Red Wine Braised Short Ribs are rich and tender beef ribs cooked slowly in a tasty red wine sauce. The meat just falls off the bone, making it perfectly comforting for any dinner.
Let’s face it, who doesn’t love a dish that practically cooks itself? Just season the ribs, let them simmer, and enjoy the heavenly aroma filling your kitchen. It’s a hearty meal! 😋
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs are ideal for their flavor and tenderness. If you can’t find them, you can use boneless short ribs or even chuck roast cut into pieces, but cooking times may differ.
Red Wine: Cabernet Sauvignon or Merlot are great choices due to their rich flavors. If you’re looking for a non-alcoholic option, try using grape juice with a splash of vinegar for acidity.
Vegetables: Onion and carrots are classic, but feel free to add celery or mushrooms for extra flavor and depth if you have them on hand.
Fresh Herbs: Rosemary and thyme give a wonderful aroma; however, dried herbs work too! Use 1 teaspoon dried for every tablespoon of fresh, if needed.
Beef Broth: Homemade broth is best, but if time is an issue, store-bought works well. Low-sodium options help control salt levels in your dish.
How Do I Achieve Perfectly Searing Short Ribs?
Searing short ribs properly is key to building flavor. Here’s how to do it right:
- Ensure your pot is hot enough before adding the oil – it should shimmer.
- Don’t overcrowd the pot; cook in batches if necessary. This prevents steaming and promotes a good crust.
- Let them sit in the pot without moving for 3-4 minutes on each side until a deep brown forms. This caramelization adds richness to your dish!
- Once browned, don’t forget to scrape the pot’s bottom as you cook your vegetables. Those tasty bits enhance your sauce.
Take your time with the braising part as well! The longer it cooks, the more tender the ribs will be. Enjoy your cooking experience! 😊
Red Wine Braised Short Ribs
Ingredients You’ll Need:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh thyme leaves for garnish
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time and approximately 2½ to 3 hours of braising time in the oven. So, set aside around 3 to 3½ hours total for cooking and enjoying the wonderful aromas!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 325°F (160°C), ensuring it’s nice and hot for braising your delicious ribs.
2. Season the Short Ribs:
Generously season the short ribs all over with salt and freshly ground black pepper. This adds flavor throughout the meat!
3. Sear the Ribs:
In a large oven-safe heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Once it’s hot, sear the short ribs on all sides until beautifully browned, which takes about 3-4 minutes for each side. Once done, remove the ribs from the pot and set them aside on a plate.
4. Cook the Vegetables:
In the same pot, add the chopped onion and carrots. Sauté them for about 5-7 minutes until they’re softened and aromatic. This will give your braise a lovely foundation of flavors!
5. Add Garlic and Tomato Paste:
Now, stir in the minced garlic and cook for an additional minute until fragrant. Then add the tomato paste, cooking and stirring frequently for about 2 minutes to caramelize slightly.
6. Add Wine and Simmer:
Pour in the red wine, bringing it to a simmer. Don’t forget to scrape all those tasty brown bits stuck on the bottom—it’s pure flavor! Let this simmer for about 10-12 minutes until the wine reduces by half.
7. Add Short Ribs and Broth:
Return the seared short ribs back to the pot and add just enough beef broth to cover them. This will create a luscious sauce as your ribs cook!
8. Add Herbs:
Add the fresh rosemary, thyme, and bay leaves. These herbs will infuse your dish with their wonderful flavors.
9. Braise the Ribs:
Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 2½ to 3 hours, or until the meat is super tender and falling off the bone. The slow cooking ensures maximum flavor and tenderness.
10. Enhance the Sauce (Optional):
Once the ribs are done, remove them along with the herbs from the pot. If you’d like a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry. Stir this into the simmering sauce and cook until thickened to your liking.
11. Return Ribs and Serve:
Finally, return the ribs to the sauce to coat them. Serve them hot, garnished with fresh thyme leaves for a delightful touch!
Enjoy your tender, flavorful Red Wine Braised Short Ribs with your favorite sides!
Can I Use Different Cuts of Meat?
Absolutely! While beef short ribs are ideal for this recipe, you can substitute them with chuck roast or brisket. Just be mindful that different cuts may require slight adjustments in cooking time.
What Type of Red Wine Should I Use?
A dry red wine such as Cabernet Sauvignon or Merlot works best for braising due to their rich flavors. However, feel free to use any dry red wine you enjoy drinking!
Can I Make This Dish Ahead of Time?
Yes! Braised short ribs are even better the next day! You can prepare them a day in advance, let them cool, and refrigerate. Just reheat slowly on the stove or in the oven before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze them, place the ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
