If you’re looking to impress with a dish that feels both indulgent and comforting, the Braised Beef Short Ribs in Red Wine Sauce Recipe is an absolute showstopper. Rich, tender short ribs slowly cooked until they melt in your mouth, infused with the deep flavors of red wine and aromatic herbs, make this recipe a perfect centerpiece for a cozy dinner or special occasion. The luscious sauce, thickened and concentrated from the braising liquids, complements the beef beautifully, leaving every bite full of warmth and savoriness that you’ll want to savor again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role — from the hearty beef short ribs providing that ultimate tenderness, to the vibrant mix of vegetables that add subtle sweetness and depth. The red wine and herbs elevate the sauce with complex aromas, creating a dish that’s as stunning in flavor as it is in presentation.
- Beef short ribs: Choose ribs that weigh between 300-400g each for that perfect, meaty thickness essential to slow braising.
- Salt and pepper: Basic seasonings that bring out the natural richness of the beef.
- Olive oil: Used for searing, it helps develop a beautifully browned crust on the ribs.
- Garlic cloves: Crushed to release their pungent, aromatic flavors.
- Onion: Adds sweetness and body to the sauce; brown, yellow, or white all work well.
- Celery ribs: Provides an earthy undertone and subtle crunch before cooking down.
- Carrots: Bring natural sweetness that balances the acidity of the tomato and wine.
- Tomato paste: Gives richness and depth, thickening the sauce beautifully.
- Dry red wine: The heart of the sauce, it infuses the dish with robust, fruity complexity.
- Beef stock/broth: Low sodium to control saltiness and add savory backbone.
- Thyme: Optional but highly recommended for its fragrant, earthy hints.
- Bay leaves: Add a subtle bitterness that enhances the overall aroma.
How to Make Braised Beef Short Ribs in Red Wine Sauce Recipe
Step 1: Prep Your Oven and Beef
Start by preheating your oven to a gentle 160°C (325°F), the perfect temperature for slow braising. While it warms, generously sprinkle salt and pepper all over your beef short ribs—this seasoning step is vital for bringing out the rich flavors of the meat.
Step 2: Brown the Short Ribs
Heat olive oil in a large ovenproof pot over high heat. Add half your ribs and sear them aggressively on all sides, aiming for a deep, golden crust which locks in flavor. This should take about 5 to 7 minutes. Remove and repeat with the remaining ribs, then set them aside. This step builds a fabulous foundation for your sauce.
Step 3: Build Flavor with Aromatics
Turn the heat down to medium and add chopped onion and crushed garlic to the same pot. The browned bits left behind from searing will mix with these ingredients, creating a rich, savory base. Cook for about 2 minutes until softened and fragrant.
Step 4: Add More Vegetables
Next, toss in your chopped carrots and celery. Let them cook for about 5 minutes, which softens the veggies and brings out their natural sweetness—the perfect counterpoint to the savory beef.
Step 5: Incorporate Tomato Paste
Stir in the tomato paste and cook for a full minute. This step slightly caramelizes the tomato flavor, making your sauce taste deeper and more luxurious.
Step 6: Pour in Wine, Stock, and Herbs
Add the dry red wine, beef stock, thyme sprigs, and bay leaves. Stir well until the tomato paste dissolves, ensuring everything melds together. This mixture becomes a wonderfully aromatic braising liquid that infuses the ribs with its rich flavor.
Step 7: Submerge the Beef and Braise
Return the browned short ribs to the pot, arranging them so they’re nicely submerged in the liquid. Cover the pot with a lid and transfer it to your preheated oven. Let the magic happen as the ribs braise for about 3 hours, or until the meat is so tender it can be easily pulled apart with forks—a testament to the slow-cooking process.
Step 8: Finish the Sauce and Plate Up
Carefully remove the ribs, keeping the meat on the bone for a dramatic presentation. Cover to keep warm. Strain the braising liquid to remove vegetables and herbs, pressing down to extract every bit of that delicious juice. Return the strained sauce to the pot, simmer it gently to the desired consistency, and season to taste. Finally, spoon the luxurious sauce over your short ribs and get ready to dive in!
How to Serve Braised Beef Short Ribs in Red Wine Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a pop of color and fresh herbal notes that brighten the rich flavors. For a touch of elegance, a few shavings of Parmesan or a drizzle of high-quality balsamic glaze work beautifully.
Side Dishes
When serving these braised gems, creamy mashed potatoes or buttery polenta make ideal companions—they soak up every last bit of that luscious red wine sauce. Roasted root vegetables or a crisp green salad provide texture contrast and freshness to balance the hearty meat.
