Red Wine Braised Short Ribs

These Red Wine Braised Short Ribs are the perfect combination of easy and elegant. They are fall-apart tender and feature a red wine sauce infused with fresh herbs and aromatics.

Course dinner, Main Course

Cuisine American

Keyword Braised Short Ribs, Red Wine Braised Short Ribs

Prep Time 15

Cook Time 3

Total Time 3 9

Servings people

Calories 455kcal

Author Olivia Ribas

Ingredients

4 pounds short ribs cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
1 tablespoon olive oil
1 cup onion chopped
1 cup carrot peeled and chopped
½ cup celery chopped
2 tablespoons tomato paste
2 springs rosemary
4 sprigs thyme
2 bay leaves
1 cup red wine
1 1/2 cups beef stock
Fresh chopped parsley for garnish

Instructions

Preheat your oven to 325°F (163°C).
Season the short ribs generously with coarse kosher salt and freshly cracked black pepper.
In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until they develop a brown crust. This should take about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
In the same pot, add the chopped onions, carrots, and celery. Sauté them for about 3-5 minutes or until they begin to soften.
Stir in the tomato paste and add the rosemary, thyme sprigs, bay leaves, and red wine. Cook for a few minutes to let the wine reduce slightly.
Place the seared short ribs back into the pot, arranging them in a single layer. Pour in the beef stock until the ribs are mostly covered.
Cover the pot and transfer it to the preheated oven. Let the short ribs braise for about 2.5 to 3 hours, or until they are tender and can be easily pierced with a fork. Check occasionally and add more beef stock if needed to keep the liquid level consistent.
Once the short ribs are tender, remove them from the oven. Skim off any excess fat from the surface of the sauce.
Plate the short ribs, spoon the rich sauce over them, and garnish with fresh chopped parsley or thyme.

Notes

Brown the short ribs in batches to avoid overcrowding the pan. Allowing plenty of space helps all of the edges get a nice crispy sear.
Excess moisture on the short ribs can prevent a good sear, so feel free to pat them dry using a paper towel first.
I recommend a high-quality dry red wine such as pinot noir, cabernet, or merlot.
You may be tempted to skip the bay leaf but keep it in there. The bay leaf adds a lighter note that does a lot for the overall flavor.
After you generously season the short ribs, you can let them sit at room temperature for about 30 minutes to infuse the meat well.

To Store: Store short ribs in an airtight container, then refrigerate for up to 3 to 4 days.

To Freeze: Place leftovers in a freezer-safe container or bag and store frozen for up to 3 months.

To Reheat: Reheat short ribs in a pot on the stovetop or in the oven slow and low at 250-300°F (120-150°C). You can also reheat leftovers in the microwave.

Nutrition