There is something deeply comforting and unforgettable about a rich, slow-cooked dinner that fills your home with irresistible aromas and delivers tender morsels of meat that melt in your mouth. This Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe is exactly that kind of dish. The short ribs become incredibly tender after hours of gentle braising in red wine, surrounded by a bouquet of fragrant herbs and hearty vegetables, creating a harmony of flavors that’s perfect for sharing with loved ones on a cozy evening. Trust me, it’s a dish you’ll want to keep coming back to again and again.
Ingredients You’ll Need
The magic of this recipe lies in its beautiful simplicity. Each ingredient plays a crucial role — from building layers of savory depth to balancing acidity and freshness. Every component is essential, creating a symphony of taste, texture, and color that elevates this dish beyond just a meal.
- 5 pounds meaty bone-in short ribs: Choose ribs that are thick and well-marbled for the juiciest, most flavorful outcome.
- 2 tablespoons kosher salt, divided: Enhances the natural flavors and helps tenderize the meat.
- 1 ½ teaspoons ground black pepper: Adds a peppery kick that complements the richness of the beef.
- 6 medium carrots, chopped (about 3 cups): Sweetness and texture that caramelize beautifully during cooking.
- 4 ribs celery, chopped (about 3 cups): Brings an earthy freshness balancing the dish.
- 1 medium onion, chopped: Adds depth and natural sweetness to the braising liquid.
- 6 cloves garlic, minced (about 2 tablespoons): A punch of savory aroma that enhances every bite.
- 3 tablespoons tomato paste: Intensifies the sauce’s richness and provides vibrant color.
- 1 bottle (750 ml) dry red wine: Chianti, Cabernet Sauvignon, or Cotes de Rhone work wonderfully to tenderize and flavor the ribs.
- 4 cups beef stock or chicken stock, plus more as needed: Creates a luscious base for the sauce.
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained: Adds smoky sweetness alongside a pleasant acidity.
- 1 tablespoon Worcestershire sauce: Contributes a subtle umami depth.
- 1 tablespoon Dijon mustard: Adds a tangy brightness balancing the rich sauce.
- 6 sprigs fresh thyme, tied into a bundle: Infuses the sauce with herbal notes that brighten each bite.
- 1 teaspoon dried oregano: Adds earthiness and complexity.
- ¼ cup finely chopped fresh flat-leaf parsley: For a fresh pop of color and flavor to finish the dish.
- For Serving: Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta complement the ribs perfectly.
How to Make Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe
Step 1: Preheat and Sear
Start by preheating your oven to 325°F (163°C). Pat each short rib dry with paper towels, then season generously with 5 teaspoons kosher salt and 1 teaspoon ground black pepper. Place a heavy Dutch oven on medium-high heat without oil — the ribs will release their fat as they sear. Brown the ribs in batches, making sure every side gets a deep, rich crust that locks in flavor. Transfer the beautifully seared ribs to a baking dish for later.
Step 2: Sauté Vegetables
Carefully pour off all but 2 tablespoons of fat from the pot. Lower the heat to medium and add carrots, celery, and onions along with the remaining salt and pepper. Slowly cook the vegetables until they become tender and achieve a lovely caramelized hue. This step builds the foundation for a deeply flavored braising sauce.
Step 3: Add Tomato Paste and Garlic
Push the vegetables to the side, adding the tomato paste directly to the pot. Stir it around for 30 seconds to concentrate its flavors, then mix in the minced garlic, cooking for an additional 30 seconds. This intensifies the savoriness of your sauce with that irresistible roasted tomato and garlic aroma.
Step 4: Deglaze with Wine
Pour in the red wine, using a wooden spoon to scrape up every tasty brown bit stuck to the bottom of the pot — these bits are pure flavor gold. Allow the wine to simmer gently until it’s reduced by half, concentrating its fruity, lush notes.
