Description

This Red Wine Braised Short Ribs recipe features tender, fall-off-the-bone beef cooked slowly in a Dutch oven with a rich red wine sauce, aromatic vegetables, and herbs. The short ribs are first seared to develop a deep caramelized crust, then braised low and slow in a full-bodied red wine and beef stock mixture, resulting in a luscious and flavorful dish perfect for elegant dinners or comforting family meals.

Ingredients

Scale

Short Ribs

4 pounds bone-in beef short ribs (about 6-8 pieces)
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons all-purpose flour (gluten-free flour works perfectly)

Braising Liquid & Vegetables

1 bottle (750ml) full-bodied red wine like Cabernet Sauvignon or Merlot
2 cups beef stock (low-sodium preferred)
3 tablespoons tomato paste
2 large yellow onions, roughly chopped
3 large carrots, peeled and cut into 2-inch chunks
4 celery stalks, cut into 2-inch pieces
6 garlic cloves, smashed
3 fresh thyme sprigs
2 bay leaves
1 sprig fresh rosemary

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Instructions

Prepare and Season the Ribs: Pat the short ribs completely dry with paper towels to ensure proper browning. Season generously on all sides with salt and freshly ground black pepper, then dust lightly with flour. Let them sit at room temperature for 15-20 minutes while prepping the vegetables.
Brown the Short Ribs: Heat the Dutch oven over medium-high heat and add olive oil. When shimmering, carefully place short ribs in the pot without overcrowding; work in batches if necessary. Sear each side for 3-4 minutes until deeply golden brown. Transfer the browned ribs to a plate and set aside, leaving the flavorful fond at the bottom of the pot.
Build the Aromatic Base: Reduce heat to medium, add onions, carrots, and celery to the pot, and sauté for 5-6 minutes, stirring occasionally and scraping up brown bits from the bottom. Add garlic and tomato paste, stirring constantly for about 1 minute until fragrant and the paste darkens slightly.
Deglaze and Create the Braising Liquid: Pour in the red wine and use a wooden spoon to scrape every bit of fond from the pot’s bottom. Let the wine bubble vigorously for 3-4 minutes to cook off raw alcohol. Add beef stock, thyme sprigs, bay leaves, and rosemary. Bring to a simmer.
Braise Low and Slow: Nestle the browned short ribs back into the pot bone-side up if possible, along with any accumulated juices. The liquid should come about three-quarters up the sides of the meat. Cover the pot with a lid and transfer to a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours, checking once halfway through. The ribs are done when the meat pulls away easily from the bone with a fork.
Rest and Finish the Sauce: Carefully remove ribs to a serving platter and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve into a large measuring cup, pressing the vegetables to extract maximum flavor. Let the liquid sit for 5 minutes so fat rises to the surface, then skim off the excess fat. Return the sauce to the pot and simmer over medium-high heat for 10-15 minutes until reduced and thickened to a luscious consistency. Adjust seasoning to taste before serving.

Notes

Patting the short ribs dry before seasoning ensures better browning and flavor development.
Work in batches when browning to avoid overcrowding and steaming the meat.
Using a full-bodied red wine such as Cabernet Sauvignon or Merlot enhances the richness of the braising liquid.
Low-sodium beef stock is preferred to control salt levels in the final dish.
Straining the braising liquid and skimming fat results in a cleaner, more refined sauce.
Braising at a low temperature for several hours makes the meat incredibly tender and flavorful.