If you have ever dreamed of a dish that feels like a warm hug on a plate, then you are about to fall head over heels for this Braised Short Ribs in Red Wine with Herbs Recipe. Tender, fall-off-the-bone meat that soaks up every bit of the rich red wine and earthy herbs creates a comfort meal that’s both elegant and soul-satisfying. Whether it’s a special occasion or a cozy weekend dinner, this recipe is a surefire way to impress and delight everyone gathered around the table.
Ingredients You’ll Need
The magic behind this dish lies in its simple yet powerful ingredients. Each one plays a starring role in building layers of flavor, from the savory beef to the fresh herbs that infuse the entire pot with aroma and depth.
- 4 pounds bone-in short ribs: The star of the show, rich with connective tissue that melts into luscious tenderness.
- Salt and pepper (to taste): Essential for seasoning and bringing out the natural beefy flavors.
- 2 tablespoons olive oil: Perfect for searing the ribs to develop a deep, caramelized crust.
- 1 large onion (chopped): Adds sweetness and a subtle aromatic base.
- 2 carrots (chopped): Bring a gentle earthiness and natural sweetness.
- 2 celery stalks (chopped): Adds freshness and a mild herbal note.
- 4 cloves garlic (minced): Infuses a savory punch that melds beautifully with red wine.
- 2 tablespoons tomato paste: Deepens richness and adds a subtle acidity to balance the flavors.
- 2 cups red wine (such as Cabernet Sauvignon or Merlot): The heart of the braise that tenderizes meat and adds complexity.
- 2 cups beef broth: Keeps everything moist and full-bodied during the long cook.
- 2 sprigs fresh rosemary: A fragrant herbal note that elevates every bite.
- 2 bay leaves: Infuse earthy, slightly floral undercurrents into the sauce.
- Chopped fresh parsley (for garnish – optional): Adds a fresh, bright finishing touch.
- Additional fresh rosemary (for garnish – optional): For a fragrant and stunning presentation.
How to Make Braised Short Ribs in Red Wine with Herbs Recipe
Step 1: Preheat and Season
Start by preheating your oven to 325°F (163°C). Generously season those beautiful, bone-in short ribs with salt and pepper so that every bite is perfectly flavored. This simple seasoning is key to unlocking the rich, beefy flavor that shines through after braising.
Step 2: Sear the Ribs
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides in batches. This delicious caramelization develops a rich crust that will deepen the flavor of your braise. Don’t rush this step; those browned bits left behind are pure gold for your sauce!
Step 3: Sauté the Aromatics
After removing the ribs, reserve about 2 tablespoons of the rendered fat, and discard the rest. Add in your chopped celery, carrots, and onion, sautéing until they soften and the onion is translucent. This soft veggie base is what makes the sauce so irresistibly fragrant and layered.
Step 4: Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking until the mixture is fragrant and slightly caramelized. The tomato paste adds a lovely depth and a bit of sweetness that harmonizes beautifully with the savory elements.
Step 5: Deglaze with Red Wine
Pour in the red wine to deglaze the pot, scraping every flavorful brown bit off the bottom. Simmer it briefly to cook off the alcohol, letting the wine concentrate into a robust, velvety base for your braising liquid.
Step 6: Add Broth and Herbs
Stir in the beef broth, fresh rosemary sprigs, and bay leaves. Bring the mixture to a gentle simmer, filling the kitchen with those irresistible herbal aromas that perfectly complement the richness of the meat.
Step 7: Braise the Short Ribs
Return the seared short ribs to the pot, ensuring they are submerged in the flavorful liquid. If needed, add a bit more broth or water. Cover the pot and transfer to your preheated oven for about 3 hours. This slow, gentle cooking tenderizes the ribs to the point that they almost melt away, rich with the essence of herbs and wine.
Step 8: Finish the Sauce and Serve
Once the ribs are done, remove them and skim off any excess fat from the braising liquid. Strain if you prefer a smooth sauce, then simmer it down to thicken slightly, seasoning as needed. Spoon this luscious sauce over your ribs for a satisfying final touch.
How to Serve Braised Short Ribs in Red Wine with Herbs Recipe
Garnishes
Fresh chopped parsley or a sprig of rosemary adds a burst of color and a fresh herbal fragrance that contrasts beautifully with the deep, rich flavors of the ribs. It’s a simple touch that makes your dish look as amazing as it tastes.
Side Dishes
This recipe pairs wonderfully with creamy mashed potatoes, which soak up the braising sauce like a dream. Roasted root vegetables or silky polenta also make great companions, balancing the hearty meat with comforting textures and flavors.
Creative Ways to Present
For an elegant dinner party, serve the ribs atop a bed of garlic mashed potatoes and drizzle with the reduced sauce, garnished with fresh herbs. Another great idea is to serve the ribs with crusty bread to mop up every last drop of sauce. Sharing this dish family-style in a large, rustic pot brings a communal feel that’s sure to warm hearts.
