Red Wine Braised Beef Short Ribs: A Cozy Dinner Delight

Red Wine Braised Beef Short Ribs is a luxurious comfort food dish perfect for special occasions, ensuring melt-in-your-mouth tenderness with a rich, flavorful sauce.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2 30

Resting Time 10

Total Time 3 10

Servings: 4 ribs

Course: Dinner

Cuisine: French

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

4 pounds Beef Short Ribs Use well-marbled ribs for maximum tenderness.

For the Seasoning

to taste Salt
to taste Black Pepper
2 tablespoons Olive Oil Substitute with vegetable oil or unsalted butter if needed.

For the Aromatics

1 large Onion, chopped Use yellow or white onion for a natural sweetness.
2 medium Carrots, chopped Adds sweetness and depth; swap with parsnips if desired.
2 stalks Celery, chopped Provides an aromatic component; may omit if unavailable.
4 cloves Garlic, minced Adds savory flavor; garlic powder is a pinch substitute.

For the Sauce

2 tablespoons Tomato Paste Thickens the sauce and imparts a rich umami flavor.
2 cups Red Wine Use a dry red wine for richness and depth; avoid sweet varieties.
2 cups Beef Broth Adds depth of flavor; vegetable broth can lighten it up.
2 sprigs Fresh Thyme Fresh herbs elevate the dish.
2 sprigs Fresh Rosemary Fresh herbs elevate the dish.
2 Bay Leaves Infuses aromatic depth; don't forget to remove before serving.
1 tablespoon Worcestershire Sauce Enhances umami; soy sauce is a suitable alternative.
1 tablespoon Balsamic Vinegar Adds a note of acidity and sweetness.

For the Garnish

to taste Fresh Parsley, chopped Brightens the presentation; optional for aesthetics.

Equipment

Dutch oven

Method

Cooking Steps

Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs until beautifully browned on all sides, about 8-10 minutes. Remove and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat for 5-7 minutes until softened. This builds the flavor foundation.
Stir in minced garlic and tomato paste, cooking for an additional 2 minutes to enhance flavors.
Pour in the red wine, scraping the pot bottom to release browned bits. Simmer for about 5 minutes.
Add beef broth, fresh thyme, rosemary, Worcestershire sauce, and balsamic vinegar. Return the seared short ribs to the pot, ensuring they’re mostly submerged.
Cover the Dutch oven and transfer it to the preheated oven. Braise the ribs for about 2.5 to 3 hours, until fork-tender.
Remove the ribs from the oven and let them rest. Skim any excess fat from the sauce, plate the ribs, and spoon the rich sauce over them. Garnish with parsley.

Nutrition

Serving: 1ribsCalories: 600kcalCarbohydrates: 10gProtein: 50gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 4mg

Notes

Choose quality wine for best flavor and consider preparing a day in advance for enhanced taste.

Tried this recipe?

Let us know how it was!