As the aroma of savory red wine and tender beef fills the air, it’s impossible not to feel a sense of warmth and comfort wash over you. My Red Wine Braised Short Ribs are not just a dish; they are an experience worth savoring. Cooked slowly in a Dutch Oven, these ribs become meltingly tender, enveloped in a luscious gravy that transforms simple sides into something extraordinary. Whether you’re hosting a cozy dinner party or just looking for a satisfying weekday meal, this recipe is a delightful crowd-pleaser that appeals to both the heart and the palate. With its straightforward preparation, you can impress your guests without the fuss. Ready to elevate your dinner table with a dish that’s as unforgettable as it is delicious? Let’s dive into the magical world of braising!
Why Choose Red Wine Braised Short Ribs?
Comforting Experience: This dish brings warmth and nostalgia, making it a perfect centerpiece for family gatherings or cozy nights in.
Melt-in-Your-Mouth Tenderness: Slow-cooked perfection ensures every bite is fall-off-the-bone goodness, delivering an unforgettable texture that will leave everyone asking for seconds.
Flavor Harmony: The rich red wine, aromatic herbs, and savory seasonings create a deliciously complex sauce that pairs beautifully with simple sides like mashed potatoes or crusty bread.
Versatile Cooking Method: Whether you prefer the Dutch oven or a slow cooker, this recipe adapts to your cooking style, making it easier to fit into your busy life.
Impressive Yet Simple: With straightforward steps and commonly found ingredients, you can whip up restaurant-quality ribs that will wow your guests, just like the legendary Gordon Ramsay’s Pan Seared Scallops.
Red Wine Braised Short Ribs Ingredients
For the Short Ribs
• Bone-in Short Ribs (3-4 lbs) – This is the star of the dish, delivering incredible flavor and tenderness. Boneless ribs can work as an alternative if needed.
• Salt and Pepper – Essential for seasoning; be generous and adjust to your taste preferences.
For the Aromatics
• Olive Oil – Helps in browning the meat, adding richness; substitute with vegetable oil if necessary.
• Large Onion (1) – Adds a wonderful sweetness and depth; swap with shallots if you prefer a milder flavor.
• Celery (2 stalks) – Contributes freshness; feel free to omit if you want a simpler profile.
• Carrots (2) – Adds a touch of sweetness; consider parsnips for a different flavor twist.
• Garlic (3 cloves) – Essential for aroma and flavor; garlic powder can substitute in a pinch.
For the Braising Liquid
• Cabernet Sauvignon (2 cups) – Provides depth and rich flavors; use beef broth for a non-alcoholic option.
• Beef Broth (3 cups) – Essential for braising; opt for low-sodium if you’re watching your salt intake.
• Tomato Paste (2 tbsp) – Introduces umami richness; crushed tomatoes can replace it if you like.
• Bay Leaves (2) – Adds herbal complexity; they enhance flavor, but you can omit them if desired.
• Fresh Thyme (1 sprig) and Oregano (1 sprig) – These herbs give freshness; substitute with ½ tsp of dried herbs if fresh isn’t available.
This delightful mix of ingredients comes together to create the unforgettable Red Wine Braised Short Ribs that will make your meal feel truly special!
Step‑by‑Step Instructions for Red Wine Braised Short Ribs
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is ideal for braising, ensuring the meat becomes tender and infused with the rich flavors of red wine. While the oven heats, gather your Dutch oven, which will be crucial for this Red Wine Braised Short Ribs recipe.
Step 2: Prepare the Short Ribs
Rinse the bone-in short ribs under cold water, then pat them dry with paper towels. Season the ribs generously with salt and pepper on all sides to enhance their flavor. This careful preparation will help achieve that melt-in-your-mouth texture, pivotal for the success of your Red Wine Braised Short Ribs.
Step 3: Brown the Ribs
In your Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the seasoned short ribs in batches, browning them for about 5–6 minutes on each side until they develop a rich, golden crust. This step is vital for building deep flavor, so resist the urge to crowd the pot. Transfer the browned ribs to a plate.
