Red Wine Braised Short Ribs: Deeply Savory, Fall-Apart Tender, and Soaked in Bold Red Wine Flavor

Red Wine Braised Short Ribs are what happen when comfort food gets classy — bone-in beef ribs seared to a crust, then slow-braised in a bath of dry red wine, aromatics, and stock until they’re meltingly tender and infused with deep, bold flavor.

Perfect for a weekend dinner, a special occasion, or any time you want meat that tastes like it took all day (because it did — and it’s worth it).

Ingredients (Serves 4–6)

• 3–4 lbs bone-in beef short ribs (English-cut preferred)
• Kosher salt and black pepper
• 2–3 tbsp oil (for searing)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine (Cabernet Sauvignon, Syrah, or Merlot)
• 2 cups beef stock (low sodium)
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves

Instructions

Step 1: Sear the Short Ribs

1. Preheat oven to 325°F (160°C).
2. Pat short ribs dry. Season generously with salt and pepper.
3. Heat oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
4. Sear ribs in batches until browned on all sides (about 2–3 minutes per side). Set aside.

Step 2: Build the Braise

1. Add onion, carrot, and celery to the pot. Cook 5–7 minutes, scraping up brown bits.
2. Stir in garlic and tomato paste. Cook 2 more minutes.
3. Pour in red wine, scraping bottom of pan. Simmer 5–10 minutes to reduce slightly.
4. Add beef stock and herbs. Return ribs to pot, bone-side down. Liquid should mostly cover meat.

Step 3: Braise

1. Cover and place in oven. Braise for 2½ to 3 hours, until meat is fork-tender.
2. Remove ribs from sauce and tent with foil. Discard herb stems and bay leaves.
3. Simmer sauce on stovetop to thicken slightly, or blend and strain for a smoother finish.

Step 4: Serve

1. Serve ribs over mashed potatoes, creamy polenta, or roasted root vegetables.
2. Spoon sauce over the top. Garnish with fresh herbs or a touch of lemon zest for brightness.

Flavor Variations

• Add a splash of balsamic vinegar or port at the end for a touch of sweetness
• Stir in a pat of butter or a spoon of Dijon to finish the sauce
• Use bone-in lamb shanks or pork shoulder for a different take
• Serve over herbed spaetzle or buttery noodles for a rustic vibe

Wine Pairing

In the Pot

• Dry red wine like Cabernet Sauvignon, Syrah, Merlot, or Zinfandel — full-bodied and bold
• Avoid sweet or overly oaky wines — too heavy in combination with the beef fat

In Your Glass

• Same varietal used for braising
• Bordeaux blend or Rhône red for depth
• Pinot Noir or Barbera for a softer contrast
• Try a robust red ale or porter for a beer-forward pairing twist

Final Thoughts

Red Wine Braised Short Ribs are rich, meaty, and practically luxurious — a slow-cooked centerpiece that delivers flavor and texture you can shred with a spoon.

The wine brings body and acidity to cut through the richness, while the braise turns a tough cut into buttery magic.

Cheers to deep braises, dark wine, and short ribs that don’t need a knife! 🍷🥩🔥

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