If you have ever dreamed of a hearty, melt-in-your-mouth dinner that fills your kitchen with the most inviting aromas, then this Braised Short Ribs in Red Wine with Herbs Recipe is about to become your new favorite. This dish is a beautiful celebration of rich flavors, where tender beef short ribs slowly soak up the deep, fruity notes of red wine and the fragrant embrace of fresh herbs. Whether you’re cooking for a special occasion or simply craving some comfort food magic, this recipe delivers a restaurant-worthy experience right in your own home kitchen.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is the key to unlocking the bold flavors in this dish. Each item plays its part, from the richness of the beef and the depth of the red wine to the aromatic herbs that bring everything together in harmony.
- 4 bone-in beef short ribs: Quality ribs ensure tender meat that stands up to slow braising.
- 2 tablespoons olive oil: Provides a perfect searing base to lock in flavor.
- 1 large onion, coarsely chopped: Adds sweetness and depth as it softens.
- 2 carrots, peeled and chopped: Brings subtle sweetness and texture.
- 2 celery stalks, chopped: Adds a fresh aromatic backbone.
- 4 garlic cloves, smashed: Infuses a warm, savory punch.
- 2 cups red wine: The star liquid that adds rich fruitiness and complexity.
- 3 cups beef broth: Builds the savory base of the braising liquid.
- 1 tablespoon tomato paste: Intensifies umami and adds a slight tang.
- 2 sprigs fresh thyme: Brings an earthy, subtle herbal note.
- 2 sprigs fresh rosemary: Offers a piney, fragrant dimension.
- 2 bay leaves: Adds a gentle, aromatic background flavor.
- Salt and pepper, to taste: Essential seasoning to balance all ingredients.
- 1 tablespoon all-purpose flour (optional): For thickening the sauce to perfect consistency.
- Fresh parsley, chopped: Provides a fresh, vibrant garnish to finish.
How to Make Braised Short Ribs in Red Wine with Herbs Recipe
Step 1: Prepare and Season the Short Ribs
Begin by generously seasoning each short rib with salt and pepper on all sides. This simple step is crucial as it enhances the beef’s natural flavor and helps develop that beautiful crust when searing. Don’t rush this—season well and let the meat rest while you prep your other ingredients.
Step 2: Sear the Short Ribs
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the short ribs and brown them on every side, about 8 to 10 minutes in total. This browning step builds complex flavors through caramelization, creating the perfect foundation for your braise. Once browned, set them aside so we can focus on the veggies.
Step 3: Softening the Vegetables
Into the same pot, toss in the chopped onions, carrots, celery, and smashed garlic. Cook for about 5 to 7 minutes, stirring occasionally until the onions become translucent and the vegetables start to soften. This mix of aromatics forms the flavorful base layer that complements the rich meat perfectly.
Step 4: Adding Tomato Paste and Wine
Stir in the tablespoon of tomato paste and cook for another 1 to 2 minutes until everything is well combined and the paste darkens slightly, waking up its umami. Then pour in the red wine, scraping the bottom of the pot to lift all those delicious browned bits. Let the wine simmer for 5 minutes, reducing slightly to concentrate its fruity character.
Step 5: Build the Braising Liquid
Add the beef broth along with fresh thyme, rosemary, and bay leaves. Give it all a good stir, making sure those herbs are evenly distributed. Nestle the short ribs back into the pot, ensuring they are mostly covered by the liquid to create the gentle, slow-cooking environment necessary for tender results.
Step 6: Slow Braising in the Oven
Bring the pot to a gentle simmer on the stove, then cover it with a lid and transfer the whole pot to your preheated oven at 325°F (163°C). Let the ribs braise slowly for about 2 1/2 to 3 hours. This patience pays off beautifully—after this time, the meat should fall off the bone effortlessly and soak in all those rich, herbal flavors.
Step 7: Optional Sauce Thickening
If you crave a thicker, more luscious sauce, remove the ribs after braising and place the pot back on medium heat. Whisk together the flour with a small amount of water to make a slurry and stir it into the sauce. Let it simmer gently for 5 to 7 minutes until it reaches your desired thickness, stirring occasionally.
Step 8: Serve with Flair
Returning the tender ribs to the pot or plating individually, spoon the rich sauce over them generously, and finish with a sprinkle of fresh chopped parsley. This final touch adds color and a subtle burst of freshness that cuts through the richness perfectly.
How to Serve Braised Short Ribs in Red Wine with Herbs Recipe
Garnishes
Fresh parsley is the classic choice to brighten the dish visually and flavor-wise. You might also sprinkle a pinch of finely grated lemon zest for an unexpected zing or add a few sprigs of thyme on top to emphasize the herbal notes. These garnishes make your plate look stunning and elevate each bite.
