After a long week of juggling responsibilities and to-do lists, there’s nothing quite like the warm embrace of home-cooked comfort food. Imagine walking into your kitchen and being enveloped by the intoxicating scent of Tender Braised Short Ribs simmering in a decadent rich red wine sauce. The moment the savory aroma hits you, you know it’s going to be a memorable meal.
These short ribs are not just any dish—they’re a celebration of flavor and tenderness. Slowly braised to perfection, they transform a humble cut of beef into a luxurious centerpiece that’s bound to impress your loved ones. Whether you’re planning a special occasion dinner or simply want to indulge in something hearty and satisfying, this recipe will take you on a culinary adventure that feels both indulgent and homey.
So, grab your favorite red wine and let’s dive into this comforting classic that’ll have everyone at your dinner table asking for seconds!
Why will you love Tender Braised Short Ribs?
Comforting experience: The deep, savory aroma will wrap you in warmth and nostalgia, making it a go-to for cozy nights.
Melt-in-your-mouth texture: After hours of slow braising, the short ribs become incredibly tender, practically falling off the bone.
Rich, complex flavor: The red wine sauce is a symphony of flavors; balance the robustness with a simple side like creamy mashed potatoes for a complete experience.
Ideal for gatherings: Impress your friends and family with this dish that looks and tastes like it took hours to prepare, without being overly complicated!
Make-ahead option: Prepare a day in advance to elevate the flavors, so you can enjoy the evening stress-free.
Indulge in this hearty recipe for an unforgettable dining experience, or consider trying out an equally delightful Moist Cranberry Bread for dessert!
Tender Braised Short Ribs Ingredients
For the Ribs
• Beef Short Ribs – The main protein source; use bone-in for enhanced flavor.
• Salt and Pepper – Essential for seasoning; adjust to your taste preference.
• Olive Oil – Used for searing the ribs; adds rich, fatty flavor.
For the Aromatic Base
• Onion – Builds a savory foundation; sweetens beautifully when caramelized.
• Carrots – Adds natural sweetness and color; can be swapped out with parsnips if preferred.
• Celery – Complements the mirepoix; leeks can be a substitute for a slightly different taste.
• Garlic – Offers aromatic depth; fresh cloves are best for full flavor.
For the Sauce
• Red Wine (Cabernet Sauvignon or Merlot) – Depths the flavor of the sauce; avoid sweet varieties to maintain balance.
• Beef Broth (low-sodium) – Keeps the dish moist and enhances the overall beef flavor.
• Tomato Paste – Introduces acidity and richness to the sauce.
• Thyme – Provides an herbaceous note; fresh is preferable, but dried works too.
• Rosemary – Adds a fragrant aroma; Italian seasoning can be a stand-in.
• Bay Leaf – Adds a subtle depth; be sure to remove before serving.
With all the ingredients ready, you’re well on your way to creating the most incredible Tender Braised Short Ribs with Rich Red Wine Sauce! Let’s get cooking!
How to Make Tender Braised Short Ribs
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Prepare the Ribs: Pat the beef short ribs dry and generously season them with salt and pepper. This helps to build a flavorful crust.
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Heat the Oil: In a Dutch oven, heat olive oil over medium-high heat. Once hot, brown the ribs on all sides for about 3-4 minutes each, until they are nicely caramelized.
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Sauté the Aromatics: Remove the browned ribs and add chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
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Add Garlic: Toss in minced garlic and cook for 1 minute until it’s aromatic, being careful not to let it burn!
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Deglaze the Pot: Pour in the red wine, scraping the browned bits from the bottom of the pot. Let it simmer for about 5 minutes, allowing the flavors to meld.
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Mix the Sauce Ingredients: Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. This creates a rich and flavorful sauce for your ribs.
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Combine Ribs and Sauce: Return the short ribs to the pot, ensuring they are submerged in the delicious sauce.
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Simmer Gently: Cover the pot and allow it to simmer gently for a bit before transferring it to a preheated oven at 325°F (165°C).
