If you are searching for an unforgettable comfort meal that envelops you in rich, warm flavors, look no further than this Braised Short Ribs with Red Wine and Herbs Recipe. The tender, fall-off-the-bone beef melds perfectly with the deep, savory notes of red wine and fragrant herbs, creating an indulgent dish that feels both hearty and sophisticated. This recipe not only highlights simple ingredients but also transforms them through slow, loving cooking into a truly memorable dinner experience that you’ll treasure sharing with friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating a depth of flavor, luscious texture, and beautiful color. From fresh herbs that brighten the dish to the robust red wine that adds complexity, each component works harmoniously to make these short ribs shine.
- 4 pounds bone-in beef short ribs: Choose well-marbled ribs for maximum tenderness and richness.
- 2 teaspoons kosher salt: To season evenly and enhance the beef’s natural flavors.
- 1 teaspoon black pepper: Adds subtle heat and complexity without overpowering.
- 2 tablespoons olive oil: For perfectly searing the ribs to lock in flavor.
- 1 large yellow onion, diced: Provides sweetness and a savory base for the sauce.
- 2 carrots, chopped: Brings earthiness and a touch of natural sweetness.
- 2 celery stalks, chopped: Adds subtle aromatic freshness and balances richness.
- 4 cloves garlic, minced: Delivers a punch of warmth and aroma.
- 2 tablespoons tomato paste: Intensifies the color and adds a tangy depth.
- 2 cups dry red wine: The star of the show, providing bold flavor and tenderizing the meat.
- 2 cups beef broth: Enriches the braising liquid, keeping the ribs succulent.
- 2 sprigs fresh thyme: Offers an earthy herbaceous note that lifts the dish.
- 2 sprigs fresh rosemary: Imparts piney, fragrant nuances that complement beef beautifully.
- 2 bay leaves: Add subtle layers of flavor and aroma during braising.
How to Make Braised Short Ribs with Red Wine and Herbs Recipe
Step 1: Prepare and Season the Short Ribs
Start by patting your short ribs dry with paper towels to ensure a good sear. Generously season all sides with kosher salt and black pepper, which will build the perfect savory foundation and bring out the succulent beef flavors once cooked.
Step 2: Sear the Short Ribs
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, avoiding overcrowding, until they develop a deep brown crust on every side. This caramelization is key for adding rich flavor and texture to the final dish. Transfer cooked ribs to a plate and set aside.
Step 3: Sauté the Vegetables
Using the same pot, toss in diced onion, chopped carrots, and celery. Cook them for about five minutes or until softened and fragrant. These vegetables will build a flavorful base for your sauce, contributing natural sweetness and aroma.
Step 4: Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste; cook for another minute until garlic is fragrant and tomato paste deepens slightly in color. This step intensifies the savory richness of the dish and lays the groundwork for the complex sauce.
Step 5: Deglaze with Red Wine
Pour in the dry red wine, scraping the bottom of the pot to lift all those flavorful browned bits left from searing the ribs. Let the wine simmer gently for about 10 minutes to reduce just enough, concentrating its vibrant, fruity, and tannic flavors.
Step 6: Add Broth, Herbs, and Return Ribs
Carefully nestle the short ribs back into the pot and pour in beef broth alongside fresh thyme, rosemary, and bay leaves. The liquid should cover about three-quarters of the ribs, allowing them to braise beautifully and absorb herbal notes.
Step 7: Braise in the Oven
Bring the pot to a gentle simmer on the stovetop, then cover with a heavy lid and transfer it to a preheated oven at 325°F. Let the ribs braise undisturbed for 2 1/2 to 3 hours until the meat is fall-off-the-bone tender and infused with the complex flavors of the wine and herbs.
Step 8: Finish the Sauce and Serve
Remove the ribs and skim any excess fat from the surface of the sauce. If desired, place the pot back on the stove and simmer the sauce to thicken slightly for a luscious finish. Spoon this heavenly sauce over the ribs when plating for maximum indulgence.
How to Serve Braised Short Ribs with Red Wine and Herbs Recipe
Garnishes
Fresh herbs like chopped parsley or a few extra sprigs of thyme make wonderful garnishes, adding a pop of green and a fresh burst of aroma. A light sprinkle of flaky sea salt on top can also highlight the savory meat flavors beautifully.
Side Dishes
This Braised Short Ribs with Red Wine and Herbs Recipe pairs exceptionally well with creamy mashed potatoes, silky polenta, or buttered egg noodles—all perfect for soaking up that rich sauce. Roasted seasonal vegetables or a simple green salad offer a bright contrast to the hearty beef.
