Braised short ribs with red wine sauce is a dish that embodies both elegance and comfort. These succulent ribs are slow-cooked in a savory, wine-infused sauce until they become unbelievably tender and flavorful. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something indulgent, this dish never fails to impress.
Despite its sophisticated taste, this dish is surprisingly easy to make. With a few key ingredients and some patience, you can prepare a meal that rivals any fine dining experience.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Rich and Flavorful: The combination of tender meat and a deeply flavored red wine sauce is simply irresistible.
- Impressive Yet Easy: While it looks restaurant-worthy, it’s straightforward to make with basic cooking techniques.
- Versatile: Pairs beautifully with mashed potatoes, polenta, or crusty bread.
- Make-Ahead Friendly: The flavors intensify overnight, making it perfect for meal prep or entertaining.
Ingredients You’ll Need
For the Short Ribs
- Beef short ribs: 4 lbs (bone-in for maximum flavor)
- Salt and black pepper: To season the ribs
- All-purpose flour: ¼ cup (to lightly coat the ribs for browning and thickening the sauce)
- Olive oil: 2 tbsp (for searing)
For the Red Wine Sauce
- Onion: 1 large, diced (adds sweetness and depth)
- Carrots: 2, diced (natural sweetness to complement the sauce)
- Celery: 2 stalks, chopped (for an aromatic base)
- Garlic: 4 cloves, minced (essential for rich flavor)
- Tomato paste: 2 tbsp (adds richness and umami)
- Dry red wine: 2 cups (choose a robust wine like Cabernet Sauvignon or Merlot)
- Beef broth: 2 cups (for depth of flavor)
- Fresh thyme: 2 sprigs (adds earthy notes)
- Bay leaves: 2 (for subtle aroma)
Optional Additions
- Mushrooms: 1 cup, sliced (for extra texture and flavor)
- Fresh parsley: Chopped, for garnish
Step-by-Step Instructions
1. Prepare the Short Ribs
- Pat the short ribs dry with paper towels (helps them brown better).
- Season generously with salt and black pepper.
- Lightly coat the ribs with flour, shaking off any excess.
2. Sear the Short Ribs
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
- Sear the short ribs in batches for 2-3 minutes per side until well browned. Avoid overcrowding the pot.
- Transfer the browned ribs to a plate and set aside.
3. Sauté the Vegetables
- In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
4. Prepare the Sauce
- Stir in the tomato paste and cook for 1-2 minutes until slightly caramelized.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot (these are full of flavor).
- Let the wine simmer for about 5 minutes until slightly reduced.
5. Combine and Braise
- Return the short ribs to the pot, nestling them into the sauce.
- Add the beef broth, thyme sprigs, and bay leaves. The liquid should cover the ribs about three-quarters of the way.
- Bring the mixture to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
6. Slow Cook to Perfection
- Cook in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Check occasionally to ensure the liquid doesn’t evaporate too much. Add more broth if needed.
7. Final Touches
- Once the ribs are tender, carefully remove them from the pot and set aside.
- Skim off any excess fat from the sauce.
- Simmer the sauce on the stovetop for 10-15 minutes to thicken and concentrate the flavors.
- Return the ribs to the pot, coating them with the sauce.
Serving Suggestions
Braised short ribs pair beautifully with sides that can soak up the rich sauce. Here are some ideas:
- Creamy Mashed Potatoes: A classic comfort food combo.
- Buttery Polenta: Smooth and creamy, perfect for soaking up sauce.
- Crusty Bread: For sopping up every last drop.
- Roasted Vegetables: For a lighter, balanced meal.
Tips for Success
- Select the Right Wine: Choose a dry red wine you enjoy, such as Cabernet Sauvignon, Merlot, or Syrah.
- Don’t Rush the Braise: Slow cooking at a moderate temperature is key for tender, flavorful ribs.
- Skim the Sauce: Short ribs are naturally fatty, so skimming the sauce provides a cleaner, more refined flavor.
- Make Ahead: Braised short ribs taste even better the next day as the flavors meld together.
Wine Pairing Suggestions
Looking to serve a glass of wine with this dish? Here are some great options:
- Cabernet Sauvignon: Its bold tannins enhance the richness of the meat.
- Merlot: Smooth and fruity, it complements the savory sauce.
- Syrah/Shiraz: Peppery and robust, it pairs well with the dish’s depth of flavor.
Frequently Asked Questions
1. Can I cook this in a slow cooker?
Yes! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.
2. Can you freeze braised short ribs?
Absolutely. Store the ribs and sauce in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. What if I don’t have a Dutch oven?
You can use a large oven-safe pot with a tight-fitting lid, or sear the ribs in a skillet before transferring to a deep roasting pan covered tightly with foil.
Wrapping Things Up
Braised short ribs with red wine sauce is the ultimate comfort dish that elevates any meal. With its tender meat, richly flavored sauce, and elegant yet straightforward preparation, you’ll want to make this recipe again and again. Whether you’re entertaining guests or enjoying a cozy night in, this dish is sure to impress.
So, grab your Dutch oven, pour yourself a glass of wine, and start cooking. You’re about to create something truly special!