Red Wine Braised Short Ribs

why make this recipe

Red Wine Braised Short Ribs make for a hearty and comforting dish that is perfect for gatherings or a cozy family dinner. The meat becomes tender and flavorful as it cooks slowly in red wine and broth. This recipe not only showcases the rich taste of the ribs but also fills your kitchen with a wonderful aroma that will have everyone eagerly waiting for dinner.

how to make Red Wine Braised Short Ribs

Ingredients:

• 4 pounds boneless short ribs, trimmed of excess fat
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 medium yellow onions, diced
• 6 cloves garlic, roughly chopped
• 1 1/2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 1/3 cups red wine
• 1 cup beef broth
• 2 teaspoons sugar
• 1 bay leaf
• 5 sprigs fresh thyme
• 2 large carrots, sliced 1/2-inch thick diagonally

Directions:

1. Preheat your oven to 325 degrees F (165 degrees C). Season the short ribs with salt and pepper.
2. In a Dutch oven, heat 1 tablespoon of olive oil. Brown half of the short ribs on one side for 3-5 minutes. Transfer them to a plate and repeat with the remaining ribs.
3. Pour off any excess fat from the pot. Return the pot to heat, then add the diced onions. Cook until they soften, which takes about 5 minutes. Next, stir in the chopped garlic and cook for another 2 minutes.
4. Add the tomato paste and cook for 1 minute, then add the flour and stir until fully absorbed.
5. Pour in the red wine, beef broth, sugar, bay leaf, and thyme. Bring this mixture to boil, scraping the bottom of the pot to release any flavorful bits stuck there.
6. Return the short ribs and their juices back to the pot. Cover with a lid and place it in the oven. Cook for 2 hours.
7. Stir in the sliced carrots, cover again, and cook for another 45–60 minutes, until the ribs are tender.
8. Remove the bay leaf and thyme. Skim off any grease from the top and adjust seasoning if needed.
9. Serve the short ribs and sauce over egg noodles, mashed potatoes, or creamy polenta.

how to serve Red Wine Braised Short Ribs

Red Wine Braised Short Ribs are delightful served on a bed of creamy mashed potatoes or over egg noodles. The rich sauce complements the tender meat perfectly, and you can garnish with fresh herbs for an extra touch.

how to store Red Wine Braised Short Ribs

Store any leftover Red Wine Braised Short Ribs in an airtight container in the refrigerator. They will last for up to 3 days. If you want to keep them longer, consider freezing the dish. Just make sure to let it cool completely before placing it in the freezer.

tips to make Red Wine Braised Short Ribs

• Choose a good quality red wine for better flavor.
• Do not rush the browning process; it adds depth to the dish.
• Make sure the short ribs are well-seasoned before cooking for the best taste.
• Feel free to add other vegetables like potatoes or parsnips to the mix if you like.

variation

For a different flavor profile, try adding coffee or dark chocolate to the sauce for an extra layer of taste. You can swap red wine with a good stout beer for a twist.

FAQs

Can I use bone-in short ribs instead of boneless?
Yes, bone-in short ribs will add more flavor to the dish.

What type of red wine is best for this recipe?
A dry red wine like Cabernet Sauvignon or Merlot works well.

Can I cook this recipe in a slow cooker?
Yes, you can brown the meat first on the stovetop and then transfer everything to a slow cooker. Cook on low for 6-8 hours for delicious results.