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Braise for Tenderness: Let the ribs braise in the oven for about 3 hours, or until they are fork-tender and falling off the bone.
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Strain the Sauce: Carefully remove the ribs from the pot and strain the sauce to discard the solids, leaving you with a smooth, rich sauce.
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Reduce the Sauce: Skim any excess fat from the surface, then simmer the sauce for 10-15 minutes to reduce it slightly. Season it to taste, ensuring it’s absolutely delicious!
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Serve the Ribs: Drizzle the braised short ribs with the rich sauce and serve them alongside creamy mashed potatoes or crusty bread for the ultimate comfort meal.
Optional: Garnish with fresh chopped parsley for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Tender Braised Short Ribs
Room Temperature: Allow short ribs to cool completely before storing, as placing hot food directly in the fridge can raise its temperature.
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, ensuring the tender braised short ribs retain their juiciness.
Freezer: For longer storage, freeze the braised short ribs in a well-sealed container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat the ribs gently on low heat in a saucepan, adding a splash of beef broth or water to restore moisture and ensure a tender result.
What to Serve with Tender Braised Short Ribs with Rich Red Wine Sauce?
Creating a complete meal is easy when you have such a star dish to work with! It’s all about balancing the richness of the short ribs with delightful sides.
- Creamy Mashed Potatoes: Their buttery texture soaks up the delicious red wine sauce, creating a harmonious bite every time.
- Roasted Brussels Sprouts: Their slight bitterness contrasts beautifully with the sweet, savory flavors of the ribs, offering a burst of freshness.
- Garlic Bread: Crunchy and fragrant, it’s perfect for sopping up the luscious sauce and makes every bite a treat.
- Rich Polenta: Smooth and creamy, polenta serves as a luxurious base that pairs perfectly with the deep flavors of the sauce.
- Honey Glazed Carrots: The natural sweetness complements the savory beef while adding a vibrant pop of color to your plate.
- Cauliflower Gratin: This cheesy delight adds a creamy richness and a delightful crunch, making it a true comfort food pairing.
No meal is complete without a perfect wine; consider serving a glass of Cabernet Sauvignon to echo the flavors in your dish. Finish with a light dessert, like a lemon tart, to cleanse the palate and keep the evening bright!
Expert Tips for Tender Braised Short Ribs
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Browning Matters: Ensure the ribs are well-browned before simmering; this deepens the flavor profile of your sauce.
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Take Your Time: Don’t rush the simmering and braising process; low and slow is key to achieving fork-tender beef short ribs.
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Wine Selection: Use a good quality red wine, like Cabernet Sauvignon; its taste significantly impacts the richness of the sauce.
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Make Ahead: Preparing this dish a day in advance enhances flavor; just reheat it gently for a stress-free meal.
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Avoid Over-Thickening: If your sauce is too thick, add a little beef broth to reach your desired consistency just before serving.
Make Ahead Options
These Tender Braised Short Ribs with Rich Red Wine Sauce are perfect for meal prep, allowing you to savor a delightful dinner with minimal last-minute effort! You can braise the ribs up to 24 hours in advance, letting the flavors develop even more. Simply follow the full cooking instructions and allow the dish to cool completely before refrigerating it in an airtight container. To maintain the quality, reheat gently on the stove or in the oven, covering it to prevent drying out. When you’re ready to serve, just drizzle the reduced sauce over the warmed ribs for a dish that’s just as delicious as when freshly made! Enjoy the time-saving benefits on busy weeknights!
Tender Braised Short Ribs Variations
Feel free to make this recipe your own with these delightful twists that will surprise and please your taste buds!
- Beef Chuck Roast: Substitute short ribs with chuck roast for a leaner, still-satisfying option. It will braise beautifully too!
- Mushroom Medley: Add sautéed mushrooms during the simmer for earthy depth and a savory boost that complements the beef perfectly.
- Balsamic Twist: Drizzle a splash of balsamic vinegar into the sauce for a tangy sweetness that brightens the dish and balances the rich flavors.
- Spicy Kick: Incorporate crushed red pepper flakes for a gentle heat that brings an exciting warmth to each savory bite.
