Braised Beef Short Ribs in Red Wine Sauce
Slow-cooked beef short ribs braised in a luxurious red wine sauce, resulting in fall-apart tender meat with deep, rich flavors. Perfect for cozy dinners or impressing guests!
Equipment
- Dutch Oven or Heavy Pot
- Tongs
- Wooden Spoon
- Measuring Cups and Spoons
- Oven
Ingredients
Main Ingredients
- 5-6 beef short ribs bone-in, about 2.5 lb / 1.2 kg
- 1 teaspoon salt for seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion finely diced
- 1 carrot finely diced
- 2 sticks celery finely diced
- 2 tablespoons tomato paste
- 2.5 cups dry red wine Cabernet Sauvignon recommended
- 2 cups beef stock low sodium
- 2 bay leaves
- 4 sprigs thyme or 1 tsp dried thyme
Instructions
- Preheat oven to 160°C/325°F.
- Pat ribs dry and season generously with salt and pepper. Sear ribs in batches until browned on all sides. Remove and set aside.
- Add onion, carrot, celery to the pot. Cook for 5 minutes until softened. Add garlic and cook for 1 more minute.
- Stir in tomato paste and cook for 2 minutes. Pour in wine, bring to a simmer and reduce by half, scraping the brown bits from the bottom.
- Add beef stock, bay leaves, and thyme. Return ribs to the pot, meat side down, submerged in liquid as much as possible.
- Cover tightly and bake in oven for 3 hours until the meat is fall-apart tender.
- Optional: Remove ribs and reduce sauce further on the stove to thicken if desired. Serve ribs over mashed potatoes or polenta, drizzled with sauce.
Notes
For best results, use a good quality dry red wine and don't skip browning the ribs—it adds incredible depth to the sauce. Leftovers taste even better the next day!