These red wine braised short ribs are a total crowd-pleaser! Slow-cooked until they’re super tender, they soak up all the rich flavors of the wine and herbs. Yum!
What I love most is how easy they are to make. Just toss everything into a pot, and let it do its thing. Perfect for cozy nights when you want something comforting! 😊
Key Ingredients & Substitutions
Short Ribs: Bone-in beef short ribs provide the best flavor. If unavailable, you can use chuck roast or brisket for a similar taste, but the cooking time may vary.
Red Wine: A good dry red wine is essential. Cabernet Sauvignon or Merlot work well, but you can substitute with any robust red wine. Just ensure it’s something you’d drink, as it will impact the dish’s flavor!
Beef Broth: Homemade beef broth is the best, but store-bought is fine too. If you’re looking for a lighter option, use chicken broth. Just note that it will change the final taste slightly.
Onions: Yellow onions are what I typically use, but sweet onions or shallots are great alternatives! Pearl onions can be a fun addition for a different twist.
Herbs: Fresh rosemary and thyme elevate the dish’s flavor, but if you only have dried herbs, use about a third of the amount since dried herbs are more potent.
How Do You Achieve Perfectly Caramelized Onions?
Caramelized onions add depth to the flavor of your dish. The key is patience and proper heat. Here’s how to get them just right:
- Use medium heat, allowing the natural sugars to develop without burning.
- Stir occasionally; this helps even cooking and prevents sticking.
- Cook until deeply golden, which usually takes about 5-10 minutes; the longer you cook, the sweeter they’ll become!
What’s the Best Way to Braise Short Ribs?
Braising is all about slow cooking in moisture to break down the tough meat. Here’s how to do it right:
- Start by browning your ribs in oil – this creates a tasty crust.
- Add onions and garlic for flavor, then mix in tomato paste before deglazing with wine.
- Make sure the liquid covers the ribs partially; this ensures even cooking and flavor infusion.
- Cover tightly to trap moisture and cook low and slow. There’s no rushing great flavor!
Enjoy making these rich, succulent short ribs. They’ll surely impress your family or guests!
Red Wine Braised Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 to 5 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
For the Braising Liquid:
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
For the Aromatics:
- 2 large onions, peeled and quartered (or pearl onions, peeled)
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
For the Herbs:
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Optional Add-ins:
- 1-2 carrots and celery stalks, cut into chunks (for added depth)
- 1 tablespoon all-purpose flour or cornstarch (for thickening)
How Much Time Will You Need?
This delicious dish requires about 20 minutes of prep time and 2.5 to 3 hours of cooking time. You’ll need patience as the short ribs braise in the oven, but the result is absolutely worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C) so it’s ready for braising.
2. Prepare the Short Ribs:
Generously season your beef short ribs with salt and black pepper on all sides. This adds essential flavor to the meat.
3. Brown the Ribs:
In a large heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat. When hot, add the short ribs in batches. Brown each side for about 3-4 minutes until they have a deep, golden crust. Remove the browned ribs and set them aside on a plate.
4. Sauté the Aromatics:
In the same pot, add your quartered onions and smashed garlic. Sauté for about 5 minutes until they begin to soften and caramelize slightly, filling your kitchen with wonderful aromas.
5. Stir in the Tomato Paste:
Add the tomato paste to the pot and cook for an additional 1-2 minutes to deepen the flavor of the base.
6. Deglaze with Red Wine:
Pour the dry red wine into the pot and use a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for about 5 minutes to reduce slightly, enhancing the flavors.
7. Add Beef Broth and Herbs:
Return the short ribs to the pot and pour in the beef broth. Add the rosemary, thyme, and bay leaves. The liquid should cover the ribs about halfway; feel free to add a bit more broth or water if necessary.
8. Braise in the Oven:
Bring the pot to a gentle simmer on the stovetop, then cover it with a lid and transfer it to the preheated oven. Let it braise for about 2.5 to 3 hours, or until the ribs are fork-tender and practically falling off the bone.
9. Finish and Serve:
Once cooked, remove the ribs and vegetables from the pot and place them on a platter. Discard the herb stems and bay leaves. If you like, you can thicken the sauce by straining it into a saucepan and reducing it over medium heat, or mix in a cornstarch slurry until desired thickness is achieved.
10. Enjoy Your Meal:
Serve your flavorful short ribs hot, spooning the rich sauce over them. They pair beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up all that delicious sauce.
Enjoy your rich, tender, and flavorful red wine braised short ribs! They are sure to impress!
Can I Use Different Cuts of Meat for This Recipe?
Yes, while short ribs are ideal for braising due to their fat content and tenderness, you can use other cuts like chuck roast or brisket. Just adjust the cooking time as they may require more or less time to become tender.
How Can I Thicken the Sauce?
If you prefer a thicker sauce, you can whisk in a slurry of 1 tablespoon of cornstarch mixed with an equal amount of cold water during the last few minutes of cooking. Alternatively, strain the sauce and reduce it in a saucepan over medium heat until it reaches your desired thickness.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the short ribs ahead of time. Once cooked, let them cool, then refrigerate for up to 3 days. Reheat gently on the stovetop before serving. The flavors will even improve as they sit, making it a fantastic make-ahead dish!
What Should I Serve with Red Wine Braised Short Ribs?
These short ribs pair wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce. You can also serve them alongside steamed vegetables or a fresh salad for a complete meal.
