The aroma of simmering beef short ribs wafts through my kitchen like a warm embrace, inviting everyone to gather ’round the table. This isn’t just any recipe; it’s my beloved Red Wine Braised Beef Short Ribs, a dish that turns simple ingredients into something extraordinary. With minimal prep time and the magic of slow cooking, you can create a hearty meal that’s perfect for special occasions or cozy evenings at home. The rich, velvety sauce paired with tender, fall-off-the-bone meat is utterly irresistible and a true crowd-pleaser. Trust me, once you serve this dish, it will soon become a staple at your dining table. Curious about how to master this luxurious comfort food experience? Let’s dive into the recipe together!
Why are these short ribs irresistible?
Tender and Flavorful: The slow-cooking process transforms beef short ribs into a melt-in-your-mouth experience infused with a robust red wine sauce.
Aromatic Bliss: As they simmer, the delightful combination of garlic, fresh herbs, and rich wine fills your kitchen with an intoxicating aroma.
Versatile Pairings: Serve with creamy mashed potatoes or crusty bread to soak up the sauce—each bite is a comforting hug.
Effortless Elegance: This recipe allows you to achieve gourmet flavors without Michelin-star cooking skills. Plus, you can prepare it ahead of time, making it perfect for entertaining! For more hearty options, don’t miss out on our Savory Braised Beef and Cheesy Beef Fiesta.
Crowd-Pleasing Delight: Whether it’s a festive gathering or a cozy dinner, these savory short ribs are sure to impress your guests and leave them asking for seconds!
Red Wine Braised Beef Short Ribs Ingredients
Indulge in the delightful components of this comforting dish.
For the Braise
• Beef Short Ribs – The star of the dish, providing rich flavor and tenderness; you can substitute with chuck roast if needed.
• Salt and Black Pepper – Essential seasonings to enhance the meat’s natural flavors.
• Olive Oil – Used for searing the meat, adding a touch of richness.
• Large Onion – Contributes sweetness and depth to the braising sauce.
• Carrots – Adds natural sweetness and a pop of color to the dish.
• Celery Stalks – Helps build the aromatic base of mirepoix for deeper flavors.
• Garlic – Elevates the dish with its savory notes.
• Tomato Paste – Provides umami richness, deepening the sauce’s profile.
• Red Wine – A key ingredient that infuses the dish with complex flavors; opt for a quality wine for the best results.
• Beef Broth – Essential for moisture and rich taste in the braising process.
• Fresh Thyme and Rosemary – Aromatic herbs that bring a fragrant touch to the dish.
• Bay Leaves – Adds an earthy complexity to the overall flavor profile.
• Worcestershire Sauce – A dash of umami that enhances the overall depth.
• Balsamic Vinegar – Provides a balancing acidity to counter the richness.
• Fresh Parsley – For garnish, lending a fresh finish to your dish.
You’re now well on your way to creating the ultimate Red Wine Braised Beef Short Ribs! Let’s bring this dish to life!
Step‑by‑Step Instructions for Red Wine Braised Beef Short Ribs
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C) to create the ideal cooking environment for your Red Wine Braised Beef Short Ribs. This temperature ensures a slow, gentle braise that gently tenderizes the meat to perfection.
Step 2: Season and Sear Ribs
Generously season the beef short ribs with salt and black pepper, enhancing their rich flavor. In a large Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Sear the ribs for about 8-10 minutes, turning occasionally until they are beautifully browned on all sides. Remove the ribs and set them aside.
Step 3: Sauté Vegetables
Using the same pot, add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until softened and fragrant. Stir frequently to allow their natural sweetness to develop. Next, add the minced garlic and tomato paste, cooking for an additional 2 minutes to infuse the flavors into your vegetable base.
Step 4: Deglaze with Wine
Pour in 2 cups of red wine, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. This deglazing step adds essential flavor to your sauce. Bring the mixture to a simmer and let it reduce for about 5 minutes, allowing the alcohol to cook off and the flavors to concentrate.
Step 5: Add Broth and Herbs
Stir in 2 cups of beef broth, along with the fresh thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar. These ingredients will elevate the taste of your Red Wine Braised Beef Short Ribs, creating a wonderfully aromatic liquid for braising.
Step 6: Braise Ribs
Return the seared beef short ribs to the pot, ensuring they are submerged in the rich broth. Cover the Dutch oven with a lid and transfer it into the preheated oven. Bake for 2.5-3 hours, or until the ribs are fork-tender and the meat easily pulls away from the bone.
Step 7: Serve and Garnish
Once braising is complete, carefully remove the pot from the oven and let the short ribs rest for a few minutes. Skim off any excess fat from the surface of the sauce, then serve the tender ribs with the luscious sauce drizzled on top. Garnish with freshly chopped parsley for a bright finish and enjoy this comforting dish!
What to Serve with Red Wine Braised Beef Short Ribs
Elevate your dining experience with delightful pairings that enhance the rich flavors of this comforting dish.
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Creamy Mashed Potatoes: The silky texture of mashed potatoes absorbs the luscious sauce, making each bite an indulgent experience.
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Roasted Root Vegetables: Caramelized carrots, parsnips, and potatoes add a touch of sweetness and vibrant color, providing a beautiful contrast to the savory ribs.
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Crusty Artisan Bread: Perfect for soaking up every drop of that exquisite sauce, a warm, crusty loaf invites you to savor the moment.
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Garlic Parmesan Green Beans: Bright and fresh, these green beans add a crisp texture and a hint of garlic that balances the richness of the ribs.
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Horseradish Cream Sauce: A dollop of this tangy sauce introduces a zesty kick, cutting through the intensity of the braised meat.
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Red Wine: Pairing your meal with a glass of the same red wine used in cooking will tie the flavors together, creating a cohesive dining experience.