Creative Ways to Present
For a stunning presentation, serve the ribs family-style right in the Dutch oven or arrange each rib thoughtfully atop a bed of your favorite starch with the sauce drizzled artistically. Adding a colorful vegetable purée or pickled red onions can bring both visual appeal and flavor balance.
Make Ahead and Storage
Storing Leftovers
Leftover braised short ribs store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your next meal even more delicious!
Freezing
If you want to keep them longer, freeze the ribs and sauce in a freezer-safe container for up to 3 months. Be sure to cool completely before freezing to maintain the best texture and flavor.
Reheating
Reheat gently in a covered pot over low heat or in the oven at 300°F until warmed through, adding a splash of broth or water if necessary to loosen the sauce. Avoid microwaving, which can dry out the tender meat.
FAQs
Can I use boneless short ribs for this recipe?
Boneless short ribs can be used, but bone-in ribs add extra flavor and richness during braising, so they are preferred for the best result.
What type of red wine works best?
Choose a dry, full-bodied red like Cabernet Sauvignon, Merlot, or Pinot Noir to provide robust flavor without overwhelming the dish.
Can I prepare this recipe in a slow cooker?
Absolutely! After searing the ribs and sautéing vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours for tender, flavorful ribs.
How do I thicken the sauce if it’s too thin?
Simmer the sauce uncovered on the stove to reduce it naturally, or whisk in a small slurry of cornstarch and water until the desired thickness is reached.
Is this recipe gluten-free?
Yes! This Braised Short Ribs with Red Wine and Herbs Recipe uses no gluten-containing ingredients, making it safe for gluten-free diners.
Final Thoughts
This Braised Short Ribs with Red Wine and Herbs Recipe is a true labor of love that pays off with incredibly tender meat and a luxurious sauce that feels like a warm embrace. It’s the kind of dish that turns an ordinary evening into a special occasion and keeps everyone asking for seconds. I can’t wait for you to try it and experience its magic for yourself!
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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: Braising
- Cuisine: American
- Diet: Gluten Free
Description
This Braised Short Ribs Recipe offers tender, fall-off-the-bone beef simmered in a rich red wine and herb-infused sauce. Perfect for a comforting main course, these ribs are browned to develop deep flavor before slow braising in a combination of beef broth, red wine, aromatic vegetables, and fresh herbs. Ideal to serve alongside mashed potatoes, polenta, or buttered noodles, this classic American dish delivers hearty, satisfying warmth.
Ingredients
Beef and Seasoning
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Sauté and Braising Liquids
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
Herbs and Aromatics
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Prepare and Season Ribs: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and generously season all sides with kosher salt and black pepper for enhanced flavor penetration.
- Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches, browning each side until richly caramelized. Remove browned ribs to a plate and set aside.
- Sauté Aromatics: In the same pot, add diced onion, chopped carrots, and celery. Cook for about 5 minutes or until softened and fragrant, stirring occasionally to prevent burning.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for another minute to meld flavors and deepen the sauce base.
- Deglaze with Red Wine: Pour in the red wine, scraping up the flavorful browned bits stuck to the pot’s bottom. Allow the wine to simmer for about 10 minutes until it reduces slightly and concentrates in flavor.
- Braise the Ribs: Return the seared short ribs to the pot. Add beef broth, fresh thyme, rosemary, and bay leaves. Ensure the liquid covers about three-quarters of the ribs. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
- Slow Cook: Braise the ribs in the oven for 2 1/2 to 3 hours or until the meat is tender and easily pulls from the bone.
- Finish the Sauce: Remove the ribs from the pot. Skim excess fat from the surface of the sauce. If the sauce needs thickening, simmer it uncovered over medium heat on the stovetop until desired consistency is achieved.
- Serve: Plate the short ribs and spoon the luscious sauce over the top. Enjoy them alongside mashed potatoes, polenta, or buttered egg noodles for a full meal.
Notes
- For enhanced richness, refrigerate the braised ribs overnight to allow the fat to solidify, then remove the solidified fat before reheating.
- This dish pairs beautifully with creamy mashed potatoes, soft polenta, or buttered egg noodles for a comforting meal.
- Be sure to brown the ribs well before braising to develop deeper flavor layers.
- Use a sturdy Dutch oven or oven-safe pot with a tight lid to best retain moisture during braising.
