Red wine braised short ribs become incredibly tender and full of flavors from red wine, beef broth and fresh herbs. Serve the braised short ribs over creamy mashed parsnips for a truly unforgettable meal.
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About This Recipe
Red wine braised short ribs are a simple yet indulgent dish, made with readily available ingredients, such as carrots, garlic and stock.
The combination of red wine, fresh herbs, aromatics, and marbled short ribs creates a beautifully layered dish that become fork-tender and incredibly succulent when slow-cooked. Take your time, let the braise work its magic, and savor the results.
📋 Ingredients
- Short Ribs: Short ribs are a flavorful and tender cut of beef that comes from the lower portion of the ribcage, specifically from the belly area or the front chest of the cow. Thick cut short ribs are a bone-in, meaty cut with rich marbling, which makes them a fantastic cut for low and slow cooking.
- Mirepoix: A medley of vegetables, including carrots, shallots, and celery is a classic foundation for most braises such as osso buco.
- Red Wine: A dry red wine is a crucial ingredient for braised short ribs. The wine slightly reduced and infuses the braising liquid with a luscious and slightly acidic layer of flavor. Look for a dry red wine such as Cabernet, Merlot or red blend.
- Beef Stock: Because short ribs cook for hours, there needs to be enough liquid to almost cover the short ribs. Use a flavorful, low sodium beef or vegetable stock. But if stock is not available, use water.
- Tomato Paste: Tomato paste adds a touch of sweetness and a hint of acidity to the braising liquid.
- Herbs: A few sprigs of fresh rosemary and thyme are tied in a bundle with butcher string and bay leaves that slowly steep in the braising liquid, giving the entire dish a fantastic herbaceous flavor. You can also add fresh oregano or sauté ½ teaspoon of dried rosemary and thyme.
See recipe card for full information on ingredients and quantities.
⏲️ Instructions
Step 1: Season the short ribs with salt and pepper on all sides and lightly dredge in flour.
Step 2: Heat a wide Dutch oven with oil and once hot, sear the short ribs on all sides until deeply charred, then set aside.
Step 3: Sauté chopped carrot, celery and shallot for 5 minutes. Then add the garlic and tomato paste and sauté for another minute.
Step 4: Pour the red wine in and let the wine reduce for 1-2 minutes.
Step 5: Add the seared short ribs back in and pour beef stock around the short ribs. Nestle in bay leaves and herb bundle.
Step 6: Bring the short ribs up to a boil then cover with a tight fitting lid and place in a 350 degree Fahrenheit oven for 2-2 ½ hours until tender.
📍 Recipe Tips
- Select Quality Short Ribs: Choose short ribs that are well-marbled with fat, as this marbling contributes to the tenderness and flavor of the dish. Look for cuts with consistent thickness to ensure even cooking.
- Sear for Flavor: Don't skip the step of searing the short ribs before braising. Searing caramelizes the meat's surface and adds a rich, savory layer of flavor to the dish.
- Monitor Liquid Levels: Keep an eye on the liquid levels during braising. If it reduces too much, add a bit more beef stock or water to prevent the dish from drying out.
- Don't Rush Braising: Braising is a slow cooking method. Low and slow is the key to tender short ribs.
Recipe FAQs
Yes, once the short ribs are seared, add them to a slow cooker along with the broth, red wine and vegetables and cook on low for 6-8 hours or on high for 3-4 hours.
To keep the short ribs from drying out, it's best to cover the short ribs with a tight fitting lid to ensure the liquid doesn't evaporate too quickly.
Serving Suggestions
Serve the braised short ribs over creamy garlic mashed potatoes or parmesan polenta. Add a sprinkle of gremolata on top of the short ribs for a pop of brightness!
More Beef Recipes to Try
Red Wine Braised Short Ribs
LittleFerraroKitchen.com
Equipment
Ingredients
Short Ribs
- 2 tablespoons Grapeseed oil for drizzling
- 2 pounds bone-in short ribs
- 1 teaspoon salt
- ½ teaspoon Ground black pepper
- 1 cup flour
- 1 shallot diced
- 2 medium sized carrots peeled and chopped into ½ inch pieces
- 2 celery stalks chopped into ½ inch pieces
- 3 garlic clove chopped finely
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
- 3-4 sprigs of fresh thyme
- 2-3 sprigs fresh rosemary
Parsnip Mash
- 2 parsnips peeled and roughly chopped
- 1 Yukon gold potato roughly chopped
- ¼ cup Greek yogurt or sour cream
- Freshly grated Parmesan
- Salt and pepper to taste
Instructions
Braised Short Ribs
- Preheat the oven to 350 degrees Fahrenheit. Drizzle grapeseed oil in a wide dutch oven and bring up to medium-high heat.
- Season the short ribs with salt and pepper on all sides and lightly coat the short ribs with flour on all sides, dusting off any excess.
- Sear the short ribs in each side for about 2 minutes until deeply caramelized, then remove the short ribs to a plate.
- In the same Dutch oven, add the chopped carrot, celery and shallot and saute for 4-5 minutes until the vegetables begin to soften.
- Add in the chopped garlic and tomato paste and saute for another minute, until the tomato paste is distributed and garlic is tender but not burnt.
- Pour in the red wine and reduce for 2-3 minutes, using a wooden spoon to scrape the bits off the pan. Add the short ribs back in, with any accumulated juices and pour the beef stock around the short ribs along with the bay leaves and herbs.
- Cover the Dutch oven and place in the oven for about 2 ½ hours. At the 2 hour mark, check the meat for fork tenderness. If it's still a bit too stiff, cook for another 20-30 minutes.
- Once the short ribs are done, remove from oven and allow to cool for a few minutes. Discard the bay leaves and herbs and serve the short ribs with reduced sauce and vegetables.
Mashed Parsnips
- Add the chopped parsnips and potato to a pot of water and bring to a boil. Continue boiling until both vegetables are incredibly tender, about 25-30 minutes.
- Drain the vegetables and place back into the pot. Add the Greek yogurt or sour cream, a good grating of Parmesan cheese and season with salt and pepper. Mash everything together well and taste for seasoning and adjust as preferred.
Notes
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- Select Quality Short Ribs: Choose short ribs that are well-marbled with fat, as this marbling contributes to the tenderness and flavor of the dish. Look for cuts with consistent thickness to ensure even cooking.
-
- Sear for Flavor: Don't skip the step of searing the short ribs before braising. Searing caramelizes the meat's surface and adds a rich, savory layer of flavor to the dish.
-
- Monitor Liquid Levels: Keep an eye on the liquid levels during braising. If it reduces too much, add a bit more beef stock or water to prevent the dish from drying out.
- For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.
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- Don't Rush Braising: Braising is a slow cooking method. Low and slow is the key to tender short ribs.
BrightLemonyKitchen says
We gave this GREAT Recipe 5 Stars because it earned it. This dish takes a while but WOW it's well worth the time. The braising of the short ribs on ALL Sides takes this dish to a new level.
Karly says
Hoooly yum. This looks BEYOND amazing- simple ingredients that create incredible flavors! Need to try!
Samantha says
Thanks so much Karly!! Yes simple can be so full of flavor!!
Melissa Griffiths says
I also feel like I can make food better than most restaurants but sometimes I just don't want to, you know? Laziness wins the day sometimes! But these short ribs look delicious and totally doable. Love it!
Samantha says
Thanks so much Melissa! haha this is definitely a delicious lazy lol