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Braised Beef Short Ribs in Red Wine Sauce Recipe

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3.9 from 21 reviews

Tender and flavorful braised beef short ribs cooked low and slow in a rich red wine sauce with aromatic herbs and vegetables. This classic recipe offers melt-in-your-mouth meat complemented by a luscious, glossy sauce, perfect for a comforting and elegant meal.

Ingredients

Beef Short Ribs

  • 4-6 bone-in short ribs
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 2 tablespoons neutral oil
  • 4 tablespoons unsalted butter (divided)

Vegetables and Aromatics

  • 1 white onion, roughly chopped
  • 3 small carrots, roughly chopped
  • 3 cloves garlic, sliced

Sauce Ingredients

  • 2 tablespoons tomato paste
  • 3 cups dry red wine (divided)
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 3 teaspoons beef bouillon (e.g. Better Than Bouillon)
  • 4 cups water

Instructions

  1. Season the Ribs: Pat the short ribs dry with paper towels and season them generously with kosher salt and black pepper on all sides to enhance flavor.
  2. Sear the Ribs: Heat the neutral oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side, until they develop a deep golden crust. Remove and set aside.
  3. Sauté Vegetables: Add 2 tablespoons of butter, chopped onions, carrots, and sliced garlic to the pot. Cook for about 3 minutes until onions soften and garlic is fragrant.
  4. Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly to prevent burning, allowing it to caramelize and deepen in flavor.
  5. Deglaze with Wine: Pour in a splash of red wine, using a wooden spoon or spatula to scrape up browned bits from the bottom of the pot. Add the remaining red wine and simmer until the liquid reduces by half, about 5 minutes.
  6. Add Bouillon and Herbs: Stir in the beef bouillon paste. Carefully nestle the short ribs back into the pot along with the thyme and rosemary sprigs.
  7. Add Water and Braise: Pour in the water until the ribs are mostly submerged. Cover with the lid and simmer gently for 2 to 3 hours, or until the ribs are fork-tender and falling off the bone.
  8. Remove Ribs: Once tender, carefully remove the short ribs from the pot and set aside, keeping them warm.
  9. Strain Vegetables and Herbs: Strain the braising liquid to separate out the cooked carrots, onions, and herbs. Reserve the liquid for sauce and set vegetables aside for serving.
  10. Reduce Sauce: Return the strained braising liquid to the pot and simmer until the sauce thickens and coats the back of a spoon, about 10-15 minutes.
  11. Finish Sauce: Stir in the remaining 2 tablespoons of butter until the sauce becomes smooth and glossy.
  12. Serve: Plate the short ribs with the reserved carrot and onion mixture. Drizzle the red wine sauce over the top. Serve alongside mashed potatoes, rice, or your preferred sides. Enjoy!

Notes

  • For best flavor, use a good quality dry red wine, such as Cabernet Sauvignon or Merlot.
  • Ensure ribs are well browned to develop deep flavor in the sauce.
  • This dish tastes even better the next day when flavors have further melded.
  • You can substitute beef broth for water, adjusting salt accordingly.
  • Leftover sauce can be refrigerated and reheated gently for up to 3 days.

Find it online: https://justsosavory.com/braised-beef-short-ribs-in-red-wine-sauce-recipe/