Side Dishes
This beautifully rich Braised Short Ribs in Red Wine with Herbs Recipe pairs wonderfully with creamy mashed potatoes, buttery polenta, or a simple herbed risotto. These sides soak up the luscious sauce like a dream, creating a truly comforting meal. For some green contrast, lightly sautéed kale or roasted Brussels sprouts add the perfect fresh bite.
Creative Ways to Present
Serve the ribs nestled atop a bed of soft polenta or alongside a stack of roasted root vegetables arranged artfully on the plate. Drizzling extra sauce around the edges creates a restaurant-style flourish. For a crowd-pleaser, present the ribs family-style in a large cast iron skillet, letting guests serve themselves from this cozy presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover braised short ribs and sauce in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days, making it a perfect dish for enjoying next-day lunches or dinners without losing any of the magic.
Freezing
This Braised Short Ribs in Red Wine with Herbs Recipe freezes beautifully. Place cooled ribs and sauce in a freezer-safe container or heavy-duty freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent drying out the meat. Cover the pot to keep moisture in and stir occasionally until warmed through. If the sauce has thickened too much in the fridge, add a splash of beef broth or water to loosen it back up to your liking.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! While bone-in short ribs offer additional flavor from the marrow, boneless short ribs will still give you tender, flavorful meat. Just watch the cooking time closely as boneless may cook slightly faster.
Which red wine is best for this recipe?
Go for a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or a hearty Malbec. These wines offer the ideal balance of fruitiness and tannins to complement the beef and herbs beautifully.
Can I prepare this recipe in a slow cooker?
Yes! After searing and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until ribs are fork-tender. This method gives you the same delicious results with hands-off convenience.
Should I trim the fat from the short ribs before cooking?
Some fat is beneficial as it renders during cooking and adds richness to the sauce. Trim any excessively thick fat cap, but leave a thin layer to keep the meat moist and flavorful during braising.
How do I know when the short ribs are done braising?
The ribs are perfectly cooked when the meat is so tender it pulls away from the bone easily with a fork. This usually takes around 2 1/2 to 3 hours at a low oven temperature, but you can test periodically after the 2-hour mark.
Final Thoughts
Making Braised Short Ribs in Red Wine with Herbs Recipe is a rewarding experience that transforms simple ingredients into a soul-satisfying feast. The slow braising fills your home with warmth and promises a dinner that feels truly special. I wholeheartedly encourage you to try it out soon — your taste buds and your loved ones will thank you!
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Braised Short Ribs in Red Wine with Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Braised Short Ribs recipe features tender, fall-off-the-bone beef ribs slow-cooked in a rich red wine and herb-infused broth. Searing the ribs and then slowly braising them with aromatics and tomato paste creates a deeply flavorful dish perfect for comforting dinners. Finished with a luscious sauce and fresh parsley garnish, these ribs offer a deliciously hearty and elegant meal.
Ingredients
Beef Short Ribs
- 4 bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
Liquids & Seasonings
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Season the ribs: Generously season the short ribs on all sides with salt and pepper to enhance their flavor.
- Sear the short ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs and sear them thoroughly on all sides until they develop a deep golden brown crust, about 8-10 minutes. Remove the ribs and set aside.
- Sauté the vegetables: In the same pot, add chopped onion, carrots, celery, and smashed garlic. Cook for 5-7 minutes until the vegetables soften and the onions turn translucent, building the base flavor.
- Add tomato paste: Stir in the tomato paste and cook for another 1-2 minutes, allowing it to combine and deepen in flavor with the vegetables.
- Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Bring to a simmer and cook for 5 minutes to reduce the wine slightly and concentrate its taste.
- Add broth and herbs: Stir in the beef broth along with fresh thyme, rosemary, and bay leaves. Combine well, then return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Braise in the oven: Bring the mixture to a simmer on the stovetop, then cover the pot tightly with a lid and transfer it to the preheated oven. Braise the ribs for 2 1/2 to 3 hours until the meat is very tender and falls off the bone.
- Optional sauce thickening: For a thicker sauce, remove the ribs once cooked and place the pot back over medium heat. Whisk the flour with a little water to form a slurry and stir it into the sauce. Simmer for 5-7 minutes until thickened to desired consistency.
- Serve and garnish: Plate the braised short ribs and spoon the rich sauce over them. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Choosing bone-in short ribs helps develop more flavor and tenderness during braising.
- Make sure to sear the ribs well; this step adds depth and richness to the sauce.
- If you prefer a non-alcoholic version, replace the red wine with additional beef broth and a splash of balsamic vinegar for acidity.
- The sauce can be thickened with flour or cornstarch slurry depending on preference.
- Leftovers reheat well and the flavors deepen after sitting overnight.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
