There’s something undeniably comforting about the rich, savory aroma that fills the kitchen when you’re braising short ribs in red wine. The moment that beef hits the pot, sizzling in butter and olive oil, I can’t help but feel a wave of warmth washing over me. This isn’t just a meal; it’s a culinary hug that beckons you to slow down and savor the moment.
I first tried this recipe on a chilly evening when the comfort food cravings were in full swing. With bone-in beef short ribs braised to perfection in a luscious sauce infused with herbs, garlic, and a splash of your favorite red wine, each bite is heavenly. Whether you’re preparing for a potluck or simply craving an exquisite dish to impress family, these Red Wine Braised Short Ribs are guaranteed to elevate your dining experience.
Join me in creating a dish that is both elegant and utterly accessible, perfect for those who are tired of the usual takeout. Let’s dive into this recipe and bring a touch of gourmet flair to your dinner table!
Why love Red Wine Braised Short Ribs?
Comforting Aroma: The moment you start cooking, the rich scent fills your kitchen, creating an inviting atmosphere.
Simple Preparation: With just a few steps to follow, this recipe is accessible even for novice cooks.
Tender, Flavorful Dish: Braised for hours, the beef becomes melt-in-your-mouth delicious, highlighted by a deep, savory sauce.
Versatile Pairing: Serve it with creamy mashed potatoes or over buttery polenta for a meal that impresses.
Dinner Party Elegance: Make your next gathering unforgettable—guests will be raving about these ribs long after the last bite!
Red Wine Braised Short Ribs Ingredients
For the Short Ribs
• 4 lbs bone-in beef short ribs – English-cut short ribs provide the perfect balance of meat and fat for rich flavor.
• Kosher salt & freshly ground black pepper – Essential for seasoning the meat, enhancing all flavors.
For the Cooked Base
• 2 tablespoons unsalted butter – Adds a creamy richness to the dish.
• 2 tablespoons olive oil – High smoke point oil that aids in searing the beef.
• 1 large white onion, chopped – Sweet and aromatic; it forms the base of your mirepoix.
• 3 celery hearts, chopped – Contributes to the depth of flavor in the braising liquid.
• 3 medium carrots, chopped – Adds sweetness and color to the dish.
For the Flavor Boosters
• 3 tablespoons all-purpose flour – Helps thicken the sauce for a luscious texture.
• 3 tablespoons tomato paste – Deepens the sauce’s color and adds umami flavor.
• 2 tablespoons Worcestershire sauce – A savory ingredient that intensifies the meaty taste.
• 2 tablespoons packed brown sugar – Balances acidity with its gentle sweetness.
• 1/2 teaspoon dried oregano – Earthy herb that complements the beef beautifully.
• 1/2 teaspoon smoked paprika – Provides a hint of smokiness that enhances the dish.
• 1/2 teaspoon chipotle powder – Adds a subtle kick and depth to the flavor palette.
For the Braising Liquid
• 2 cups beef broth – A rich base for braising and incorporating all the flavors.
• 1 1/2 cups dry red wine – Opt for a merlot or cabernet sauvignon to enhance the dish with complexity.
• 2 bay leaves – Infuses an aromatic flavor into your braising liquid.
• 1 small bundle of fresh thyme, rosemary, and sage – Infuse the dish with fresh herbal notes (about 2 sprigs each).
• 1 head of garlic – Roast it for a sweet, mellow flavor that enhances the braising sauce.
These ingredients come together to create the ultimate comfort food experience with your Red Wine Braised Short Ribs. Grab your apron, and let’s make something extraordinary!
How to Make Red Wine Braised Short Ribs
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Season generously: Begin by seasoning the short ribs with kosher salt and freshly ground black pepper on all sides. Let them rest for at least 30 minutes while you preheat the oven to 325°F, allowing the flavors to meld.
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Sear the meat: In a large dutch oven over medium-high heat, add the butter and olive oil. Once shimmering, sear the short ribs on all sides until they develop a beautifully browned crust, about 2-3 minutes per side. Transfer them to a plate and repeat until all ribs are browned.
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Sauté the vegetables: Reduce the heat to medium and incorporate the chopped onion, celery, and carrot into the pot. Sauté for 10-15 minutes, stirring occasionally, until they’re tender and golden, adding oil as needed. Season with a touch more salt and pepper.
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Create the base: Sprinkle flour over the mirepoix and stir well. Cook for 1-2 minutes until the flour lightly browns, then add the tomato paste, Worcestershire sauce, brown sugar, dried oregano, smoked paprika, and chipotle powder, stirring until fully combined.
