As the sun sets and a chill starts to creep into the evening air, there’s nothing quite like the allure of a hearty meal bubbling away on the stove. Today, I’m diving into the wonderful world of Tender Red Wine Braised Short Ribs, a comfort food classic that transforms simple ingredients into a dish that feels like a warm hug. This recipe is not only perfect for those cozy nights in, but it also serves as an impressive centerpiece for family gatherings. With the effortless combination of rich Cabernet Sauvignon and aromatic herbs, you’ll create a sauce that beautifully envelops the fall-apart tender meat. Bonus? It’s easy to customize for those who prefer boneless cuts or want to whip it up in an Instant Pot. Are you ready to savor the ultimate comfort meal that will surely become a favorite at your table?
Why Are Braised Short Ribs So Irresistible?
Tender, fall-apart goodness: Each bite of these braised short ribs melts in your mouth, creating a truly satisfying experience.
Rich and aromatic sauce: The combination of Cabernet Sauvignon and fresh herbs elevates every morsel, offering a luxurious feast for the senses.
Versatile cooking options: Adapt this recipe for the Instant Pot or substitute with boneless ribs, making it accessible for any cooking style.
Make-ahead convenience: Prepare this dish in advance to enhance flavors, ensuring it’s ready when you are for those unexpected guests or family gatherings.
Indulge in the creamy, savory goodness of comfort food with these braised short ribs that are sure to impress!
Braised Short Ribs Ingredients
For the Braise
- Olive Oil – Adds moisture and aids in browning the meat; substitute with vegetable oil if needed.
- Bone-in Short Ribs (3-4 pounds) – The star of the dish providing rich flavor and texture; boneless short ribs can be used as an alternative.
- Salt and Pepper – Essential for seasoning; adjust quantities to personal taste.
- Onion (1 large, diced) – Contributes sweetness and depth to the sauce; check for suitable substitutes if allergic.
- Celery (2 stalks, diced) – Adds flavor and texture; can be omitted or substituted with fennel for a different taste.
- Carrots (2, diced) – Provide sweetness and color; other root vegetables can be used instead.
- Garlic (3 cloves, crushed) – Infuses the dish with aromatic flavor; use garlic powder as a substitute.
- Tomato Paste (2 tablespoons) – Enhances richness and adds acidity; red bell pepper paste can be a substitute.
- Cabernet Sauvignon (2 cups) – Main braising liquid that deepens the flavor; non-alcoholic beef broth can be used instead.
- Beef Broth (3 cups) – Provides moisture and additional flavor; vegetable broth can be a good replacement for a lighter version.
- Bay Leaves (2) – Impart subtle herbal notes; no substitutions needed but can be omitted if you prefer.
- Thyme (1 sprig) and Oregano (1 sprig) – Fresh herbs enhance the overall flavor profile; dried versions can be substituted (1 teaspoon each).
Step‑by‑Step Instructions for Tender Red Wine Braised Short Ribs
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This initial step is crucial as it ensures that your Tender Red Wine Braised Short Ribs will cook evenly throughout the process. While the oven heats, prepare your short ribs for seasoning.
Step 2: Prepare the Short Ribs
Rinse the bone-in short ribs under cold water and pat them dry using paper towels. Generously season each side with salt and pepper to enhance their flavor. This step is essential for building a rich taste in the final dish, allowing the meat to absorb the flavors during braising.
Step 3: Brown the Ribs
In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the seasoned short ribs and brown them for 5-6 minutes on each side until they develop a golden crust. This step locks in flavors and adds depth to your Tender Red Wine Braised Short Ribs.
Step 4: Sauté the Aromatics
Carefully remove the browned short ribs from the pot and set them aside. In the same Dutch oven, add the diced onion and sauté for 8-10 minutes, until translucent. Then, add the diced celery and carrots, cooking for an additional 3-5 minutes. This aromatic base will provide a flavorful foundation for the braising liquid.
Step 5: Add Garlic and Tomato Paste
Stir in the crushed garlic and tomato paste to the sautéed vegetables, cooking for another 1-2 minutes until fragrant. This step enhances the overall flavor profile of your Tender Red Wine Braised Short Ribs, creating a rich and aromatic sauce that will meld beautifully with the meat.
Step 6: Deglaze with Red Wine
Pour in the Cabernet Sauvignon, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to medium and let it simmer for 15-20 minutes until the wine has reduced by half. This process concentrates the wine’s flavors, creating a decadent braising liquid.
