Incredible Red Wine Braised Short Ribs so tender they fall from the bone and melt in your mouth. Comforting, delicious, and so flavorful, the best part of braised beef short ribs is how easy they are to make!
Nothing compares to tender, soft, melt-in-your-mouth meat. Cooked in a savory red wine sauce, these incredibly delicious braised short ribs are so easy to make, they practically cook themselves. It’s the perfect meal for special occasions, Sunday dinners, and holidays.
What is braising?
The word “braising” may sound fancy and complicated, but it’s really just a word to describe a two-part cooking method. The first part starts with pan searing (dry heat), followed by slow cooking in liquid (wet heat), usually using a Dutch oven or slow cooker. It is similar to stewing, but with braising, less liquid is used, and typically the meat isn’t entirely submerged.
- Short ribs
- Olive oil
- Mirepoix (onions, celery, carrots)
- Fresh garlic
- Tomato paste
- Beef broth
- Dry red wine (like a Cabernet Sauvignon or Pinot Noir)
- Fresh thyme
- Bay leaves
What are short ribs?
The main thing to remember about short ribs is that they come from the brisket, chuck, plate, or rib areas of the beef animal. Bone-in is more flavorful, but you can also purchase boneless beef short ribs. The meat from these areas is used heavily by the cow, which means that they are less tender but more flavorful. The key to buttery soft short ribs is slowly cooking the meat.
How to Make Braised Short Ribs
1. Preheat the oven to 325 degrees Fahrenheit and season all sides of the short ribs with salt and black pepper.
2. Add the oil to a large Dutch oven or oven-safe pot set over medium-high heat. Add as many short ribs to the pot that will fit comfortably without crowding the pan. Sear the short ribs for one minute per side, then remove to a clean plate and repeat until all the short ribs have been seared on all sides.
3. Set all of the seared ribs aside. Return the same pot or Dutch oven to the medium heat.
4. Add the carrots, celery, onion, garlic, tomato paste, salt and pepper to the pot and sauté for 5-10 minutes, or until the vegetables are slightly softened.
5. Stir in the beef broth and red wine, mixing well to combine with the veggies. Bring it to a simmer and allow it to cook for about five minutes.
6. Return the seared short ribs back to the pot and add the fresh thyme and bay leaves. Cover the pot – but leave the lid slightly ajar to allow ventilation– and transfer to the oven.
7. Slowly cook the ribs for approximately 3-4 hours, or until the meat is tender and falling off the bone.
8. Remove the pot from the oven and very carefully take out the ribs. Strain the broth into a large bowl.
9. Option 1 – transfer the broth to a large pan and simmer gently until desired thickness is reached (this is if you desire a more concentrated red wine reduction). Option 2– Transfer the strained broth to the refrigerator for at least 3 hours to overnight. Once the fat on top of the broth has hardened, carefully remove and discard it. Then reheat the broth in a pan on low heat until it has thickened.
10. Return the ribs to the pan with the simmering red wine sauce and cook for an additional 5 minutes. Serve immediately over mashed potatoes or polenta, if desired.
- When shopping for short ribs, look for the meatiest, thickest ones (or ribs that are at least 1 1/2 inches thick.)
- Sear your meat. Remember, this is part one of braising, as it helps get the most flavor out of the short ribs and into the sauce.
- Hold on to any leftovers! They taste even better the next day.
Make-Ahead and Storage
Storage: Keep leftovers stored in an airtight container and in the refrigerator for up to 3-4 days.
Reheating: Allow frozen leftovers to thaw overnight in the refrigerator before reheating. Reheat in a 350°F oven until warmed through, or gently reheat in a large Dutch oven set over medium-low heat on the stovetop.
Freezing: Freeze leftover braised short ribs in freezer-safe containers for up to 3 months. You may also freeze just the sauce to serve over steak or pork later.
How to Serve Beef Short Ribs
I like to serve this braised beef short ribs recipe in shallow bowls with either buttery mashed potatoes or creamy polenta, but any side dish that sops up the irresistible red wine braising liquid will work. Usually, I’ll add a side of roasted asparagus, zucchini, or broccoli.
More Beef Recipes
- Guinness Beef Stew
- Vegetable Beef Soup
- Beef Stew Recipe
- Roast Beef Tenderloin Recipe with Red Wine Sauce
- The Best Beef Barley Soup
- Instant Pot Beef Stew
If you try making this Braised Beef Short Ribs Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Braised Short Ribs
- 3 pounds bone-in beef short ribs (about 7-8 ribs) - with the silver skin removed and any excess fat trimmed
- 1 tablespoon olive oil
- 3 large carrots - peeled and cut into ½-inch pieces
- 3 ribs celery - cut into ½-inch pieces
- 1 large white or yellow onion - diced
- 3 cloves garlic - minced
- 2 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups low-sodium beef broth
- 1 cup dry red wine - like a Cabernet Sauvignon or Pinot Noir
- 5-6 sprigs fresh thyme
- Preheat the oven to 325°Fahrehheit.
- Remove the ribs and pat dry with a paper towel. Season generously with salt and black pepper.
- Set a large oven-safe pot or Dutch oven over medium-high heat. Add the oil and swirl to coat the entire surface of the pan. Working in batches, sear the short ribs for approximately one minute per side, being careful not to overcrowd the pan.
- Remove the seared ribs from the pan and set aside. Repeat until all of the short ribs have been seared.
- Return the same oven-safe pot or Dutch oven to medium heat. Add the carrots, celery, onion, garlic, tomato paste, salt and black pepper, mixing well to combine. Cook for 5-8 minutes, or until the vegetables have softened slightly.
- Pour in the beef broth and red wine. Bring to a simmer over medium heat. Simmer for about 5 minutes (reducing heat if necessary to prevent rapid boiling).
- Return the seared short ribs to the pot with the vegetables and broth. Add the fresh thyme and bay leaves.
- Cover the pot with a lid – slightly tilting the lid to allow a little ventilation – then transfer it to the preheated oven.
- Braise the ribs for 3-4 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and carefully remove the ribs to a clean plate. Strain the broth into a bowl and refrigerate for at least 2-3 hours, separating the fat from the beef broth. Once the fat has hardened and separated, remove the fat and discard (optional).
- Reheat the broth in a pan on low heat and simmer until it has thickened then add the ribs back to the sauce and cook for an additional 5 minutes.
- Serve over yummy mashed potatoes or creamy polenta.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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