As the aroma of savory goodness fills the kitchen, I can’t help but feel warm and nostalgic, thinking of family gatherings and cozy dinners. This recipe for Red Wine Braised Short Ribs is all about transforming simple ingredients into a heartwarming feast that will entice everyone back to the table. The slow-cooked tender meat, perfectly complemented by a rich red wine gravy, makes this dish the epitome of comfort food. Not only is it wonderfully satisfying, but it also brings a touch of elegance to any family meal or gathering. With minimal prep time and the magic of a Dutch oven, you’ll be amazed at how easily this gourmet experience comes together. So grab your ingredients, and let’s dive into a recipe that’s perfect for both weeknight dinners and special occasions. What do you say—are you ready to create something unforgettable?
Why Are Red Wine Braised Short Ribs So Loved?
Tender, Fall-Apart Meat: The slow-cooking process results in incredibly tender short ribs that practically melt in your mouth.
Rich, Flavorful Gravy: Infused with deep red wine and aromatic herbs, the sauce is a flavorful crown for your dish, perfect for ladling over mashed potatoes or crusty bread.
Elegant Comfort Food: This recipe beautifully balances sophistication with homestyle cooking, making it ideal for both casual and festive occasions.
Easy to Make: With just a few steps and a Dutch oven, you’ll have a gourmet meal with minimal effort. If you enjoy comforting, hearty meals, consider pairing these ribs with Chicken Alfredo Monkey for an indulgent feast.
Family Favorite: Gather your loved ones around the table and relish in the warm satisfaction of a meal that brings everyone together!
Red Wine Braised Short Ribs Ingredients
• Prepare to delight your taste buds with these essential ingredients for a rich and warming experience!
For the Braise
- Olive Oil – A must for browning the meat, enhancing the depth of flavor.
- Bone-in Short Ribs (3-4 pounds) – The star protein that delivers juicy, tender bites when slow-cooked.
- Salt & Pepper – Essential seasonings that elevate the overall taste of the dish.
For the Aromatics
- Large Onion (1, diced) – Adds sweetness and aroma, forming a flavorful base for the braise.
- Celery (2 stalks, diced) – Provides a subtle crunch and mild flavor that complements the beef.
- Carrots (2, diced) – Infuses sweetness and vibrant color to your dish, making it visually appealing.
- Garlic (3 cloves, crushed) – A key ingredient that amplifies the richness, adding depth and warmth to the gravy.
For the Sauce
- Tomato Paste (2 tablespoons) – Introduces a richness that deepens the overall flavor profile.
- Cabernet Sauvignon (2 cups) – A deep-flavored red wine, crucial for crafting that signature, savory sauce.
- Beef Broth (3 cups) – Adds moisture and enhances the sauce’s complexity, essential for a luscious finish.
- Bay Leaves (2) – Introduces aromatic notes that elevate the entire flavor experience.
- Fresh Thyme & Oregano (1 sprig each) – Brings herbal freshness, rounding out the savory profile beautifully.
Now that you have all the ingredients for these Red Wine Braised Short Ribs, get ready to embrace the comforting embrace of a home-cooked meal that feels like a warm hug on your plate!
Step‑by‑Step Instructions for Red Wine Braised Short Ribs
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is perfect for creating that slow-cooked tenderness in your Red Wine Braised Short Ribs. While the oven heats, you can prepare the ribs and other ingredients for the braising process.
Step 2: Prepare the Short Ribs
Rinse and pat dry the bone-in short ribs, then season them generously with salt and pepper for enhanced flavor. This step ensures that each bite of meat is savory and delicious. Set aside to allow the seasoning to penetrate while you get your Dutch oven ready.
Step 3: Brown the Ribs
In a 6-quart Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned short ribs in batches, browning each side for about 5-6 minutes until they develop a lovely, deep brown crust. After browning, remove the ribs and set them aside on a plate.
Step 4: Sauté the Aromatics
In the same Dutch oven, add the diced onion and sauté for about 8-10 minutes until it becomes translucent and fragrant. Stir in the diced celery and carrots, cooking for an additional 3-5 minutes until they soften. This aromatic base adds incredible flavor to your Red Wine Braised Short Ribs.
Step 5: Add Garlic and Tomato Paste
Next, stir in the crushed garlic and tomato paste, allowing them to cook for a few more minutes. This melding of ingredients deepens the overall flavor profile, creating a savory foundation for the braise. You’ll know it’s ready when the garlic becomes fragrant and the tomato paste darkens slightly.
