When it comes to ultimate comfort food, nothing quite beats a hearty, melt-in-your-mouth Red Wine-Braised Short Ribs Recipe. This dish transforms simple ingredients into something truly special, slow-cooked until the meat is tender and infused with deep, rich flavors from fragrant herbs and robust red wine. It’s the kind of meal that invites you to slow down, savor each bite, and maybe even lick the plate clean. Whether you’re cooking for a family gathering or a cozy night in, this recipe is sure to impress and satisfy.
Ingredients You’ll Need
This Red Wine-Braised Short Ribs Recipe is surprisingly straightforward to prepare thanks to its simple but essential ingredients. Each one plays a key role: from creating a rich base for the sauce to adding layers of texture and brightness that bring this dish to life.
- 5 pounds bone-in beef short ribs: The star of the show, these ribs have just the right balance of meat and fat to become tender and flavorful.
- Salt and black pepper: Classic seasonings to enhance the natural flavors of the ribs and vegetables.
- 2 tablespoons flour: Helps create a subtle crust on the meat while thickening the braising liquid.
- 1 yellow onion (thinly sliced): Adds sweetness and depth as it cooks down with the ribs.
- 6 cloves garlic (chopped): Infuses the dish with a warm, aromatic quality.
- 2 cups largely chopped carrots: These veggies bring a gentle earthiness and color contrast.
- 1 cup chopped celery: Adds a pleasant crunch and savory undertone.
- 2 tablespoons tomato paste: Concentrated flavor that helps build a rich, luscious sauce.
- 2 cups red wine: Provides acidity and complexity to both tenderize the meat and develop deep flavors.
- 4 cups broth: Keeps the ribs moist while intensifying the stew-like richness.
- 2 bay leaves: Gives a subtle herbal aroma that complements the meat perfectly.
- 4 sprigs fresh rosemary: Adds a fragrant pine-like note that brightens the overall dish.
- 2 tablespoons chopped fresh thyme: Earthy and slightly floral, thyme harmonizes beautifully with other herbs.
- 1/2 cup fresh parsley: For a fresh, vibrant finish that lightens the plate.
- 4 tablespoons salted butter: Enriches and slightly thickens the sauce for a silky texture.
- 1 tablespoon fig preserves/jam (optional): A hint of sweetness that balances the savory and acidic elements brilliantly.
How to Make Red Wine-Braised Short Ribs Recipe
Step 1: Preparing and Seasoning the Ribs
Start by preheating your oven to 325° F to create the perfect low and slow environment for braising. Arrange your short ribs in the bottom of a large, oven-safe Dutch oven and season liberally with salt and pepper. Rub the ribs with flour to help develop a nice crust and to slightly thicken the sauce later. This initial step is crucial for building flavor right from the start.
Step 2: Adding the Aromatics and Vegetables
Surround the ribs with thinly sliced onions, chopped garlic, carrots, and celery. These vegetables don’t just add texture and color; as they soften in the braising liquid, they release natural sweetness and complexity that uplift the entire dish. Stir the tomato paste into the red wine to create a rich, flavorful pouring sauce, then pour it evenly over the ribs and vegetables. Adding the broth, bay leaves, rosemary, and thyme completes the flavorful braising liquid that will infuse the meat during cooking.
Step 3: Slow Braise to Perfection
Cover your Dutch oven and place it in the preheated oven for about 3 1/2 to 5 hours, or until the ribs become incredibly tender and just fall off the bone. The beauty of this slow braise is that it allows the flavors to meld, breaking down the meat into juicy succulence. For the last 10 minutes, remove the lid and switch to broil mode to crisp up the top of the ribs, giving a delightful texture contrast to the succulent meat below.
Step 4: Preparing the Sauce
Once the ribs and vegetables are out of the Dutch oven, bring the cooking liquid to a simmer on the stovetop over medium heat. Whisk in the butter and, if you like, a spoonful of fig preserves to add a subtle sweetness that balances the wine’s acidity. Allow the sauce to reduce slightly to achieve a silky, luscious finish. If the sauce becomes too thick, you can gently add more broth or wine. Taste and adjust seasoning with salt and pepper for that perfect savory balance.
Step 5: Serving Your Masterpiece
Serve the comforting short ribs nestled on a bed of creamy mashed potatoes, spoon the rich vegetables and sauce generously over the top, and sprinkle with fresh parsley for a burst of color and freshness. This is the moment when all your cooking efforts come together in a dish that’s as stunning to look at as it is satisfying to eat.
How to Serve Red Wine-Braised Short Ribs Recipe
Garnishes
Fresh parsley is a simple yet effective garnish that adds a vibrant pop of green and a touch of herbal brightness to balance the richness of the ribs and sauce. For extra flair, consider a sprinkle of finely chopped chives or a light grating of lemon zest to bring a subtle zing that wakes up the palate.
Side Dishes
Mashed potatoes are the classic companion to this Red Wine-Braised Short Ribs Recipe, providing a creamy canvas for soaking up the luscious sauce. Roasted root vegetables or buttery polenta also make excellent side dishes, adding texture and complementary flavors without overpowering the rich main attraction.
