There’s nothing quite like the cozy warmth that fills your home when you prepare a classic dish like Red Wine Braised Short Ribs. Picture this: the tender, succulent meat falling from the bone, richly infused with the deep flavors of red wine and herbs. Every bite is a hug for the soul, perfect for those chilled evenings when you crave comfort food at its finest. I discovered this gem while experimenting in the kitchen one relaxed Sunday afternoon, wanting to elevate my dinner game without a fuss.
The beauty of this recipe lies not only in its mouthwatering taste but also in its simplicity. With just a few well-chosen ingredients, you can create an extraordinary meal that’s sure to impress your loved ones. And the best part? It practically makes itself as it simmers low and slow, filling the air with heavenly aromas. Whether it’s a special gathering or a cozy weeknight dinner, these short ribs will steal the spotlight at your table. Let’s dive into the rich world of braising and transform your dining experience!
Why are Red Wine Braised Short Ribs a must-try?
Luxurious Comfort: There’s something so satisfying about the rich, hearty flavors coming together in this dish. Fall-Apart Tenderness: The slow braising ensures that every bite of the short rib is meltingly tender. Aromatic Bliss: As it cooks, your kitchen will be filled with mouthwatering scents that make everyone gather around. Effortless Elegance: Impress family and friends; this recipe looks gourmet but requires minimal effort. For an extraordinary pairing, consider serving it alongside saffron risotto or roasted garlic mashed potatoes for an unforgettable meal.
Red Wine Braised Short Ribs Ingredients
For the Short Ribs
• Bone-in beef short ribs – Choose well-marbled ribs for maximum tenderness and flavor.
• Salt and pepper – Essential for seasoning to enhance the ribs’ natural taste.
For the Aromatic Base
• Olive oil – Perfect for searing the ribs to achieve that golden crust.
• Onion – A medium yellow onion, diced, adds a sweet and savory depth to your dish.
• Carrot – A medium carrot, peeled and diced, brings a hint of natural sweetness.
• Celery – Two stalks, diced, enhances the aromatic quality of the braising liquid.
• Fresh garlic – Six cloves, minced, add a pungent aroma that complements the dish beautifully.
For the Flavor Boost
• Tomato paste – Two tablespoons enhance the richness and umami flavor of the sauce.
• Worcestershire sauce – One tablespoon adds savory depth and complexity to the dish.
• Fresh rosemary and thyme – Tie six sprigs with kitchen twine for easy removal, bringing fragrant earthiness to the ribs.
• Bay leaves – Two leaves add aromatic qualities and depth to your braise.
For the Braising Liquid
• Red dry wine – Two cups, such as Pinot Noir or Merlot, create a complex flavor and help tenderize the meat.
• Beef broth – Use 2.5 to 3 cups or more as needed, providing the base for the braising process.
This carefully curated ingredient list for Red Wine Braised Short Ribs is designed to deliver that comfort food experience you crave!
How to Make Red Wine Braised Short Ribs
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Preheat the oven to 300°F (150°C). This gentle heat is essential for tender, juicy short ribs.
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Trim any excess fat from the short ribs, then season generously with salt and pepper. This seasoning will enhance the flavor during the braising process.
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Sear the short ribs in a Dutch oven with heated olive oil over medium-high heat, cooking for about 4-5 minutes per side until browned. Set the ribs aside once they’re beautifully golden.
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Sauté diced onions, carrots, and celery in the same pot for 6-8 minutes until softened. This aromatic base will add depth to your sauce.
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Add minced garlic and tomato paste, stirring for an additional 2 minutes until fragrant, creating a flavorful foundation for your braise.
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Deglaze the pot with red wine, scraping up the delicious brown bits from the bottom. Let it simmer for 2 minutes to integrate those flavors.
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Combine beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves into the pot, stirring gently to marry all the ingredients.
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Return the seared short ribs to the pot, ensuring they are nearly submerged in the delightful liquid. This is crucial for optimal tenderness.
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Cover with a lid and place in the oven to braise for 3 hours, allowing the flavors to meld and the meat to become incredibly tender.
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Skim off any excess fat before serving. For a thicker sauce, you can optionally mix cornstarch with water and stir it in until it reaches your desired consistency.
Optional: Serve with a sprinkle of fresh herbs for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Red Wine Braised Short Ribs?
Elevate your dining experience by pairing these luxurious, savory short ribs with sides that complement their rich flavors and tantalizing textures.
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Roasted Garlic Mashed Potatoes:
Creamy and buttery, these mashed potatoes soak up the delicious sauce, creating a blissful harmony of taste. -
Saffron Risotto:
The creamy texture and delicate saffron notes make for a luxurious base to soak in the braising liquid, adding a touch of elegance. -
Balsamic Glazed Brussels Sprouts:
The slight sweetness and tang from the balsamic glaze beautifully contrast the deep flavors of the ribs, adding a fresh element to your meal. -
Fresh House Salad:
Crisp greens and vibrant vegetables balance the richness of the short ribs, providing a refreshing contrast on your plate. -
Garlic Bread:
This warm and crispy addition is perfect for mopping up every drop of the flavorful sauce, enhancing the overall dining experience. -
A Robust Red Wine:
Pair with a glass of the same red wine used in the recipe, enhancing the rich undertones of the dish while maintaining consistency in flavor. -
Chocolate Lava Cake:
For dessert, a rich chocolate lava cake provides a decadent finish, with its gooey center echoing the comforting indulgence of the main course.
How to Store and Freeze Red Wine Braised Short Ribs
- Fridge: Store leftovers in an airtight container for up to 3 days. Gently reheat on the stovetop over low heat, ensuring the ribs remain moist.