Step 5: Add Broth and Seasonings
Stir in your stock, fire-roasted diced tomatoes (including the juice), Worcestershire sauce, Dijon mustard, thyme bundle, and dried oregano. The combination of these ingredients creates a fragrant and layered braising liquid that will work its magic on the ribs.
Step 6: Braise Short Ribs
Nestle the short ribs back into the pot, ensuring they are mostly submerged in the rich liquid. Bring everything to a gentle boil, then cover tightly and transfer the pot to your preheated oven. Let the ribs cook for 1 hour covered, then remove the lid and continue cooking for another hour until the meat is fall-apart tender and infused with incredible flavor.
Step 7: Remove Short Ribs and Thyme
Carefully lift the short ribs out and place them on a serving plate. Discard any loose bones and toss out the thyme bundle to keep the sauce smooth and clean.
Step 8: Reduce Sauce
Return the Dutch oven to the stovetop over medium heat. Let the sauce simmer and thicken for about 15 minutes, skimming off excess fat that rises to the surface. This step intensifies the flavors and perfects the consistency.
Step 9: Combine and Serve
Place the short ribs back into the sauce, warming them through gently. Sprinkle the dish with freshly chopped flat-leaf parsley to add a zesty, fresh pop. Serve immediately with your favorite sides for an unforgettable meal experience.
How to Serve Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe
Garnishes
A sprinkle of fresh flat-leaf parsley isn’t just for looks — it perfectly cuts through the richness and adds a bright, herbaceous note. For a luxurious touch, a small dollop of creamy horseradish or a drizzle of high-quality extra virgin olive oil can complement the deep flavors wonderfully.
Side Dishes
Whether you decide on buttery mashed potatoes, silky pappardelle pasta, crispy roasted potatoes, or creamy polenta, these comforting sides soak up the luscious sauce beautifully. Choose a vegetable side like green beans or garlicky spinach to add freshness and balance to your plate.
Creative Ways to Present
For a rustic dinner, serve the ribs on a large wooden board with a scattering of fresh herbs and a few roasted vegetables around. Alternatively, individually plate with a neat bed of polenta or pasta beneath each rib for an elegant presentation sure to impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover ribs and sauce to an airtight container and refrigerate for up to 3 days. The flavors only deepen after resting, making it an excellent dish to prepare ahead or enjoy the next day.
Freezing
This Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe freezes beautifully. Store the ribs and sauce in a freezer-safe container or heavy-duty bag. Freeze for up to 3 months, and thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the ribs slowly in a covered pan over low heat, adding a splash of stock or water to loosen the sauce if needed. Slow, gentle reheating preserves the tenderness and prevents the meat from drying out — just like when freshly made.
FAQs
Can I use boneless short ribs instead of bone-in?
Yes, boneless short ribs will work, but bone-in ribs add incredible depth of flavor during cooking thanks to the marrow and connective tissue. If using boneless, watch the cooking time as they may cook slightly faster.
What type of red wine is best for braising?
Look for a dry, full-bodied red wine such as Chianti, Cabernet Sauvignon, or Cotes de Rhone. These wines provide both acidity to tenderize and robust flavors that complement the beef.
Can I make this recipe in a slow cooker?
Absolutely. After searing and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is fork-tender.
Is it possible to add other herbs to this recipe?
Definitely! Rosemary, bay leaves, or a touch of sage can be added to the herb bundle for unique flavor variations that still harmonize beautifully with the base ingredients.
What if I don’t have fire-roasted diced tomatoes?
You can substitute regular diced tomatoes, though the fire-roasted variety adds a subtle smoky note that enhances the overall depth. If you only have plain tomatoes, consider adding a pinch of smoked paprika to mimic that flavor.
Final Thoughts
Cooking this Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe is like crafting a warm, savory hug at the end of a long day. The combination of tender ribs, rich red wine sauce, and aromatic herbs makes it a standout centerpiece for any dinner table. Once you make it, I bet it will become one of your most treasured recipes. So, gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this incredible meal — you deserve it!