Make Ahead and Storage
Storing Leftovers
Leftover braised short ribs are as good the next day, if not better. Store them in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen, making for a delicious second meal.
Freezing
This dish freezes beautifully as well. Place the ribs and their sauce in a freezer-safe container or heavy-duty zip-top bag, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. Slow and low is key to keeping the meat tender and succulent rather than dry.
FAQs
Can I use boneless short ribs for this recipe?
Yes, but bone-in short ribs tend to develop more flavor and stay juicier during braising. If you use boneless, cook the same way but watch the texture closely so they don’t dry out.
What kind of red wine works best for braising?
Cabernet Sauvignon and Merlot are fantastic because they have bold flavors that complement the meat well. Avoid overly sweet or very tannic wines to keep your sauce balanced.
Do I have to use fresh herbs?
Fresh herbs really brighten the dish with their aroma and vibrant flavor, but if you only have dried, use about a third of the amount and add them earlier in the cooking to let them rehydrate and infuse.
Can I prepare this recipe in a slow cooker?
Absolutely! After searing and sautéing, transfer everything into your slow cooker and cook on low for 6-8 hours. The slow cooker will also create tender, flavorful ribs, though the sauce won’t reduce as much.
How do I know when the short ribs are done?
They are perfectly cooked when the meat is so tender it easily pulls away from the bone with a fork. It usually takes about 3 hours at 325°F in the oven for this to happen.
Final Thoughts
There’s something truly special about the way this Braised Short Ribs in Red Wine with Herbs Recipe fills your home with cozy aromas and transforms humble ingredients into a feast of rich, tender, and deeply satisfying flavors. Whether it’s a treat for yourself or an impressive meal to share, I promise this recipe will become one of your favorites to return to again and again. So grab your pot, open that bottle of red wine, and let the magic begin!
Print
Braised Short Ribs in Red Wine with Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Description
This rich and hearty Braised Short Ribs recipe features tender, bone-in short ribs slowly cooked in a flavorful mixture of red wine, beef broth, and aromatic vegetables. The ribs are seared to develop a deep crust, then braised low and slow in the oven until fall-off-the-bone tender. The resulting sauce is reduced to a luscious gravy that perfectly complements the meat. Ideal for a comforting dinner, served alongside mashed potatoes, roasted vegetables, or creamy polenta.
Ingredients
Meat
- 4 pounds bone-in short ribs
- Salt and pepper (to taste)
Vegetables & Aromatics
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 bay leaves
For Garnish (Optional)
- Chopped fresh parsley
- Additional fresh rosemary
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Season Short Ribs: Generously season the bone-in short ribs with salt and pepper on all sides to enhance flavor.
- Sear the Ribs: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the short ribs on all sides in batches to develop a rich crust. Remove and set aside on a plate.
- Manage Fat: Reserve 2 tablespoons of the fat rendered during searing in the pot for cooking vegetables, discarding the rest.
- Sauté Vegetables: Add chopped celery, carrots, and onion to the pot and sauté until softened and onions are translucent, building a flavorful base.
- Add Aromatics: Stir in minced garlic and tomato paste. Cook, stirring constantly until fragrant and slightly caramelized.
- Deglaze: Pour in red wine to deglaze the pot, scraping up browned bits from the bottom. Simmer for a few minutes to evaporate the alcohol and concentrate flavor.
- Add Broth and Herbs: Stir in beef broth, rosemary sprigs, and bay leaves. Bring the mixture to a simmer.
- Return Ribs to Pot: Submerge the seared short ribs fully in the liquid. Add extra broth or water if necessary to cover the meat.
- Braise in Oven: Cover the pot and transfer it to the preheated oven. Braise for about 3 hours until the ribs are tender and easily pull away from the bone.
- Remove Ribs and Skim Fat: Take the ribs out and set aside. Skim off excess fat from the braising liquid or use a fat separator for a leaner sauce.
- Reduce Sauce: Optionally strain the braising liquid and return to the pot. Simmer until slightly thickened into a rich sauce. Adjust salt and pepper as needed.
- Serve: Plate the tender braised short ribs and spoon the sauce over them. Garnish with chopped fresh parsley or additional rosemary if desired. Serve alongside mashed potatoes, roasted vegetables, or creamy polenta for a complete meal.
Notes
- For best flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
- Braising low and slow is key to tender short ribs—do not rush the cooking time.
- Be sure to brown the ribs thoroughly to enhance depth of flavor in the final dish.
- If sauce is too thin after braising, reduce it on stovetop until desired consistency.
- Fat can be skimmed for a leaner dish or left for richer mouthfeel, depending on preference.
- Leftovers reheat well and often taste even better the next day.
