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

Scale

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)

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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.