Red Wine-Braised Short Ribs
This recipe transforms inexpensive, gelatin-rich short ribs into a rich, silky dish with a deep wine flavor, perfect for cozy dinners or special occasions.
Ingredients
Main Ingredients
- 3-4 pounds bone-in short ribs Look for well-marbled ribs.
- 2 tablespoons olive oil For browning the ribs.
- 1 large onion, diced Adds sweetness and flavor.
- 2 stalks celery, diced For aromatic flavor.
- 2 carrots, diced carrots, diced Adds sweetness and color.
- 3 cloves garlic, smashed You can mince if preferred.
- 2 tablespoons tomato paste Adds depth of flavor.
- 2 cups Cabernet Sauvignon or another full-bodied red wine Adjust based on taste preference.
- 3 cups beef broth A mix of broth and stock is acceptable.
- 2 bay leaves bay leaves For flavor during braising.
- 1 sprig fresh thyme Adds aromatic flavor.
- 1 sprig fresh oregano Fresh herbs preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Rinse short ribs and pat dry with paper towels. Season generously on all sides with salt and freshly ground pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Brown the ribs in two batches to avoid overcrowding, cooking for 5-6 minutes per side until deep brown.
- Transfer browned ribs to a plate and set aside.
- Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until translucent and softened, about 8-10 minutes.
- Add the diced celery and carrots, cook another 3-5 minutes until slightly softened.
- Stir in smashed garlic and tomato paste; cook for 1-2 minutes to deepen flavor.
- Pour in the wine, bring it to a boil, then reduce to a simmer and cook until reduced by half, about 15-20 minutes.
- Add the beef broth, return the short ribs to the pot, and tuck in the bay leaves, thyme, and oregano.
- Cover the pot and transfer to the preheated oven. Braise for 2½-3 hours, until ribs are fork-tender.
- Remove ribs to a plate and tent with foil to keep warm.
- Strain the cooking liquid through a fine-mesh sieve into a saucepan and simmer until it reduces to a thicker, glossy sauce, about 8-12 minutes.
- Taste and adjust seasoning, then spoon sauce over the ribs and serve.
Notes
Serve over creamy mashed potatoes or egg noodles for best flavor pairing. This dish can be made ahead and also tastes better the next day.