Wine Braised Short Ribs are a luxurious and comforting dish that showcases the rich, deep flavors of beef slow-cooked to tender perfection in a robust wine sauce. This classic recipe is perfect for special occasions or a cozy dinner at home, offering a deliciously satisfying meal that pairs wonderfully with creamy mashed potatoes, polenta, or a side of roasted vegetables. The combination of aromatic herbs, hearty vegetables, and red wine creates a flavorful braising liquid that infuses the meat with unparalleled taste and tenderness. With a little patience and minimal effort, you can enjoy a restaurant-quality dish that will impress and delight.
Ingredients:
- 4-6 beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions:
- Prepare the Short Ribs:
- Preheat your oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper on all sides.
- Sear the Short Ribs:
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 2-3 minutes per side. Remove the short ribs and set aside.
- Cook the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and tomato paste, and cook for another 2-3 minutes, stirring frequently.
- Deglaze and Add Liquids:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let cook for about 5 minutes to reduce slightly.
- Add the beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Braise the Short Ribs:
- Cover the pot with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and the meat is falling off the bone.
- Finish and Serve:
- Remove the pot from the oven and carefully transfer the short ribs to a serving platter. Discard the bay leaves and herb sprigs from the sauce.
- If desired, strain the sauce to remove the vegetables, or leave them in for a more rustic presentation. You can also skim off any excess fat from the surface.
- Serve the wine braised short ribs with the sauce spooned over the top, alongside your favorite sides.
Enjoy these succulent Wine Braised Short Ribs for a meal that is both comforting and impressive, perfect for making any dinner special.
