Succulent Red Wine Braised Beef Short Ribs Recipe

Imagine coming home to the rich aroma of tender beef short ribs slow-cooked in a luxurious red wine sauce. This dish is not just a meal; it’s an experience that will tantalize your taste buds and warm your soul. Every bite is a celebration of flavors that will leave you wanting more.

This recipe is ideal for special occasions or a comforting family dinner. Whether you’re a seasoned home cook or just starting out, the steps are straightforward and the outcome is undeniably rewarding. Expect a dish that’s both hearty and sophisticated, perfect for impressing your guests.

Hearty Red Wine Braised Beef Short Ribs

These beef short ribs are braised until incredibly tender, infused with the deep, robust flavors of red wine, garlic, and fresh herbs. The sauce is rich and savory, making it the perfect complement to creamy mashed potatoes or crusty bread.

The taste is a harmonious blend of savory and slightly sweet, with a melt-in-your-mouth texture that pairs beautifully with the earthy notes from the red wine and aromatic vegetables.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by half, about 10-15 minutes.
5. Add the beef broth, tomato paste, thyme, and rosemary to the pot. Return the short ribs to the Dutch oven, ensuring they are submerged in the liquid.
6. Cover with a lid and transfer to the oven. Braise for about 2.5 to 3 hours, or until the meat is fork-tender.
7. Remove from the oven and let the short ribs rest for a few minutes before serving. Serve with the sauce spooned over the top.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 2.5 to 3 hours
• Total Time: 3 hours 20 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 450kcal
• Fat: 30g
• Protein: 35g
• Carbohydrates: 8g