If you have a craving for something rich, comforting, and downright soul-satisfying, this Braised Short Ribs in Red Wine with Herbs Recipe is exactly what your kitchen needs. Tender beef short ribs slowly cooked in a luscious red wine and herb-infused broth create a deep, hearty flavor that melts in your mouth. This recipe is the perfect blend of simple ingredients and classic techniques, resulting in a dish that’s surprisingly easy to prepare but impressive enough for special occasions or cozy family dinners.
Ingredients You’ll Need
Every ingredient in this Braised Short Ribs in Red Wine with Herbs Recipe plays an essential role, from building flavor layers to adding texture and color. These straightforward components come together beautifully to create a dish that’s both rustic and refined.
- Olive oil (3 Tablespoons): For sautéing vegetables and browning the ribs, adding subtle richness.
- Yellow onion (1, diced): Offers sweetness and depth to the braising liquid.
- Carrots (3, chopped): Bring a gentle earthiness and vibrant color to the stew.
- Beef short ribs (8 whole, bone-in): The star ingredient, packed with marbling that transforms into tender, flavorful meat.
- Salt and pepper (to taste): Essential for seasoning and enhancing natural flavors.
- All-purpose flour (1/4 cup): Helps create a beautiful crust when browning the ribs.
- Dry red wine (1 cup): Adds acidity and complex fruity notes to the braising liquid.
- Low-sodium beef broth (2 1/2 cups): Provides a savory base while keeping salt levels in check.
- Tomato paste (2 Tablespoons): Gives body and a rich umami boost to the sauce.
- Fresh thyme (2 sprigs): Adds aromatic, slightly minty freshness.
- Fresh rosemary (2 sprigs): Offers piney, earthy undertones that elevate the dish.
How to Make Braised Short Ribs in Red Wine with Herbs Recipe
Step 1: Prep and Sauté the Vegetables
Start by preheating your oven to 350 degrees F. Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and chopped carrots, stirring constantly until they soften and develop a slight caramelization. This step unlocks the veggies’ natural sweetness that will enrich your braising liquid. Once softened, set the vegetables aside on a plate to return to the pot later.
Step 2: Brown the Short Ribs
Season the short ribs generously with salt and pepper, then coat each piece evenly with flour. This light dusting will help create a gorgeous crust and thicken the sauce during cooking. Add the remaining olive oil to the pot and increase the heat to high. Brown the ribs on all sides, about 45 seconds per side, until they develop a deep mahogany color. Once browned, remove them to the plate with the vegetables.
Step 3: Deglaze the Pan with Red Wine
Pour the red wine into the hot pot to deglaze, scraping up all those flavorful browned bits stuck to the bottom. This is where your dish starts building its signature richness. Bring the wine to a boil and let it cook for two minutes to reduce slightly and concentrate those fruity, tannic flavors.
Step 4: Build the Braising Liquid
Add the beef broth, salt, and freshly ground black pepper. Stir in the tomato paste thoroughly, making sure it dissolves and blends into the liquid for a deep, hearty base. Take a moment to taste the broth; adjusting seasoning now ensures your dish stays balanced throughout the slow cook.
Step 5: Combine and Add Herbs
Return the short ribs and sautéed vegetables to the pot. Nestle the herb sprigs of thyme and rosemary on top, infusing the dish with their wonderfully fragrant aromas as it braises.
Step 6: Oven-Braise to Tender Perfection
Cover the pot tightly with its lid and place it in your preheated oven. Let everything braise at 350 degrees for 2 hours. After that, reduce the temperature to 325 degrees and continue cooking for another 30 to 45 minutes. The meat should become incredibly tender, nearly falling off the bone, soaking up all those rich flavors.
Step 7: Rest and Final Touches
Once braised, remove your Dutch oven from the oven and let it rest, covered, for 20 minutes. This allows the juices to redistribute, making the meat even moister. Before serving, skim any excess fat from the surface of the sauce for a cleaner finish.
Step 8: Serve and Enjoy
Serve your luscious short ribs over creamy mashed potatoes, spooning generous amounts of that beautifully concentrated gravy from the pot. This is the kind of meal that invites you to sit back, savor every bite, and perhaps even linger at the table a little longer.
How to Serve Braised Short Ribs in Red Wine with Herbs Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the braised short ribs brighten the dish visually and add a fresh herbal note that complements the richness. A light drizzle of extra virgin olive oil or a touch of grated lemon zest can also provide a lovely finishing touch.
Side Dishes
Mashed potatoes are a classic partner, soaking up the delicious sauce perfectly. Roasted root vegetables, creamy polenta, or buttery egg noodles are also fabulous sides to round out the meal. For a green contrast, sautéed spinach or roasted asparagus offer freshness and textural balance.
Creative Ways to Present
For a more modern twist, serve individual ribs stacked over a bed of your favorite starch, garnished with microgreens for elegance. Alternatively, shred the tender meat off the bone and toss it into a rich red wine gravy before serving it atop garlic-infused mashed potatoes for a comforting bowl meal.
