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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Succulent short ribs slow-cooked in a rich red wine sauce with herbs and vegetables until they’re melt-in-your-mouth tender and flavorful.
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Course: Main Course
Kitchen: American, French
Prep Time: 20 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 50 minutes
Servings: 4

Ingredients
 

  • 4-5 lbs beef short ribs
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 large onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 cup red wine such as Cabernet Sauvignon or Merlot
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon all-purpose flour optional, for thickening
  • 2 tablespoons cold water optional, for thickening
  • Fresh parsley chopped (for garnish)

Instructions

  • Preheat Oven: Preheat your oven to 325°F (160°C).
  • Prepare the Short Ribs: Pat the short ribs dry with paper towels and season them generously with salt and black pepper.
  • Brown the Ribs: Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
  • Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
  • Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and cook for about 5 minutes to reduce slightly.
  • Add Remaining Ingredients: Stir in the beef broth, tomato paste, fresh thyme, and bay leaf. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
  • Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
  • Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the cooked short ribs from the pot and cover them to keep warm. Mix the flour with the cold water to create a slurry and stir it into the sauce. Simmer on the stovetop for a few minutes until the sauce thickens. Return the short ribs to the pot and coat them with the sauce.
  • Garnish and Serve: Garnish with chopped fresh parsley before serving. Pair with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.