Slow Cooked Beef Short Ribs with Red Wine Sauce
Indulge in the luxurious flavors of slow-cooked comfort with this **Slow Cooked Beef Short Ribs with Red Wine Sauce** recipe. Perfectly seasoned and seared bone-in short ribs are braised to tender, fall-off-the-bone perfection in a rich, aromatic red wine and beef broth sauce infused with garlic, fresh thyme, and bay leaves. The slow cooking process ensures the meat absorbs every ounce of flavor, while the sauce is reduced to a silky, buttery glaze that's perfect for drizzling. Served atop creamy mashed potatoes or paired with crusty bread, this hearty dish is a show-stopping centerpiece for any dinner gathering or special occasion. With its deeply savory notes, velvety texture, and irresistible aroma, this recipe celebrates the art of braising at its best!
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Recipe Information
Ingredients
- 4 pieces (about 2-3 pounds) bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tablespoons butter
- 2 tablespoons (for garnish) fresh parsley, chopped
Instructions
Preheat your oven to 325°F (160°C).
Pat the short ribs dry with paper towels and season generously with kosher salt and black pepper. Lightly coat the ribs with all-purpose flour, shaking off any excess.
In a heavy-bottomed Dutch oven or large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Work in batches if necessary so you don’t overcrowd the pot. Remove the ribs and set them aside.
In the same pot, reduce the heat to medium. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the dry red wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Bring the wine to a simmer and reduce by half, about 10 minutes.
Add the beef broth, bay leaves, and thyme sprigs to the pot. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the ribs are tender and the meat is falling off the bone.
Carefully remove the pot from the oven. Transfer the ribs to a serving platter and cover with foil to keep warm.
Strain the remaining sauce through a fine-mesh sieve into a saucepan, discarding the solids. Place the saucepan over medium heat and simmer for 10-15 minutes to thicken slightly. Stir in the butter for a glossy finish.
Serve the short ribs with the red wine sauce spooned over the top. Garnish with freshly chopped parsley and pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
11754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 906.3 g | 1162% | |
| Saturated Fat | 362.8 g | 1814% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 2969 mg | 990% | |
| Sodium | 6152 mg | 267% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 24.2 g | ||
| Protein | 715.6 g | 1431% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 716 mg | 55% | |
| Iron | 87.0 mg | 483% | |
| Potassium | 10950 mg | 233% | |
*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.