Step 7: Incorporate the Broth and Herbs
Add the beef broth to the simmering pot, stirring well to combine with the wine mixture. Return the browned short ribs to the Dutch oven, tucking them into the flavorful liquid. Toss in the bay leaves, thyme, and oregano to infuse the dish with herbal notes, setting the stage for a delicious braise.
Step 8: Braise the Short Ribs
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Allow the short ribs to braise for 2½ to 3 hours, or until the meat is extremely tender and nearly falling off the bone. Check the ribs at the 2-hour mark to ensure they achieve the perfect tenderness.
Step 9: Strain and Thicken the Sauce
Once done, carefully remove the braised short ribs from the oven. Cover them with foil to keep warm. Strain the sauce through a fine-mesh sieve, discarding the solids, and return the liquid to the pot. If desired, thicken the sauce by simmering it gently or adding a cornstarch mixture until it reaches your preferred consistency.
Step 10: Serve Your Braised Short Ribs
Plate the tender short ribs and ladle the rich sauce over them. These Tender Red Wine Braised Short Ribs are the ultimate comfort meal, so gather your loved ones and savor the delicious flavors of your hard work.
How to Store and Freeze Braised Short Ribs
Fridge: Store your cooled braised short ribs in an airtight container for up to 4-5 days, ensuring the rich sauce keeps the meat moist and flavorful.
Freezer: For longer storage, freeze the ribs in an airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat in a saucepan over low heat or in the microwave, adding a splash of beef broth or water to keep it creamy and prevent drying out.
Make-Ahead Tip: Braised short ribs benefit from sitting overnight, enhancing their flavors; just store them in the fridge until you’re ready to reheat and serve!
What to Serve with Tender Red Wine Braised Short Ribs
Transform your velvety dish into a complete feast for the senses with delightful side pairings that complement its richness.
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Creamy Mashed Potatoes: The buttery texture of mashed potatoes soaks up the luscious sauce, providing a comforting counterpart to the tender meat.
Indulging in velvety mashed potatoes alongside your short ribs creates a blissful harmony on your plate. -
Garlic Roasted Asparagus: The bright crunch of asparagus balances the richness of the short ribs, adding a fresh, vibrant element.
This simple side dish offers a pleasant contrast that enhances the savory flavors of your main course. -
Buttery Cornbread: Soft and slightly sweet, cornbread pairs perfectly with the robust braising liquid, ideal for mopping up every drop.
This rustic touch brings a warm, homey feel to your meal, making it truly memorable. -
Sautéed Green Beans: A light sauté of green beans drizzled with lemon brings a touch of acidity, cutting through the richness.
Their crispness and freshness will elevate your dining experience, offering a satisfying crunch. -
Rich Polenta: Creamy polenta serves as a flavorful bed for the short ribs, absorbing the fragrant sauce beautifully.
The smooth consistency adds an elegant touch to your comforting fare. -
Classic Caesar Salad: Crisp romaine and tangy dressing offer a refreshing contrast, making each bite of ribs even more enjoyable.
This classic salad brings just the right amount of crunch and zest to balance your meal’s richness. -
Red Wine Reduction Sauce: Serve alongside a small dish of extra sauce for those who crave a little more indulgence.
Drizzling additional sauce over the ribs adds layers of flavor, ensuring that every bite is supremely satisfying. -
Decadent Chocolate Cake: Conclude with a slice of rich chocolate cake that mirrors the deep flavors of the meal, making for a luxurious finish.
The bittersweet notes of chocolate will linger, leaving you with a delightful aftertaste that rounds out your comforting dinner.
Expert Tips for Braised Short Ribs
Tenderness Check: Monitor the texture of the ribs around the 2-hour mark; they should be fork-tender, dissolving beautifully on the palate.
Browning is Key: Don’t rush the browning process; a good sear locks in flavors and adds depth to your braised short ribs.
Sauce Consistency: If the sauce seems too thin, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it into the sauce to thicken.
Make-Ahead Magic: For even better flavor, prepare these ribs a day in advance and gently reheat them. This allows the flavors to meld beautifully!
Storage Tips: Cool completely before transferring to an airtight container; they will last in the fridge for 4-5 days and can be frozen for up to 3 months.
