Red Wine Braised Short Ribs Recipe

Ingredients

Beef and Seasonings

• 3 to 4 pounds bone-in beef short ribs, excess fat trimmed (about 6 pieces)
• Salt and pepper, to taste
• 3 tablespoons olive oil, plus more as needed

Vegetables and Aromatics

• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 2 stalks celery, diced
• 6 cloves fresh garlic, minced or crushed

Liquids and Flavorings

• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 6 sprigs fresh rosemary and thyme, tied with kitchen twine
• 2 bay leaves
• 2 cups dry red wine (Pinot Noir or Merlot)
• 2 ½ to 3 cups beef broth, plus more as needed

Instructions

1. Preheat your oven to 300°F to prepare for slow braising.
2. Trim excess fat from the short ribs. Season generously with salt and pepper on all sides, pressing to adhere.
3. Heat 3 tablespoons olive oil over medium-high heat in a large Dutch oven or oven-safe pot. Sear the short ribs undisturbed on all sides until browned and a crust forms. Transfer to a plate and set aside.
4. Add a little more olive oil if needed. Add diced onions, carrot, and celery; sauté until softened, about 6-8 minutes. Add minced garlic and tomato paste; cook for another 2 minutes until fragrant. If the mixture starts to stick, add a splash of beef broth to deglaze.
5. Stir in the red wine, scraping up browned bits with a wooden spoon. Let simmer for 2 minutes to reduce slightly. Add beef broth and Worcestershire sauce, then bring to a simmer.
6. Add rosemary, thyme tied with twine, and bay leaves. Season with salt and pepper to taste.
7. Nestle the seared short ribs back into the pot, submerging them almost completely with the liquid. Add more beef broth if necessary. Bring to a simmer, cover tightly with a lid, then transfer the pot to the preheated oven.
8. Braise in the oven for 3 hours until the meat is tender and falling off the bone.
9. Remove from oven and skim off excess fat using a fat separator if available. Discard fat. Serve the short ribs with the sauce over mashed potatoes or your preferred sides.
10. For a thicker sauce, mix 2 teaspoons cornstarch with 1 tablespoon water and simmer the braising liquid until it thickens to your liking.

Notes

• Choose well-marbled, bone-in beef short ribs and trim excess fat to avoid greasy broth.
• Boneless short ribs work but bone-in provides better flavor.
• The braising liquid should nearly cover the meat since it reduces by half during cooking.
• Cook low and slow at 300°F for 3 hours to ensure tender, moist meat.
• Thicken sauce by simmering with cornstarch slurry after separating fat.
• Store leftovers in the refrigerator 2-3 days or freeze up to 3 months, reheating gently on stovetop.
• If no red wine is available, substitute with extra beef broth and a splash of balsamic vinegar for acidity.
• Red wine options include Pinot Noir, Merlot, or Cabernet Sauvignon for best flavor.
• This dish pairs well with mashed potatoes, polenta, or roasted vegetables.