Wine-Braised Beef Short Ribs

A Rich and Tender Braised Beef Recipe

This luxurious braised beef dish transforms tough short ribs into fork-tender perfection through slow cooking in red wine. The combination of aromatic vegetables, fresh herbs, and quality wine creates a deeply flavorful sauce that makes this an ideal centerpiece for special occasions or cozy family dinners.

Cooking Details

Preparation and cooking time: 3 hours 20 minutes

Serves: 6 people

Required Ingredients

• 5 pounds bone-in beef short ribs, cut into 2-inch pieces
• Kosher salt and freshly ground black pepper for seasoning
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 bottle (750ml) dry red wine, preferably Cabernet Sauvignon
• 1 whole garlic head, halved crosswise
• 10 fresh parsley sprigs
• 8 fresh thyme sprigs
• 4 fresh oregano sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves, fresh or dried
• 4 cups low-sodium beef broth
• Mashed potatoes for serving (optional)

Cooking Instructions

Initial Preparation

Begin by preheating your oven to 350°F. Season the short rib pieces generously with kosher salt and freshly ground black pepper on all sides. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Working in two separate batches to avoid overcrowding, brown the seasoned short ribs on all sides, turning them occasionally. This process should take approximately 8 minutes per batch. Once properly browned, transfer the ribs to a plate and set aside. Remove excess fat from the pot, leaving about 3 tablespoons of the flavorful drippings.

Building the Flavor Base

In the same pot with the reserved drippings, cook the chopped onions, carrots, and celery over medium-high heat. Stir the vegetables frequently until the onions develop a rich brown color, which typically takes about 5 minutes.

Add the flour and tomato paste to the vegetables, stirring constantly to ensure even distribution. Continue cooking while stirring for 2-3 minutes until the mixture becomes deep red and well combined.

Wine Reduction and Braising

Pour in the entire bottle of red wine, then return the browned short ribs to the pot along with any accumulated juices from the plate. Bring the mixture to a rolling boil, then reduce the heat to medium and allow it to simmer until the wine reduces by half, approximately 25 minutes.

Add the halved garlic head and all the fresh herbs: parsley, thyme, oregano, rosemary, and bay leaves. Stir in the beef broth and bring everything to a boil once more. Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven.

Allow the short ribs to braise in the oven until they become completely tender, which will take 2 to 2½ hours.

Final Preparation

Remove the pot from the oven and uncover it. Carefully transfer the tender short ribs to a serving platter. Strain the cooking liquid through a fine-mesh sieve into a heatproof measuring cup or bowl. Remove any excess fat from the surface of the strained sauce and discard it. Season the refined sauce with additional salt and pepper to taste.

Arrange the braised short ribs in shallow serving bowls, optionally over a bed of creamy mashed potatoes, and generously spoon the rich sauce over each portion.

Nutritional Information Per Serving

Each serving provides approximately 566 calories, with 34 grams of fat, 14 grams of carbohydrates, and 48 grams of protein. The dish contains 132 milligrams of cholesterol and 137 milligrams of sodium.

This recipe is naturally dairy-free and nut-free, making it suitable for various dietary restrictions. The slow braising method ensures maximum tenderness while developing complex, layered flavors that make this dish perfect for entertaining or special family meals.

Photo by Nathan Dumlao on Unsplash

Photo by Bruno van der Kraan on Unsplash

Photo by yoseph hailu on Unsplash