If you are craving a dish that feels like a warm embrace on a plate, this Braised Short Ribs with Red Wine and Herbs Recipe is exactly what you need. Tender, fall-off-the-bone short ribs simmered low and slow in a luscious blend of red wine, fragrant herbs, and rich beef broth create a meal that’s both hearty and sophisticated. Each bite is bursting with deep, savory flavors enhanced by the freshness of rosemary, thyme, and bay leaves, making this recipe a true showstopper for any dinner gathering or cozy night in.
Ingredients You’ll Need
The magic of this Braised Short Ribs with Red Wine and Herbs Recipe lies in its simplicity. Every ingredient plays a vital role in building layers of flavor, from the caramelized vegetables adding sweetness and depth, to the robust red wine enriching the sauce with complexity.
- 3–4 pounds bone-in beef short ribs: Choose quality ribs for maximum flavor and tenderness after braising.
- Salt and black pepper to taste: Essential for seasoning and enhancing the meat’s natural taste.
- 2 tablespoons olive oil: Provides a flavorful searing medium to develop a beautiful crust on the ribs.
- 1 large onion (chopped): Adds sweetness and body to the braising liquid.
- 2 carrots (peeled and chopped): Bring natural sweetness and vibrant color to the dish.
- 2 celery stalks (chopped): Adds subtle earthiness and aromatic base flavors.
- 4 cloves garlic (minced): Infuses the sauce with warm, fragrant notes.
- 2 tablespoons tomato paste: Balances acidity and deepens the sauce’s rich color.
- 2 tablespoons all-purpose flour: Helps thicken the braising liquid for a silky texture.
- 1 cup red wine: The star ingredient that deglazes the pot and infuses the ribs with complex, fruity undertones.
- 2 cups beef broth: Provides a hearty and savory base for the braising liquid.
- 1 tablespoon Worcestershire sauce: Adds an umami boost and subtle tang.
- 2 sprigs fresh rosemary: Imparts an aromatic, piney flavor that complements the beef.
- 4 sprigs fresh thyme: Lends earthy and slightly minty notes to the braise.
- 2 bay leaves: Offer a deep herbal fragrance that rounds out the herbaceous profile.
How to Make Braised Short Ribs with Red Wine and Herbs Recipe
Step 1: Prepare and Season the Short Ribs
Start by patting your short ribs dry; this simple step helps you get that coveted brown crust during searing. Season them generously with salt and black pepper, making sure each piece is coated. The seasoning is crucial because it enhances the natural beef flavor and lays the foundation for a deeply savory dish.
Step 2: Sear the Short Ribs
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches so they brown evenly, about 2 to 3 minutes per side. This caramelization adds incredible flavor and a beautiful color to the final dish. Once browned, transfer the ribs to a plate and set aside to rest.
Step 3: Cook the Vegetables
Using the same pot, add chopped onion, carrots, and celery. Allow them to cook gently for 5 to 7 minutes until softened and fragrant. Then stir in the minced garlic and cook for an additional minute. These vegetables act as the backbone of the braising liquid, giving it natural sweetness and depth.
Step 4: Build the Sauce
Mix in tomato paste and flour, stirring continuously to coat the vegetables. Cook for 1 to 2 minutes to develop a richer flavor. Next, pour in the red wine, scraping the pot’s bottom to release all those tasty browned bits. Let the wine simmer for a few minutes to reduce slightly, concentrating its fruity notes.
Step 5: Add Broth and Herbs, Then Braise
Stir in beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Return the short ribs to the pot, making sure they’re mostly submerged in the liquid. Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Let it braise for 2 1/2 to 3 hours until the ribs become fork-tender and melt-in-your-mouth soft.
Step 6: Final Touches
Once done, remove the herbs and bay leaves and skim any excess fat off the surface of the sauce for a cleaner presentation. The result is a luscious, savory sauce that perfectly complements the tender short ribs.
How to Serve Braised Short Ribs with Red Wine and Herbs Recipe
Garnishes
A sprinkle of fresh chopped parsley brightens the rich dish and adds a pop of color. A final drizzle of the braising sauce over the ribs ensures every bite is moist and flavorful. Consider adding a few fresh thyme leaves for an elegant herbal touch.
