If you are looking for a soul-satisfying dish that transforms simple ingredients into a show-stopping meal, this Red Wine-Braised Short Ribs Recipe is exactly what you need. Imagine tender, fall-off-the-bone beef soaking in a deeply flavorful sauce made rich with red wine, fragrant herbs, and a touch of sweetness. Every bite feels like a warm, comforting hug that brightens the day and impresses every guest. Whether you’re cooking for a cozy family dinner or a special occasion, these short ribs deliver layers of taste and texture that are worth every minute of slow cooking.
Ingredients You’ll Need
This recipe keeps things straightforward but thoughtfully balanced. Each ingredient plays a vital role, from building rich depth with the vegetables and herbs to adding that perfect silky finish with butter. The harmony of these essentials ensures your Red Wine-Braised Short Ribs Recipe comes alive with vibrant flavors and beautiful color.
- 5 pounds bone-in beef short ribs: Choose well-marbled ribs for maximum tenderness and flavor.
- Salt and black pepper: To season and enhance the natural beef flavor.
- 2 tablespoons flour: Helps create a light crust and thickens the braising liquid.
- 1 yellow onion (thinly sliced): Adds sweetness and aromatic depth.
- 6 cloves garlic (chopped): Gives a warm, slightly pungent boost of flavor.
- 2 cups largely chopped carrots: Adds natural sweetness and a lovely texture.
- 1 cup chopped celery: Contributes subtle earthiness and crunch.
- 2 tablespoons tomato paste: Brings acidity and richness to balance the dish.
- 2 cups red wine: The star liquid that braises the meat, adding complex fruitiness and depth.
- 4 cups broth: Keeps the ribs moist and infuses savory notes.
- 2 bay leaves: Provide subtle herbal undertones.
- 4 sprigs fresh rosemary: Offers piney, fragrant accents.
- 2 tablespoons chopped fresh thyme: Adds gentle floral and earthy touches.
- 1/2 cup fresh parsley: For garnish, bringing a vibrant, fresh finish.
- 4 tablespoons salted butter: Used to enrich and finish the sauce to silky perfection.
- 1 tablespoon fig preserves/jam (optional): Adds a delicate hint of sweetness to balance savory flavors wonderfully.
How to Make Red Wine-Braised Short Ribs Recipe
Step 1: Prepare and Season the Ribs
Start by preheating your oven to 325° F. Arrange the short ribs snugly at the bottom of a large, oven-safe Dutch oven. Season them generously with salt and black pepper, then gently rub them with flour. This step builds a subtle crust and thickens the sauce later, setting the stage for rich texture and flavor.
Step 2: Layer the Aromatics and Veggies
Next, tuck the thinly sliced onions, chopped garlic, carrots, and celery all around the ribs. These vegetables not only add beautiful color but also infuse the braising liquid with sweet and savory complexity during the long cook.
Step 3: Add the Liquids and Herbs
Mix the tomato paste into the red wine until smooth, then pour this luscious mixture over the ribs and vegetables. Add the broth, bay leaves, rosemary sprigs, and thyme for a full-bodied, herbaceous flavor that fills your kitchen with an irresistible aroma as it braises.
Step 4: Braise Slowly
Cover the Dutch oven and roast the ribs in the oven for 3 1/2 to 5 hours. The slow cooking tenderizes the beef until it’s incredibly soft while melding all those rich flavors together. About 10 minutes before the end, remove the lid and switch to broil to give the tops a beautiful, caramelized crispness that adds a welcome texture contrast.
Step 5: Finish the Sauce
Remove the ribs and vegetables and keep them warm. Bring the braising liquid to a gentle simmer on the stove, then whisk in butter and the optional fig preserves to create a silky, slightly sweet sauce. If needed, add a splash of broth or wine to adjust the consistency. Season with salt and pepper to taste.
Step 6: Plate and Garnish
Serve the luscious short ribs and braised vegetables over creamy mashed potatoes or your favorite starch. Sprinkle fresh parsley over the top for a lively pop of green and freshness that brightens the whole dish.
How to Serve Red Wine-Braised Short Ribs Recipe
Garnishes
Fresh parsley is a simple but fantastic garnish that adds color and a hint of herbal brightness, cutting through the richness. For an extra touch, a drizzle of the braising sauce over the top ties everything together beautifully.
Side Dishes
Mashed potatoes are the classic choice, soaking up the luscious sauce and complementing the tender ribs perfectly. Roasted root vegetables or creamy polenta also work wonderfully, providing texture and a cozy feel that matches the richness of the dish.
Creative Ways to Present
For a dramatic presentation, serve the ribs in deep bowls with plenty of sauce and vegetables piled high for that rustic, comforting vibe. If you’re entertaining, consider plating on individual warm plates with a sprinkle of fresh herbs and a small dollop of fig preserves on the side to highlight the sweetness in the sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 to 4 days. The flavors deepen even more after resting, making leftovers a delicious treat.
