If you’re craving a dish that feels like a warm hug on a plate, look no further than this Red Wine Braised Short Ribs Recipe. Tender, fall-off-the-bone beef richly soaked in deep, savory red wine and herb-infused gravy creates a dinner that’s both comforting and elegant. It’s one of those recipes where the slow-cooked magic brings out layers of flavor, making every bite unforgettable and perfect for special occasions or a cozy night in.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients that work together beautifully to build incredible flavor, rich texture, and vibrant color. Each item plays a crucial role in turning these short ribs into a sumptuous meal.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose well-marbled meat for tender, flavorful results.
- 1 tsp sea salt flakes: Enhances the natural flavors of the beef perfectly.
- ½ tsp freshly cracked black pepper (plus extra to serve): Adds a subtle heat and depth to the dish.
- 3 tbsp extra-virgin olive oil: For a golden, caramelized sear that locks in juices.
- 1 onion, finely diced: Provides sweetness and aromatic base.
- 2 carrots, diced: Brings natural sweetness and texture.
- 2 celery stalks, finely diced: Adds freshness and balance.
- 1 tbsp freshly minced garlic: Infuses the braise with rich, savory notes.
- 2 tbsp tomato paste: Intensifies the depth and color of the sauce.
- 1 tbsp plain (all-purpose) flour: Helps thicken the luscious braising liquid.
- 2 cups (500 ml) red wine: A rich, fruity backbone for the sauce; choose a dry red you enjoy sipping.
- 2½ cups (625 ml) beef stock: Adds savory body and richness to the braise.
- 3 thyme sprigs (plus extra to serve): Offers woodsy, herbal aroma.
- 1 tsp dried oregano: Complements the thyme with warm, earthy hints.
- 2 dried bay leaves: Add depth and subtle bitterness that balances the flavors.
- Freezer-friendly Mashed Potatoes: Creamy and soft, perfect to soak up the luscious sauce.
- Steamed broccolini (tenderstem broccoli): Adds fresh, vibrant greens as a simple side.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 180°C (350°F), or 160°C (325°F) if using a fan-forced oven. This ensures the oven is perfectly ready to slowly braise your ribs to tender perfection.
Step 2: Season the Beef
Generously sprinkle the beef short ribs with sea salt and freshly cracked black pepper on all sides. This will create a flavorful crust once you sear the ribs and start the cooking process.
Step 3: Sear the Beef
Heat the extra-virgin olive oil in a large, heavy-based, ovenproof pan over medium–high heat. Brown the ribs in batches, searing each side for about 2 to 3 minutes until the surface is a rich, golden brown. This Maillard reaction locks in the juices and creates incredible flavor. Once done, set the ribs aside on a plate.
Step 4: Add the Vegetables
Reduce the heat to medium and add diced onion, carrot, celery, and minced garlic to the pan. Sauté for 3 to 4 minutes, stirring frequently until the vegetables soften and release their sweet aromas. This step forms the flavorful base of your braise sauce.
Step 5: Add the Remaining Ingredients
Stir in the tomato paste and cook for 1 to 2 minutes to deepen its flavor. Then mix in the flour, stirring until it dissolves completely. Gradually pour in the red wine, cooking for another 3 to 4 minutes while stirring to blend those rich, fruity notes with the base. Next, add beef stock, thyme sprigs, oregano, and bay leaves, stirring everything to combine. Carefully nestle the seared ribs back into the pan, trying to submerge them as much as possible in the fragrant liquid. Bring the mixture back to a gentle simmer.
Step 6: Bake
Cover the pan with a lid or double layer of foil and transfer it to the preheated oven. Braise the ribs for about 3 hours, patiently allowing the meat to slowly soften until it easily shreds with two forks. Don’t forget to check halfway through – turn the ribs if one side looks a bit dry to ensure even cooking and moisture.
Step 7: Serve
Once tender, serve these soul-satisfying ribs with creamy mashed potatoes and lightly steamed broccolini. Spoon the luscious pan juices over the top for extra richness, then finish with a sprinkle of fresh thyme leaves and a grind of black pepper to brighten everything up.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
Fresh thyme leaves scattered on top not only add a pop of green color but also reinforce the herbaceous flavor woven throughout the dish. A final crack of black pepper brings a little bite and contrast to the rich sauce, making each mouthful exciting.
