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Braised Beef Short Ribs in Red Wine Sauce Recipe

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4.3 from 58 reviews

Deliciously tender braised beef short ribs cooked slowly in a rich red wine sauce infused with aromatic vegetables and herbs. The ribs become melt-in-your-mouth tender after hours of slow roasting, making this dish perfect for a comforting, elegant meal.

Ingredients

Scale

Meat

  • 5 – 6 beef short ribs (300-400g / 10-14oz each)
  • 1.5 tsp salt
  • 1.5 tsp pepper

Vegetables and Aromatics

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

Liquids and Seasoning

  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 cups (500 ml) dry red wine
  • 2 cups (500 ml) 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 the beef ribs.
  2. Season beef: Evenly sprinkle the short ribs all over with salt and pepper to enhance flavor.
  3. Brown the ribs: Heat olive oil in a large ovenproof pot over high heat. Add half of the ribs and sear them aggressively on all sides for about 5 to 7 minutes total until nicely browned. Remove and repeat with the remaining ribs, then set all ribs aside.
  4. Sauté aromatics: Reduce heat to medium, then add the chopped onion and crushed garlic to the same pot. Cook for 2 minutes to soften and release aromas.
  5. Add vegetables: Stir in chopped carrots and celery, cooking for about 5 minutes until the carrots soften and become sweet.
  6. Cook tomato paste: Mix in the tomato paste and cook for 1 minute to deepen the sauce’s flavor.
  7. Add liquids and herbs: Pour in the red wine, beef stock, and add thyme sprigs and bay leaves. Stir well until the tomato paste dissolves completely.
  8. Return beef to pot: Place the browned ribs back into the pot, arranging them so they are fully submerged in the liquid for even cooking.
  9. Braise in oven: Cover the pot with a lid and transfer to the preheated oven. Cook for 3 hours, or until the beef is so tender that it can be easily pried apart with forks.
  10. Remove beef: Carefully take out the short ribs from the pot, keeping the meat on the bones. Cover to keep warm.
  11. Strain and reduce sauce: Strain the cooking liquid to remove vegetables and press out any remaining juices for a smooth sauce, or skip this step if you prefer a chunkier texture. Return the sauce to the pot, bring to a simmer, and adjust the consistency by simmering to thicken or adding water to thin. Season with salt and pepper if needed.
  12. Serve: Place the short ribs on a serving plate and spoon the rich red wine sauce over the top. Serve immediately for a hearty, comforting meal.

Notes

  • Note 1: Choose beef short ribs about 300 to 400g (10-14oz) each for optimal meatiness and tenderness.
  • Note 2: Use a dry red wine such as Cabernet Sauvignon or Merlot for best flavor in the sauce.
  • Note 3: Arrange ribs submerged in the liquid to ensure even braising and moist texture.
  • Note 4: Alternative cooking methods like slow cooking or pressure cooking can be used but may alter texture and cooking time.

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