Make Ahead and Storage
Storing Leftovers
Leftover short ribs keep beautifully in the refrigerator for up to 3-4 days when stored in a sealed container. The flavors often deepen overnight, making your next meal just as delightful.
Freezing
You can freeze the ribs and braising liquid for up to 3 months. Make sure to cool the dish completely before transferring it to airtight containers or heavy-duty freezer bags. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat your short ribs gently in a covered pan over low heat, adding a splash of broth or water if needed to keep the sauce from thickening too much. Alternatively, warm them in the oven at 325 degrees covered with foil for about 20 minutes until heated through.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for braising due to their marbling and tenderness, you can also use beef chuck roast sliced into large chunks. The cooking time might vary slightly, so check meat tenderness as you go.
What type of red wine works best?
A dry red wine like Cote du Rhone or Pinot Noir is perfect because it adds subtle fruitiness without overpowering the beef. Avoid sweet or very tannic wines for the best results.
Can I prepare this recipe in a slow cooker?
Yes, you can brown the ribs and vegetables first and then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is tender and falls off the bone.
Do I need to peel the carrots and onions before cooking?
It’s best to peel your onions and carrots to ensure a clean, smooth flavor and texture, but if they’re well-washed and the skins are thin, it’s okay to skip peeling carrots for more rustic texture.
How thick should I make the sauce?
The sauce is naturally thickened by the flour-coated ribs and tomato paste. If you want it thicker, you can remove the ribs and veggies after cooking and simmer the sauce on the stovetop until desired consistency is reached.
Final Thoughts
Delving into this Braised Short Ribs in Red Wine with Herbs Recipe is like wrapping yourself in a warm, delicious hug. It’s the kind of meal that makes any day feel special and brings everyone together around the table. Trust me, once you try this recipe, it will quickly become a cherished favorite you’ll want to make again and again.
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Braised Short Ribs in Red Wine with Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Braised Short Ribs recipe features tender, flavorful beef ribs cooked low and slow in a rich red wine and beef broth sauce infused with aromatic herbs and vegetables. Perfectly browned and oven-braised, these short ribs turn melt-in-your-mouth tender, making a comforting meal ideal for special occasions or cozy family dinners.
Ingredients
Vegetables
- 1 yellow onion, diced
- 3 carrots, chopped
Meat
- 8 whole beef short ribs, bone-in
Seasonings & Fats
- 3 Tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
Liquids
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
Other
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the ribs.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add diced onions and chopped carrots, cooking for several minutes while stirring constantly until softened. Remove vegetables to a plate to set aside.
- Prepare and Brown Ribs: Season the beef short ribs generously with salt and pepper. Coat each rib evenly with flour. Add the remaining 2 tablespoons of olive oil to the pot and increase heat to high. Brown the ribs on all sides, cooking about 45 seconds per side to develop a deep crust. Remove browned ribs to a separate plate.
- Deglaze Pot: Pour the dry red wine into the hot pot to deglaze, scraping the bottom with a wooden spoon to lift up any flavorful browned bits. Bring the wine to a boil and let it reduce for 2 minutes to concentrate flavor.
- Add Broth and Tomato Paste: Stir in the beef broth and tomato paste. Season with salt and freshly ground black pepper to taste. Adjust seasoning if needed to create a richly flavored braising liquid.
- Combine Ingredients: Return the browned ribs and sautéed vegetables to the pot. Add whole sprigs of fresh thyme and rosemary for aromatic flavor infusion.
- Braise in Oven: Cover the pot with its lid and place it in the preheated oven. Cook at 350°F for 2 hours, then reduce oven temperature to 325°F and continue cooking for an additional 30 to 45 minutes. The ribs should become tender and nearly fall off the bone.
- Rest and Skim Fat: Remove the pot from the oven and keep the lid on. Allow the ribs to rest for 20 minutes, letting the flavors settle. Skim any fat that has risen to the surface from the braising liquid before serving.
- Serve: Serve the braised short ribs hot over mashed potatoes, spooning some of the flavorful gravy from the pot on top for extra richness.
- Storage: Store any leftover short ribs in a sealed container in the refrigerator for 3 to 4 days, depending on ingredient freshness. Reheat gently before serving again.
Notes
- Use a heavy, oven-safe pot like a Dutch oven to ensure even heat and moisture retention during braising.
- Choosing a good quality dry red wine enhances the depth of flavor in the sauce.
- Browning the ribs well is essential for developing rich flavor through the Maillard reaction.
- Low-sodium beef broth allows better control over the saltiness of the dish.
- Letting the ribs rest with the lid on after cooking helps the meat fibers relax and retain juices.
- Pair braised short ribs with creamy mashed potatoes or polenta for a hearty meal.
- Skimming fat keeps the sauce from being overly greasy and improves texture.
