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Red Wine Braised Short Ribs: 3-Hour Meltingly Tender

Red Wine Braised Short Ribs
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Discover how to make incredibly tender and flavorful red wine braised short ribs. This recipe focuses on slow-cooking beef short ribs in a rich red wine and herb sauce until they are fork-tender and melt-in-your-mouth delicious. Perfect for a comforting and impressive dinner.

Ingredients

Scale
  • 3 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
  5. Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, about 5-7 minutes.
  7. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should come about two-thirds of the way up the ribs. If not, add a little more broth or water.
  8. Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven.
  9. Braise for 3 to 4 hours, or until the short ribs are very tender and can be easily pulled apart with a fork.
  10. Remove the short ribs from the pot and set aside.
  11. Skim any excess fat from the surface of the braising liquid. If you prefer a thicker sauce, you can simmer the liquid on the stovetop for a few minutes to reduce it further. Season with salt and pepper to taste.
  12. Return the short ribs to the sauce to warm through before serving.

Notes

  • Use a good quality dry red wine for the best flavor.
  • Ensure the liquid level in the pot is adequate to keep the ribs moist during braising.
  • Taste and adjust seasoning before serving.

Nutrition

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