Step 6: Incorporate the Wine
Pour the Cabernet Sauvignon into the pot, bringing it to a boil. Allow the mixture to boil vigorously for about 15-20 minutes or until the wine has reduced by half. This reduction is crucial as it concentrates the flavors and helps to tenderize the short ribs once added back to the pot.
Step 7: Add Broth and Herbs
Once the wine is reduced, add the beef broth, then return the browned short ribs to the pot. Toss in the bay leaves, thyme, and oregano, ensuring the ribs are submerged in the liquid. This aromatic herb mix will infuse your Red Wine Braised Short Ribs with deeper flavors as they cook.
Step 8: Cover and Braise
Cover the Dutch oven with its lid and transfer it to the preheated oven. Allow the ribs to braise for 2.5 to 3 hours or until the meat is fork-tender and falling off the bone. Keep an eye on the liquid level; if it seems low, feel free to add a splash more broth.
Step 9: Rest and Strain
After cooking, carefully remove the ribs from the oven and take them out of the pot to keep warm under foil. Strain the sauce, discarding the solids while retaining the rich liquid. Simmer the strained sauce over medium heat until it thickens slightly, enhancing the overall flavor of your dish.
Step 10: Serve
Plate the tender short ribs with generous ladles of the savory red wine sauce over them. These Red Wine Braised Short Ribs pair beautifully with creamy mashed potatoes or seasonal vegetables, making a heartwarming meal perfect for family gatherings or special occasions.
How to Store and Freeze Red Wine Braised Short Ribs
Fridge: Store cooled leftovers in an airtight container for up to 5 days; this keeps the rich flavors intact and ready for quick meals.
Freezer: For longer storage, freeze the ribs in a sealed container or freezer bag for up to 3 months; be sure to label with the date for easy tracking.
Thawing: When ready to enjoy, thaw the short ribs in the fridge overnight for best results to maintain their tenderness and flavor.
Reheating: Reheat gently on the stovetop or in the oven at 325°F (160°C) until warmed through, ensuring you retain that delicious gravy.
Make Ahead Options
Preparing Red Wine Braised Short Ribs in advance is a fantastic way to save time on busy weeknights! You can season and brown the short ribs up to 24 hours ahead, then refrigerate them in an airtight container. The aromatic base (onions, celery, carrots, garlic, and tomato paste) can also be sautéed and stored separately for up to 3 days. When you’re ready to serve, simply combine everything in the Dutch oven, add the wine and broth, and braise as directed. This method helps maintain flavor and tenderness, ensuring that your meal remains just as delicious with minimal effort!
What to Serve with Red Wine Braised Short Ribs
Experience the delight of a well-rounded meal as you indulge in delicious pairings that elevate your dining experience.
- Creamy Mashed Potatoes: The velvety texture absorbs the rich gravy beautifully, creating a comforting base for the tender short ribs.
- Roasted Vegetables: Bright, caramelized seasonal vegetables add freshness and a pop of color, enhancing the dish’s vibrant appeal.
Imagine a plate with luscious short ribs glistening under aromatic gravy, resting next to perfectly whipped potatoes and vibrant veggies—pure bliss!
- Crusty Bread: This is essential for soaking up every drop of that luxurious sauce, ensuring nothing goes to waste.
- Garlic Bread: Its crispy exterior and buttery flavor bring an irresistible crunch that complements the tender meat perfectly.
Pairing these with a robust red wine will round out a dinner that not only fills your belly but warms your heart!
- Braised Brussels Sprouts: These tender greens add a touch of bitterness and earthy flavor, balancing the richness in the dish.
- Classic Caesar Salad: Crisp romaine, tangy dressing, and croutons offer a refreshing contrast to the hearty short ribs.
Treat your loved ones to this inviting culinary experience where comfort meets elegance, creating moments that linger in the heart long after the plates are cleared.
Variations for Red Wine Braised Short Ribs
Feel free to get creative and tailor this comforting dish to suit your taste and dietary needs!
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Boneless Option: Substitute bone-in short ribs with boneless short ribs or beef chuck for a different cut of meat. This makes for easier serving without compromising flavor.
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Alcohol-Free: If you’d like to avoid alcohol, simply replace the red wine with additional beef broth (total of 5 cups). The end result will still be rich and flavorful!
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Mushroom Medley: Add earthy mushrooms to the vegetable mix to enhance the umami flavor. Sauté the mushrooms along with the onions for a delightful depth.
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Spicy Twist: Kick up the heat by adding a touch of red pepper flakes while sautéing the aromatics. This will give your dish a warm, spicy kick!
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Herb Swap: Experiment with different herbs like rosemary or sage instead of thyme and oregano for a new flavor profile. Each herb brings its own unique twist to the dish.