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Combine flavors: Return the seared short ribs to the pot, and carefully pour in the beef broth and red wine until the ribs are almost submerged. Add bay leaves, fresh herbs, and the head of garlic. Stir gently and bring to a simmer for about 10 minutes.
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Braise in the oven: Cover the pot with a lid and transfer it to the oven. Braise those short ribs for 3 to 3 1/2 hours until they are incredibly tender and the meat falls off the bone with a gentle nudge.
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Finish the sauce: Once done, remove the pot from the oven, and take out the bay leaves, herb stems, and garlic. Skim any excess fat from the liquid if necessary. If you prefer a thicker sauce, you can reduce it on the stovetop while adjusting the seasoning with salt and pepper.
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Serve warmly: Serve the succulent short ribs in shallow bowls over creamy mashed potatoes, generously topped with the rich, braising gravy for a comforting meal that warms the soul.
Optional: For added flavor, garnish with chopped fresh parsley before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Red Wine Braised Short Ribs
Fridge: Store leftover Red Wine Braised Short Ribs in an airtight container for up to 3 days. Make sure they’re fully cooled before sealing for best results.
Freezer: For longer storage, freeze the ribs in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Ensure to remove excess air to prevent freezer burn.
Reheating: When ready to enjoy again, thaw in the fridge overnight. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of beef broth if needed to revive the sauce’s consistency.
Make Ahead Options
These Red Wine Braised Short Ribs are perfect for meal prep enthusiasts! You can season and sear the short ribs up to 24 hours in advance, placing them in an airtight container after they’ve cooled. Additionally, the mirepoix (onion, celery, and carrots) can be chopped and refrigerated for up to 3 days. When you’re ready to cook, simply follow steps 4 through 8; this way, you’ll have the aroma of comfort food filling your kitchen with minimal effort after a busy day. For the best quality, remember to cover the braising vessel tightly to lock in moisture as it cooks. Enjoy restaurant-quality results with this time-saving technique!
Expert Tips for Red Wine Braised Short Ribs
• Quality Meat Matters: Choose high-quality bone-in beef short ribs for the best flavor and tenderness; don’t settle for anything less!
• Don’t Rush the Sear: Take your time to sear the meat well. This caramelization process adds depth to your Red Wine Braised Short Ribs and creates a lovely crust.
• Adjust Seasoning Carefully: Taste your braising liquid before cooking the ribs; adjust the salt as needed to ensure a well-seasoned dish that enhances the flavors.
• Mind the Braising Time: Braise the ribs for the full duration; stopping early can result in tough meat. Patience pays off—your rewards are melt-in-your-mouth short ribs.
• Use Fresh Herbs Wisely: Fresh herbs bring brightness to the dish; do remember to remove the stems before serving to avoid any bitterness in your delicious sauce.
What to Serve with Red Wine Braised Short Ribs?
There’s a world of delicious possibilities that can complete your cozy dinner experience with this rich, savory dish.
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Creamy Mashed Potatoes: The velvety texture of mashed potatoes soaks up the luscious braising gravy, amplifying each bite’s comfort. Perfectly buttery and rich, they provide the ideal backdrop for the bold flavors.
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Garlic Bread: Crunchy on the outside and soft on the inside, garlic bread adds a delightful aroma and is perfect for mopping up leftover sauce. The hint of garlic elevates the meal, complementing the savory beef beautifully.
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Steamed Green Beans: Bright green beans add crisp freshness and a pop of color to your plate, providing a wonderful contrast to the tender short ribs. Simply steamed and lightly seasoned, they create balance without overpowering the dish.
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Roasted Root Vegetables: Carrots, potatoes, and parsnips roasted to caramelized perfection bring sweetness and texture that pairs fantastically with the hearty beef. Their natural sugars enhance the meal’s complexity, making each bite a treasure.
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Red Wine: Opt for a glass of the same hearty red wine used in cooking—like a rich cabernet sauvignon. Its bold flavors echo the dish, tying the whole experience together and making it all the more special.
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Dark Chocolate Tart: End your meal on a sweet note with a dark chocolate tart that offers a rich contrast to the savory ribs. The slight bitterness of the chocolate rounds out the flavors beautifully and adds a touch of elegance to your dinner.
Red Wine Braised Short Ribs Variations
Feel free to get creative and customize your dish with these delicious twists!
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Dairy-Free: Omit the butter and use more olive oil for a completely dairy-free version that still offers rich flavor.
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Herb Medley: Swap the thyme, rosemary, and sage for fresh dill and parsley for a brighter, more aromatic profile.
