If you’re craving a hearty, soul-satisfying dinner that feels like a warm embrace, this Red Wine Braised Short Ribs Recipe is your new go-to. Tender beef short ribs melt lovingly into a rich, velvety sauce made from robust red wine, aromatic herbs, and slow-braised vegetables. The long cooking process transforms simple ingredients into a dish packed with deep flavor and the kind of cozy comfort only a home-cooked meal can provide. Whether it’s a special occasion or just an excuse to treat yourself, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
Every successful Red Wine Braised Short Ribs Recipe starts with a handful of straightforward but essential ingredients. Each one plays a vital role: the beef short ribs bring robust flavor and tenderness, the red wine adds depth and complexity, and the fresh vegetables and herbs infuse the dish with beautiful color and aroma.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose meaty ribs with good marbling for the best tenderness and richness.
- 1 tsp sea salt flakes: Enhances the beef’s natural flavors without overpowering them.
- ½ tsp freshly cracked black pepper (plus extra to serve): Adds a subtle heat and earthiness that complements the richness.
- 3 tbsp extra-virgin olive oil: For perfectly searing the ribs and sautéing vegetables to bring out their natural sweetness.
- 1 onion, finely diced: Provides a subtle sweetness that balances the acidity in the wine.
- 2 carrots, diced: Adds a touch of sweetness and vibrant color.
- 2 celery stalks, finely diced: Gives an aromatic, slightly peppery undertone to the sauce.
- 1 tbsp freshly minced garlic: Infuses the dish with warm, fragrant notes.
- 2 tbsp tomato paste: Concentrates umami and deepens the sauce’s richness.
- 1 tbsp plain (all-purpose) flour: Helps thicken the sauce to a luscious, velvety consistency.
- 2 cups (500 ml) red wine: Use a dry, full-bodied red for the most flavorful braise.
- 2½ cups (625 ml) beef stock: Forms the savory base for the braising liquid.
- 3 thyme sprigs (plus extra to serve): Fresh herbs add aromatic layers and freshness.
- 1 tsp dried oregano: Introduces a subtle herbal warmth.
- 2 dried bay leaves: Imparts a gentle, slightly floral earthiness to round out the flavors.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the Oven
Getting your oven perfectly warmed up before you begin helps the ribs cook evenly and develop that amazing tender texture. Set it to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven, so everything’s ready to go when we start braising.
Step 2: Season the Beef
Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper. This fundamental seasoning step is essential for building flavor right at the start — think of it as the first layer of deliciousness.
Step 3: Sear the Beef
Heat your olive oil in a heavy-based ovenproof pan over medium-high heat. Sear the ribs in batches, about 2–3 minutes per side, until they are gorgeously golden brown. This caramelization is key for enriching the flavor, so don’t rush it! Once browned, set the ribs aside momentarily.
Step 4: Add the Vegetables
Lower the heat to medium and toss in your diced onion, carrot, celery, and garlic. Stir them around for 3–4 minutes until they soften and become fragrant. These aromatics will gently perfume the sauce, adding subtle sweetness and depth.
Step 5: Add Remaining Ingredients
Stir in the tomato paste and let it cook for 1–2 minutes to deepen its flavor. Sprinkle the flour over the vegetables, stirring well to dissolve it completely. Pour in the red wine, allowing it to cook down for 3–4 minutes — this concentrates the wine’s complexity while cooking off the harsh alcohol. Next, add beef stock, thyme sprigs, dried oregano, and bay leaves. Mix everything together, then nestle the seared ribs back into the pan, aiming to submerge as much meat as possible in the luscious liquid. Bring it gently back to a simmer before moving on.
Step 6: Bake the Ribs
Cover the pan with a tight-fitting lid or a double layer of foil and place it in your preheated oven. Let it braise low and slow for approximately 3 hours, or until the beef is so tender it practically falls apart at the touch of two forks. At the halfway point, peek in and turn the ribs over if one side looks drier than the other for even cooking and moisture retention.
Step 7: Serve
Once the ribs reach that ultimate fork-tender stage, they are ready to wow your taste buds. Serve them over creamy mashed potatoes and steamed broccolini to soak up all the rich pan juices. Just before serving, spoon the braising liquid on top and finish with a sprinkle of fresh thyme leaves and some extra cracked black pepper for a perfect balance of flavor and freshness.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
Adding fresh thyme leaves over the top adds a lovely herbal twist and a pop of color. A dash of cracked black pepper nicely contrasts the rich sauce and amps up the flavor punch. For a little extra sharpness, a sprinkle of finely chopped parsley or a touch of grated lemon zest brightens every bite.