- Freezer: For longer storage, freeze braised short ribs with the cooking liquid for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently over medium-low heat in a pot, adding a splash of beef broth if needed to restore moisture and flavor.
- Make-Ahead: Consider preparing this red wine braised short ribs recipe a day in advance. The flavors develop beautifully overnight in the fridge!
Tips for the Best Red Wine Braised Short Ribs
- Searing Matters: Always sear the short ribs properly; this step locks in flavor and creates a beautiful crust that enhances the overall taste.
- Liquid Level: Make sure the ribs are mostly submerged in the braising liquid to prevent drying out during that long, slow cooking.
- Use a Dutch Oven: If you opt for a regular pan, tightly cover it with aluminum foil. This helps maintain heat and moisture for those succulent red wine braised short ribs.
- Braising Time: Don’t rush the cooking process! Allow at least 3 hours for the meat to become incredibly tender and flavorful.
- Flavor Variations: For an alcohol-free alternative, substitute red wine with beef broth and add a splash of balsamic vinegar for depth.
- Storage Tips: If making ahead, store in the fridge for up to 2-3 days, or freeze with the braising liquid for up to 3 months.
Make Ahead Options
These Red Wine Braised Short Ribs are a perfect candidate for meal prep, allowing you to enjoy this comforting dish on busy weeknights. You can season and sear the short ribs up to 24 hours in advance; simply refrigerate them after cooking. The aromatic base of onions, carrots, and celery can be sautéed and stored in an airtight container in the fridge for up to 3 days, maintaining that delicious flavor. When you’re ready to serve, just deglaze the pot and combine everything with the braising liquid, then let it braise in the oven. This way, you’ll have flavorful, tender ribs with minimal effort when it’s time to eat!
Red Wine Braised Short Ribs Variations
Feel free to experiment and add your personal touch to this already delightful dish for an even more tailored experience!
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Boneless Option: Swap bone-in short ribs for boneless to create a more streamlined dish that’s easier to serve.
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Different Wine: Replace the red wine with a hearty Cabernet Sauvignon for a bolder flavor profile in your braise.
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Mushroom Medley: Add a cup of diced mushrooms to the sauté for an earthy depth and an additional layer of umami flavor.
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Spicy Kick: For heat lovers, toss in a teaspoon of red pepper flakes during cooking for a subtle warmth that brings the dish to life.
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Herb Infusion: Experiment with fresh herbs, like parsley or oregano, to brighten up the rich flavors and add a fresh, herbal note.
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Vegetarian Style: For a meatless version, use hearty portobello mushrooms in place of the short ribs, and vegetable broth instead of beef broth for a satisfying, earthy dish.
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Thicken the Sauce: For a thicker sauce, stir in a slurry of cornstarch and cold water towards the end of cooking, ensuring a luxurious, velvety finish.
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Balsamic Twist: Replace some beef broth with balsamic vinegar for a tangy depth that beautifully complements the sweetness of the onions and carrots.
Red Wine Braised Short Ribs Recipe FAQs
What type of beef short ribs should I use?
I recommend using bone-in beef short ribs for the best flavor and tenderness. Look for well-marbled ribs, as the fat helps keep the meat juicy during the long cooking process. Avoid ribs that appear overly lean or have excessive fat on the surface that can be trimmed.
How do I store leftovers of Red Wine Braised Short Ribs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, gently reheat the short ribs on the stovetop over low heat. I often add a splash of broth to keep the meat moist and flavorful.
Can I freeze Red Wine Braised Short Ribs?
Absolutely! To freeze, place the short ribs along with their braising liquid into a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw overnight in the refrigerator and reheat gently on the stove over medium-low heat.
What should I do if my short ribs are tough after cooking?
If your short ribs turn out tough, they may not have cooked long enough to break down the collagen in the meat. Simply return them to the Dutch oven, add a bit more liquid (beef broth or wine), cover, and continue cooking at a low temperature for an additional 30-60 minutes. Keep an eye on the liquid level to ensure they don’t dry out.
Can I make this dish gluten-free?
Yes, you can easily make these Red Wine Braised Short Ribs gluten-free! Substitute soy sauce with a gluten-free soy sauce or tamari. For the Worcestershire sauce, choose a gluten-free brand. The rest of the ingredients are naturally gluten-friendly, making this dish a great option for those with gluten sensitivities.
Is there an alternative to red wine for braising?
If you’re looking to avoid alcohol, you can substitute the red wine with extra beef broth. To still achieve a tangy flavor, add a tablespoon of balsamic vinegar to the broth. This not only enhances the taste but also keeps the dish rich and flavorful while keeping it family-friendly!
Savory Red Wine Braised Short Ribs for Cozy Nights
Ingredients
Equipment
Method
- Preheat the oven to 300°F (150°C).
- Trim any excess fat from the short ribs, then season generously with salt and pepper.
- Sear the short ribs in a Dutch oven with heated olive oil over medium-high heat, cooking for about 4-5 minutes per side until browned.
- Sauté diced onions, carrots, and celery in the same pot for 6-8 minutes until softened.
- Add minced garlic and tomato paste, stirring for an additional 2 minutes until fragrant.
- Deglaze the pot with red wine, scraping up the delicious brown bits from the bottom. Let it simmer for 2 minutes.
- Combine beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves into the pot, stirring gently.
- Return the seared short ribs to the pot, ensuring they are nearly submerged in the liquid.
- Cover with a lid and place in the oven to braise for 3 hours.
- Skim off any excess fat before serving.