If you’ve ever craved a dish that wraps you in comfort and elegance all at once, the Braised Beef Short Ribs in Red Wine Sauce Recipe is your new best friend in the kitchen. This recipe transforms humble short ribs into a tender, fall-off-the-bone delight simmered lovingly in a rich red wine sauce that bursts with deep, savory flavors. It’s the kind of meal that turns dinner into a celebration, perfect for cozy nights or impressing guests without fuss.
Ingredients You’ll Need
Getting this Braised Beef Short Ribs in Red Wine Sauce Recipe right starts with simple, quality ingredients that each add something special — from richness to aroma and texture.
- 5 – 6 beef short ribs (300-400g/10-14oz each): Choose meaty ribs with a good marbling of fat for ultimate tenderness and flavor.
- 1.5 tsp salt and 1.5 tsp pepper: Basic seasoning that enhances the natural taste of the beef.
- 2 tbsp olive oil: For browning the ribs and building the sauce’s base flavor.
- 3 garlic cloves, crushed: Adds aromatic warmth and depth to the sauce.
- 1 large onion, chopped (brown, yellow or white): Sweetens and flavors the braising liquid.
- 2 celery ribs, chopped: Brings a subtle earthiness and crunch that softens during cooking.
- 2 carrots, chopped: Adds a natural sweetness balancing the wine’s acidity.
- 2 tbsp tomato paste: Provides rich umami and a hint of brightness.
- 2 cups (500ml) dry red wine: The star ingredient for a deep, robust sauce.
- 2 cups (500ml) beef stock/broth, low sodium: Keeps the sauce rich and flavorful without overpowering the meat.
- 2 sprigs thyme (optional): Introduces fragrant herbal notes that complement the beef beautifully.
- 2 bay leaves: Adds a subtle layer of earthy, aromatic flavor.
How to Make Braised Beef Short Ribs in Red Wine Sauce Recipe
Step 1: Preheat and Season
Start by warming your oven to 160°C/325°F. While it heats up, sprinkle salt and pepper generously all over the beef short ribs. This simple seasoning step is crucial to unlocking the full flavor of the meat.
Step 2: Brown the Ribs
Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and brown them intensively for about 5 to 7 minutes, turning frequently to get a deep crust all over. Remove the browned ribs and repeat with the remaining ribs. This browning step creates the foundation of flavor your sauce will build upon.
Step 3: Sauté Aromatics
Drop the heat to medium and add the chopped onion and crushed garlic to the pot. Cook for about 2 minutes until they start to soften and release their delicious fragrances. This step brings a savory sweetness that melds perfectly with the rich meat.
Step 4: Add Veggies
Throw in the chopped carrots and celery, cooking for 5 more minutes until the carrots soften and get sweet. These vegetables deepen the flavor and add texture to the braising liquid, even if you decide to strain them out later.
Step 5: Build the Sauce
Stir in the tomato paste and let it cook for a minute—this intensifies its flavor and gives the sauce a lovely depth. Then pour in the red wine and beef stock, add the thyme and bay leaves, and stir until the tomato paste dissolves fully. The wine will slowly infuse the dish with its rich, fruity notes.
Step 6: Braise the Ribs
Carefully return the browned short ribs to the pot, arranging them so they are mostly submerged in the liquid. Cover the pot with a lid and transfer it to your preheated oven. Let it braise gently for about 3 hours until the meat is so tender it practically falls off the bone. This long, slow cooking lets all the flavors meld and develop beautifully.
Step 7: Finish the Sauce
Remove the beef ribs from the pot and keep them warm. Strain the cooking liquid to remove vegetables and herbs, pressing to extract all those savory juices. Return the strained sauce to the pot and simmer it gently. Adjust thickness by reducing it down or thinning with water, seasoning with salt and pepper to taste. This silky sauce will coat the meat perfectly.
Step 8: Serve and Enjoy
Place the tender ribs on a serving dish and ladle the luscious red wine sauce over them. This final touch is what transforms a great dinner into a memorable feast.
How to Serve Braised Beef Short Ribs in Red Wine Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs make beautiful garnishes, adding a pop of color and fresh aroma that brightens the dish. A light sprinkle of cracked black pepper over the sauce just before serving gives a gentle edge to the flavors.
Side Dishes
These ribs pair wonderfully with creamy mashed potatoes or buttery polenta to soak up every bit of that divine red wine sauce. Roasted root vegetables or a crisp green salad provide a fresh contrast that balances the richness perfectly.