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Spicy Kick: Add a diced jalapeño or cayenne pepper in the sauté step for an extra layer of heat that pairs perfectly with the red wine.
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Sweet & Savory: Replace brown sugar with maple syrup for a unique sweetness that complements the beef beautifully.
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Smoky Flavor: Use smoked salt instead of kosher salt to infuse a delightful smokiness throughout the dish.
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Vegetable Boost: Toss in some mushrooms or sweet bell peppers during the sautéing step to enhance the texture and flavor of your braising mix.
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce without losing any deliciousness.
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Wine Variations: Experiment with different red wines, such as a bold zinfandel or a fruity pinot noir, each offering a different nuance to the final dish.
Each of these variations can help you create a personalized rendition of my cherished Red Wine Braised Short Ribs. Let your imagination and taste buds lead the way!
Red Wine Braised Short Ribs Recipe FAQs
What type of beef short ribs should I use?
Absolutely! For the best results, I recommend using bone-in beef short ribs, specifically English-cut. These cuts have a good balance of meat and fat, which means they’ll not only be more flavorful, but the meat will also become incredibly tender during the braising process.
How should I store leftover Red Wine Braised Short Ribs?
After enjoying your delicious meal, store any leftovers in an airtight container. They’ll keep well in the fridge for up to 3 days. Make sure they are completely cooled before sealing them to trap the flavors and maintain freshness!
Can I freeze Red Wine Braised Short Ribs?
Yes, you can! To freeze, place the cooled ribs in a freezer-safe container or a heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. They can be stored for up to 3 months. When you’re ready to enjoy them again, just thaw in the fridge overnight.
How can I reheat the short ribs without drying them out?
When it’s time to reheat, gently warm them on the stovetop over low heat. Add a splash of beef broth to help restore the sauce’s consistency if it thickens during storage. Avoid high heat to keep that melt-in-your-mouth texture.
What if my sauce isn’t thickening?
If your sauce isn’t thickening as much as you’d like, don’t worry! After you remove the ribs, simply transfer the braising liquid to a saucepan and simmer it over medium heat for a few minutes until it reduces and thickens. You can also mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce while stirring continuously.
Are there any dietary concerns I should be aware of with this recipe?
Very important! Since this recipe contains beef, Worcestershire sauce, and other ingredients that may not be suitable for certain diets, be sure to check for any allergies or dietary restrictions your guests may have. For example, Worcestershire sauce often contains anchovies, so if you’re preparing for vegetarians, a suitable substitute would be soy sauce or teriyaki sauce adjusted to taste.
Savory Red Wine Braised Short Ribs for Cozy Nights
Ingredients
Equipment
Method
- Season generously: Begin by seasoning the short ribs with kosher salt and freshly ground black pepper on all sides. Let them rest for at least 30 minutes while you preheat the oven to 325°F, allowing the flavors to meld.
- Sear the meat: In a large dutch oven over medium-high heat, add the butter and olive oil. Once shimmering, sear the short ribs on all sides until they develop a beautifully browned crust, about 2-3 minutes per side. Transfer them to a plate and repeat until all ribs are browned.
- Sauté the vegetables: Reduce the heat to medium and incorporate the chopped onion, celery, and carrot into the pot. Sauté for 10-15 minutes, stirring occasionally, until they’re tender and golden, adding oil as needed. Season with a touch more salt and pepper.
- Create the base: Sprinkle flour over the mirepoix and stir well. Cook for 1-2 minutes until the flour lightly browns, then add the tomato paste, Worcestershire sauce, brown sugar, dried oregano, smoked paprika, and chipotle powder, stirring until fully combined.
- Combine flavors: Return the seared short ribs to the pot, and carefully pour in the beef broth and red wine until the ribs are almost submerged. Add bay leaves, fresh herbs, and the head of garlic. Stir gently and bring to a simmer for about 10 minutes.
- Braise in the oven: Cover the pot with a lid and transfer it to the oven. Braise those short ribs for 3 to 3 1/2 hours until they are incredibly tender and the meat falls off the bone with a gentle nudge.
- Finish the sauce: Once done, remove the pot from the oven, and take out the bay leaves, herb stems, and garlic. Skim any excess fat from the liquid if necessary. If you prefer a thicker sauce, you can reduce it on the stovetop while adjusting the seasoning with salt and pepper.
- Serve warmly: Serve the succulent short ribs in shallow bowls over creamy mashed potatoes, generously topped with the rich, braising gravy for a comforting meal that warms the soul.