Side Dishes
This Red Wine Braised Short Ribs Recipe pairs beautifully with creamy mashed potatoes that soak up the luscious sauce effortlessly. Steamed broccolini provides a fresh, slightly crunchy green contrast that balances the richness of the meat. Roasted root vegetables or buttered noodles are also wonderful companions when you want to mix things up.
Creative Ways to Present
For a restaurant-style presentation, serve the ribs on a large platter with mashed potatoes underneath and arrange the broccolini artfully alongside. Drizzle the pan juices over the top and garnish with fresh herbs. Try layering the ribs on sautéed polenta or creamy risotto for an extra indulgent twist. And don’t forget to place some crusty bread on the side to mop up every last drop of that heavenly sauce!
Make Ahead and Storage
Storing Leftovers
Leftover short ribs reheat beautifully because the flavors deepen overnight. Store them in an airtight container in the refrigerator for up to 3 days. Keep the braising liquid separate if possible to avoid over-softening the meat.
Freezing
This dish freezes wonderfully for up to 3 months. Allow the ribs and sauce to cool completely before transferring them to a freezer-safe container or individually portioned bags. Thaw overnight in the fridge for best results before reheating.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of beef stock or water if the sauce has thickened too much. Stir occasionally until warmed through to keep the meat tender and the sauce silky.
FAQs
Can I use a different cut of beef instead of short ribs?
While short ribs are ideal due to their rich marbling and tenderness after slow cooking, you can use beef chuck or brisket as alternatives. Just keep in mind the texture and cooking times may vary slightly.
What type of red wine works best for this recipe?
Choose a dry, full-bodied wine such as Cabernet Sauvignon, Merlot, or Shiraz. Avoid sweet or overly oaky wines to maintain balance in flavor.
Is it possible to make this recipe in a slow cooker?
Yes! After searing the ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6–8 hours until the meat is tender.
Can I prepare this recipe ahead of time for a dinner party?
Absolutely. In fact, the flavors often improve after resting overnight. Prepare the ribs a day ahead, refrigerate, and gently reheat before serving.
What can I use instead of mashed potatoes as a side?
Creamy polenta, buttery egg noodles, or even a rustic crusty bread work wonderfully to complement the richness of the braised ribs and soak up the delicious sauce.
Final Thoughts
This Red Wine Braised Short Ribs Recipe truly feels like a special hug from the inside out. The tender meat paired with that irresistibly rich and aromatic sauce makes for a meal that’s as comforting as it is impressive. Give it a try for your next cozy dinner and enjoy every luscious bite—you might just be making it a lifelong staple in your recipe collection!
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Red Wine Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western, American
Description
These Red Wine Braised Short Ribs are tender, flavorful, and slow-cooked to perfection in a rich red wine and beef stock sauce. Braised with aromatic vegetables and herbs, this comforting dish is perfect for a hearty dinner, served alongside creamy mashed potatoes and steamed broccolini.
Ingredients
Beef and Seasoning
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Sauce Ingredients
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
To Serve
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F), or 160°C (325°F) if using a fan-forced oven, preparing it for the braising process.
- Season the beef: Sprinkle the short ribs with sea salt flakes and freshly cracked black pepper evenly on all sides to enhance their flavor.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Working in batches, sear the short ribs for 2–3 minutes on each side until they develop a rich golden brown crust. Set the browned ribs aside on a plate.
- Add the vegetables: Lower the heat to medium. In the same pan, add the finely diced onion, carrots, celery, and minced garlic. Cook while stirring for 3–4 minutes until the vegetables soften and release their aroma.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Sprinkle the flour over the vegetables and stir until it dissolves completely. Pour in the red wine and cook for 3–4 minutes while stirring, allowing the alcohol to evaporate and the sauce to reduce slightly. Next, add the beef stock, thyme sprigs, dried oregano, and bay leaves. Mix well and return the seared short ribs to the pan, submerging as much meat as possible in the liquid. Bring the mixture back up to a gentle simmer.
- Bake: Cover the pan with a lid or a double layer of foil to trap moisture. Place it in the preheated oven and braise the short ribs for 3 hours, or until the meat is tender enough to be pulled apart easily with two forks. Around the halfway mark, check the ribs and turn them over if one side appears dry to ensure even cooking.
- Serve: Plate the short ribs with creamy mashed potatoes and steamed broccolini. Spoon the rich pan juices over the ribs right before serving, and garnish with extra thyme leaves and freshly cracked black pepper if desired.
Notes
- The bone-in beef short ribs should be well-marbled for the best flavor and tenderness.
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot for braising to complement the richness of the beef.
- You can prepare the mashed potatoes and broccolini ahead of time to streamline serving.
- Leftover braised short ribs taste excellent reheated and are freezer-friendly.
- Make sure the pan is adequately covered during braising to keep the meat moist and tender.
