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Red Wine Braised Short Ribs Recipe

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This Red Wine Braised Short Ribs recipe features tender, flavorful boneless short ribs slowly cooked in a rich red wine and beef broth sauce infused with aromatic herbs and vegetables. Perfect for a comforting, hearty meal, the dish pairs beautifully with egg noodles, mashed potatoes, or creamy polenta.

Ingredients

Meat

  • 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-inch (8-cm) chunks
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Vegetables & Aromatics

  • 2 medium yellow onions, diced
  • 6 cloves garlic, roughly chopped
  • 2 large carrots, sliced ½-inch (13-mm)-thick diagonally

Liquids & Seasonings

  • 2 tablespoons olive oil
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2⅓ cups red wine
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1 bay leaf
  • 5 sprigs fresh thyme

Instructions

  1. Preheat and season short ribs: Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (165°C). Season the short ribs all over with kosher salt and freshly ground black pepper.
  2. Browning the short ribs: Heat 1 tablespoon of olive oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook without moving for 3 to 5 minutes until well browned on one side only. Transfer to a large plate. Repeat with the remaining short ribs and 1 tablespoon olive oil.
  3. Sauté onions and garlic: Pour off all but 1 tablespoon of fat from the pot. Reduce heat to medium-low and add the diced onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes. If onions begin to brown too quickly, add 1 to 2 tablespoons of water. Add the garlic and cook for 2 more minutes, stirring occasionally.
  4. Add tomato paste and flour: Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook until fully absorbed by the onion and tomato paste mixture, about 1 minute, stirring constantly to avoid lumps.
  5. Add liquids and herbs: Pour in the red wine, beef broth, and add sugar, bay leaf, and thyme sprigs. Increase heat to high and bring to a boil, scraping the bottom to loosen browned bits.
  6. Return short ribs to pot and braise: Add the browned short ribs with any accumulated juices back to the pot. Bring to a boil again, cover the pot with a lid, and transfer it to the preheated oven. Cook for 2 hours.
  7. Add carrots and continue braising: Carefully remove the pot from the oven and stir in the sliced carrots. Cover and return the pot to the oven for an additional 45 to 60 minutes, or until both carrots and meat are tender.
  8. Finish and serve: Remove the bay leaf and thyme sprigs. Skim any excess grease off the sauce surface if necessary. Taste and adjust seasoning to preference. Serve the short ribs and sauce over egg noodles, mashed potatoes, or creamy polenta.

Notes

  • Browning the short ribs on one side only saves time while still adding great flavor.
  • If onions start to brown too fast during sautéing, adding a splash of water prevents burning.
  • Use a good quality dry red wine for best flavor; a Cabernet Sauvignon or Merlot works well.
  • This dish can be prepared a day ahead; flavors deepen if refrigerated overnight and reheated gently.
  • For a thicker sauce, remove the lid for the last 15-20 minutes of cooking to reduce the liquid slightly.

Find it online: https://cookedbygrace.com/red-wine-braised-short-ribs-recipe/