Looking for a hearty and flavorful dinner recipe? Well, look no further than this braised short ribs dish made with red wine for added depth of flavor. Whether you’re planning a cozy night in or looking to impress dinner guests, this recipe will quickly become a staple in your kitchen repertoire.
There’s something special about making a meal from scratch, especially one as comforting and delicious as braised short ribs. For me, this is my go-to meal for my husband and me on date nights at home. Whenever possible, I love going to our local farmers market to get the short ribs because they offer the best quality at a great price. After a busy day of chasing our four kids around, I take my time making this dish while they nap, knowing it will be the perfect way to unwind together after we get them all down for the night. But enough about me, let’s get to cooking!
Braised Short Rib Recipe Ingredients
To make these mouthwatering braised short ribs, you’ll need the following ingredients:
- 4-5 pounds beef short ribs
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (Cabernet Sauvignon)
- 2 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 Sprig Oregano
Are Short Ribs a Good Cut of Beef?
Absolutely! Short ribs are a fantastic cut of beef, primarily known for their rich marbling and intense flavor. They come from the lower part of the ribcage and can be found either bone-in or boneless. When prepared correctly, short ribs become incredibly tender and flavorful, making them an excellent choice for braising. In fact, their rich texture is what makes them such a popular cut for slow-cooked dishes.
Do Short Ribs Get More Tender as They Cook?
Yes, short ribs get more tender the longer they cook. As you braise them slowly, the collagen in the meat breaks down, resulting in that melt-in-your-mouth texture. Therefore, the key to perfect short ribs is to cook them at a low temperature for an extended period. Over time, this process allows the meat to become irresistibly tender and flavorful.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season them generously with salt and pepper. Lightly coat the short ribs with flour.
- Sear the Ribs: Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches, searing them on all sides until they are browned and crusty, about 3-4 minutes per side. Remove the ribs and set them aside.
- Cook the Vegetables: In the same pot, add diced onion and cook until translucent and softened. Then, add diced celery stalks and diced carrots, cooking until the vegetables are tender (about 5-7 minutes). Add the garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste, cooking for about 2 minutes until it darkens and coats the vegetables.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the wine is reduced by half, about 10 minutes.
- Add Broth and Herbs: Return the short ribs to the pot. Add the beef broth, thyme sprigs, bay leaves and oregano. The liquid should almost cover the ribs.
- Braise: Bring the liquid to a simmer, then 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 fork-tender and falling off the bone.
- Finish and Serve: After cooking, I typically remove the short ribs from the pot and strain the sauce to remove the vegetables and herbs. Skim off any excess fat from the surface of the sauce. I like to serve this dish with vegetables, but if you prefer you can discard them.
Tips For Braising Short Ribs
- Choose the Right Pot: A heavy, oven-safe pot like a Dutch oven works best for braising. It retains heat well and ensures even cooking.
- Don’t Rush the Sear: Browning the short ribs creates a deep, caramelized flavor that enhances the entire dish.
- Mind the Liquid: Make sure there’s enough liquid to nearly cover the short ribs. If needed, add more beef broth or wine during the cooking process.
- Rest Before Serving: Let the short ribs rest in the sauce for about 15 minutes after braising to absorb even more flavor.
- Wine Choice/Substitution: I recommend using Cabernet Sauvignon for braising the meat, as it provides the best flavor. When cooking with wine, most of the alcohol evaporates during the reduction and slow cooking process. Rest assured, the final dish won’t taste like wine but will have a richer flavor. If you prefer not to use alcohol, you can substitute the wine with beef broth. Just skip the step of adding and reducing the wine, and use 5 cups of broth instead of 3 cups.
- Testing the Meat: Around the 2-hour mark of cooking, start testing the meat for tenderness. Simply pierce it with a fork to see if it’s tender and falling off the bones.
- Adjusting Sauce Thickness: If the sauce is too thin, you can thicken it by adding a mixture of 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the sauce and cook for a few more minutes until thickened.
