Braised Beef Short Ribs in Red Wine Sauce

Introduction

Braised Beef Short Ribs are the definition of comfort food elevated to an elegant, restaurant-quality dish. Slowly cooked in red wine, aromatics and herbs, these ribs become incredibly tender while developing deep, rich flavors that cannot be rushed. Because the cooking process is long and gentle, the connective tissues break down beautifully, resulting in meat that practically falls off the bone.

Moreover, this recipe is perfect for relaxed weekends, family gatherings or special occasions where you want to impress without complicated techniques. While the preparation is straightforward, the result feels luxurious and deeply satisfying. Served over creamy mashed potatoes, the sauce becomes an essential part of the experience, soaking into every bite and delivering warmth and richness.

History and Background of the Recipe

Braising is one of the oldest cooking techniques, traditionally used to transform tougher cuts of meat into tender, flavorful dishes. Beef short ribs, once considered a humble cut, became highly prized because of their rich marbling and intense beefy flavor. In many European cuisines, especially French and Italian, red wine braises have long been a staple of home cooking.

Over time, braised short ribs became popular in modern kitchens as cooks rediscovered the value of slow cooking. The combination of wine, stock, vegetables and herbs creates a sauce that develops complexity as it reduces and concentrates. Today, braised beef short ribs are celebrated for their rustic elegance and ability to deliver exceptional flavor using simple ingredients and patience.

Ingredients

3.5 lbs bone-in beef short ribs
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
3 to 4 cloves garlic, minced
1 bottle dry red wine (750 ml)
2 cups beef broth
1 tablespoon tomato paste
Fresh thyme sprigs
Fresh rosemary sprigs
Salt and black pepper to taste
Mashed potatoes for serving

Preparation

Step 1: Sear the short ribs

Begin by patting the short ribs dry with paper towels, then season them generously with salt and black pepper on all sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the ribs in batches, turning them to brown all sides evenly. This step builds a flavorful foundation for the braise. When well browned, remove the ribs from the pot and set them aside.

Step 2: Sauté the vegetables

Reduce the heat to medium and add the chopped onion and carrots to the same pot. Cook for about five minutes, stirring occasionally, until the vegetables soften and begin to caramelize slightly. Stir in the minced garlic and tomato paste, allowing them to cook for one to two minutes until fragrant. This process deepens the overall flavor of the dish.

Step 3: Deglaze the pot

Pour the red wine into the pot, scraping the bottom with a wooden spoon to release all the browned bits left from searing the ribs. Bring the mixture to a gentle simmer and allow it to cook briefly, letting the alcohol evaporate while concentrating the flavor.

Step 4: Add broth and herbs

Once the wine is simmering, add the beef broth along with the fresh thyme and rosemary sprigs. Stir gently to combine all the elements, creating a rich and aromatic braising liquid.

Step 5: Braise the ribs

Return the seared short ribs to the pot, nestling them into the liquid and vegetables. Cover the pot with a tight-fitting lid and transfer it to a preheated oven set to 325°F or 160°C. Braise the ribs for 3 to 3.5 hours. During this time, the meat slowly becomes tender and absorbs the flavors of the sauce.

Step 6: Finish and serve

Carefully remove the pot from the oven once the ribs are fork-tender and falling off the bone. Skim any excess fat from the surface of the sauce if needed. Serve the short ribs generously spooned with the rich sauce over creamy mashed potatoes, allowing the flavors to shine.

Nutritional Information (Estimated per Serving)

Although values may vary depending on portion size, here is an approximate nutritional breakdown per serving:

Calories: 520 to 600 kcal
Protein: 38 g
Fat: 40 g
Carbohydrates: 12 g
Sodium: Moderate
Iron: High

This dish is rich and filling, making it ideal for hearty meals and special occasions.

Frequently Asked Questions

Can I make braised short ribs ahead of time?

Yes, this dish is excellent for preparing in advance. In fact, the flavors improve after resting overnight in the refrigerator. Reheat gently before serving.

What type of wine should I use?

A dry red wine such as Pinot Noir, Cabernet Sauvignon or Merlot works best. Avoid sweet wines, as they can overpower the dish.

Can I cook this on the stovetop instead of the oven?

Yes, you can braise the ribs on low heat on the stovetop, ensuring the pot is tightly covered and the liquid gently simmers.

How do I thicken the sauce?

If the sauce is too thin, remove the ribs and simmer the liquid uncovered for several minutes until it reduces to the desired consistency.

Can I freeze leftovers?

Yes, braised short ribs freeze very well. Store them in an airtight container with sauce for up to three months.

What can I serve instead of mashed potatoes?

Polenta, buttered noodles or roasted vegetables are excellent alternatives that pair beautifully with the rich sauce.

Conclusion

Braised Beef Short Ribs are a timeless dish that showcases the power of slow cooking. With their tender texture, deep flavor and luxurious sauce, they transform a simple cut of meat into a memorable meal. Because the recipe relies on patience rather than complexity, it is accessible to home cooks while delivering professional-level results.

Whether served for a comforting family dinner or an elegant occasion, these short ribs never disappoint. Prepare them slowly, let the flavors develop and enjoy a dish that truly rewards time and care.

Fork-tender braised beef short ribs simmered in red wine sauce with carrots, onions and herbs, served over creamy mashed potatoes.

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