Side Dishes
Mashed potatoes are a star side dish here, perfect for soaking up every bit of that divine braising liquid. Steamed broccolini adds a dash of brightness and crunch, balancing the hearty ribs with a fresh vegetable note that complements without overpowering.
Creative Ways to Present
For an elegant dinner, serve the ribs on a large platter garnished with fresh herbs and a drizzle of the reduced pan sauce. You can also pile the ribs atop a bed of rustic polenta or creamy risotto for a comforting twist that showcases the dish’s versatility.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover ribs and sauce to an airtight container and refrigerate. They’ll keep beautifully for 3 to 4 days, making it easy to enjoy this comforting meal again without any fuss.
Freezing
This Red Wine Braised Short Ribs Recipe freezes exceptionally well. Place portions in freezer-safe containers or heavy-duty ziplock bags, then freeze for up to 3 months. Just thaw in the fridge overnight before reheating for a stress-free, hearty meal later on.
Reheating
Gently reheat your leftovers on the stove over low heat, stirring occasionally to evenly warm the meat and sauce without drying it out. Add a splash of beef stock or water if the sauce thickens too much during reheating.
FAQs
Can I use a different cut of beef for this Red Wine Braised Short Ribs Recipe?
While short ribs are ideal due to their rich marbling and tenderness after slow cooking, you can substitute with beef chuck roast or oxtail if you prefer. Keep in mind cooking times may vary slightly.
What type of red wine should I use?
Choose a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Shiraz. The wine not only adds flavor but also helps tenderize the meat as it cooks.
Is it necessary to sear the ribs before braising?
Yes, searing creates flavor through caramelization and helps develop a deeper, richer sauce. Skipping this step can lead to a less flavorful dish.
Can I make this recipe in a slow cooker?
Absolutely! After searing and sautéing the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the ribs are tender.
How do I know when the ribs are done?
The ribs are ready when the meat is tender enough to be pulled apart easily with two forks. The sauce should be thick and glossy, coating the meat beautifully.
Final Thoughts
This Red Wine Braised Short Ribs Recipe is a true labor of love with a payoff that’s well worth the wait. The gorgeous, tender ribs bathed in a luscious wine sauce are sure to become a cherished favorite that impresses family and friends alike. So go ahead, give it a try—you’ll be savoring every comforting, indulgent bite in no time.
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Red Wine Braised Short Ribs Recipe
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
Description
Tender and flavorful red wine braised short ribs slow-cooked to perfection in a rich sauce of red wine, beef stock, aromatic vegetables, and herbs. This hearty dish is perfect for a comforting dinner and pairs beautifully with creamy mashed potatoes and steamed broccolini.
Ingredients
Short Ribs
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables and Flavorings
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
Liquids and Herbs
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
To Serve
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to prepare for slow braising.
- Season the beef: Sprinkle sea salt flakes and freshly cracked black pepper all over the beef short ribs to enhance their flavor.
- Sear the beef: Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Brown the short ribs in batches for 2–3 minutes on each side until golden and caramelized. Remove and set aside.
- Add the vegetables: Reduce heat to medium and add diced onion, carrots, celery, and minced garlic to the same pan. Cook, stirring frequently, for 3–4 minutes until the vegetables are softened and fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir until dissolved. Pour in the red wine and simmer for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Stir to combine thoroughly.
- Return the beef: Place the seared short ribs back into the pan, submerging as much meat as possible in the liquid. Bring everything back up to a simmer on the stovetop.
- Bake: Cover the pan with a lid or double layer of foil and transfer to the preheated oven. Braise for 3 hours, or until the beef is so tender it easily pulls apart with two forks. Check halfway through and turn the ribs if one side begins to dry out.
- Serve: Plate the short ribs with creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the meat. Garnish with extra fresh thyme leaves and freshly cracked black pepper as desired.
Notes
- Choose bone-in short ribs for the best flavor and texture; the bones add depth to the braising liquid.
- Use a dry red wine with good acidity, such as Cabernet Sauvignon or Merlot, for the best braising results.
- This recipe is freezer-friendly; store leftovers including the braising liquid and mashed potatoes for up to 3 months.
- If you prefer a thicker sauce, gently reduce the braising liquid on the stovetop after cooking.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