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Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe
- Total Time: 4 hours
- Yield: 6 servings 1x
Description
This Braised Beef Short Ribs recipe features tender, fall-apart meat slowly cooked in a rich red wine and tomato sauce with aromatic vegetables and herbs. Perfectly seared ribs are braised to perfection in the oven, resulting in a deeply flavorful dish that’s ideal for serving over pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta. A comforting and elegant meal that impresses any dinner guest.
Ingredients
Meat
- 5 pounds meaty bone-in short ribs (1 ½ inches or thicker)
Seasoning
- 2 tablespoons kosher salt, divided
- 1 ½ teaspoons ground black pepper
Vegetables
- 6 medium carrots, chopped (about 3 cups)
- 4 ribs celery, chopped (about 3 cups)
- 1 medium onion, chopped
- 6 cloves garlic, minced (about 2 tablespoons)
Other Ingredients
- 3 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine (Chianti, Cabernet Sauvignon, or Cotes de Rhone)
- 4 cups beef stock or chicken stock, plus more as needed
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 6 sprigs fresh thyme, tied into a bundle
- 1 teaspoon dried oregano
- ¼ cup finely chopped fresh flat-leaf parsley
For Serving
- Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta
Instructions
- Preheat and Sear: Preheat your oven to 325°F (163°C). Pat the short ribs dry and season them generously with 5 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Heat a Dutch oven over medium-high heat without adding oil, then sear the short ribs in batches until deeply browned on all sides. Transfer the seared ribs to a baking dish and set aside.
- Sauté Vegetables: Discard excess fat from the Dutch oven, leaving about 2 tablespoons for flavor. Reduce heat to medium and add chopped carrots, celery, and onion along with the remaining salt and pepper. Cook the vegetables until they become tender and caramelized, bringing out their natural sweetness.
- Add Tomato Paste and Garlic: Push the cooked vegetables aside in the pot and add the tomato paste. Stir it for about 30 seconds to enhance its flavor. Incorporate the minced garlic next and cook for another 30 seconds to release its aroma without burning.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to lift any browned bits. Let the wine simmer until it is reduced by half, concentrating its rich flavor for the braising liquid.
- Add Broth and Seasonings: Stir in the beef or chicken stock, undrained fire-roasted diced tomatoes, Worcestershire sauce, Dijon mustard, the tied bundle of fresh thyme, and dried oregano. Mix well to combine all the flavors.
- Braise Short Ribs: Nestle the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a boil on the stovetop, then cover with a lid. Transfer the pot to the preheated oven and bake for 1 hour. After this time, remove the lid and continue baking for another hour, or until the meat is fall-apart tender.
- Remove Short Ribs and Thyme: Carefully remove the short ribs from the pot and place them on a serving plate. Discard any loose bones and remove the thyme bundle from the sauce.
- Reduce Sauce: Return the pot to the stovetop and simmer the sauce gently for about 15 minutes. During this simmer, skim off any excess fat that rises to the surface to create a smooth, flavorful sauce.
- Combine and Serve: Return the short ribs to the sauce and heat through gently. Sprinkle the dish with freshly chopped flat-leaf parsley for a burst of color and freshness. Serve the braised short ribs hot alongside your choice of cooked pappardelle pasta, creamy polenta, mashed potatoes, or roasted potatoes for a satisfying and hearty meal.
Notes
- For the best flavor, use a full-bodied dry red wine like Chianti, Cabernet Sauvignon, or Cotes de Rhone.
- Bone-in short ribs with at least 1 ½ inches thickness yield the most tender and juicy results.
- If using chicken stock, choose a low-sodium version to better control salt levels.
- Be sure to brown the ribs well; this step adds depth to the final dish.
- You can prepare this dish a day ahead; flavors improve overnight in the refrigerator.
- Adjust the thickness of the sauce by simmering longer if needed.
- Serve with a side that complements rich meat, such as creamy polenta or buttery mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