Freezing
This recipe freezes beautifully. Cool the ribs and sauce completely before placing them in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. When thawed, the meat remains tender and the sauce rich.
Reheating
To reheat, warm the ribs gently on the stove over low heat, covered, to preserve moisture. Add a splash of broth or water if the sauce is too thick. Avoid microwaving if possible to maintain the tender texture and prevent drying out.
FAQs
Can I use a different cut of beef for this recipe?
Short ribs are ideal because of their rich marbling and connective tissue that melts down during braising, creating tender meat and a sumptuous sauce. However, you can try beef chuck roast as a substitute, but cooking times may vary.
What kind of red wine works best for braising?
A dry, full-bodied red wine such as Cabernet Sauvignon, Merlot, or Malbec works wonderfully here. Avoid wines that are too sweet or fruity, as they can alter the flavor balance of the braise.
Is it necessary to use fresh herbs?
Fresh herbs bring vibrant, fresh flavors that dried herbs can’t quite match. If you use dried herbs, reduce the quantity by about half and add them earlier during cooking to develop their flavors fully.
Can I make this recipe in a slow cooker instead?
Yes! Brown the ribs in a pan first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or until the meat is fork-tender. You might want to reduce the sauce afterward on the stove to concentrate the flavors.
What is the purpose of the flour in this recipe?
The flour lightly coats the short ribs before browning, helping to develop a crust and thicken the braising liquid into a rich, velvety sauce as it cooks.
Final Thoughts
Nothing quite beats the joy of digging into a plate of perfectly tender, flavorful beef like this Red Wine-Braised Short Ribs Recipe. It’s a remarkable dish that brings warmth and elegance to your table with every bite. I can’t recommend enough giving this recipe a try—it will quickly become one of your treasured favorites for cozy weekends or entertaining friends. Happy cooking and savor every luscious moment!
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Red Wine-Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Red Wine-Braised Short Ribs are slow-cooked to tender perfection in a rich and flavorful sauce made with red wine, broth, fresh herbs, and aromatic vegetables. This comforting dish is finished with a silky butter and fig preserve sauce, served best over creamy mashed potatoes for a hearty, elegant meal perfect for special occasions or cozy dinners.
Ingredients
Short Ribs and Seasoning
- 5 pounds bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons flour
Vegetables and Aromatics
- 1 yellow onion, thinly sliced
- 6 cloves garlic, chopped
- 2 cups largely chopped carrots
- 1 cup chopped celery
Liquids and Condiments
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups broth (beef or vegetable)
- 2 bay leaves
- 4 sprigs fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1/2 cup fresh parsley, chopped (for garnish)
- 4 tablespoons salted butter
- 1 tablespoon fig preserves/jam (optional)
Instructions
- Preheat and prepare ribs: Preheat your oven to 325° F. Arrange the short ribs in the bottom of a large, oven-safe Dutch oven. Season all sides with salt and black pepper, then rub them evenly with flour to lightly coat.
- Add vegetables and liquids: Nestle the sliced onions, chopped garlic, carrots, and celery around the ribs. In a separate bowl, mix the tomato paste into the red wine, then pour this mixture over the ribs and vegetables. Add the broth, bay leaves, rosemary sprigs, and chopped thyme to the pot.
- Braise in the oven: Cover the Dutch oven with a lid and place it in the oven. Roast for 3 1/2 to 5 hours, or until the ribs are very tender and easily pull away from the bone.
- Broil for a crispy top: In the last 10 minutes of cooking, remove the lid and switch your oven to the broil setting. Place the Dutch oven back in the oven to crisp the top of the ribs slightly.
- Reduce the sauce: Carefully remove the ribs and vegetables from the Dutch oven and keep warm. Place the Dutch oven on the stovetop over medium heat and bring the cooking liquid to a simmer. Whisk in the butter and fig preserves if using. Let the sauce simmer until slightly thickened, adding extra broth or wine if needed to reach desired consistency. Season with salt and pepper to taste.
- Serve: Serve the short ribs topped with the braised vegetables and sauce over creamy mashed potatoes. Garnish with fresh chopped parsley and enjoy!
Notes
- For best flavor, use a dry red wine like Cabernet Sauvignon or Merlot.
- Bone-in short ribs add depth and richness to the braise.
- Fig preserves add a subtle sweetness that balances the acidity of the wine; you can omit it if preferred.
- If you prefer a thicker sauce, remove ribs and vegetables, simmer sauce longer until reduced to your liking.
- This dish pairs beautifully with creamy mashed potatoes or polenta.
- Make sure to brown ribs lightly before braising for deeper flavor. This recipe skips browning but still delivers tender results.
- Leftovers keep well in the fridge for 3 days and reheat beautifully.