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Smoky Flavor: Incorporate a teaspoon of smoked paprika into the braising liquid for an unexpected smoky depth that transforms the whole dish.
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Texture Boost: For added texture, toss in some diced potatoes along with the carrots. They’ll soak up the rich sauce and create a hearty, satisfying addition.
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Serve with Flair: Instead of traditional sides, try serving your short ribs over creamy polenta for a luxurious touch, making your meal feel even more gourmet.
For a scrumptious side dish that pairs perfectly, consider serving alongside Creamy Smothered Chicken and Rice to delight your family!
Expert Tips for Red Wine Braised Short Ribs
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Choose Quality Wine: Using a high-quality Cabernet Sauvignon elevates the flavor of your dish significantly. Avoid cooking wines, as they can be overly salty or lack depth.
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Proper Browning: Don’t rush the browning process; a good sear develops a rich, complex flavor. Be patient, browning the ribs in batches for the best results.
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Monitor Liquid Levels: Keep an eye on the braising liquid to prevent it from evaporating too much. If needed, add more beef broth to maintain proper moisture throughout the cooking process.
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Thicken Sauce Easily: For a richer sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then slowly stir it into the simmering sauce until thickened to your liking.
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Slow Cooker Option: If you prefer a slow cooker, follow the same initial steps of searing and sautéing, then transfer everything to your slow cooker. Cook on low for 6-8 hours for perfectly tender Red Wine Braised Short Ribs.
Red Wine Braised Short Ribs Recipe FAQs
What should I look for when selecting short ribs?
Absolutely! When choosing bone-in short ribs, look for pieces that have a good amount of marbling—this fat will render during cooking and keep the meat juicy and flavorful. Aim for short ribs that are bright red in color with a good balance of meat and bone. Avoid any that appear gray or have dark spots, as these might indicate spoilage.
How should I store leftover Red Wine Braised Short Ribs?
After enjoying your delicious meal, let the leftover short ribs cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 5 days. Just be sure to cover them with the sauce to keep the meat moist during storage. When you’re ready to enjoy them again, simply reheat gently on the stovetop or in the oven!
Can I freeze my Red Wine Braised Short Ribs?
Very! To freeze, first allow the ribs to cool completely. Place them in a freezer-safe container, ideally with some of the sauce to maintain moisture. Seal tightly and freeze for up to 3 months. When you’re ready to enjoy them, transfer the container to the fridge to thaw overnight for the best results. For reheating, warm them slowly on the stove or in the oven to retain that fall-apart tenderness.
What do I do if my sauce is too thin?
If you’re finding that your sauce is thinner than you’d like, don’t worry! You can easily thicken it. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, and then stir this mixture into your simmering sauce. Keep stirring over medium heat until the sauce thickens to your desired consistency. This will give your dish that rich, luxurious texture that’s so enjoyable!
Are there any dietary considerations I should be aware of?
Certainly! This recipe contains beef and red wine, which may not be suitable for individuals following a vegetarian or gluten-free diet. For those avoiding alcohol, you can replace the wine with additional beef broth—totaling 5 cups—and still achieve a wonderful flavor. If you’re concerned about allergies, be mindful of any ingredients added, such as garlic, and adjust accordingly to suit your family’s needs.
How can I enhance the flavor of my Red Wine Braised Short Ribs?
To elevate the flavors even further, consider adding fresh herbs like rosemary or thyme in addition to the thyme and oregano already called for. Additionally, including mushrooms in your vegetable mix can add a nice earthy flavor. Remember, those little touches can turn a comforting classic into a sumptuous masterpiece!
Red Wine Braised Short Ribs for Instant Comfort and Flavor
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Rinse and pat dry the bone-in short ribs. Season generously with salt and pepper. Set aside.
- In a Dutch oven, heat olive oil over medium-high heat and brown the short ribs for 5-6 minutes per side. Remove and set aside.
- Add diced onion to the same pot and sauté for 8-10 minutes until translucent. Then, add diced celery and carrots, cooking for another 3-5 minutes.
- Stir in crushed garlic and tomato paste, cooking for a few minutes until fragrant.
- Pour in the Cabernet Sauvignon and bring to a boil, allowing it to reduce by half for 15-20 minutes.
- Add beef broth back to the pot, return short ribs, and toss in bay leaves, thyme, and oregano.
- Cover and braise in the oven for 2.5 to 3 hours or until fork-tender.
- Remove ribs, strain the sauce, and simmer until it thickens slightly.
- Serve short ribs with sauce over them, paired with mashed potatoes or vegetables.
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