If you’re craving something that feels like a warm, comforting hug on a plate, the Braised Short Ribs with Red Wine and Herbs Recipe is exactly what you need to try. This dish combines tender, fall-off-the-bone beef short ribs with a deeply flavorful sauce enriched by red wine and fresh herbs. It’s a show-stopper for any dinner—rich, hearty, and utterly satisfying, offering layers of taste that unfold with every bite. Whether you’re feeding family or impressing friends, this recipe transforms humble ingredients into a memorable feast.
Ingredients You’ll Need
While the ingredient list might look modest at first glance, each element plays a crucial role in building the richness, depth, and beautiful aromas in this dish. The simplicity of these ingredients belies the complexity of flavors they bring when combined and slowly cooked together.
- Beef short ribs (4 bone-in, about 3-4 pounds): The star of the dish, chosen for their rich marbling that breaks down during braising, ensuring tender meat.
- Salt and pepper: Essential for seasoning the meat generously and enhancing every layer of flavor.
- Olive oil (2 tablespoons): Provides a perfect surface for searing and bringing out the meaty aroma.
- Onion, chopped (1 medium): Adds sweetness and base flavor to the braising liquid.
- Carrots, chopped (2 medium): Contributes natural sweetness and a lovely, subtle earthiness.
- Celery stalks, chopped (2): Gives the dish a slight herbal bitterness and freshness to balance richness.
- Garlic cloves, minced (4): Injects a punch of warm, aromatic depth into the sauce.
- Red wine (1 cup): The magic ingredient that deglazes the pan and infuses the dish with a deep, luscious complexity.
- Beef broth (3 cups): Thickens and rounds out the sauce while adding savory meatiness.
- Tomato paste (2 tablespoons): Boosts umami and adds a subtle tang to the sauce.
- Fresh rosemary (2 sprigs): Offers piney, fragrant notes that pair beautifully with beef.
- Fresh thyme (2 sprigs): Provides herbal earthiness that melds seamlessly with other flavors.
- Bay leaf (1): Adds a subtle aromatic hint that elevates the entire pot.
- All-purpose flour (2 tablespoons, optional): Used if you want to thicken the sauce into a luscious gravy.
- Butter (2 tablespoons, optional): Whisked in at the end for a velvety finish and extra richness.
How to Make Braised Short Ribs with Red Wine and Herbs Recipe
Step 1: Prepare and Sear the Short Ribs
Start by preheating your oven to 350°F (175°C) because this dish is all about slow cooking. Once your oven is ready, generously season the beef short ribs with salt and pepper—don’t be shy here, seasoning is essential to build flavor. Heat the olive oil over medium-high heat in a heavy pot or Dutch oven, then sear the ribs on all sides until they develop a rich, golden crust. This step locks in flavor and creates fond on the bottom of the pot that will enrich your sauce later. Set the ribs aside once browned.
Step 2: Sauté the Aromatic Vegetables
Using the same pot, add your chopped onion, carrots, celery, and minced garlic. Sauté them gently until they soften and start releasing their fragrances, about 5 minutes. These veggies are the flavor foundation for your sauce, offering sweetness and depth to complement the beef’s richness.
Step 3: Add Tomato Paste and Deglaze with Red Wine
Stir in the tomato paste and cook it for a couple of minutes to concentrate the flavors and remove the raw tomato taste. Then pour in the red wine to deglaze the pot, scraping up all those tasty browned bits stuck to the bottom. This liquid infuses the meat and vegetables with a robust, slightly tangy note that completely transforms the dish.
Step 4: Combine and Braise
Return the seared short ribs back into the pot, nestling them into the vegetable mixture. Pour in the beef broth and tuck in the sprigs of rosemary, thyme, and the bay leaf for their aromatic punch. Bring everything to a gentle simmer on the stove, then cover with a lid and transfer the pot into your preheated oven. Let it braise slowly for 2.5 to 3 hours. Patience is key here, as the meat becomes melt-in-your-mouth tender and the flavors deeply meld together.
Step 5: Finish the Sauce (Optional)
If you love a rich, velvety sauce, carefully remove the ribs and strain the cooking liquid to discard the solids. Simmer the liquid on the stove until it reduces and thickens slightly. For an extra luxurious touch, whisk in butter and the all-purpose flour to create a glossy, indulgent gravy that clings perfectly to each bite of meat.
Step 6: Serve with Love
Return the short ribs to the sauce or serve them with the delicious sauce ladled over the top. This final presentation is what dreams are made of—a gorgeous plate brimming with tender meat and that sumptuous, herb-infused sauce.
