Indulge in the rich and hearty flavors of Braised Beef Short Ribs with Red Wine Sauce—a dish that’s perfect for cozy winter evenings and festive gatherings. Slowly cooked until tender, the beef ribs soak up the deep, robust flavors of a red wine and aromatic herb-infused sauce. This recipe delivers melt-in-your-mouth meat paired with a velvety sauce, making it a luxurious centerpiece for your dinner table. Serve it with creamy mashed potatoes or crusty bread to savor every drop of this delicious sauce.
Ingredients List
| Ingredient | Measurement (Imperial) | Measurement (Metric) |
|---|---|---|
| Beef short ribs | 4 lbs | 1.8 kg |
| Salt | To taste | To taste |
| Black pepper | To taste | To taste |
| Olive oil | 3 tbsp | 45 ml |
| Yellow onion (chopped) | 1 large | 1 large (200 g) |
| Carrots (diced) | 2 medium | 200 g |
| Celery stalks (diced) | 2 stalks | 100 g |
| Garlic (minced) | 4 cloves | 4 cloves |
| Tomato paste | 2 tbsp | 30 g |
| Dry red wine | 2 cups | 480 ml |
| Beef stock | 3 cups | 720 ml |
| Fresh thyme | 4 sprigs | 4 sprigs |
| Fresh rosemary | 2 sprigs | 2 sprigs |
| Bay leaf | 1 leaf | 1 leaf |
Recipe Instructions
- Prepare the Ribs: Season the beef short ribs generously with salt and black pepper.
- Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.
- Cook the Vegetables: In the same pot, add onions, carrots, and celery. Sauté for 5 minutes, until softened. Add the garlic and tomato paste, cooking for another 2 minutes.
- Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
- Simmer with Herbs: Add the beef stock, thyme, rosemary, and bay leaf. Return the ribs to the pot, ensuring they are submerged in the liquid.
- Braise the Ribs: Cover the pot and transfer to a preheated oven at 325°F (165°C). Cook for 2.5 to 3 hours, or until the ribs are fall-off-the-bone tender.
- Make the Sauce: Remove the ribs from the pot and strain the sauce to remove solids. Simmer the sauce on the stove until it thickens to your desired consistency.
- Serve: Plate the ribs and pour the red wine sauce over them. Garnish with fresh herbs and serve hot.
Kitchen Accessories Needed
- Dutch oven or heavy-bottomed pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Strainer
Nutritional Information & Servings
- Servings: Makes 6 servings
- Calories per Serving: 450 kcal
- Fat: 24 g
- Carbohydrates: 10 g
- Protein: 40 g
- Fiber: 2 g
- Sugar: 5 g
Origin of the Dish
Braised short ribs are a classic French-inspired dish, beloved for their depth of flavor and tender texture. The use of red wine in the braising liquid adds sophistication, elevating this humble cut of meat into a luxurious dining experience.
Frequently Asked Questions
- What type of wine should I use for this recipe? Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for the best flavor.
- Can I make this recipe ahead of time? Yes, braised short ribs taste even better the next day. Store them in the fridge and reheat gently before serving.
- What sides pair well with this dish? Creamy mashed potatoes, roasted vegetables, or crusty bread make excellent accompaniments.
- Can I use a slow cooker instead of a Dutch oven? Absolutely! Sear the ribs and prepare the sauce on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
- How do I thicken the sauce? Simmer the sauce until it reduces, or add a slurry of cornstarch and water for quicker thickening.
- Can I freeze leftover ribs? Yes, allow the ribs and sauce to cool completely before freezing in airtight containers. They’ll keep for up to 3 months.
Tender, flavorful, and indulgent, these Braised Beef Short Ribs with Red Wine Sauce are a winter classic that never fails to impress. Perfect for festive gatherings or a cozy night in, this dish combines rich flavors and effortless elegance. Ready to make your dinner unforgettable? Grab your Dutch oven and let’s get cooking!
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