Creative Ways to Present
For a truly special presentation, serve the ribs atop a bed of creamy garlic mashed cauliflower or alongside a crisp, peppery arugula salad dressed lightly with lemon juice and olive oil. You could also plate the ribs on individual warm cast-iron skillets to keep them hot at the table and create an inviting rustic feel that your guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine-Braised Short Ribs Recipe will taste even better the next day as the flavors continue to meld. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to keep the meat and sauce together to maintain moisture and flavor.
Freezing
This dish freezes beautifully, making it a fantastic make-ahead meal for busy days. Portion the ribs with sauce into freezer-safe containers or bags, leaving a little space for expansion. Frozen short ribs can last for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To reheat, gently warm the ribs and sauce in a covered saucepan over low heat, adding a splash of broth or water if needed to loosen the sauce. Avoid using the microwave for reheating as it can make the meat tough. Slow, gentle warming preserves the tender texture and rich flavors perfectly.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for their marbling and flavor, you can try beef chuck roast as a substitute. It won’t have quite the same richness or texture but will still benefit from the slow braising method and flavorful sauce.
What type of red wine works best for braising?
Choose a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Syrah. These wines provide bold flavors that complement the beef without becoming too sweet or overpowering.
Do I have to add fig preserves to the sauce?
The fig preserves are optional but highly recommended. They add a subtle fruitiness that balances the acidity in the wine and the savory components, creating a beautifully rounded sauce.
Can I make this recipe in a slow cooker?
Absolutely! Brown the ribs and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours until tender. Finish the sauce on the stovetop for the best consistency.
How long can I keep this dish after cooking before serving?
This recipe is best served fresh but can be made a day ahead. Just reheat gently as described to maintain moisture and flavor. The flavors actually deepen if it’s rested overnight in the fridge.
Final Thoughts
If you’ve been searching for a show-stopping meal that combines tender, flavorful meat with a rich, wine-infused sauce, this Red Wine-Braised Short Ribs Recipe is your answer. Its comforting warmth and deep flavors make every bite feel special, perfect for sharing with friends and family. Don’t hesitate to give this recipe a try—you might just discover your new favorite dinner tradition.
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Red Wine-Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This rich and hearty Red Wine-Braised Short Ribs recipe features tender, fall-off-the-bone beef cooked slowly in a flavorful red wine and herb sauce. Perfect for a comforting dinner, the short ribs are oven-braised with aromatic vegetables and fresh herbs, then finished with a luscious, buttery sauce accented by optional fig preserves for a hint of sweetness.
Ingredients
Beef and Seasoning
- 5 pounds bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons flour
Vegetables
- 1 yellow onion, thinly sliced
- 6 cloves garlic, chopped
- 2 cups largely chopped carrots
- 1 cup chopped celery
Liquids and Flavorings
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups broth (beef or vegetable broth recommended)
- 2 bay leaves
- 4 sprigs fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1/2 cup fresh parsley, chopped
- 4 tablespoons salted butter
- 1 tablespoon fig preserves or jam (optional)
Instructions
- Preheat and Prepare Ribs: Preheat your oven to 325° F. Arrange the short ribs in a large, oven-safe Dutch oven. Season generously with salt and black pepper, then rub evenly with flour to coat the ribs.
- Add Vegetables and Liquid: Nestle the sliced onions, chopped garlic, carrots, and celery around the ribs. Mix the tomato paste into the red wine until well combined, then pour this mixture over the ribs and vegetables. Add the broth, bay leaves, rosemary sprigs, and thyme, ensuring the ribs are well surrounded by liquid.
- Braise the Short Ribs: Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 3 1/2 to 5 hours, or until the short ribs are very tender and nearly falling off the bone.
- Crisp the Short Ribs: During the last 10 minutes of cooking, remove the lid from the Dutch oven and turn the oven to broil. Broil the ribs until the tops are nicely crisped, watching carefully to avoid burning.
- Prepare the Sauce: Remove the ribs and vegetables from the Dutch oven and keep them warm. Place the Dutch oven on the stovetop over medium heat and bring the cooking liquid to a simmer. Whisk in the butter and, if using, the fig preserves. Continue simmering until the sauce thickens slightly. Adjust consistency by adding a bit more broth or wine if necessary. Season to taste with salt and pepper.
- Serve: Serve the braised short ribs with the vegetables and spoon the rich sauce over them. Garnish generously with chopped fresh parsley. This dish pairs beautifully with mashed potatoes to soak up the delicious sauce.
Notes
- For a deeper flavor, consider searing the short ribs in the Dutch oven before braising.
- The fig preserves add a subtle sweetness that balances the rich flavors; omit if you prefer a more savory dish.
- Using a full-bodied red wine like Cabernet Sauvignon or Merlot enhances the braising liquid.
- Substitute beef broth if you prefer a beefier flavor instead of vegetable broth.
- Leftovers keep well and taste even better the next day as flavors meld.
