Red Wine-Braised Short Ribs
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.
Ingredients
- 5 pounds Bone-In Beef Short Ribs
- Salt and Pepper
- 3 tbsp Olive Oil
- 2 Large Onions chopped
- 2 Large Carrots peeled, chopped
- 2 Celery chopped
- 5 Cloves of Garlic minced
- 2 tbsp Tomato Paste
- 1 bottle Dry Red Wine Zinfandel, Merlot
- 4 cups Beef Broth
- 3 Fresh Sprigs of Thyme
- 2 Fresh Sprigs of Rosemary
- 2 Bay Leaves
Instructions
- Pat the short ribs dry with a paper towel. Season generously with salt and pepper.
- 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.
- 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.
- Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color.
- 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.
- 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.
- 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.
- 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.
- Serve the short ribs with the sauce spooned over the top. Pair with creamy mashed potatoes, polenta, or crusty bread.
Notes
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.
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.