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Irresistible Chewy Red Wine Braised Short Ribs

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A hearty and flavorful recipe featuring slow-braised beef short ribs in a rich red wine sauce, perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 to 3 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, sliced
  • 2 medium carrots, peeled and chopped into chunks
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 2 cups beef broth, preferably low sodium
  • 3 to 4 sprigs fresh thyme
  • 2 large bay leaves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs dry with paper towels and season generously with salt and freshly ground black pepper.
  3. Heat 2-3 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches until deeply browned, about 3-4 minutes per side. Remove and set aside.
  4. Reduce heat to medium and add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened and starting to brown.
  5. Add minced garlic and tomato paste. Stir constantly for about 1 minute until fragrant and the tomato paste darkens slightly.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer and reduce by half, about 10-15 minutes.
  7. Add beef broth, fresh thyme sprigs, bay leaves, balsamic vinegar, and sugar (if using). Stir to combine.
  8. Return the short ribs to the pot, nestling them into the liquid and vegetables so the liquid comes about halfway up the ribs.
  9. Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, occasionally spooning braising liquid over the ribs. The meat should be tender but still slightly chewy.
  10. Remove ribs and set aside covered to keep warm. Discard thyme sprigs and bay leaves.
  11. Place the pot back on the stove over medium heat and simmer the braising liquid uncovered for 10-15 minutes to thicken. Adjust seasoning with salt and pepper.
  12. Serve the ribs smothered in the sauce, ideally over creamy mashed potatoes, buttery polenta, or buttered egg noodles.

Notes

Searing the ribs before braising is essential for flavor. Let the wine reduce by half before adding broth to concentrate flavor. For ultra-fall-apart ribs, extend braising time by 30 minutes but avoid overcooking to maintain chewiness. The recipe is make-ahead friendly and tastes better the next day. For a gluten-free version, ensure broth and tomato paste are gluten-free certified. Slow cooker method is an option but results in softer texture.

Nutrition

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

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