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Red Wine Braised Short Ribs

A rich dish featuring beef short ribs braised in red wine and vegetables for a hearty, tender meal that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in beef short ribs Choose well-marbled ribs for best flavor.
  • 2 cups red wine A full-bodied wine like Cabernet Sauvignon or Merlot works best.
  • 1 cup beef broth
  • 2 pieces carrots, chopped
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • to taste bunch Fresh herbs (like thyme and rosemary) Can substitute with dried herbs.

Method
 

Preparation
  1. Preheat your Dutch oven over medium-high heat and add olive oil.
  2. Season the short ribs generously with salt and pepper. Sear them on all sides until they’re beautifully browned, about 5-7 minutes per side. Remove the ribs and set aside.
Vegetables
  1. In the same pot, add the chopped onions, carrots, and minced garlic. Cook for around 4-5 minutes, stirring occasionally, until the veggies are softened and fragrant.
Deglazing
  1. Stir in the tomato paste, then pour in the red wine and beef broth. Scrape the bottom of the pot to lift any flavorful browned bits.
Braising
  1. Return the short ribs to the pot and nestle them among the vegetables. Add the fresh herbs, then bring the mixture to a gentle simmer.
  2. Cover the Dutch oven and transfer it to a preheated oven set at 325°F (160°C). Cook for approximately 3 hours, or until the meat is tender and falling off the bone.
Serving
  1. When ready, serve the ribs hot alongside your favorite sides.

Notes

For optimal flavor, allow dish to rest overnight and reheat gently before serving. Perfect alongside mashed potatoes, polenta, or a fresh salad.