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Wine Braised Short Ribs

Wine Braised Short Ribs
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Wine Braised Short Ribs are a comforting and elegant dish featuring tender, juicy beef ribs slow-cooked in a rich red wine-based braising liquid, enhanced with aromatic herbs, vegetables, and tomato paste. This recipe delivers deep umami flavors and a melt-in-your-mouth texture, perfect for special occasions or cozy dinners.

Ingredients

Scale

Meat and Seasoning

  • 3 to 4 pounds beef short ribs, well-marbled
  • Salt, to taste
  • Freshly ground black pepper, to taste

Vegetables and Aromatics

  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced

Liquids and Sauces

  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth
  • 2 tablespoons tomato paste

Herbs and Oils

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil

Instructions

  1. Prepare and Season the Ribs: Pat the short ribs dry with paper towels to ensure a good sear, then generously season all sides with salt and freshly ground black pepper. This helps build flavor from the very start.
  2. Sear the Ribs: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the ribs on all sides until they develop a rich brown crust, about 3-4 minutes per side. Remove ribs and set aside.
  3. Cook Aromatics: Add chopped onions, carrots, and celery to the pot. Stir occasionally until softened and lightly caramelized, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Deglaze with Wine and Tomato Paste: Pour in red wine, scraping up any browned bits from the pot’s bottom. Stir in tomato paste and cook for 2-3 minutes to concentrate flavors and cook off alcohol.
  5. Braise the Ribs: Return the short ribs to the pot and add beef broth just enough to partially cover the meat. Toss in fresh rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a low 300°F oven (or keep on low stovetop heat).
  6. Slow Cook Until Tender: Braise for 3 to 4 hours, or until the ribs are fork-tender and falling off the bone. Check occasionally to maintain liquid level, adding broth if necessary.
  7. Finish the Sauce: Once ribs are done, remove from pot and strain sauce if desired for smoothness. Reduce sauce on stovetop until thickened to your liking, then season with salt and pepper to taste.
  8. Serve and Enjoy: Place ribs on a serving platter and spoon rich sauce over the top. Garnish with fresh herbs and prepare for plenty of compliments!

Notes

  • Use quality wine: Cooking with a wine you’d enjoy drinking greatly improves the final flavor.
  • Don’t skip searing: The Maillard reaction adds a deep, intoxicating aroma and color to the ribs.
  • Low and slow is key: Braising at a low temperature for several hours ensures maximum tenderness.
  • Rest before serving: Let the ribs sit after cooking to lock in juices.
  • Strain the sauce: For a velvety finish, strain out solids before serving or reduce sauce until glossy.

Nutrition

Keywords: Wine Braised Short Ribs, Beef Short Ribs, Braised Beef, Comfort Food, Slow Cooked Beef

Find it online: https://lillysplate.com/wine-braised-short-ribs/