Red Wine-Braised Short Ribs: The Ultimate Guide to Tender, Flavorful Comfort Food

If you’re looking for a rich, hearty, and impressive meal, red wine-braised short ribs are the perfect choice. These fall-off-the-bone tender ribs are simmered in a luscious red wine sauce, creating a dish that’s ideal for cozy family dinners or elegant entertaining. The combination of succulent meat, robust red wine, and aromatic vegetables results in a dish that’s pure comfort food with a gourmet twist.

In this ultimate guide, you’ll learn everything you need to know to make perfect red wine-braised short ribs, including tips for choosing the right wine, step-by-step instructions, and variations to suit your tastes.

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Why Braise Short Ribs?

Short ribs are a cut of beef that benefits from slow cooking, making them ideal for braising. The process of cooking meat slowly in liquid helps break down the tough connective tissues, resulting in tender, flavorful meat. Red wine adds depth and richness, while herbs and vegetables enhance the overall flavor profile.

Braising short ribs is a low-effort cooking method that yields high rewards, making it perfect for both weeknight meals and special occasions.

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Choosing the Best Ingredients for Red Wine-Braised Short Ribs

To make the best red wine-braised short ribs, focus on quality ingredients. Here’s what you’ll need:

Beef Short Ribs

• Bone-In Short Ribs: Opt for meaty, bone-in short ribs. The bones add flavor and help keep the meat moist during cooking.
• Quantity: About 4 pounds of short ribs (typically 6-8 pieces).

Red Wine

• Dry Red Wine: Choose a full-bodied red wine like Cabernet Sauvignon, Merlot, or Syrah. The wine’s tannins and acidity help tenderize the meat and add a robust flavor.

Vegetables and Aromatics

• Onion: 1 large onion, chopped.
• Carrots: 2 large carrots, peeled and chopped.
• Celery: 2 stalks of celery, chopped.
• Garlic: 4-5 cloves, minced.
• Tomato Paste: 2 tablespoons for richness.
• Herbs: Fresh thyme, rosemary, and bay leaves.

Additional Ingredients

• Beef Broth: 2 cups for added depth.
• Olive Oil: 2 tablespoons for searing the ribs.
• Salt and Pepper: For seasoning.

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Red Wine-Braised Short Ribs Recipe

Ingredients

• 4 pounds bone-in beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 4-5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions

1. Prep the Ribs:
   • Pat the short ribs dry with a paper towel. Season generously with salt and pepper.
2. Sear the Ribs:
   • In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. You may need to do this in batches. Remove the ribs and set aside.
3. Sauté the Vegetables:
   • In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened and caramelized. Add the minced garlic and cook for another minute.
4. Add Tomato Paste:
   • Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color.
5. Deglaze with Wine:
   • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by half, about 10 minutes.
6. Add Broth and Herbs:
   • Return the short ribs to the pot and add the beef broth, thyme, rosemary, and bay leaves. The liquid should cover about ⅔ of the ribs.
7. Braise:
   • Bring the pot to a simmer, then cover it and transfer to a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
8. Finish the Sauce:
   • Remove the pot from the oven and take out the short ribs. Strain the sauce through a fine-mesh sieve, discarding the solids. Skim off excess fat from the sauce and simmer to thicken if needed.
9. Serve:
   • Serve the short ribs with the sauce spooned over the top. Pair with creamy mashed potatoes, polenta, or crusty bread.

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Tips for Perfect Red Wine-Braised Short Ribs

1. Searing is Essential: Browning the ribs adds a deep, caramelized flavor that makes the dish richer.
2. Low and Slow Cooking: Braising at a low temperature for several hours ensures tender, juicy meat.
3. Deglazing: Don’t skip scraping the browned bits from the pot; they add immense flavor to the sauce.
4. Rest Before Serving: Let the short ribs sit for 10 minutes before serving to allow the flavors to meld.

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Flavor Variations

• Asian-Inspired: Add soy sauce, ginger, and star anise for an Asian twist.
• Spicy: Add a pinch of red pepper flakes or a diced jalapeño for heat.
• Sweet and Savory: Add a tablespoon of honey or brown sugar to balance the flavors.

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What to Serve with Red Wine-Braised Short Ribs

Pair your short ribs with sides that complement their rich flavor:

• Creamy Mashed Potatoes: The classic pairing.
• Polenta: Soft and creamy to soak up the sauce.
• Roasted Vegetables: Carrots, parsnips, or Brussels sprouts.
• Crusty Bread: Perfect for mopping up the sauce.

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Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze for up to 3 months. Reheat gently in a pot over low heat.

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Final Thoughts

Red wine-braised short ribs are a luxurious, flavorful dish that’s surprisingly easy to make. Whether you’re cooking for a special occasion or just craving some comfort food, this recipe is sure to impress. The slow braising process transforms simple ingredients into a meal that’s tender, savory, and unforgettable.

Have you tried making red wine-braised short ribs? Share your experience and tips in the comments below!

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