Melt-in-Your-Mouth Red Wine Braised Short Ribs
This hearty braised short rib recipe combines a rich red wine reduction with slow‑cooked beef, caramelized aromatics, and fresh herbs for a comforting dinner that melts in your mouth.
Equipment
- Heavy‑bottomed Dutch oven or oven‑safe pot
- Cutting board and chef’s knife
- Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients
For the Ribs
- 3 pounds short ribs, trimmed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Sauce
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots sliced
- 2 stalks celery, chopped
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef stock
- 2 sprigs fresh thyme
Optional for a pantry quick fix
- 1 can diced tomatoes
For the Garnish
- Fresh parsley, chopped
Instructions
Seasoning the Meat
- Pat the ribs dry with paper towels. Sprinkle salt and pepper evenly, then set aside for 10 minutes.
Searing
- Heat olive oil over medium‑high heat. Brown the ribs on all sides until a golden crust forms, about 4–5 minutes per side. Remove and place on a plate.
- Tip: Searing creates a savory crust; don’t rush this step—low heat can turn it to a soggy texture.
Building the Base
- In the same pot, add diced onion, garlic, carrots, and celery. Cook until softened, about 8 minutes. Stir in tomato paste and simmer for 2 minutes.
Deglazing
- Pour in the red wine, scraping the bottom to dissolve browned bits. Let it reduce by half, about 5 minutes.
- Tip: The browned bits carry deep flavor; deglazing captures them.
Braising
- Return the ribs to the pot. Add beef stock, thyme, bay leaf, and the optional canned tomatoes if using. Bring to a gentle simmer.
- Cover, then transfer the pot to a preheated oven at 325 °F (163 °C). Cook for 3 hours, or until the meat is fork‑tender and pulls away from the bone.
Finishing the Sauce
- Remove the ribs and set aside. Discard the bay leaf and thyme sprigs. Place the pot on the stove over medium heat, reducing the sauce until slightly thickened, about 10 minutes. Taste and adjust seasoning with salt and pepper.
Plating
- Arrange ribs on a serving platter, spoon the sauce over, and sprinkle with fresh parsley.
Notes
Pro Tips for Red Wine Braised Short Ribs
- Use a high‑quality Cabernet Sauvignon; its robust tannins balance the richness of the meat.
- A brisk 10‑minute sear on each side locks in juices before slow cooking.
- Add a splash of balsamic vinegar at the end for a subtle tang that brightens the sauce.
- Let the ribs rest 10 minutes after braising; the juices redistribute.
- Serve with creamy polenta or buttery mashed potatoes to soak up the savory sauce.