Red Wine Braised Beef Short Ribs

Ingredients (Serves 4-6)

- 4-5 lbs (1.8-2.3 kg) beef short ribs (bone-in)

- Salt and freshly ground black pepper

- 2 tablespoons olive oil (or vegetable oil)

- 1 large onion, finely chopped

- 2 medium carrots, peeled and diced

- 2 celery stalks, diced

- 4 garlic cloves, minced

- 2 tablespoons tomato paste

- 2 cups (480 ml) dry red wine (e.g., Cabernet Sauvignon, Merlot, or Pinot Noir)

- 2 cups (480 ml) beef stock (or broth)

- 2 sprigs fresh thyme

- 2 sprigs fresh rosemary

- 2 bay leaves

- 1 tablespoon balsamic vinegar (optional, for depth of flavor)

- 1 tablespoon unsalted butter (optional, for finishing)

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Instructions

1. Preheat the oven to 325°F (160°C).

2. Season the short ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.

3. Sear the ribs: Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 4-5 minutes per side. Remove and set aside.

4. Cook the aromatics: In the same pot, reduce the heat to medium. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add the garlic and tomato paste, and cook for another 1-2 minutes, stirring constantly.

5. Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5-7 minutes to reduce slightly.

6. Add the ribs and braising liquid: Return the short ribs to the pot, along with any accumulated juices. Add the beef stock, thyme, rosemary, and bay leaves. The liquid should come about halfway up the ribs (add more stock if needed). Bring to a gentle simmer.

7. Braise in the oven: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5-3 hours, or until the meat is fork-tender and falling off the bone.

8. Finish the sauce: Remove the short ribs from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat. Simmer the sauce over medium heat until slightly thickened, about 10-15 minutes. Stir in the balsamic vinegar and butter (if using) for extra richness.

9. Serve: Place the short ribs on a platter or individual plates and spoon the sauce over the top. Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

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Tips for Success

- Use a good-quality dry red wine that you’d enjoy drinking.

- For a deeper flavor, marinate the short ribs in red wine and aromatics overnight before cooking.

- If the sauce isn’t thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce.

Enjoy your melt-in-your-mouth red wine braised beef short ribs!