Red Wine Braised Beef Short Ribs Recipe

Introduction

Red Wine Braised Beef Short Ribs are a comforting, rich dish perfect for a cozy family dinner. Slow-cooked in a flavorful red wine sauce, the ribs become tender and juicy with a deep, savory taste. This recipe requires minimal prep and lets the oven do the work for a delicious result.

Ingredients

• 3 pounds beef short ribs, English cut
• 2 tablespoons olive oil
• 2 cups red wine, such as Pinot Noir
• 3 cups reduced-sodium beef broth
• ¼ cup Worcestershire sauce
• 1-2 tablespoons minced garlic
• 1 tablespoon tomato paste
• 2 bay leaves (fresh or dried)
• 1 thyme sprig (or ½ teaspoon dried thyme)
• 1 oregano sprig (or ½ teaspoon dried oregano)
• 1 rosemary sprig (or 1 teaspoon dried rosemary)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃). Season all sides of the short ribs generously with salt and black pepper.
2. Step 2: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. When hot, add the short ribs and brown them on all sides, about 2 minutes per side. Remove ribs and set aside.
3. Step 3: Add minced garlic to the pot and sauté for 1 minute until fragrant. Pour in the red wine and bring to a simmer.
4. Step 4: Stir in beef broth, Worcestershire sauce, tomato paste, 1 teaspoon salt, and ½ teaspoon black pepper. Mix well to combine.
5. Step 5: Return the browned short ribs to the pot in a single layer. Top with bay leaves, thyme, oregano, and rosemary sprigs. Cover the pot with its lid.
6. Step 6: Place the covered pot in the lower half of the preheated oven and bake for 2½ hours until the beef is fork-tender. Remove fresh herbs before serving.

Tips & Variations

• For a thicker sauce, remove some cooking liquid and whisk in 3 tablespoons of flour in a skillet over medium heat, adding the liquid slowly until smooth.
• Substitute red wine with grape juice and a splash of vinegar if you prefer a non-alcoholic option.
• Use dried herbs if fresh ones aren’t available, adjusting quantities accordingly.
• Serve with creamy mashed potatoes, roasted carrots, or crusty bread to soak up the delicious sauce.

Storage

Store leftover short ribs in an airtight container in the refrigerator for 3-4 days. To freeze, cool completely, then place ribs individually or pre-frozen in a resealable freezer bag for up to 2-3 months. Reheat gently on the stovetop with leftover braising liquid over medium-low heat, turning occasionally to keep the meat moist and tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flanken-cut short ribs instead of English cut?

Flanken-cut ribs are cut across the bones and will cook faster but may not develop the same tenderness and texture as English cut ribs in this slow-braising method.

Do I need to brown the ribs before baking?

Yes, browning the ribs seals in flavor and helps create a rich sauce. It also adds a nice caramelized crust that enhances the dish’s depth.

Red Wine Braised Beef Short Ribs Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

This Red Wine Braised Beef Short Ribs recipe features slow-cooked English-cut beef short ribs braised in a rich, flavorful red wine sauce with aromatics and herbs. The ribs become tender and juicy with a caramelized crust, perfect for a comforting, hearty family dinner. The process involves browning the ribs, simmering in red wine and beef broth, then slow baking in the oven until fork-tender.

• Author: reem
• Prep Time: 5 minutes
• Cook Time: 2 hours 41 minutes
• Total Time: 2 hours 46 minutes
• Yield: 8 servings 1x
• Category: Main Dishes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat & Oils

• 3 pounds Beef Short Ribs, English cut (bone-in)
• 2 tablespoons Olive Oil

Liquids

• 2 cups Red Wine (Pinot Noir recommended)
• 3 cups Beef Broth (reduced-sodium)
• ¼ cup Worcestershire Sauce

Vegetables & Aromatics

• 1–2 tablespoons Minced Garlic
• 1 tablespoon Tomato Paste

Herbs & Spices

• 2 Bay Leaves (or 2 dried bay leaves)
• 1 Thyme Sprig (or ½ teaspoon dried thyme)
• 1 Oregano Sprig (or ½ teaspoon dried oregano)
• 1 Rosemary Sprig (or 1 teaspoon dried rosemary)
• Salt, to taste (approximately 1 teaspoon for braising liquid plus seasoning ribs)
• Black Pepper, to taste (approximately ½ teaspoon for braising liquid plus seasoning ribs)

Instructions

1. Preheat oven: Preheat the oven to 350℉, preparing for slow braising of the ribs.
2. Season the ribs: Liberally season all sides of the short ribs with salt and black pepper to enhance flavor before browning.
3. Brown the ribs: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, add the short ribs in batches and brown evenly on all sides, about 2 minutes per side, creating a caramelized crust. Set ribs aside after browning.
4. Sauté garlic and deglaze: Add minced garlic to the pot and cook for 1 minute until fragrant. Pour in red wine and bring to a simmer to deglaze the pot, loosening browned bits for flavor.
5. Add braising liquids and seasonings: Stir in beef broth, Worcestershire sauce, tomato paste, 1 teaspoon salt, and ½ teaspoon black pepper until combined and simmering.
6. Return ribs and add herbs: Place the short ribs back into the pot in a single layer. Top with bay leaves, thyme, oregano, and rosemary sprigs for aromatic infusion. Cover the pot with a tight-fitting lid.
7. Braise in oven: Transfer the covered pot to the lower half of the preheated oven and bake for 2½ hours, until the meat is fork-tender and falling off the bone.
8. Finish and serve: Remove from oven, discard fresh herbs, and optionally strain the cooking liquid to create a smooth sauce by whisking in flour over medium-high heat with additional braising liquid. Serve ribs with your preferred sides such as mashed potatoes or roasted vegetables.

Notes

• Use English-cut ribs (cut between bones) rather than flanken-cut ribs for this recipe.
• Low and slow braising is key for tender ribs; do not rush cooking time.
• Leftover ribs can be refrigerated for 3-4 days or frozen up to 2-3 months; cool fully before freezing.
• Reheat leftovers on stovetop with reserved braising liquid to maintain moisture.
• Optional: Thicken sauce with flour slurry made from reserved braising liquid for a richer gravy.
• Pair with creamy mashed potatoes, roasted carrots, or garlic green beans for a well-rounded meal.
• Use reduced-sodium beef broth to control saltiness in the final dish.

Keywords: red wine braised beef short ribs, braised beef ribs, oven baked short ribs, beef short ribs recipe, slow cooked ribs, holiday beef dish, comfort food beef, tender beef ribs