How to Serve Braised Short Ribs with Red Wine and Herbs Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs add a bright, fresh contrast to the rich meat and sauce. A little finely grated lemon zest can also brighten up the plate, making the flavors even more vibrant and inviting.
Side Dishes
Mashed potatoes or creamy polenta are classic companions that soak up the luscious sauce perfectly. Roasted root vegetables or a simple buttered green bean sauté bring texture and color to the plate, balancing the hearty short ribs with freshness and crunch.
Creative Ways to Present
Serve the short ribs over a bed of buttery mashed cauliflower for a low-carb twist or pile them atop ramen noodles for a comforting, fusion-inspired meal. For special occasions, place the ribs on a large platter garnished with fresh herbs and a sprinkle of coarse sea salt for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover short ribs and sauce together in an airtight container in the refrigerator. The flavors actually deepen overnight, making it an excellent make-ahead dish for busy weeknights.
Freezing
You can freeze the short ribs and sauce in a freezer-safe container for up to three months. Be sure to thaw them slowly in the fridge overnight before reheating to preserve the tender texture of the meat.
Reheating
Reheat the ribs gently on the stovetop over low to medium heat, adding a splash of broth if the sauce has thickened too much. This keeps the meat moist and the sauce silky. Avoid microwaving if possible, as it can make the meat tough.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will work just fine, though bone-in typically adds more depth to the flavor during braising. Adjust your cooking time slightly as boneless pieces may cook a bit faster.
What kind of red wine should I use?
Go for a dry, full-bodied red wine such as Cabernet Sauvignon, Merlot, or Zinfandel. Avoid sweet wines, as they can alter the savory balance of the sauce.
Is it necessary to sear the ribs before braising?
Searing is highly recommended because it develops complex flavors through caramelization and adds a beautiful color to the short ribs. Skipping this step may result in a less flavorful dish.
Can I make this recipe in a slow cooker?
Yes! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. Just add the herbs and liquids the same way, but keep an eye on the liquid level.
How do I thicken the sauce without flour?
You can simmer the sauce longer to reduce it naturally, or whisk in a slurry of cornstarch and cold water at the end. This helps achieve a glossy and thick consistency without using flour.
Final Thoughts
There’s something incredibly rewarding about making the Braised Short Ribs with Red Wine and Herbs Recipe from scratch—it fills your kitchen with irresistible aromas and your heart with satisfaction. Give it a try, and you’ll quickly have a new favorite to turn to for cozy dinners or special celebrations. Trust me, every tender bite is worth the wait.
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Braised Short Ribs with Red Wine and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked in a rich red wine and herb-infused sauce. Perfect for a comforting dinner, the ribs are browned, then braised in the oven with aromatic vegetables and fresh herbs until they melt in your mouth.
Ingredients
Meat
- 4 bone-in beef short ribs (about 3–4 pounds)
- Salt and pepper, to taste
Vegetables & Aromatics
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Condiments
- 2 tablespoons olive oil
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
Herbs & Spices
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Optional for Sauce Thickening & Finishing
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for braising the ribs in a low and slow environment.
- Season the ribs: Generously season the short ribs with salt and pepper to enhance their natural flavor.
- Brown the short ribs: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs on all sides for about 3-4 minutes each side to develop a deep, savory crust. Remove and set aside.
- Sauté vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Cook for about 5 minutes until softened and fragrant, building the base of your sauce.
- Add tomato paste: Stir in the tomato paste and cook for another 2 minutes to caramelize the paste and deepen the sauce flavor.
- Deglaze with wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot; these bits add rich umami taste to the sauce.
- Combine ingredients: Return the browned short ribs to the pot and add beef broth, rosemary, thyme, and bay leaf to infuse the meat while it braises.
- Simmer and braise: Bring the liquid to a simmer on the stovetop, then cover the pot with a lid and transfer it to the oven.
- Braise low and slow: Cook the ribs in the oven at 350°F for 2.5 to 3 hours until the meat is tender and easily pulls from the bone.
- Optional sauce finishing: Remove the ribs and strain the cooking liquid. Simmer the liquid on the stovetop until reduced to thicken. For a rich, velvety sauce, whisk in butter and flour as a slurry and cook until thickened.
- Serve: Plate the short ribs and spoon the luscious sauce over the top for a hearty, delicious meal.
Notes
- For even more tender meat, allow the ribs to rest in the braising liquid overnight in the refrigerator before reheating and serving.
- Use a heavy-bottomed Dutch oven for even heat distribution during browning and braising.
- Red wine can be substituted with additional beef broth or a robust dark ale for variation.
- Thickening the sauce with flour and butter is optional but adds a smooth, glossy finish.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
