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Tender Braised Beef Short Ribs Recipe Easy Red Wine Sauce Dinner

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Tender braised beef short ribs cooked slowly in a rich red wine sauce, resulting in melt-in-your-mouth meat perfect for cozy dinners or special occasions.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, roughly chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (or vegetable broth for lighter flavor)
  • 3 to 4 sprigs fresh thyme (or rosemary as a substitute)
  • 2 bay leaves
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Season the ribs generously with salt and pepper.
  3. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. When shimmering, add the ribs in batches, avoiding overcrowding. Brown each side for about 3-4 minutes until a deep golden crust forms. Use tongs and be gentle to keep the ribs intact.
  4. Remove browned ribs and set aside. Leave the rendered fat and browned bits in the pot.
  5. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and lightly caramelized, stirring occasionally.
  6. Add the smashed garlic cloves and 2 tablespoons tomato paste. Stir constantly for 1-2 minutes to cook out the raw tomato taste and deepen color.
  7. Pour in 2 cups of dry red wine. Scrape the bottom of the pot with your spoon to loosen browned bits. Let the wine simmer for 5-7 minutes to reduce slightly.
  8. Add 2 cups beef broth, fresh thyme sprigs, and bay leaves. Stir to combine.
  9. Return the short ribs to the pot, nestling them into the liquid so they are partially submerged but not swimming.
  10. Cover with the lid and place the pot in the preheated oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
  11. Check at the 2-hour mark. If the liquid is too low, add a splash more broth or water to prevent burning.
  12. Once done, carefully remove the ribs and cover to keep warm. Discard thyme sprigs and bay leaves from the sauce.
  13. Place the pot over medium heat on the stovetop. Simmer the sauce for about 10 minutes to concentrate and thicken.
  14. Whisk in 2 tablespoons cold butter just before serving to add silkiness and balance acidity.
  15. Serve ribs with a generous spoonful of the red wine sauce over the top, paired with creamy mashed potatoes or buttered egg noodles.

Notes

Do not skip browning the ribs to develop deep flavor. Use a good quality but affordable red wine. Braise low and slow for tender meat. Check liquid levels during cooking and add broth if needed. Let sauce rest and finish with butter for silky texture. Let ribs rest 10 minutes after cooking for juicier meat. Slow cooker method can be used as an alternative.

Nutrition

Keywords: braised beef short ribs, red wine sauce, comfort food, slow cooked beef, easy dinner, hearty meal

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