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Chocolate Fondant: For dessert, this rich, molten cake offers a sweet finish that complements the savory depth of the short ribs perfectly.
Treat yourself and loved ones to a full culinary journey with these delightful pairings!
Expert Tips for Red Wine Braised Beef Short Ribs
- Choose Quality Wine: Opt for a good-quality red wine as it’s the foundation of flavor in this dish. Cheaper wines may lack the depth needed for excellence.
- Sear Properly: Make sure to sear the beef short ribs well, achieving a nice crust. This step creates a flavorful base for your sauce—don’t rush it!
- Simmer Slowly: Allow the ribs to braise slowly in the oven for the best results. Rushing the cooking time can lead to tough meat rather than tender, fall-off-the-bone goodness.
- Flavorful Additions: Consider adding chopped mushrooms or bell peppers during the sautéing step for an extra burst of flavor and texture in your Red Wine Braised Beef Short Ribs.
- Make Ahead: Prepare this dish a day in advance! It actually tastes better the next day as the flavors meld and develop overnight.
Red Wine Braised Beef Short Ribs Variations
Feel free to get creative and make this recipe your own for a delightful culinary adventure!
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Different Cuts: Substitute beef short ribs with chuck roast or beef shanks for unique textures and flavors.
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Vegetarian Twist: Use hearty mushrooms or jackfruit in place of beef for a plant-based option rich in umami.
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More Spice: Add crushed red pepper flakes or a dash of cayenne for a subtle kick in your braising sauce.
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Flavorful Broth: Swap beef broth with homemade stock or a rich vegetable broth for enhanced depth and flavor.
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Savory Additions: Experiment with chopped bacon or pancetta for a smoky essence that elevates the dish.
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Wine Substitution: If you prefer a non-alcoholic version, use grape juice or a combination of vinegar and broth.
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Creamy Finish: Stir in a dollop of crème fraîche or sour cream just before serving for a luxurious, creamy touch.
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Serve Warm with Sides: Pair your ribs with creamy polenta, buttery mashed potatoes, or a warm baguette to soak up every drop of that luscious sauce.
With these variations, you can personalize your Red Wine Braised Beef Short Ribs to fit your taste and occasion. Don’t forget to explore more comforting recipes like Savory Ground Beef for delightful dinners!
How to Store and Freeze Red Wine Braised Beef Short Ribs
Fridge: Store leftover Red Wine Braised Beef Short Ribs in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the ribs in a freezer-safe container for up to 3 months. Make sure to label with the date for quick reference.
Reheating: To reheat, gently warm the ribs in the oven at 300°F (150°C) until heated through, which helps prevent the meat from drying out.
Thawing: When ready to enjoy, thaw in the refrigerator overnight before reheating for best results.
Make Ahead Options
These Red Wine Braised Beef Short Ribs are perfect for meal prep enthusiasts! You can season and sear the ribs up to 24 hours in advance, letting them sit in the refrigerator to develop even more flavor. Additionally, the mirepoix base (onion, carrots, celery) can be chopped and stored in an airtight container for up to 3 days. To keep everything at its best, refrigerate the completed braise overnight, allowing the flavors to meld beautifully. When ready to serve, simply reheat gently in the oven at 300°F (150°C) for about 30 minutes, and enjoy restaurant-quality comfort food with minimal effort!
Red Wine Braised Beef Short Ribs Recipe FAQs
What kind of red wine should I use for this recipe?
I recommend using a good quality dry red wine, such as Cabernet Sauvignon or Merlot. These wines provide the depth of flavor needed for the braise. Avoid cooking wines, as they often contain additives that can alter the taste of your dish.
How can I tell if my beef short ribs are fresh?
When selecting beef short ribs, look for meat with a rich, deep red color and minimal dark spots or discoloration. Fresh ribs should have a good amount of marbling, indicating flavor and tenderness. If you notice any significant dark spots or a sour smell, it’s best to choose another cut.
How should I store leftover Red Wine Braised Beef Short Ribs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, gently reheat them in the oven at 300°F (150°C) for about 20-25 minutes to keep the meat moist. You may add a splash of beef broth to the container to maintain juiciness while reheating.
Can I freeze the cooked short ribs? How do I do it?
Absolutely! To freeze your Red Wine Braised Beef Short Ribs, let them cool completely. Place the ribs in a single layer in a freezer-safe container, and pour the sauce over them. Seal tightly, label with the date, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and then reheat in the oven as mentioned above.
What if my sauce is too thin?
If you find that the sauce is not thick enough after braising, simply remove the ribs once they are tender. Place the pot on the stove over medium heat, and let it simmer for 10-15 minutes until it reduces and thickens to your liking. Alternatively, you can mix a tablespoon of cornstarch with a little water, then stir it into the sauce until thickened.
Can I make this dish ahead of time?
Absolutely! This dish actually tastes better when made a day in advance, as the flavors deepen overnight. Simply prepare the recipe as directed, let it cool completely, then refrigerate. When serving, gently reheat the ribs and sauce in the oven or on the stove. They’ll be as good as new and perfect for impressing guests!
Savory Red Wine Braised Beef Short Ribs for Cozy Dinners
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C).
- Season the beef short ribs with salt and black pepper, then sear in a large Dutch oven with olive oil for 8-10 minutes until browned.
- Sauté chopped onion, carrots, and celery for 5-7 minutes, then add minced garlic and tomato paste, cooking for an additional 2 minutes.
- Pour in 2 cups of red wine and deglaze the pot, simmer for 5 minutes to concentrate flavors.
- Stir in beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar.
- Return the ribs to the pot, cover, and bake for 2.5-3 hours until fork-tender.
- Remove from the oven, let rest for a few minutes, skim excess fat, and serve garnished with fresh parsley.
