Dinner

Braised Short Ribs with Red Wine

Name: Braised Short Ribs with Red Wine
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Ingredients: 3 lbs 3–4 beef short ribs, bone-in; 2 tbsp olive oil; Salt and freshly ground black pepper; 1 large onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 cups dry red wine; 3 cups beef stock; 2 sprigs fresh rosemary; 3 sprigs 3–4 fresh thyme; 2 bay leaves; 2 tbsp all-purpose flour; 2 tbsp unsalted butter; Fresh parsley, chopped

Servings: 6 Total Time: 3 hrs Difficulty: Beginner

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Introduction

Braised Short Ribs with Red Wine is the kind of dish that embodies pure comfort and luxury all at once. This classic recipe takes tender beef short ribs, sears them to perfection, then slowly braises them in a rich sauce of red wine, beef stock, and aromatics until they become melt-in-your-mouth tender.

The slow cooking process not only makes the beef succulent but also transforms the sauce into a velvety, flavorful gravy that’s perfect for spooning over mashed potatoes, creamy polenta, or buttered noodles. It’s the kind of hearty, elegant meal that warms you from the inside out—perfect for Sunday dinners, holiday gatherings, or any special occasion.

Why I Love This Recipe

I love this recipe because it brings together everything I enjoy about cooking: deep flavors, slow cooking, and food that feels like a hug. The aroma that fills the kitchen as the short ribs braise is irresistible—it promises a meal worth waiting for.

Another reason I love it is its versatility. It feels gourmet enough for a dinner party yet rustic and comforting for a family meal. The leftovers, if there are any, taste even better the next day as the flavors deepen. For me, this dish is the perfect balance between indulgent and homey.

Why It’s a Must-Try Dish

Unbelievably tender beef – it literally falls off the bone.
Rich, complex flavors from the combination of wine, broth, and herbs.
Impressive yet simple – a showstopper dish with straightforward steps.
Perfect for gatherings – feeds a crowd and can be made ahead.
Restaurant-quality at home – without fancy techniques.

Recipe Info

Preparation Time: 25 minutes
Cooking Time: 2 hours 30 minutes – 3 hours
Total Time: ~3 hours
Servings: 6
Calories (per serving): ~520 kcal
Cuisine: French-inspired / American comfort food
Course: Main Dish

Ingredients

For the Short Ribs:

3–4 lbs beef short ribs, bone-in
2 tbsp olive oil
Salt and freshly ground black pepper

For the Braising Liquid:

1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 cups dry red wine (Cabernet Sauvignon or Merlot works well)
3 cups beef stock (low sodium)
2 sprigs fresh rosemary
3–4 sprigs fresh thyme
2 bay leaves

To Finish:

2 tbsp all-purpose flour (optional, for thickening)
2 tbsp unsalted butter (optional, for richness)
Fresh parsley, chopped (for garnish)

Quick Directions

Sear short ribs until browned, then set aside.
Sauté vegetables, add tomato paste, and deglaze with red wine.
Return ribs to the pot with stock and herbs.
Braise low and slow in the oven until fork-tender.
Strain and reduce the sauce, then serve over mashed potatoes or polenta.

Step-by-Step Recipe Preparation

Step 1: Prepare and Sear the Ribs

Preheat oven to 325°F (160°C).
Pat short ribs dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat.
Sear ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes.
Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.

Step 3: Deglaze with Wine

Pour in red wine, scraping the bottom of the pot to release browned bits.
Simmer for 5–7 minutes until the wine is reduced by half.

Step 4: Add Stock and Herbs

Return short ribs to the pot.
Add beef stock, rosemary, thyme, and bay leaves. The liquid should almost cover the ribs.
Bring to a simmer, then cover.

Step 5: Braise Low and Slow

Transfer the Dutch oven to the preheated oven.
Cook for 2 ½ to 3 hours, until ribs are fork-tender and falling off the bone.

Step 6: Finish the Sauce

Remove ribs and set aside, keeping warm.
Strain cooking liquid, discarding solids.
For a thicker sauce, whisk in 2 tbsp flour and simmer until thickened, or stir in butter for a glossy finish.

Step 7: Serve

Serve ribs over mashed potatoes, polenta, or noodles with plenty of sauce.
Garnish with fresh parsley.

How to Serve

Best served in shallow bowls with a base of creamy mashed potatoes, polenta, or buttered egg noodles.
Pair with crusty bread to soak up the sauce.
A glass of the same red wine used in the braise makes the perfect pairing.

Additional Tips

Always sear ribs well—it builds deep flavor.
Use a good-quality dry red wine (one you’d enjoy drinking).
If making ahead, refrigerate overnight—fat will rise to the top and can be easily removed.
For extra depth, add a splash of balsamic vinegar at the end.

Variations

Beer-braised ribs: Substitute wine with dark beer.
Asian-inspired ribs: Use soy sauce, ginger, and star anise in the braising liquid.
Vegetable boost: Add mushrooms for extra umami flavor.
Spicy twist: Stir in crushed red pepper or smoked paprika.

Freezing & Storage

Storage: Keep in the fridge in an airtight container for up to 4 days.
Freezing: Freeze cooked ribs and sauce for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently on the stove or in the oven at 300°F until heated through.

Special Equipment Needed

Large Dutch oven or heavy oven-safe pot with lid
Wooden spoon for stirring
Tongs for searing the ribs
Fine mesh strainer (for sauce)

Conclusion

Braised Short Ribs with Red Wine is a timeless dish that combines the depth of slow cooking with the elegance of a red wine sauce. It’s hearty, flavorful, and comforting, yet sophisticated enough for entertaining. With its melt-in-your-mouth beef and luscious gravy, this recipe is guaranteed to become a favorite in your kitchen—one you’ll return to for years to come.

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