Name: Red Wine Braised Short Ribs: Hearty Comfort You'll Crave
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 3-4 pounds Bone-In Short Ribs (Substitute with boneless short ribs for a variation.); 2 tablespoons Olive Oil (Feel free to use vegetable oil if preferred.); 1 large Onion, diced (Shallots are a suitable substitute.); 2 stalks Celery, diced (Optional.); 2 Carrots, diced (Parsnips work as a delightful alternative.); 3 cloves Garlic, crushed (Garlic powder can be used in a pinch.); 2 tablespoons Tomato Paste; 2 cups Cabernet Sauvignon (Can replace with beef broth for a non-alcoholic twist.); 3 cups Beef Broth (Vegetable broth is a great alternative.); 2 Bay Leaves (Remove before serving.); 1 sprig Thyme (Use dried herbs in smaller amounts if needed.); 1 sprig Oregano (Use dried herbs in smaller amounts if needed.)

As soon as the sun sets and the cool evening air creeps in, there's something magical about warming up the kitchen with the comforting aroma of Red Wine Braised Short Ribs. This dish is more than just a meal; it's an invitation to gather around the table with loved ones and share stories over tender, slow-cooked meat that practically falls off the bone. Utilizing a Dutch oven, these short ribs are bathed in a rich, savory sauce that deepens in flavor as it simmers, turning your home into a haven of delicious warmth. Plus, not only does this recipe make for a hearty family dinner, but it's also freezer-friendly for those busy weeknights! Are you ready to dive into the delight of this classic comfort food?

What makes these short ribs irresistible?

Tenderness: You'll experience melt-in-your-mouth goodness thanks to the slow cooking method.
Rich Flavor: Infused with deep, robust red wine, the sauce is a symphony of savory notes that elevates the dish.
Family Gatherings: Perfect for entertaining, everyone will rave about these short ribs, making them a crowd-pleaser at any dinner table.
Versatile Pairing: Serve with creamy mashed potatoes or crusty bread to soak up that luscious sauce—whatever suits your fancy!
Freezer-Friendly: Make a batch ahead of time, and enjoy effortless meals during your busy week. Get ready to savor the warmth and joy of this hearty comfort food at home!

Red Wine Braised Short Ribs Ingredients

• Hearty ingredients to warm your soul!

For the Meat
• Bone-In Short Ribs (3-4 pounds) – These provide a rich, beefy flavor; substitute with boneless short ribs for a variation.

For Sautéing
• Olive Oil – This cooking fat ensures your short ribs get beautifully browned; feel free to use vegetable oil if preferred.
• Onion (1 large, diced) – Adds sweetness and depth, with shallots being a suitable substitute.
• Celery (2 stalks, diced) – Brings moisture and flavor; you can skip this if it's not on hand.
• Carrots (2, diced) – These add a touch of sweetness; parsnips work as a delightful alternative.
• Garlic (3 cloves, crushed) – This infuses the dish with a robust taste; garlic powder can be used in a pinch.

For the Sauce
• Tomato Paste (2 tablespoons) – It enhances both the richness and color of your sauce.
• Cabernet Sauvignon (2 cups) – This essential ingredient gives a robust flavor; replace with beef broth for a non-alcoholic twist.
• Beef Broth (3 cups) – Serves as the flavorful base for the braising liquid; vegetable broth is a great alternative.
• Bay Leaves (2) – Add aromatic notes; don't forget to remove them before serving.
• Thyme (1 sprig) and Oregano (1 sprig) – Fresh herbs elevate the flavor; use dried herbs in smaller amounts if needed.

Each component of these Red Wine Braised Short Ribs comes together to create a dish that's not only a showstopper but also a comforting delight to share with family and friends. Happy cooking!

Step‑by‑Step Instructions for Red Wine Braised Short Ribs

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C), ensuring it reaches that cozy warmth for your Red Wine Braised Short Ribs. This step is essential for creating the ideal environment for slow cooking, allowing the flavors to meld beautifully as they cook.

Step 2: Prepare the Short Ribs
Rinse and pat dry 3-4 pounds of bone-in short ribs, then season them generously with salt and pepper on all sides. This seasoning creates a flavorful crust that enhances the overall taste of the braised short ribs as they cook.

