Red Wine Braised Short Ribs

There’s something undeniably magical about a hearty, slow-cooked meal, especially when it involves short ribs braised to perfection in rich red wine. Being 8 months pregnant, the last thing I want to do is stand on my feet for a long time, and I love how this dish comes together so simply, with very little prep; in just one pot.

Crafting the Perfect Red Wine Braised Short Ribs:

Selecting the Right Ingredients:

Opt for bone-in beef short ribs, as they add depth of flavor and richness to the dish. Choose a dry red wine such as Cabernet Sauvignon or Merlot, which will complement the savory notes of the meat. Pro tip: Fresh herbs like thyme, rosemary and bay leaves enhance the aroma and flavor profile of the dish.

Preparing the Short Ribs:

Before cooking, ensure the short ribs are thoroughly dried with paper towels to promote a golden crust during searing. Season generously with kosher salt and pepper to enhance the meat’s natural flavors.
Searing the short ribs in a hot pan creates a caramelized exterior, adding complexity to the final dish. Use a heavy-bottomed pot or Dutch oven (I love my Le Creuset Dutch Oven) for even heat distribution.

Building Layers of Flavor:

Saute aromatics such as onions, carrots, and celery to create a flavor base for the braising liquid. The vegetables will impart depth and sweetness to the dish as they simmer alongside the meat.
Incorporate tomato paste and Worcestershire sauce to enhance the umami notes and add richness to the sauce. These ingredients will help balance the acidity of the red wine and create a harmonious flavor profile.

Braising to Perfection:

Pour in the red wine, deglazing the pot to incorporate any browned bits for maximum flavor. The wine will infuse the meat with its bold, fruity undertones as it simmers.
Allow the short ribs to braise slowly in the oven, ensuring they become fork-tender and fall off the bone deliciously. The low, slow cooking process allows the meat to absorb the flavors of the braising liquid, resulting in melt-in-your-mouth goodness.

Serving and Presentation:

Once the short ribs are cooked to perfection, carefully remove them from the pot and strain the braising liquid to remove any solids. Skim off excess fat for a velvety sauce.
Serve the red wine braised short ribs hot, garnished with freshly chopped parsley for a pop of color and freshness. Pair with creamy mashed potatoes, crispy potatoes, roasted vegetables, or crusty bread to soak up the flavorful sauce.

Ingredients Needed:

Olive oil
Bone-in short ribs
Garlic, halved
White onion, chopped
Carrots, chopped
Dry red wine
Beef stock
Rosemary + thyme sprigs
Parsley, chopped
Tomato paste
Salt & pepper
Water

Equipment Needed

To make red wine braised short ribs, you’ll need the following equipment:

Dutch oven or heavy-bottomed pot: This is essential for searing the short ribs and braising them slowly in the oven. A Dutch oven or a pot with a thick bottom will ensure even heat distribution and prevent burning.
Chef’s knife and cutting board: You’ll need these to chop and prepare the vegetables, such as onions, carrots, and garlic, as well as to trim any excess fat from the short ribs.
Tongs: Use tongs to flip and handle the short ribs while searing them in the pot. This will prevent you from burning yourself and ensure that the meat browns evenly on all sides.
Wooden spoon or spatula: These utensils are handy for stirring the vegetables and scraping up any browned bits from the bottom of the pot while deglazing with red wine.
Fine-mesh sieve: After braising the short ribs, you’ll need to strain the braising liquid to remove any solids and achieve a smooth sauce. A fine-mesh sieve will help you achieve this without losing any of the flavorful liquid.
Serving platter: Once the short ribs are cooked to perfection, transfer them to a serving platter for presentation. This can be a simple plate or a decorative dish, depending on the occasion.
Kitchen twine or butcher’s string may be needed if you choose to tie the short ribs to ensure they hold their shape during cooking. This step is optional but can be helpful, especially if the ribs are uneven in size.

Leftover Short Ribs? No Problem!

Leftover short ribs can be repurposed into several delicious dishes, allowing you to enjoy their rich flavors in new and exciting ways. Here are a few ideas:

Short Rib Tacos: Shred the leftover short rib meat and warm it up in a skillet with some taco seasoning. Serve the meat in warm tortillas with your favorite taco toppings such as salsa, guacamole, shredded cheese, and cilantro.
Short Rib Ragu: Toss the shredded short rib meat with cooked pasta and your favorite pasta sauce for a comforting and satisfying meal. Add some vegetables like mushrooms, spinach, or roasted tomatoes for extra flavor and nutrients.
Short Rib Grilled Cheese: Layer the leftover short rib meat between slices of your favorite bread along with some cheese (such as cheddar or Gruyère). Grill the sandwich in a pan until the bread is golden brown and the cheese is melted for a gourmet twist on a classic comfort food.
Short Rib Pizza: Use the leftover short rib meat as a topping for homemade pizza. Spread pizza dough with marinara sauce, sprinkle on some shredded mozzarella cheese, and then add the shredded short-rib meat along with any other toppings you like. Top with homemade hot honey. Bake until the crust is crispy and the cheese is bubbly.

Watch the Recipe Video

Red Wine Braised Short Ribs

Discover the ultimate comfort food experience with this Red Wine Braised Short Ribs recipe. Succulent bone-in ribs, slow-cooked to perfection in a rich red wine sauce, offer a variety of flavors that will tantalize your taste buds.

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Yields: 6

Ingredients

1 tbsp olive oil
6-8 bone-in short ribs
1 large garlic halved
1 white onion chopped
4 carrots chopped
2 1/2 cups dry red wine
2 1/2 cups beef stock
3-4 rosemary and thyme sprigs
1/2 cup parsley chopped
1/4 cup tomato paste
kosher salt & pepper
Water

Instructions

Season short ribs with salt & pepper. Make sure to get all sides. Preheat oven to 275F degrees.
Heat Dutch oven over Med-high heat. Add oil to Dutch oven and add in short ribs. Make sure to not overcrowd. Sear each side until browned and remove and place on a plate.
Add garlic bulb in (facing down) and chopped onions and carrots. Cool down for 3-4 minutes. Once soft, add in tomato paste and mix together until combined.
Deglaze Dutch oven with red wine and let simmer for 3-4 minutes. add in beef broth, rosemary sprigs and season with salt & pepper. Top up the mixture with water (it should be covering the short ribs) and bring to a simmer.
Cover Dutch oven with lid and cook in oven for 3 1/2-4 hours until beef is fork tender.
Remove from oven and top with parsley. Serve with brown butter mashed potatoes. Enjoy!