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Braised Short Ribs in Red Wine with Vegetables and Herbs Recipe

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4 from 87 reviews

This rich and flavorful Braised Short Ribs recipe offers tender, slow-cooked beef ribs simmered in a savory red wine and tomato sauce with aromatic vegetables and herbs. Perfect for a comforting dinner, the French-inspired dish is enhanced by the depth of balsamic vinegar and fresh parsley for garnish.

Ingredients

Short Ribs and Seasoning

  • 6-7 pounds beef short ribs (6 meaty bone-in ribs), brought to room temperature
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 tablespoons olive oil, divided

Vegetables and Aromatics

  • 2 medium yellow or red onions, diced (about 2 cups)
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, thinly sliced or minced
  • 4 thyme sprigs
  • 2 bay leaves

Liquids and Flavorings

  • 3 tablespoons tomato paste
  • 2 1/2 cups full-bodied red wine
  • 2 1/2 cups low-sodium beef broth (can also use chicken broth or a mix)
  • 1 15-ounce can whole tomatoes
  • 2 tablespoons balsamic vinegar (optional)

Garnish

  • 1/4 cup chopped fresh parsley

Instructions

  1. Season and Sear the Short Ribs: Pat the short ribs dry and season generously with kosher salt and freshly cracked black pepper. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ribs in batches without overcrowding, searing each side until deeply browned, about 3-4 minutes per side. Remove the ribs and set aside.
  2. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onions, carrots, and celery and cook over medium heat until softened and starting to brown, about 8-10 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Add Tomato Paste and Herbs: Stir in the tomato paste and cook for 2-3 minutes to deepen its flavor. Add the thyme sprigs and bay leaves, allowing the herbs to infuse the mixture.
  4. Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to lift any browned bits. Bring to a simmer and cook until the wine is reduced by about half, concentrating the flavors, approximately 15-20 minutes.
  5. Add Broth and Tomatoes: Stir in the beef broth and the canned whole tomatoes with their juices. Use a spoon to break up the tomatoes slightly. Return the short ribs to the pot, nestling them into the liquid. Bring everything to a gentle simmer.
  6. Braise the Short Ribs: Cover the pot tightly with a lid and transfer to a preheated oven at 325°F (160°C). Cook for about 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
  7. Finish the Sauce: Remove the short ribs from the pot and tent with foil to keep warm. Place the pot with the braising liquid back on the stovetop over medium heat. Stir in the optional balsamic vinegar and simmer the sauce until slightly thickened, about 10 minutes. Adjust seasoning with salt and pepper as needed.
  8. Serve: Spoon the sauce with vegetables over the short ribs and sprinkle generously with chopped fresh parsley before serving for a fresh and vibrant finish.

Notes

  • Braising the short ribs low and slow ensures the meat becomes tender and flavorful.
  • Bringing the meat to room temperature before searing helps achieve a better crust.
  • Using full-bodied red wine adds depth to the sauce; Cabernet Sauvignon or Merlot work well.
  • Balsamic vinegar is optional but adds a subtle acidity and richness to balance the dish.
  • Leftovers taste even better the next day as the flavors continue to meld.
  • This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.

Find it online: https://recipethrive.com/braised-short-ribs-in-red-wine-with-vegetables-and-herbs-recipe/