Easy recipe for Red Wine Braised Beef Short Ribs in 5 steps
Craving comfort food? Make tender Red Wine Braised Beef Short Ribs with this easy recipe. Learn how to make this fall-off-the-bone dinner
Ingredients
- 4 lbs bone-in beef short ribs trimmed of excess fat
- 2 tbsp olive oil divided
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 large yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups dry red wine such as Cabernet Sauvignon or Merlot
- 2 cups beef broth low sodium
- 4 fresh thyme sprigs
- 2 bay leaves
- 0.25 cup fresh parsley chopped, for garnish (optional)
Instructions
- Step 1: Sear the Short Ribs. Preheat your oven to 325°F (160°C). Pat the beef short ribs dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the seared ribs from the Dutch oven and set them aside on a plate.
- Step 2: Sauté Aromatics. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes until fragrant, stirring constantly.
- Step 3: Deglaze and Build Sauce. Pour the red wine into the Dutch oven, scraping the bottom with a wooden spoon to loosen any browned bits (fond). Bring to a simmer and cook for 5 minutes, allowing the alcohol to burn off and the sauce to reduce slightly. Stir in the beef broth, fresh thyme sprigs, and bay leaves. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
- Step 4: Braise to Perfection. Bring the liquid back to a gentle simmer on the stovetop. Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are incredibly tender and nearly falling off the bone. The exact time may vary depending on your oven and the size of your ribs. Check occasionally to ensure liquid isn't completely evaporated; add a splash more broth if needed.
- Step 5: Rest and Serve. Carefully remove the Dutch oven from the oven. Transfer the short ribs to a clean plate and loosely tent with foil to keep warm. Skim off any excess fat from the surface of the braising liquid. If desired, you can strain the sauce through a fine-mesh sieve for a smoother consistency, pressing on the solids to extract all flavor. Serve the tender short ribs with the rich braising sauce, garnished with fresh chopped parsley if using. Excellent with mashed potatoes, polenta, or crusty bread.
Notes
For an even richer sauce, after removing the ribs and skimming fat, you can reduce the sauce further over medium-high heat on the stovetop until it reaches your desired thickness. This recipe is also wonderful made a day ahead, as the flavors deepen overnight. Reheat gently on the stovetop or in the oven.
