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If you’re craving a dish that combines rich flavors with melt-in-your-mouth texture, this Red Wine Braised Short Ribs Recipe is an absolute showstopper. Tender beef short ribs slow-cooked in a luscious red wine sauce bring warmth and comfort to any table. With simple yet carefully chosen ingredients, this dish transforms humble ribs into a dinner party favorite or a cozy family meal that invites everyone to linger over seconds. It’s a beautiful balance of robust, savory notes and subtle herbaceous hints that makes it impossible not to fall in love with every bite.
Ingredients You’ll Need
Although this Red Wine Braised Short Ribs Recipe looks impressive, the ingredients list is straightforward and focuses on quality and harmony of flavors. Each component plays a vital role in building the dish’s incredible depth, from the earthiness of root vegetables to the boldness of red wine and aromatic herbs.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose well-marbled ribs for the best tenderness and flavor.
- 1 tsp sea salt flakes: Enhances and balances the rich meatiness.
- ½ tsp freshly cracked black pepper, plus extra to serve: Adds a subtle heat that compliments the braise.
- 3 tbsp extra-virgin olive oil: Perfect for a golden sear and depth.
- 1 onion, finely diced: Provides sweetness and a soft aromatic base.
- 2 carrots, diced: Offers natural sweetness and bright color.
- 2 celery stalks, finely diced: Adds a fresh and slightly bitter undertone.
- 1 tbsp freshly minced garlic: Brings warmth and depth without overpowering the dish.
- 2 tbsp tomato paste: Concentrated umami and a touch of acidity to enrich the sauce.
- 1 tbsp plain (all-purpose) flour: Helps to thicken the braising liquid beautifully.
- 2 cups (500 ml) red wine: The star ingredient that infuses the ribs with rich, fruity complexity; choose a dry, full-bodied wine.
- 2½ cups (625 ml) beef stock: Provides a savory backbone and deep meaty flavor.
- 3 thyme sprigs, plus extra to serve: Lovely herbaceous aroma that lifts the dish.
- 1 tsp dried oregano: Adds an earthy, slightly minty dimension.
- 2 dried bay leaves: Offer subtle floral and herbal notes during braising.
- Freezer-friendly Mashed Potatoes: Because creamy, buttery mash is the perfect partner for these ribs.
- Steamed broccolini (tenderstem broccoli): A fresh, crisp contrast to the rich meat and sauce.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the oven
Get your oven ready by setting it to 180°C (350°F) or 160°C (325°F) if you’re using fan-forced. Starting with the right temperature is so key for gentle braising, ensuring the ribs become deliciously tender over time without drying out.
Step 2: Season the beef
Generously sprinkle salt and freshly cracked black pepper over all sides of the short ribs. This simple step builds the foundation of flavor that will intensify as the ribs cook, so don’t rush through it!
Step 3: Sear the beef
Heat the olive oil in a large, heavy-based, ovenproof pan over medium-high heat. You want the pan hot enough to create a glorious golden crust on the ribs. Sear each rib for 2–3 minutes per side in batches to avoid overcrowding. Once browned, transfer them to a plate and let that color and flavor set the stage.
Step 4: Add the vegetables
Lower the heat to medium and add the diced onion, carrot, celery, and freshly minced garlic to the same pan. The veggies will soak up the browned bits left behind by the meat, and softening them for about 3–4 minutes brings out their natural sweetness and creates a perfect aromatic base.
Step 5: Combine remaining ingredients
Stir in the tomato paste and cook for 1–2 minutes to mellow its acidity and deepen the sauce’s flavor. Then sprinkle the flour over and stir until fully incorporated; this will help thicken the braising liquid. Pour in the red wine and let it cook for a few minutes while stirring, allowing the alcohol to reduce slightly and the flavors to concentrate. Add beef stock, thyme sprigs, oregano, and bay leaves, blending everything well. Nestle the short ribs back into the pan, trying to submerge as much meat as possible under the flavorful liquid. Bring it all back to a gentle simmer.
Step 6: Bake
Cover the pan tightly with a lid or double layer of foil and place it in the oven. Let the ribs braise slowly for 3 hours, until the beef is fork-tender and effortlessly falls apart. Around halfway through, peek in and turn the ribs over if any side looks a bit dry—this ensures even cooking and ultimate juiciness.
Step 7: Serve
The moment you’ve been waiting for: serve your Red Wine Braised Short Ribs alongside creamy mashed potatoes and fresh steamed broccolini. Spoon plenty of those luscious pan juices over everything for maximum richness. Don’t forget a sprinkle of fresh thyme leaves and a crack of black pepper right before digging in—this finishing touch adds freshness and a subtle kick.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
A handful of fresh thyme leaves scattered on top instantly brightens the rich sauce and meat. A little cracked black pepper over the plated dish adds a casual yet flavorful punch. If you want a touch more luxury, a sprinkle of finely chopped parsley can bring a fresh green contrast as well.