Red Wine Braised Short Ribs
Ingredients
- 4-5 lbs Beef Shirt Ribs
- Salt & Pepper to taster
- 2 tbsp All-Purpose Flour
- 2 tbsp Avocado Oil
- 1 Large Onion (chopped)
- 2 Carrots (chopped)
- 2 Celery Stalks (chopped)
- 4 Cloves Garlic (minced)
- 2 tbsp Tomato Paste
- 2 Cups Red Wine (Cabernet Sauvignon)
- 2 Cups Beef Broth
- 4 Sprigs Thyme
- 2 Bay Leaves
- 1 Sprig Oregano
Instructions
- Preheat and Prep: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season them generously with salt and pepper. Lightly coat the short ribs with flour.
- Sear the Ribs: Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches, searing them on all sides until they are browned and crusty, about 3-4 minutes per side. Remove the ribs and set them aside.
- Cook the Vegetables: In the same pot, add diced onion and cook until translucent and softened. Then, add diced celery stalks and diced carrots, cooking until the vegetables are tender (about 5-7 minutes). Add the garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste, cooking for about 2 minutes until it darkens and coats the vegetables.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the wine is reduced by half, about 10 minutes.
- Add Broth and Herbs: Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should almost cover the ribs.
- Braise: Bring the liquid to a simmer, then 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 fork-tender and falling off the bone.
- Finish and Serve: Remove the short ribs from the pot and strain the sauce to remove the vegetables and herbs. Skim off any excess fat from the surface of the sauce. Serve the short ribs with the reduced sauce poured over the top.
Notes
- Choose the Right Pot: A heavy, oven-safe pot like a Dutch oven works best for braising. It retains heat well and ensures even cooking.
- Don't Rush the Sear: Browning the short ribs creates a deep, caramelized flavor that enhances the entire dish.
- Mind the Liquid: Make sure there's enough liquid to nearly cover the short ribs. If needed, add more beef broth or wine during the cooking process.
- Rest Before Serving: Let the short ribs rest in the sauce for about 15 minutes after braising to absorb even more flavor.
- Straining the Sauce: After cooking, I typically Remove the short ribs from the pot and strain the sauce to remove the vegetables and herbs. Skim off any excess fat from the surface of the sauce. I like to serve this dish with vegetables, but if you prefer you can discard them.
- Wine Choice/Substitution: I recommend using Cabernet Sauvignon for braising the meat, as it provides the best flavor. When cooking with wine, most of the alcohol evaporates during the reduction and slow cooking process. Rest assured, the final dish won't taste like wine but will have a richer flavor. If you prefer not to use alcohol, you can substitute the wine with beef broth. Just skip the step of adding and reducing the wine, and use 5 cups of broth instead of 3 cups.
- Testing the Meat: Around the 2-hour mark of cooking, start testing the meat for tenderness. Simply pierce it with a fork to see if it's tender and falling off the bones.
- Adjusting Sauce Thickness: If the sauce is too thin, you can thicken it by adding a mixture of 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the sauce and cook for a few more minutes until thickened.
Leftover Braised Short Ribs Storage, Make Ahead & Freezing
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: You can braise the short ribs a day in advance. After braising, let them cool to room temperature, then refrigerate. Reheat gently in the oven or on the stovetop before serving.
- Freezing: Braised short ribs freeze well. Place them in a freezer-safe container with some of the sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What To Serve Short Ribs With
Braised short ribs pair beautifully with a variety of side dishes. Here are some ideas:
- Mashed Potatoes: Creamy mashed potatoes are a classic choice that soaks up the rich sauce perfectly.
- Creamy Polenta: Smooth and buttery polenta makes a great alternative to potatoes.
- Roasted Vegetables: Serve with roasted root vegetables like parsnips, carrots, and Brussels sprouts for a hearty meal.
- Crusty Bread: Use slices of crusty bread to mop up the delicious sauce.
- Sourdough Dinner Rolls: These rolls add a delightful, tangy flavor and are perfect for soaking up the savory braising liquid.
This braised short ribs recipe with red wine is sure to become a favorite in your household. With its tender, flavorful meat and rich, savory sauce, it’s the perfect dish for a cozy night in or to impress your dinner guests. Additionally, for dessert, you can make my sourdough chocolate chip cookies, which add a delightful finish to a wonderful meal. So, enjoy!
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