Step 3: Sear the Meat
In a 6 Qt Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully add the short ribs, browning them for 5-6 minutes on each side until they develop a rich, golden-brown crust. Transfer the browned ribs to a plate and set aside.

Step 4: Sauté the Vegetables
In the same Dutch oven, reduce the heat to medium and add one large diced onion. Sauté for 8-10 minutes until the onion is translucent and fragrant. Once softened, stir in two diced celery stalks and two diced carrots, cooking everything together for an additional 3-5 minutes to enhance the flavor.

Step 5: Add Garlic and Tomato Paste
Next, add three crushed garlic cloves to the pot, stirring for about one minute until fragrant. Then, incorporate 2 tablespoons of tomato paste, mixing well to combine the flavors, and cook for another couple of minutes, allowing the paste to caramelize slightly.

Step 6: Deglaze with Wine
Pour in 2 cups of Cabernet Sauvignon, turning the heat to high. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer until reduced by half, roughly 15-20 minutes, which intensifies the rich flavor of the sauce.

Step 7: Add Broth and Return Ribs
Once the wine has reduced, stir in 3 cups of beef broth and return the browned short ribs to the pot. Ensure they are mostly submerged in the liquid to absorb all the delicious flavors during braising, ready for a hearty meal!

Step 8: Incorporate Herbs and Bake
Add two bay leaves, a sprig of thyme, and a sprig of oregano to the pot for an aromatic touch. Cover the Dutch oven with its lid and transfer it to the preheated oven to braise for 2 ½ to 3 hours. The meat should be tender and falling off the bone when fully cooked.

Step 9: Rest and Strain the Sauce
After braising, carefully remove the short ribs from the oven and transfer them to a plate, covering them with foil to retain warmth. Strain the sauce through a fine sieve, discarding the solids, leaving you with a silky, rich sauce perfect for drizzling over the short ribs.

Step 10: Thicken and Serve
Return the strained sauce to the pot and simmer it over medium heat until it thickens to your liking. If it's too liquidy, you can whisk in a cornstarch slurry to achieve your desired consistency. Serve your Red Wine Braised Short Ribs with heavenly gravy over creamy mashed potatoes or crusty bread for the ultimate comfort food experience.

Red Wine Braised Short Ribs Variations

Feel free to let your creativity shine and customize these Red Wine Braised Short Ribs for your family’s taste buds!

Boneless Chuck Roast: Swap the bone-in short ribs for boneless chuck roast for a different, leaner texture while retaining that delightful flavor.
Mushroom Medley: Add sliced mushrooms during the vegetable sauté for an earthy twist that complements the robust sauce beautifully.
Balsamic Boost: Incorporate a splash of balsamic vinegar into the sauce towards the end for a touch of sweetness and acidity that brightens the overall flavor.
Smoky Barbecue: For a smoky flair, mix in a tablespoon of your favorite barbecue sauce to the braising liquid for added depth.
Herb Renaissance: Experiment with different fresh herbs such as rosemary or parsley to give a fresh twist and elevate the dish’s aromas.
Spicy Kick: For those who love a bit of heat, toss in a pinch of red pepper flakes while sautéing the vegetables to spice things up.
Sweet Potato Mash: Instead of mashed potatoes, serve these ribs over creamy sweet potato mash for a delightful sweetness that pairs perfectly with the rich gravy.
Vegetable Medley: Throw in diced potatoes or root vegetables, like parsnips and turnips, during braising for a heartier, one-pot meal experience leading to additional flavors.

No matter which variations you choose to explore, these little twists turn every dinner into an extraordinary experience! Also, don’t forget to pair your short ribs with some delicious creamy mashed potatoes or crusty bread for the perfect accompaniment. Enjoy cooking!

Make Ahead Options

These Red Wine Braised Short Ribs are perfect for meal prep enthusiasts! You can brown the short ribs and prepare the vegetable base (onions, celery, carrots, garlic, and tomato paste) up to 24 hours in advance. Simply store them separately in the refrigerator. This way, when you're ready to cook, all you need to do is deglaze the pot with wine, add your beef broth, and finish the braising process. You can also prepare the sauce in advance and refrigerate it for up to 3 days or freeze for later use. Just reheat gently and adjust the seasoning before serving, ensuring that your meal is just as delicious while saving you precious time on busy weeknights!

