Braised Short Ribs with Red Wine and Herbs Recipe

Introduction

Braised short ribs are a comforting and flavorful dish that transforms tender, bone-in beef ribs into a rich, melt-in-your-mouth experience. Slow-cooked in a savory broth with red wine and aromatic herbs, this recipe is perfect for a cozy dinner that impresses with minimal effort.

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, chopped
• 8 whole beef short ribs, bone-in
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
• 2 1/2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: In a large Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots, cooking for a few minutes while stirring constantly. Then remove the vegetables to a plate.
3. Step 3: Season the short ribs generously with salt and pepper, then coat them evenly with the flour. Add the remaining 2 tablespoons of olive oil to the pot and increase the heat to high.
4. Step 4: Brown the ribs on all sides, about 45 seconds per side, then remove them to a plate once nicely seared.
5. Step 5: Pour in the red wine to deglaze the pan, scraping the bottom to release any browned bits. Bring the wine to a boil and cook for 2 minutes.
6. Step 6: Add the beef broth, salt, and black pepper to taste. Stir in the tomato paste and adjust seasoning if necessary.
7. Step 7: Return the short ribs and vegetables to the pot along with the whole sprigs of thyme and rosemary. Cover with the lid.
8. Step 8: Place the covered pot in the oven and cook at 350 degrees F for 2 hours. Then reduce the heat to 325 degrees F and cook for an additional 30 to 45 minutes until the ribs are very tender and nearly falling off the bone.
9. Step 9: Remove the pot from the oven and let it rest, covered, for 20 minutes. Skim off any fat that rises to the surface before serving.
10. Step 10: Serve the short ribs over mashed potatoes with a spoonful of the rich gravy from the pot.

Tips & Variations

• For richer flavor, marinate the ribs in red wine and herbs for a few hours before cooking.
• Swap carrots for parsnips or add mushrooms for extra earthiness.
• If you prefer a thicker sauce, remove the ribs after cooking and simmer the sauce on the stovetop until reduced.
• Use bone broth instead of beef broth for added depth.

Storage

Store leftover short ribs in a sealed container in the refrigerator for 3 to 4 days, depending on the freshness of your ingredients. To reheat, warm gently on the stovetop or in the oven until heated through, being careful not to dry out the meat. The flavor often improves after a day as the sauce melds further.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can brown the ribs on the stovetop and then transfer all ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender.

What cut of meat is best for braised short ribs?

Bone-in beef short ribs are ideal for braising due to their marbling and connective tissue, which breaks down during slow cooking to produce tender, flavorful meat.