Braised Short Ribs with Red Wine Sauce
Indulge in the ultimate comfort food with these Braised Short Ribs with Red Wine Sauce, a dish that transforms simple ingredients into a gourmet masterpiece. Tender, fall-off-the-bone beef short ribs are seared to perfection and then slow-braised in a rich, aromatic blend of dry red wine, beef broth, and fresh herbs. The flavorful sauce, infused with hints of garlic, onions, and tomato paste, is simmered to velvety perfection, making it the ideal pairing for creamy mashed potatoes or rustic roasted vegetables. Perfect for cozy dinners or special occasions, this easy-to-follow recipe combines classic French-inspired cooking techniques with hearty, satisfying flavors that will delight your guests. Keywords: braised short ribs, red wine sauce, comfort food, slow braised beef, gourmet dinner, tender beef recipe, special occasion meal.
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 bottle (750 mL) dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 leaf bay leaf
- 2 tablespoons butter (optional)
Instructions
Preheat your oven to 325°F (160°C).
Season the short ribs generously with salt and black pepper on all sides.
Dust the short ribs lightly with flour, shaking off any excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the short ribs in batches, ensuring not to overcrowd the pot, until they are browned on all sides (about 2-3 minutes per side). Transfer the ribs to a plate and set aside.
In the same pot, lower the heat to medium and add the diced onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
Add the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze all the flavorful browned bits.
Let the wine simmer for about 10 minutes to reduce slightly.
Return the short ribs to the pot and pour in the beef broth. The liquid should almost cover the short ribs.
Add the thyme sprigs, rosemary sprigs, and bay leaf to the pot.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise the short ribs in the oven for 2 1/2 to 3 hours or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven and carefully take out the short ribs. Set them aside on a plate and tent with foil to keep warm.
Skim any excess fat from the surface of the sauce and discard the bay leaf and herb sprigs.
If desired, whisk in butter to the sauce to add richness and gloss.
Serve the short ribs with the red wine sauce spooned over the top, alongside your favorite sides such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
6030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.3 g | 614% | |
| Saturated Fat | 192.0 g | 960% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1514 mg | 504% | |
| Sodium | 7970 mg | 346% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 15.2 g | ||
| Protein | 363.7 g | 727% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 368 mg | 28% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 5442 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