Step 4: Sauté the Aromatics
In the same pot, without wiping out the savory remnants, add a diced large onion. Sauté it over medium heat for 8-10 minutes until it turns translucent and fragrant. Then, mix in 2 diced stalks of celery and 2 diced carrots, cooking for an additional 3-5 minutes. This aromatic base will enhance your Red Wine Braised Short Ribs’ sauce.
Step 5: Add Garlic and Tomato Paste
Stir in 3 smashed garlic cloves and 2 tablespoons of tomato paste, allowing them to sauté together for a few minutes. The garlic will release its incredible aroma, and the tomato paste will deepen the flavors. Stir everything to coat well, creating a luscious mixture that will enrich the sauce of the short ribs.
Step 6: Incorporate the Wine
Pour in 2 cups of Cabernet Sauvignon, bringing the mixture to a boil. After it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes, or until the wine reduces by half. This reduction intensifies the flavors, creating a decadent sauce for your Red Wine Braised Short Ribs, so watch for it to thicken.
Step 7: Add the Broth and Ribs
Once the wine has reduced, mix in 3 cups of beef broth, stirring to combine. Gently return the browned ribs to the pot along with 2 bay leaves, a sprig of fresh thyme, and oregano. Make sure everything is submerged slightly, as coverage is essential for optimal braising. Cover the pot and transfer it to the preheated oven.
Step 8: Braise in the Oven
Allow the Red Wine Braised Short Ribs to cook in the oven for 2½ to 3 hours. Check the ribs for tenderness after about 2 hours; they should be fork-tender and nearly falling off the bone. The long cooking time at this low temperature ensures that every bite will be juicy and full of flavor.
Step 9: Rest and Strain
Once the cooking time is complete, carefully remove the pot from the oven. Transfer the ribs to a plate and cover them with foil to keep warm. If desired, strain the sauce to remove the vegetables, simmering it on low until thickened, which will create a velvety sauce to drizzle over the ribs when serving.
Step 10: Serve and Enjoy
Plate your succulent Red Wine Braised Short Ribs atop a bed of creamy mashed potatoes. Drizzle the rich sauce generously over the top for an elegant finish that truly elevates the dish. This comforting meal will leave a lasting impression on anyone who joins you at the table, making it a nighttime favorite.
Make Ahead Options
These Red Wine Braised Short Ribs are perfect for meal prep enthusiasts! You can brown the short ribs and prepare the aromatic base (onion, carrots, celery, garlic, and tomato paste) up to 24 hours in advance. Store the browned ribs and prepared aromatics in separate airtight containers in the refrigerator. This not only saves you time on a busy weeknight, but it also allows the flavors to meld beautifully. When you’re ready to cook, simply combine the components with wine and broth, then braise in the oven as directed. You’ll still achieve restaurant-quality results with minimal effort, making dinner feel effortless yet truly delicious!
Expert Tips for Red Wine Braised Short Ribs
Taste as You Go: Always sample the seasoning after browning the ribs and adjusting the sauce. This ensures your Red Wine Braised Short Ribs are perfectly flavored.
Don’t Rush Browning: Take your time to brown the ribs properly for deeper flavor. Avoid overcrowding the pot, as it can lead to steaming rather than browning.
Use a Quality Wine: A good quality Cabernet Sauvignon enhances the flavor of the dish. Cooking with a wine you’d enjoy drinking makes a difference in taste.
Check for Tenderness: Use a fork to test the ribs after 2 hours in the oven. They should be fork-tender; if not, give them a bit more time.
Make Ahead: This dish can be made a day in advance. Reheating will enhance the flavors further, making it perfect for gatherings.
Save the Leftovers: Store any extra sauce to use as a base for soups or stews, maximizing the deliciousness of your Red Wine Braised Short Ribs!
How to Store and Freeze Red Wine Braised Short Ribs
Fridge: Store leftover Red Wine Braised Short Ribs in an airtight container for up to 5 days. This allows the flavors to meld, making each bite even more delicious!
Freezer: For longer storage, freeze the ribs in a freezer-safe container for up to 3 months. Make sure to label the container with the date for easy reference later.
Reheating: When ready to enjoy again, thaw in the fridge overnight, then reheat covered in the oven at 350°F for 20-30 minutes. This will help retain the tender texture.
