Red Wine Braised Beef Short Ribs: A Luxurious Comfort Feast

Red Wine Braised Beef Short Ribs are an impressive centerpiece for gatherings, offering melt-in-your-mouth tenderness and a rich, savory sauce.

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Prep Time 30

Cook Time 2 30

Resting Time 10

Total Time 3 10

Servings: 6 ribs

Course: Dinner

Cuisine: French

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

3 lbs Beef Short Ribs Select well-marbled cuts for maximum tenderness
1 tbsp Salt Adjust to your preference
1 tbsp Black Pepper Adjust to your preference
2 tbsp Olive Oil Ideal for searing the ribs

For the Aromatics

1 large Onion Shallots are a great substitute
2 Carrots Parsnips can be used for a different twist
2 Celery stalks Fennel is a unique alternative
4 cloves Garlic Feel free to add more for taste

For the Sauce

2 tbsp Tomato Paste Boosts umami for a rich sauce
2 cups Red Wine Opt for a dry red like Cabernet Sauvignon or Merlot
2 cups Beef Broth Low-sodium or homemade is preferable
2 sprigs Fresh Thyme Dried thyme is a convenient substitute
2 sprigs Fresh Rosemary Use sparingly as it can be potent
2 Bay Leaves Deepens flavor during the braising process
1 tbsp Worcestershire Sauce Optional for a cleaner flavor
1 tbsp Balsamic Vinegar Balances richness with acidity

For Garnish

1 Fresh Parsley Optional but highly recommended for presentation

Equipment

Dutch oven

Method

Step‑By‑Step Instructions

Preheat your oven to 325°F (165°C) while gathering all your ingredients.
Season the beef short ribs with salt and black pepper. Sear in olive oil over medium-high heat for 8-10 minutes.
Sauté chopped onion, sliced carrots, and chopped celery in the same pot for 5-7 minutes, then add minced garlic and tomato paste for another 2 minutes.
Deglaze with red wine, scraping the pot's bottom and simmering for 5 minutes.
Add beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar. Return the ribs to the pot and ensure they are submerged.
Cover the Dutch oven and braise in the oven for 2.5 to 3 hours until fork-tender.
Remove the pot from the oven, skim excess fat from the sauce, and serve garnished with fresh parsley.

Nutrition

Serving: 1ribsCalories: 480kcalCarbohydrates: 8gProtein: 40gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Using high-quality dry red wine enhances the flavors significantly. For a thicker sauce, simmer post-braising until desired consistency.

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