Storage Tips for Red Wine Braised Short Ribs

Fridge: Once cooled, store your Red Wine Braised Short Ribs in an airtight container for up to 4-5 days. This allows the flavors to meld beautifully over time.

Freezer: You can freeze the short ribs for up to 3 months. Make sure to separate the meat and sauce into portions for easy reheating.

Reheating: Reheat in the oven at 350°F for 20-30 minutes or on the stovetop over medium heat, adding a splash of beef broth to keep it moist and delicious.

Thawing: For best results, thaw frozen short ribs overnight in the fridge before reheating to maintain their tender texture and rich flavors.

Expert Tips for Red Wine Braised Short Ribs

Quality Matters: Using a good quality red wine, like Cabernet Sauvignon, elevates the flavor. Don't skimp—this is key to the richness of your sauce.
Don’t Rush: Allow the ribs to braise for the full 2 ½ to 3 hours. This slow cooking ensures they become tender and juicy, making your Red Wine Braised Short Ribs unforgettable.
Skim for Perfection: If your sauce is oily after straining, let it cool slightly and skim off the fat for a cleaner, richer flavor.
Check for Tenderness: Use a fork to test the ribs after 2 hours. They should fall off the bone with little effort; if not, give them more time.
Flavor Fixes: If your sauce tastes flat, add a splash of balsamic vinegar to brighten the flavors before serving.

What to Serve with Red Wine Braised Short Ribs

Embrace the warmth of home-cooked meals by pairing these tantalizing short ribs with delightful companions that enhance their savory goodness.

Creamy Mashed Potatoes:
The velvety texture of mashed potatoes offers a perfect contrast to the tender ribs, soaking up the rich sauce effortlessly.
Crunchy Roasted Brussels Sprouts:
Their slight bitterness provides a delightful balance to the deep flavors of the ribs, while the crisp texture adds a wonderful element to your plate.
Garlic Bread:
Serve warm, buttery garlic bread to scoop up every bit of sauce, transforming your meal into a comforting feast that's impossible to resist.
Classic Caesar Salad:
The crisp romaine and creamy dressing provide a refreshing counterpoint, lightening the overall meal while keeping it satisfying.
Herbed Polenta:
Creamy polenta infused with fresh herbs adds a rustic charm, creating a textural harmony with the rich and hearty ribs.
Red Wine:
A glass of Cabernet Sauvignon or similar red wine enhances the flavors of the dish, creating a seamless dining experience that transports you to an elegant bistro.

Each of these accompaniments elevates your Red Wine Braised Short Ribs, making each bite a vibrant celebration of flavor, texture, and warmth around the table!

Red Wine Braised Short Ribs Recipe FAQs

What type of short ribs should I use for this recipe?
I recommend using bone-in short ribs (3-4 pounds) for the best flavor and tenderness. However, if you prefer a leaner cut, boneless short ribs can be a suitable substitute.

How should I store leftovers of Red Wine Braised Short Ribs?
Once cooled, store your short ribs in an airtight container in the fridge for up to 4-5 days. This not only preserves freshness but also allows the flavors to meld beautifully over time.

Can I freeze Red Wine Braised Short Ribs?
Absolutely! You can freeze the short ribs for up to 3 months. To freeze, I suggest separating the meat from the sauce and dividing them into portions. This makes reheating a breeze!

How do I reheat the short ribs properly?
To reheat, preheat your oven to 350°F (175°C) and place the ribs in an oven-safe dish. Cover with foil to retain moisture and heat for 20-30 minutes. Alternatively, you can reheat on the stovetop over medium heat, adding a splash of beef broth to keep them juicy.

What if my sauce is too greasy after cooking?
If you find that your sauce is oily after straining, allow it to cool slightly. As it cools, the fat will rise to the top, making it easy to skim off for a cleaner, richer flavor in your sauce.

Are there any dietary considerations I should keep in mind?
Yes! This dish is naturally gluten-free, but if you're serving it to guests with allergies, ensure that the beef broth used is gluten-free as well. As always, if you're cooking for those with specific dietary restrictions, it's best to double-check the ingredient labels!