Creative Ways to Present
For a wow factor, serve the short ribs atop a bed of garlic and herb-infused risotto, then drizzle the sauce around the plate artistically. Alternatively, pile tender meat on thick slices of crusty bread for an indulgent open-faced sandwich that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Leftover Braised Beef Short Ribs in Red Wine Sauce keeps incredibly well in the fridge for up to 3 days. Store ribs and sauce together in an airtight container to maintain moisture and flavor.
Freezing
You can freeze the ribs with the sauce for up to 3 months. When freezing, separate the ribs and sauce if possible for better thawing control, and use freezer-safe containers or heavy-duty bags for freshness.
Reheating
Reheat gently on the stovetop or in a low oven to avoid drying out the meat. Keep the ribs covered and add a splash of water or broth if the sauce feels too thick. Slow reheating helps keep the beef tender and juicy.
FAQs
Can I use a different cut of beef?
While short ribs are ideal for their marbling and tenderness after slow cooking, you could substitute with beef chuck roast in a pinch. The texture and cooking time might vary slightly.
Is it okay to use a different type of wine?
Dry red wines like Cabernet Sauvignon or Merlot work best due to their robust flavor profiles. Avoid sweet wines, as they can make the sauce overly sweet and unbalanced.
Do I have to strain the sauce?
Straining is optional. Leaving the vegetables in the sauce adds rustic body and extra nutrition, while straining gives a smooth, elegant finish. Choose based on your preferred texture.
Can I make this recipe in a slow cooker?
Yes, after browning the ribs and sautéing veggies on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender. This is a convenient alternative.
How do I know when the ribs are done?
The meat should be so tender that it easily pulls away from the bone with a fork. The long braising time ensures this melt-in-your-mouth texture.
Final Thoughts
This Braised Beef Short Ribs in Red Wine Sauce Recipe is a true labor of love that rewards your patience with a deeply satisfying meal. Its rich aromas, tender meat, and luscious sauce make every bite unforgettable. I encourage you to give it a try — it’s perfect for those moments when you want food that feels both special and heartwarming.
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Braised Beef Short Ribs in Red Wine Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours (180 minutes)
- Total Time: 3 hours 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Tender, flavorful braised beef short ribs cooked slowly in a rich red wine sauce with aromatic vegetables. This hearty dish is perfect for a comforting dinner and yields melt-in-your-mouth meat infused with deep, savory flavors.
Ingredients
Beef Short Ribs
- 5 – 6 beef short ribs (300-400g/10-14oz each)
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp olive oil
Vegetables and Aromatics
- 3 garlic cloves, crushed
- 1 large onion, chopped (brown, yellow or white)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 tbsp tomato paste
Liquids and Herbs
- 2 cups (500ml) dry red wine
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 160°C (325°F) to prepare for the slow braising process.
- Season the Beef: Generously sprinkle salt and pepper all over the short ribs to enhance the flavor.
- Brown the Ribs: Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and brown them aggressively on all sides for about 5 to 7 minutes total. Remove and repeat with remaining ribs, then set all aside.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion and crushed garlic into the same pot and cook for 2 minutes until softened and fragrant.
- Add Vegetables: Stir in the chopped carrots and celery, cooking for 5 minutes until the carrots soften and become sweet.
- Incorporate Tomato Paste: Add the tomato paste and cook for 1 minute to deepen the flavor.
- Add Liquids and Herbs: Pour in the red wine and beef broth, then add thyme sprigs and bay leaves. Stir well until the tomato paste dissolves.
- Return Beef to Pot: Place the browned short ribs back into the pot, arranging them so they are submerged in the liquid for even braising.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the meat is so tender it can be easily pulled apart with forks.
- Remove Beef: Carefully take the beef out of the pot, keeping the meat on the bone. Cover to keep warm while preparing the sauce.
- Prepare Sauce: Strain the cooking liquid, pressing out the juices from the vegetables to extract maximum flavor (this step is optional if you prefer a chunkier sauce). Return the strained liquid to the pot.
- Reduce Sauce: Bring the sauce to a simmer over medium heat. Stir and adjust consistency by reducing to thicken or adding water to thin. Season with salt and pepper to taste.
- Serve: Place the braised short ribs on a serving plate and generously spoon the red wine sauce over them. Serve hot and enjoy!
Notes
- Note 1: Choose beef short ribs that are well-marbled for tender and flavorful results.
- Note 2: Use a dry red wine such as Cabernet Sauvignon or Merlot for the best flavor in the sauce.
- Note 3: Ensure the ribs are fully submerged in the braising liquid to cook evenly and remain moist.
- Note 4: Other cooking methods like slow cooker or stovetop braising can also be used, but oven braising develops the best depth of flavor and tenderness.
