Print

Red Wine Braised Short Ribs: Melt-in-Your-Mouth Comfort

Close-up of a tender braised short ribs piece covered in rich, dark sauce, served over creamy mashed potatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make luxurious, tender beef short ribs at home. This recipe uses a slow braise in red wine for fall-off-the-bone meat and a rich, savory sauce, perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 8 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the pot. Add the beef broth, diced tomatoes, thyme, rosemary, and bay leaves. The liquid should mostly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is completely tender and easily pulls away from the bone.
  9. Carefully remove the short ribs from the pot. Skim any excess fat from the surface of the sauce. Taste the sauce and adjust seasoning if needed.
  10. Serve the short ribs immediately over creamy mashed potatoes or polenta, spooning the rich beef rib sauce over the top.

Notes

  • For the best flavor, sear the ribs in batches so they brown properly instead of steaming.
  • If you prefer a thicker sauce, remove the ribs and simmer the liquid on the stovetop until it reaches your desired consistency.
  • You can achieve a similar result using a slow cooker on low for 8 hours after searing and deglazing the pot.

Nutrition

Find it online: https://cravybite.link/braised-short-ribs-recipe-tender-melt-in-mouth/