Print

Red Wine Braised Beef Short Ribs 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.

Ingredients

Scale

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

Find it online: https://reemcook.com/red-wine-braised-beef-short-ribs-recipe/