Braised Short Ribs with Red Wine and Herbs Recipe
This rich and hearty Braised Short Ribs recipe features tender beef ribs slow-cooked in a flavorful red wine and beef broth sauce with aromatic herbs, garlic, and vegetables, resulting in a melt-in-your-mouth dish perfect for a comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
Beef and Seasoning
- 5 pounds beef short ribs
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
Vegetables and Aromatics
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
Liquids and Herbs
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprigs
- ¼ cup finely chopped fresh parsley
Instructions
- Prepare the Short Ribs: Season the beef short ribs generously with kosher salt and freshly cracked black pepper, ensuring all sides are well-coated to enhance flavor throughout the cooking process.
- Sear the Meat: Heat a heavy-duty skillet or Dutch oven over medium-high heat and sear the short ribs on all sides until browned, about 3-4 minutes per side. This step locks in juices and develops a deep, rich flavor.
- Sauté Vegetables: Remove the ribs and add chopped onions, carrots, and minced garlic to the same pot. Cook until softened and fragrant, about 5-7 minutes, scraping up browned bits from the bottom to incorporate flavor.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2 minutes to caramelize slightly. Pour in the red wine to deglaze the pot, scraping any remaining browned bits from the bottom, then simmer until the wine is reduced by half, about 10 minutes.
- Add Broth and Herbs: Return the short ribs to the pot and add beef broth along with thyme and rosemary sprigs. The liquid should come about halfway up the ribs to allow even cooking.
- Braise the Short Ribs: Cover the pot with a tight-fitting lid and braise in a preheated oven at 325°F (163°C) for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Finish and Serve: Remove ribs and strain or skim the braising liquid if desired. Sprinkle finely chopped fresh parsley over the ribs for a fresh contrast. Serve hot with your choice of side dishes, spooning some braising liquid over the meat.
Notes
- For best results, use a heavy Dutch oven or oven-safe pot with a lid for braising.
- Let the short ribs rest for 10 minutes after cooking to retain juices before serving.
- You can substitute the red wine with additional beef broth if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Skim excess fat from the braising liquid if you want a leaner sauce.
