Wine Braised Short Ribs

Wine Braised Short Ribs

4 servings
Tender Wine Braised Short Ribs slow-cooked in rich red wine sauce with aromatic herbs and vegetables, creating a flavorful and hearty dish.

Ingredients

  • 1 tablespoons olive oil
  • 3 lbs bone-in short ribs

    at least 4 pieces

  • 1 1/2 cups beef broth
  • 1 cup wine Cabernet Sauvignon
  • 1 celery stalk

    diced

  • 1 carrot

    diced

  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons minced garlic
  • 1/2 large onion diced
  • 1 bay leaf
  • 1 spring oregano
  • 1 spring thyme
  • Salt pepper to taste

Directions

  1. 1

    First, preheat the oven to 350°F.

  2. 2

    Wash and dry the meat, then season it generously with salt and pepper.

  3. 3

    In a 6 Qt Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

  4. 4

    Add one diced onion and cook for 8-10 minutes, or until it becomes translucent and soft. Then add two diced celery stalks and two diced carrots, cooking for an additional 3-5 minutes.

  5. 5

    Add three smashed garlic cloves and 2 tablespoons of tomato paste, cooking for a few more minutes.

  6. 6

    Stir in 2 cups of wine, bring to a boil, then lower the heat to medium and simmer until it reduces by half, about 15-20 minutes.

  7. 7

    Add 3 cups of beef broth and stir.

  8. 8

    Return the meat to the pot and add bay leaves, thyme, and oregano.

  9. 9

    Cover with the lid and move to the oven.

  10. 10

    Cook for 2 ½-3 hours, or until the ribs are tender.

  11. 11

    Transfer the meat to a plate and cover with foil.

  12. 12

    Strain the sauce, discarding the vegetables.

  13. 13

    Pour the liquid back into the pot and simmer until it thickens.

Wine Braised Short Ribs

Wine Braised Short Ribs

165 min4 servings

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About this Recipe

Craving deeply flavorful, melt-in-your-mouth short ribs that taste like they simmered all day? These Wine Braised Short Ribs deliver that luxurious, comforting experience with ease.

The magic lies in the slow braising process, allowing the bone-in short ribs to tenderize beautifully in a rich red wine sauce. This method, combined with aromatic vegetables like celery, carrot, and onion, plus fragrant herbs like oregano and thyme, creates an unparalleled depth of flavor.

Prepare for an incredibly rich and savory dish. The short ribs will be fall-off-the-bone tender, bathed in a thick, glossy sauce infused with the robust notes of red wine and savory beef broth. Each bite offers a harmonious balance of deep umami, brightened by hints of garlic and tomato paste, all enveloped in the rustic warmth of bay leaf, oregano, and thyme. This hearty meal promises to be both satisfying and impressive.

Customization & Variations

  • Experiment with other dry red wines like a Merlot or Zinfandel for a slightly different flavor profile than Cabernet Sauvignon.
  • Adjust the amounts of fresh oregano and thyme to your preference, or consider adding a sprig of rosemary for an earthier note.
  • For an extra layer of richness, ensure you deeply brown the short ribs before adding liquids.

These Wine Braised Short Ribs are perfect for a special Sunday supper or an impressive dinner party. Serve them with creamy mashed potatoes, polenta, or crusty bread to soak up every drop of the luxurious sauce.

Frequently Asked Questions