Red Wine Braised Short Ribs Recipe
These red wine braised short ribs are fall-off-the-bone tender and mind-blowingly delicious. Short ribs slowly simmer in a flavorful red wine and herb sauce until they melt in your mouth.
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Makes: 6 servings
Video
Ingredients
- 5 lbs bone-in English-cut short ribs
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
- 1 yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 3 celery ribs, finely diced
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 tablespoon dijon mustard
- 2 cups bold red wine (like Bordeaux or Merlot)
- 2 cups beef stock
- 8-10 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 fresh bay leaves
- kosher salt
- freshly ground black pepper
Instructions
- Preheat an oven to 350ºF.
- Sear the beef. Pat the short ribs dry with a paper towel and season all over with salt and pepper. Add the oil to a dutch oven on medium-high heat. Once the oil is hot, sear the beef on all sides until browned. You may need to do this in batches to avoid crowding the pan. Remove the beef from the pan.
- Sauté the veggies. Decrease the heat to medium and add the butter. Add the diced onions, celery, and carrots to the pot and saute for 6-8 minutes, while stirring occasionally. You really want the veggies to brown a bit. Add the garlic and cook for another minute.
- Cook the tomato paste. Add the tomato paste to the veggies and stir well. Cook for 3-4 minutes, until the tomato paste has darkened in color a bit. Sprinkle in the flour, stir, and cook for another 2-3 minutes.
- Mix the braising liquid. In a large measuring cup, whisk together the red wine, dijon, and beef stock. Season the sauce with salt and pepper, then pour it into the pot and stir well so that there aren't any clumps of flour. Bring the liquid to a gentle simmer.
- Add the beef back to the pot. Nestle the short ribs into the pot. It should reach about 3/4 of the way up the short ribs. Tie the thyme and rosemary into a bundle with kitchen twine and nestle them in the middle of the meat. Tuck the bay leaves into the sauce around the short ribs. Cover and transfer to the oven.
- Braise. Braise for 3 – 3 1/2 hours, until the beef is very tender. Remove from the oven and let it rest covered for 30 minutes. Season the short ribs to taste with additional salt and pepper. Discard the herbs and serve the short ribs drizzled with the braising liquid over mashed potatoes, risotto, or polenta.
Notes
Alternate cooking methods:
I often get requests for slow cooker and pressure cooker instructions for my braising recipes. Can you do it? Yes, but you absolutely lose some flavor. Cooking meat in the oven concentrates the flavor and you lose some of that with other cooking methods. That being said, here are my alternative cooking instructions:
Slow Cooker: Use another pan or pot to sear the short ribs before adding them to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Saute the veggies in the same pot and then add them to the slow cooker with the short ribs. Pour in the braising liquid and add the herbs. Cook on low for 6-8 hours, until the beef is tender.
Pressure cooker: Sear the short ribs in a separate pan or in your pressure cooker, using the sauté function. Once the short ribs are browned, saute veggies. Add everything in and pressure cook on high for 70 minutes with a natural release. Remove the short ribs and simmer the braising liquid to thicken it a bit before serving.
Stovetop: Instead of transferring the short ribs to the oven to braise, simply simmer them covered on low heat for 90 minutes. Then, crack the lid and continue to simmer until the short ribs are tender, turning them every 20-30 minutes or so.
Nutrition
Calories: 639kcalCarbohydrates: 13gProtein: 56gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 168mgSodium: 431mgPotassium: 1448mgFiber: 2gSugar: 5gVitamin A: 3616IUVitamin C: 8mgCalcium: 67mgIron: 7mg
