribs and set aside.
    4. Build the flavor base: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes.
    5. Add tomato paste: Stir in the tomato paste and cook for another minute to deepen the flavor.
    6. Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to release browned bits. Bring to a simmer and reduce by half, about 10-15 minutes.
    7. Add broth and herbs: Return the short ribs to the pot, add the beef broth, thyme, rosemary, bay leaf, and brown sugar (if using). Add balsamic vinegar if desired.
    8. Braise the ribs: Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
    9. Check halfway: Halfway through cooking, check the liquid level and add more broth or water if necessary.
    10. Finish the dish: Once done, remove the pot from the oven. Transfer the ribs to a plate and cover with foil to keep warm.
    11. Strain the sauce: Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding solids. Skim off excess fat.
    12. Reduce the sauce: Bring the strained liquid to a simmer over medium heat and reduce for 10-15 minutes until slightly thickened.
    13. Serve: Serve the short ribs with the sauce drizzled over, garnished with fresh parsley.

    Notes

    • For a deeper flavor, consider marinating the short ribs in the red wine overnight before cooking.
    • Adjust the sweetness and acidity by modifying the amount of brown sugar and balsamic vinegar to your taste.
    • This dish pairs well with mashed potatoes or crusty bread to soak up the delicious sauce.

    • Prep Time: 20 minutes
    • Cook Time: 165 minutes