Red Wine Braised Short Ribs
Fork-tender beef short ribs braised low and slow in a velvety red wine sauce with aromatic vegetables and herbs.
Details
Ingredients
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper
- Fresh parsley for garnish
Instructions
- 1
Preheat oven to 160°C (325°F). Season short ribs generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven over high heat. Sear ribs for 3-4 minutes per side until deeply browned on all sides. Remove.
- 3
Reduce heat to medium. Sauté onion, carrots, and celery for 5 minutes. Add garlic and tomato paste, cook 1 minute.
- 4
Pour in red wine and scrape up all the browned bits. Simmer for 3 minutes to reduce slightly.
- 5
Add beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot, nestling them into the liquid.
- 6
Cover and braise in the oven for 2.5-3 hours until the meat is fork-tender and practically falling off the bone.
- 7
Remove ribs and strain the sauce. Skim fat and reduce sauce until it coats the back of a spoon. Serve ribs with sauce and fresh parsley.
About This Recipe
Few culinary experiences rival the luxurious comfort of perfectly braised short ribs. This iconic French-American dish transforms a robust, often tough cut of beef into a silken, fork-tender masterpiece through the magic of low-and-slow cooking. Its roots lie in classic European braising traditions, where less-tender meats were simmered in flavorful liquids for hours, developing incredible depth and succulence. What truly elevates this dish is the meticulous layering of flavors: a deep sear on the short ribs creates a crucial Maillard reaction, followed by the aromatic trinity of mirepoix (onion, carrot, celery), garlic, and a touch of tomato paste for umami. The star, a dry red wine, deglazes the pan, lifting all those caramelized bits, before combining with rich beef broth and a bouquet of fresh thyme, rosemary, and bay leaves. The prolonged braising period not only tenderizes the meat to perfection but also concentrates the sauce into a glossy, intensely savory elixir. For best results, choose a good quality bone-in short rib; the bones contribute invaluable collagen to the sauce. While traditional accompaniments like creamy polenta or mashed potatoes are divine, consider serving it with roasted root vegetables or a simple tagliatelle to soak up every drop of that exquisite sauce.
Tips & Tricks
- • Ensure you sear the short ribs aggressively on all sides until deeply browned; this crucial step builds an immense flavor foundation (Maillard reaction) that cannot be replicated later.
- • For an extra layer of richness and depth, consider adding a few dried porcini mushrooms (rehydrated and chopped) to the braising liquid, or a tablespoon of balsamic vinegar to balance the wine.
- • Braised short ribs are even better the next day; prepare them fully, cool, then refrigerate overnight. This allows the flavors to meld and the fat to solidify, making it easy to skim off before reheating gently.
- • Serve these luxurious short ribs over a bed of creamy Parmesan polenta or buttery mashed potatoes, alongside a vibrant green salad dressed with a simple vinaigrette to cut through the richness.
Nutrition Facts
Per serving (approximate)