Side Dishes
Braised short ribs crave comforting companions. Creamy mashed potatoes are the classic choice, soaking up all that delicious sauce. Alternatively, polenta or creamy grits make wonderful silky beds for the meat, providing a subtle corn flavor that balances the richness.
Creative Ways to Present
For a festive presentation, serve the short ribs over a bed of roasted root vegetables or garlic-infused mashed cauliflower for a low-carb twist. Layer the ribs atop buttery spaetzle or egg noodles to add texture and soak up every drop of sauce. Consider garnishing with pickled vegetables to introduce a hint of acidity and crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Braised Short Ribs with Red Wine and Herbs Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve the next day, making it a perfect make-ahead meal.
Freezing
This dish freezes exceptionally well. Place cooled ribs and sauce into a freezer-safe container or heavy-duty zip-lock bag, removing as much air as possible. Label and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat to prevent drying out the meat. Add a splash of beef broth or water if the sauce has thickened too much. Skim off any solidified fat that rises during reheating for a cleaner taste and texture.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! Boneless short ribs can work well, though bone-in ribs tend to add extra flavor and richness to the braising liquid because of the marrow and connective tissue.
What type of red wine is best for braising?
Choose a dry red wine with good acidity such as Cabernet Sauvignon, Merlot, or a robust Zinfandel. Avoid wines labeled “cooking wine” as they can contain added salt and preservatives that negatively affect flavor.
Can I make this recipe in a slow cooker?
Yes! After searing the ribs and sautéing the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender. This method requires less active time but still produces delicious results.
Is this Braised Short Ribs with Red Wine and Herbs Recipe gluten-free?
It can be gluten-free if you substitute the all-purpose flour with a gluten-free alternative. Otherwise, the recipe is naturally free of gluten-containing ingredients.
How do I get the ribs super tender?
Slow, low-temperature cooking is key. Braising at 325°F for 2 1/2 to 3 hours allows the collagen in the meat to break down, resulting in tender, juicy ribs that almost fall apart.
Final Thoughts
This Braised Short Ribs with Red Wine and Herbs Recipe is a true labor of love that rewards you with flavors unmatched by any everyday meal. It’s perfect for when you want to impress family or friends or simply treat yourself to a comforting, gourmet dinner. Don’t hesitate to give this delicious dish a try—you’ll soon discover why it’s one of my all-time favorites!
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Braised Short Ribs with Red Wine and Herbs Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American, French-Inspired
- Diet: Gluten Free
Description
This Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked in a rich red wine and herb-infused broth. Perfect for a comforting main course, the ribs are seared for a deep caramelized crust, then braised slowly in the oven until fall-off-the-bone tender. Serve with creamy mashed potatoes or polenta to soak up the luscious sauce.
Ingredients
Meat
- 3–4 pounds bone-in beef short ribs
- Salt and black pepper to taste
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tablespoons olive oil
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Other Ingredients
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat and Season: Preheat the oven to 325°F (165°C). Pat the short ribs dry thoroughly and season generously with salt and black pepper on all sides to enhance flavor and promote browning.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the short ribs in batches, cooking 2–3 minutes per side until deeply browned to develop rich flavor. Remove ribs and set aside on a plate.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened and aromatic. Add minced garlic and cook for an additional minute to release its fragrance.
- Add Tomato Paste and Flour: Stir in the tomato paste and all-purpose flour, coating the vegetables evenly. Cook for 1–2 minutes to cook out the floury taste and deepen the sauce base.
- Deglaze with Red Wine: Pour in red wine, scraping the bottom of the pot to loosen browned bits. Let simmer for 2–3 minutes to reduce slightly and concentrate flavors.
- Add Broth and Herbs: Stir in beef broth, Worcestershire sauce, fresh rosemary, thyme, and bay leaves. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
- Braise in Oven: Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours until the ribs are fork-tender and the meat is meltingly soft.
- Finish and Serve: Remove herbs and bay leaves. Skim any excess fat from the surface of the braising liquid. Serve ribs hot over mashed potatoes, polenta, or creamy grits with a generous spoonful of the braising sauce.
Notes
- For more intense flavor, prepare the dish a day ahead and refrigerate overnight. Reheat gently the next day and skim off solidified fat before serving.
- You can substitute boneless short ribs if preferred, but bone-in ribs provide greater richness and depth of flavor.
- Use gluten-free flour instead of all-purpose flour to make this recipe gluten-free.
