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Delicious Braised Short Ribs with Red Wine Sauce

braised short ribs with red wine sauce - featured image
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Tender short ribs slowly braised in a rich red wine sauce, delivering a comforting and flavorful meal perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth (preferably low sodium)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Optional: splash of balsamic vinegar
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the short ribs generously with salt and freshly ground black pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Add short ribs in batches and sear each side for 3-4 minutes until deeply browned. Avoid overcrowding.
  4. Remove ribs and set aside. In the same pot, add onions, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.
  5. Add minced garlic and tomato paste. Cook for 1-2 minutes, stirring to coat veggies.
  6. Pour in red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
  7. Add beef broth, fresh thyme sprigs, bay leaves, and optional balsamic vinegar or crushed red pepper flakes. Stir to combine.
  8. Return short ribs to the pot, nestling them into the liquid. Add more broth or water if ribs are not partially submerged.
  9. Cover pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until meat is fall-off-the-bone tender and sauce thickens.
  10. Remove ribs and tent with foil to keep warm. Skim excess fat from sauce and simmer on stovetop over medium heat for 5-10 minutes to thicken as desired.
  11. Serve short ribs smothered in red wine sauce, garnished with fresh thyme or parsley if desired.

Notes

Searing the ribs before braising locks in flavor and texture. Skim excess fat from the sauce before finishing to avoid greasiness. Adjust seasoning at the end to avoid over-salting. If sauce is too thin, thicken with a cornstarch slurry. Let ribs rest after cooking to seal in juices.

Nutrition

Keywords: braised short ribs, red wine sauce, slow cooked beef, comfort food, easy dinner, hearty meal

Find it online: https://zoeplate.com/delicious-braised-short-ribs-with-red-wine-sauce-easy-homemade-recipe/