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Braised Beef Short Ribs in Red Wine Sauce Recipe

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4.2 from 80 reviews

This recipe features tender, flavorful braised beef short ribs cooked slowly in a rich red wine sauce. The beef is first seared for a deep crust, then braised in a mixture of red wine, beef broth, and aromatic vegetables until melt-in-your-mouth tender. Perfect for a comforting and elegant dinner, these ribs are served with a silky, reduced sauce that highlights the robust flavors of the meat and wine.

Ingredients

Scale

Beef Short Ribs

  • 5 – 6 beef short ribs, 300-400g (10-14oz) each
  • 1.5 tsp salt
  • 1.5 tsp black pepper
  • 2 tbsp olive oil

Vegetables and Aromatics

  • 3 garlic cloves, crushed
  • 1 large onion (brown, yellow, or white), chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 2 tbsp tomato paste

Liquids and Herbs

  • 2 cups (500ml) dry red wine
  • 2 cups (500ml) low sodium beef stock/broth
  • 2 sprigs thyme (optional)
  • 2 bay leaves

Instructions

  1. Preheat Oven: Preheat your oven to 160°C (325°F) to prepare for slow braising.
  2. Season Ribs: Sprinkle all over with salt and pepper to season the beef thoroughly.
  3. Sear Ribs: Heat olive oil in a large ovenproof pot over high heat. Brown half the ribs aggressively on all sides for about 5-7 minutes total, then remove. Repeat with remaining ribs and remove from pot.
  4. Sauté Aromatics: Reduce heat to medium. In the same pot, add chopped onion and crushed garlic, cooking for 2 minutes until fragrant.
  5. Add Vegetables: Add chopped carrot and celery and cook for 5 minutes until the carrot softens and becomes sweet.
  6. Incorporate Tomato Paste: Stir in tomato paste and cook for 1 minute to deepen flavor.
  7. Add Liquids and Herbs: Pour in the red wine and beef stock, add thyme sprigs and bay leaves. Stir to dissolve tomato paste fully.
  8. Return Ribs to Pot: Submerge the browned ribs in the liquid, arranging them so they are fully covered.
  9. Braise: Cover the pot with a lid and transfer to the preheated oven. Cook for 3 hours, or until the meat is tender and can be easily pulled apart with forks.
  10. Remove Meat: Carefully remove the ribs from the pot, keeping the meat on the bone. Cover to keep warm.
  11. Strain and Reduce Sauce: Strain the cooking liquid, pressing to extract juices from vegetables. Return the sauce to the pot, bring to a simmer, and reduce to desired thickness. Adjust seasoning with salt and pepper as necessary.
  12. Serve: Place the beef short ribs on a serving plate and spoon the rich red wine sauce over the top. Serve hot and enjoy!

Notes

  • Use good quality beef short ribs for the best flavor and tenderness.
  • Choose a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir for braising.
  • Ensure the ribs are fully submerged during braising to cook evenly.
  • Other cooking methods: You can use a slow cooker by browning ribs then transferring all ingredients to the slow cooker and cooking on low for 6-8 hours.
  • Optional step: Straining the sauce creates a smooth gravy, but you can skip this if you prefer a chunkier sauce with vegetables.

Find it online: https://yumfoodusa.com/braised-beef-short-ribs-in-red-wine-sauce-recipe-2/