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Braised Short Ribs with Red Wine Sauce

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Braised short ribs with red wine sauce is a rich and comforting dish featuring tender beef slowly cooked in a flavorful red wine and herb-infused sauce. Perfect for special occasions or cozy dinners, it’s a luxurious yet approachable meal.

Ingredients

  • 3–4 lbs bone-in beef short ribs
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for dusting)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 4–5 sprigs fresh thyme
  • 2 bay leaves
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper, then dust with flour.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
  3. In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes. Stir in garlic and tomato paste and cook for 2 more minutes.
  4. Pour in red wine and scrape up browned bits. Simmer for 10 minutes to reduce slightly.
  5. Add beef broth, thyme, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged in liquid.
  6. Cover and transfer to oven. Braise for 2.5 to 3 hours, or until meat is fork-tender.
  7. Remove ribs. Strain sauce if desired, then simmer to reduce and thicken to taste.
  8. Serve short ribs topped with red wine sauce and garnish with chopped parsley, if desired.

Notes

  • Bone-in short ribs add more flavor, but boneless can be used for easier serving.
  • For added depth, add sautéed mushrooms or extra herbs like rosemary or sage.
  • This dish tastes even better the next day—perfect for making ahead.
  • Pairs beautifully with mashed potatoes, polenta, or crusty bread.

Nutrition

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