Side Dishes
This Red Wine Braised Short Ribs Recipe pairs beautifully with creamy mashed potatoes absorbing every bit of the savory sauce. Steamed or lightly sautéed broccolini lends a clean, crisp bite that cuts through the richness perfectly. Roasted root vegetables or buttery polenta also make stunning alternatives for a comforting yet balanced meal.
Creative Ways to Present
For a rustic yet elegant presentation, serve ribs right from the braising pan on a wooden board, surrounded by rustic mashed potatoes and broccolini. Alternatively, pile soft mashed potatoes on each plate, lay a few ribs artistically on top, and drizzle with reduced braising liquid for a refined restaurant-style finish. Guests will be impressed by the look as much as the taste!
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Braised Short Ribs taste even better the next day as the flavors have more time to meld. Store cooled ribs and sauce in airtight containers in the fridge for up to 3 days. Keep mashed potatoes and broccolini separate to preserve their best texture.
Freezing
This recipe freezes wonderfully. Portion out ribs and sauce into freezer-safe containers, leaving some headspace, and freeze for up to 3 months. Mash and veggies can be frozen separately or prepared fresh when ready to eat.
Reheating
Thaw frozen ribs overnight in the fridge before reheating gently on the stove or in the oven at low heat, covered to prevent drying out. Add a splash of beef stock or water if needed to loosen the sauce. Reheat mashed potatoes in the microwave or on the stovetop with a knob of butter, and steam fresh broccolini to revive its crispness.
FAQs
Can I use boneless short ribs instead of bone-in?
Yes, you can use boneless short ribs if that’s what you have available. Bone-in ribs usually offer more flavor and help keep the meat moist during cooking, but boneless versions will still produce a delicious result.
What kind of red wine works best in this recipe?
A full-bodied, dry red wine like Cabernet Sauvignon, Merlot, or Malbec works beautifully. Avoid sweet or cooking wines, as they can change the taste of your dish. Choose something you’d drink, since its quality really affects the final flavor.
How long can I braise the ribs in advance?
You can braise the short ribs fully and store them in the fridge for up to 2 days before serving. Just reheat gently to maintain tenderness. This makes it perfect for entertaining when you want to prepare ahead and relax on the day.
Can I make this recipe in a slow cooker?
Absolutely! Sear the ribs and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or until the ribs are fall-apart tender. It’s a great hands-off way to enjoy this rich Red Wine Braised Short Ribs Recipe.
What can I do if my sauce is too thin after cooking?
If the sauce seems too thin, remove the ribs once cooked and simmer the liquid uncovered on the stove to reduce and thicken it. You can also whisk a little extra flour or cornstarch with cold water to make a slurry and stir it in, cooking until you reach the desired consistency.
Final Thoughts
This Red Wine Braised Short Ribs Recipe is truly one of those dishes that lifts your meal from ordinary to unforgettable with its rich flavors and tender texture. It’s a wonderful way to treat yourself and loved ones to slow-cooked luxury without complicated steps. I can’t wait for you to try it and discover why it’s such a beloved classic in my kitchen and beyond!
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Red Wine Braised Short Ribs 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
Succulent red wine braised short ribs slow-cooked to tender perfection in a rich, flavorful sauce with aromatic vegetables and herbs. Served with creamy mashed potatoes and tender steamed broccolini, this comforting dish is ideal for a hearty family meal or special occasion.
Ingredients
Beef Short Ribs
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables & Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste
Liquids & Seasonings
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
Sides
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to prepare for braising the short ribs.
- Season the beef: Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper on all sides to enhance their natural flavor.
- Sear the beef: Heat the extra-virgin olive oil in a heavy-based, ovenproof pan over medium–high heat. Brown the short ribs in batches for 2–3 minutes on each side until golden and caramelized, then transfer to a plate and set aside.
- Add the vegetables: Lower the heat to medium. In the same pan, add finely diced onion, carrot, celery, and minced garlic. Cook while stirring for 3–4 minutes until the vegetables are softened and aromatic.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the mixture and stir until dissolved. Pour in the red wine and cook for another 3–4 minutes, stirring continuously. Add beef stock, thyme sprigs, dried oregano, and bay leaves. Mix well, then nestle the browned short ribs back into the pan, submerging as much meat as possible in the liquid. Bring the mixture to a gentle simmer.
- Bake: Cover the pan tightly with a lid or double layer of foil. Place in the preheated oven and braise for 3 hours, or until the beef is extremely tender and easily pulls apart with forks. Check at halfway point and turn the ribs if any side looks dry.
- Serve: Plate the short ribs alongside creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the meat and garnish with extra thyme leaves and freshly cracked black pepper to taste.
Notes
- Use bone-in short ribs for richer flavor and better texture.
- Choose a dry red wine such as Cabernet Sauvignon or Merlot for best braising results.
- For freezer-friendly mashed potatoes, prepare in advance and reheat gently when serving.
- Ensure the pan is covered tightly while braising to keep moisture in.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
