Braised beef short ribs are a classic comfort food that become melt-in-your-mouth tender when cooked low and slow.
This method infuses the beef with rich flavors from red wine and fresh herbs, producing a deeply savory dish.
Perfect for a weekend dinner, braising transforms tougher cuts into succulent, fall-off-the-bone meat.
Why You’ll Love This Recipe
- Slow braising breaks down connective tissue, making the beef tender and juicy.
- Red wine adds acidity and depth, balancing the richness of the beef.
- Fresh herbs and aromatics enhance the flavor without overpowering it.
Braised Beef Short Ribs in Red Wine and Herbs
Slow-cooked braised beef short ribs in a rich red wine and herb sauce create tender, flavorful meat perfect for a comforting dinner.
- Prep time
- 20 minutes
- Cook time
- 180 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 4 pounds beef short ribs, bone-in (about 1.8 kg)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (30 ml)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups dry red wine (480 ml)
- 2 cups beef broth (480 ml)
- 2 tablespoons tomato paste (30 ml)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Prepare and Sear the Ribs Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large heavy oven-safe pot over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side. Remove ribs and set aside.
- Sauté the Vegetables and Deglaze In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by half, about 10 minutes.
- Add Broth and Herbs, Then Braise Return short ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer. Cover the pot with a lid and transfer to the preheated oven.
- Cook Until Tender and Serve Braise ribs in the oven for 3 hours or until meat is very tender and falling off the bone. Remove ribs and keep warm. Strain the cooking liquid, discard solids, and reduce sauce on stovetop if desired. Serve ribs topped with the sauce.
Helpful Tips
- For best flavor, brown the ribs well to develop a rich crust.
- Use a dry red wine you enjoy drinking, such as Cabernet Sauvignon or Merlot.
- Ensure the meat reaches an internal temperature of at least 145°F (63°C) for safe consumption, but braising longer yields more tender results.
- Remove the pot from the oven carefully and use kitchen mitts; the lid and pot will be hot.
- This recipe contains beef and wine and should be avoided by those with allergies to these ingredients or alcohol sensitivity.
Storage and Make-Ahead
Store cooled braised beef short ribs in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in a covered dish in the oven at 325°F (160°C) until warmed through to 165°F (74°C).
Do not refreeze cooked short ribs after refrigerating to maintain safety and quality.
Frequently Asked Questions
Can I make braised beef short ribs in a slow cooker?
Yes, brown the ribs first, then transfer to a slow cooker with the vegetables, wine, broth, and herbs. Cook on low for 6-8 hours until tender.
What can I serve with braised beef short ribs?
Mashed potatoes, creamy polenta, or roasted root vegetables pair wonderfully as sides.
Can I use other herbs besides rosemary and thyme?
Yes, herbs like sage or bay leaves can complement the flavors nicely but keep to mild herbs to not overpower the dish.
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