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

Scale

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)

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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.