Description
Tender and flavorful red wine braised short ribs cooked low and slow in a rich savory sauce, perfect for a comforting dinner served over mashed potatoes or your favorite sides.
Ingredients
Scale
Meat
- 3 to 4 pounds bone-in beef short ribs – excess fat trimmed, about 6 pieces
- Salt and pepper to taste
- Olive oil for searing
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 stalks celery, diced
- 6 cloves fresh garlic, minced or crushed
Liquids and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 6 sprigs fresh rosemary and thyme, tied with kitchen twine
- 2 bay leaves
- 2 cups dry red wine (Pinot Noir or Merlot)
- 2 ½ to 3 cups beef broth, plus more as needed
Instructions
- Preheat Oven: Preheat your oven to 300°F to prepare for braising the short ribs slowly at a low temperature.
- Season and Sear Short Ribs: Trim any excess fat from the short ribs. Generously season the ribs on all sides with salt and pepper. Heat about 3 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat and sear the short ribs on all sides without moving them until a brown crust forms. Remove the ribs to a plate and set aside.
- Sauté Vegetables: Add a little more olive oil if needed and sauté the diced onion, carrot, and celery in the same pot until softened, about 6 to 8 minutes. Add the minced garlic and tomato paste and cook for 2 more minutes until fragrant, adding a splash of broth if the mixture risks burning.
- Deglaze and Simmer Liquid: Pour in the red wine and scrape up all the brown bits from the bottom of the pot with a wooden spoon. Let simmer for 2 minutes until slightly reduced. Add the beef broth and Worcestershire sauce, then bring the mixture back to a simmer.
- Add Herbs and Seasoning: Add the tied rosemary and thyme sprigs, bay leaves, and season the liquid with salt and pepper to taste.
- Return Short Ribs and Braise: Nestle the seared short ribs into the liquid so they are almost fully covered (add more broth if necessary). Bring to a simmer, cover tightly with the lid, and transfer to the preheated oven. Braise for 3 hours until the meat is tender and falling off the bone.
- Finish and Serve: Remove the pot from the oven. Skim off excess fat from the surface or use a fat separator. Optionally, thicken the sauce by stirring together 2 teaspoons cornstarch with 1 tablespoon water and simmering until thickened. Serve the short ribs hot with the sauce over mashed potatoes or your favorite sides.
Notes
- Choose well-marbled bone-in short ribs and trim excess fat to avoid greasy sauce.
- If bone-in ribs are unavailable, boneless short ribs can be used though flavor is best with bone-in.
- The braising liquid should nearly cover the ribs as it will reduce by about half during cooking.
- Maintain a low and slow braising temperature of 300°F for 3 hours to achieve tender meat.
- To thicken the sauce, skim fat first, then simmer with cornstarch slurry until desired thickness.
- The dish can be frozen with liquid for up to 3 months; thaw overnight in fridge and reheat on stovetop.
- Store leftovers in the refrigerator for 2-3 days and reheat gently in a microwave or stovetop.
- For a wine substitute, use additional beef broth with a splash of balsamic vinegar for tang.