Make Ahead Options
These Tender Red Wine Braised Short Ribs are perfect for busy weeknights or meal prep enthusiasts! You can season and brown the short ribs up to 24 hours in advance, allowing them to develop deeper flavors before cooking. Simply refrigerate the browned ribs in an airtight container. The aromatic base of sautéed onions, celery, and carrots can also be prepared ahead of time and stored separately for up to 3 days. When you’re ready to serve, combine the short ribs and aromatics in the Dutch oven with the remaining ingredients, then continue with the braising process as directed. This approach ensures that your braised short ribs are just as delicious, saving you precious time while delivering a gourmet experience at home!
Braised Short Ribs Variations & Substitutions
Feel free to make these melt-in-your-mouth braised short ribs your own with these delightful twists and alternatives!
- Boneless Options: Swap bone-in short ribs for boneless ones for easier serving without sacrificing flavor.
- Vegetable Power: Incorporate chopped mushrooms or zucchini for added texture and a nutritional boost.
- Wine Varieties: Experiment with different red wines like Syrah or Pinot Noir for distinctive flavor notes.
- Herb Infusions: Try using rosemary instead of thyme for an aromatic twist that complements the beef beautifully.
- Spicy Kick: Add a dash of red pepper flakes to the sauce for a subtle heat that enhances the rich flavors.
- Instant Pot Ready: Shorten cooking time by making this in your Instant Pot; adjust liquid accordingly for perfect results.
- Gluten-Free Friendly: Use gluten-free beef broth and ensure tomato paste contains no gluten for a hassle-free option.
- Sweet Notes: A touch of brown sugar can be added to the sauce for a hint of sweetness that balances the acidity of the wine.
Whichever variations you choose, these braised short ribs are sure to be a hit! Consider serving them alongside creamy mashed potatoes or a fresh garden salad for a complete meal experience.
Red Wine Braised Short Ribs Recipe FAQs
How do I choose the best short ribs?
Absolutely! When selecting short ribs, look for those with a good amount of marbling and a deep red color. Marbling ensures a flavorful and tender end product. The bones should not be cracked or broken, and avoid any that show dark spots as they may be past their prime.
What is the best way to store leftover braised short ribs?
You can store your cooled braised short ribs in an airtight container in the fridge for 4-5 days. Just make sure to keep the meat submerged in the sauce to maintain moisture. For optimal flavor, let them cool before sealing; this prevents steam from creating moisture that could alter their texture.
Can I freeze braised short ribs?
Certainly! To freeze, allow the ribs to cool completely, then transfer them into an airtight container or a heavy-duty freezer bag. Squeeze out excess air to prevent freezer burn. They’ll stay good in the freezer for up to 3 months! When you’re ready to enjoy, thaw them overnight in the fridge and gently reheat.
What if my braised short ribs are tough?
Very good question! If your short ribs are tough, it might be due to insufficient cooking time. I recommend checking tenderness after the 2-hour mark; they should easily separate with a fork. If they’re not tender yet, simply cover them again and return to the oven for an additional 30 minutes to 1 hour. Make sure your braising liquid is simmering gently and allow enough time for the collagen in the meat to break down.
Are braised short ribs safe for pets?
While you might be tempted to share, it’s best to avoid giving braised short ribs to your pets. Ingredients like garlic and onions can be harmful to dogs and cats. If you want to treat your furry friends, always cook plain meat without any seasoning or sauces.
Can I make this recipe gluten-free?
Indeed! To create gluten-free braised short ribs, simply ensure that your beef broth is labeled gluten-free and use gluten-free substitutes for any other ingredients that may contain gluten, such as tomato paste if needed. This keeps your comforting dish accessible to everyone!
Melt-in-Your-Mouth Braised Short Ribs for Ultimate Comfort
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Rinse the bone-in short ribs under cold water and pat them dry using paper towels. Generously season each side with salt and pepper.
- In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the seasoned short ribs for 5-6 minutes on each side.
- Remove the browned short ribs and sauté diced onion for 8-10 minutes until translucent. Then add diced celery and carrots, cooking for an additional 3-5 minutes.
- Stir in the crushed garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
- Pour in the Cabernet Sauvignon, scraping up any browned bits. Bring to a boil, then simmer for 15-20 minutes until reduced by half.
- Add beef broth, return the short ribs, and toss in bay leaves, thyme, and oregano.
- Cover the Dutch oven and transfer to the oven. Braise for 2½ to 3 hours, or until the meat is tender.
- Remove the ribs, strain the sauce, and thicken if desired.
- Plate the ribs and ladle the sauce over them to serve.
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