Creative Ways to Present
Serve the short ribs family-style on a large platter surrounded by vibrant sides for a warm, inviting meal. Alternatively, plate each rib over a bed of polenta with a drizzle of sauce and a small herb sprig for an elegant, restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover short ribs and sauce in an airtight container in the refrigerator. The flavors actually deepen after a day or two, making your leftovers even more delicious.
Freezing
You can freeze the ribs and sauce separately or together in freezer-safe containers. They’ll keep well for up to 3 months, making this an excellent make-ahead meal for busy nights or special occasions on demand.
Reheating
For best results, gently reheat the ribs and sauce over low heat on the stove, adding a splash of water or broth if the sauce has thickened too much. This slow reheating keeps the meat tender and prevents the sauce from burning or separating.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for their rich marbling and tenderness when braised, you could experiment with beef chuck. However, the texture and cooking time will vary, and short ribs give you the classic melt-in-your-mouth experience of this dish.
What type of red wine should I use?
A dry, full-bodied red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works best. Avoid sweet or cooking wines to ensure your sauce has a balanced, robust flavor.
Is it necessary to strain the sauce?
Straining the sauce is optional. If you enjoy a rustic, chunky texture, feel free to skip this step. The strained sauce, however, is smoother and more refined, complementing the tender ribs beautifully.
Can I cook this on the stovetop instead of the oven?
Yes, you can simmer the ribs covered on very low heat on the stove for approximately 3 hours, checking occasionally. The oven method is preferred for even heat distribution but stovetop braising works well too.
How do I know when the short ribs are done?
The ribs are ready when the meat is incredibly tender and can be easily pulled apart with two forks. This usually takes around 3 hours at the recommended braising temperature.
Final Thoughts
There is something truly comforting about the Braised Beef Short Ribs in Red Wine Sauce Recipe that makes it a treasured addition to any cook’s repertoire. The melding of bold red wine with tender meat and hearty vegetables delivers a dish that’s both elegant and soul-satisfying. I can’t recommend enough giving this recipe a try—it’s bound to become one of your all-time favorites, perfect for those moments when you want to treat yourself and your loved ones to something special.
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Braised Beef Short Ribs in Red Wine Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This recipe for Braised Beef Short Ribs in Red Wine Sauce features tender, flavorful ribs slowly cooked in a rich and savory red wine sauce with aromatic vegetables and herbs. Perfect for an elegant dinner or special occasion, this dish offers melt-in-your-mouth meat infused with the deep flavors of red wine, tomato paste, and aromatic herbs.
Ingredients
Beef 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 & 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 & Herbs
- 2 cups (500ml) dry red wine
- 2 cups (500ml) low sodium beef stock or broth
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 160°C (325°F) to ensure it reaches the ideal temperature for slow braising.
- Season the Ribs: Sprinkle the beef short ribs evenly with salt and black pepper on all sides, seasoning thoroughly.
- Brown the Ribs: Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and sear them aggressively for about 5 to 7 minutes in total until browned all over. Remove and repeat with the remaining ribs. Set them aside.
- Sauté Aromatics: Reduce the heat to medium. Add chopped onion and crushed garlic to the pot and cook for 2 minutes until fragrant.
- Add Vegetables: Add chopped carrots and celery to the pot. Cook for 5 minutes until the carrots soften and release their natural sweetness.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Add Liquids and Herbs: Pour in the dry red wine and beef stock. Add thyme sprigs and bay leaves. Stir the mixture until the tomato paste dissolves completely.
- Return Beef to Pot: Place the browned ribs back into the pot, arranging them so they are submerged in the liquid to ensure 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 beef is tender enough to be easily pulled apart with forks.
- Remove Beef: Carefully take out the ribs, keeping the meat on the bone. Cover them to keep warm while you prepare the sauce.
- Strain and Reduce Sauce: Strain the braising liquid, pressing the vegetables to extract all juices if you prefer a smooth sauce. Return the liquid to the pot and simmer gently, adjusting thickness by reducing or adding water, and seasoning to taste with salt and pepper.
- Serve: Arrange the beef short ribs on a serving plate and spoon the luscious red wine sauce over the top. Serve immediately and enjoy!
Notes
- Use beef short ribs with good marbling, each about 300-400g, for the best flavor and tenderness.
- Choose a dry red wine that you enjoy drinking; this significantly influences the sauce’s flavor.
- Ensure the ribs are fully submerged in the liquid for even cooking and maximum tenderness.
- If you don’t mind a chunky sauce, you can skip straining the liquid.
- Other cooking methods include slow cooker by cooking on low for 6-8 hours or stovetop on very low heat for a similar duration until tender.
- Allow the braised ribs to rest briefly before serving to retain their juices.