- Herb Blend: Mix in fresh herbs like oregano or parsley along with thyme for a fragrant layer of flavor that elevates the dish.
- Sweet Carrots: Use sweet baby carrots instead of regular ones for added natural sweetness, enriching the sauce as they braise.
- Smoky Flavor: Toss in some smoked paprika for a touch of smokiness that brings a new dimension to the classic red wine sauce.
- Wine Alternatives: Try using chicken or vegetable broth instead of red wine to lighten the sauce, maintaining a savory profile while catering to different diets.
Tender Braised Short Ribs with Rich Red Wine Sauce Recipe FAQs
What type of beef short ribs should I use?
I recommend using bone-in beef short ribs for the best flavor. The bones contribute to the depth of the sauce as it braises, creating a rich, savory experience that boneless cuts simply can’t match.
How should I store leftover braised short ribs?
Once cooled, place your tender braised short ribs in an airtight container and refrigerate them for up to 3 days. When reheating, do so gently on the stovetop to keep them juicy and tender—nobody wants dry ribs!
Can I freeze braised short ribs?
Absolutely! To freeze, allow the ribs to cool completely. Then, transfer them to a well-sealed freezer bag or container, and they’ll stay delicious for up to 3 months. For best results, thaw them overnight in the refrigerator before reheating.
What can I do if my sauce turns out too thin?
If you find your sauce isn’t thick enough, don’t worry! After straining, simply return it to the pot and simmer on low heat to reduce it further. If you need quicker thickening, you can mix a tablespoon of cornstarch with a bit of cold water to form a slurry, then gradually stir it into your sauce, cooking until it thickens nicely.
Are there any dietary considerations for this recipe?
Yes, if you have dietary restrictions, make sure to choose low-sodium beef broth to reduce sodium intake. Also, for those watching out for gluten or looking for a gluten-free option, there are gluten-free beef broth products available. Just double-check labels while shopping.
How can I ensure my short ribs are perfectly tender?
For truly melt-in-your-mouth texture, make sure to braise the short ribs long and slow in the oven. During the cooking process, keep an eye on the temperature. If you’re using a slow cooker instead, cook on low for about 6-8 hours, allowing the meat to break down gently for that tender perfection.
Indulgent Tender Braised Short Ribs with Rich Red Wine Sauce
Equipment
- Dutch oven
Ingredients
For the Ribs
- 3 pounds Beef Short Ribs bone-in for enhanced flavor
- 1 tablespoon Salt to taste
- 1 teaspoon Pepper to taste
- 2 tablespoons Olive Oil for searing the ribs
For the Aromatic Base
- 1 large Onion chopped
- 2 medium Carrots chopped
- 2 stalks Celery chopped
- 4 cloves Garlic minced
For the Sauce
- 2 cups Red Wine Cabernet Sauvignon or Merlot
- 2 cups Beef Broth low-sodium
- 2 tablespoons Tomato Paste
- 1 teaspoon Thyme fresh preferred
- 1 teaspoon Rosemary fresh or dried
- 1 leaf Bay Leaf remove before serving
Instructions
How to Make Tender Braised Short Ribs
- Pat the beef short ribs dry and generously season them with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Brown the ribs on all sides for about 3-4 minutes until caramelized.
- Remove the browned ribs and add chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and fragrant.
- Add minced garlic and cook for 1 minute until aromatic.
- Pour in the red wine, scraping browned bits from the bottom of the pot. Let it simmer for about 5 minutes.
- Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf to create the sauce.
- Return the short ribs to the pot, ensuring they are submerged in the sauce.
- Cover and allow to simmer gently before transferring to a preheated oven at 325°F (165°C).
- Braise in the oven for about 3 hours, or until fork-tender.
- Carefully remove the ribs and strain the sauce to discard the solids.
- Skim excess fat from the surface and simmer the sauce for 10-15 minutes to reduce.
- Serve the ribs drizzled with sauce alongside creamy mashed potatoes or crusty bread.
Notes
Nutrition
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