Airtight Storage: Ensure that the ribs are completely cooled before storing to prevent condensation, which can lead to freezer burn.
What to Serve with Red Wine Braised Short Ribs
For a truly memorable dining experience, consider these delightful pairings that will elevate your Red Wine Braised Short Ribs to new levels of comfort and flavor.
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Creamy Mashed Potatoes:
A classic side, these mashed potatoes soak up the rich sauce beautifully, creating a perfect balance of flavors. Their creaminess complements the tender ribs, making every bite heavenly. -
Roasted Brussels Sprouts:
With their crispy edges and slightly bitter flavor, roasted Brussels sprouts provide a wonderful contrast to the richness of the short ribs. Toss with olive oil and a sprinkle of salt before roasting until golden. -
Crusty French Bread:
This is essential for mopping up every last drop of that luscious gravy. The crunchy crust and soft interior make it the ideal accomplice to a comforting dinner. -
Garlic Green Beans:
Sautéed with fresh garlic, these vibrant green beans add a freshness that brightens the palate. Their crunch brings additional texture to the meal, balancing the tender ribs. -
Glazed Carrots:
Sweet and tender, glazed carrots add a lovely contrast to the savory profile of the dish. Their vibrant color and natural sweetness make them a visually appealing and delicious side. -
A Bold Cabernet Sauvignon:
Pairing your meal with a glass of wine mirrors the savory elements of the dish beautifully. The tannins in Cabernet enhance the flavors, ensuring a harmonious dining experience. -
Chocolate Lava Cake:
For dessert, indulge in a rich chocolate lava cake. Its warmth and decadence provide a beautiful ending to this comforting meal, making your gathering truly special.
With these pairings, your Red Wine Braised Short Ribs will not only shine but create a cozy, delicious atmosphere that invites everyone to savor each moment.
Red Wine Braised Short Ribs: Variations & Substitutions
Feel free to explore these delightful variations, making every bite of your Red Wine Braised Short Ribs your own masterpiece!
- Dairy-Free: Substitute butter with olive oil or coconut oil when browning for a completely dairy-free dish.
- Boneless Ribs: Swap bone-in short ribs for boneless for easier slicing and a slightly different texture.
- Flavor Boost: Add sliced mushrooms during the sauté stage for an earthy depth that complements the wine beautifully.
- Veggie Lovers: Toss in diced butternut squash for a touch of sweetness and seasonal flair.
- Heat it Up: Introduce a pinch of red pepper flakes for an exciting kick, balancing the richness of the dish.
- Slow Cooker Method: After browning, transfer ingredients to a slow cooker. Cook on low for 6-8 hours for hands-off convenience.
- Alternative Grains: Serve your short ribs over creamy polenta or flavorful mushroom risotto for an elegant twist on tradition.
- Wine Swap: Use a full-bodied grape juice or beef broth instead of wine for a non-alcoholic alternative that still packs flavor.
No matter how you choose to make it your own, these Red Wine Braised Short Ribs will surely make a lasting impression. Happy cooking!
Red Wine Braised Short Ribs Recipe FAQs
What is the best way to select bone-in short ribs?
Absolutely! When selecting bone-in short ribs, look for ribs that have a good amount of marbling throughout the meat. This fat will render during cooking, making the ribs more tender and flavorful. Ensure the meat is bright red and avoid those with a grayish tint, which may indicate age.
How should I store leftovers of Red Wine Braised Short Ribs?
After cooking, you can refrigerate any leftovers in an airtight container for up to 5 days. Let them cool to room temperature before sealing to maintain texture. When reheating, cover them in the oven at 350°F for about 20-30 minutes to keep the meat moist and tender.
Can I freeze Red Wine Braised Short Ribs?
Absolutely! For freezing, place the cooled short ribs in a freezer-safe container, making sure to label it with the date. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm them in the oven at 350°F wrapped in foil to retain moisture.
What can I do if my sauce is too thin?
No worries! If you find your sauce is too thin after simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the sauce and simmer until it thickens to your desired consistency. This will give your gravy that velvety texture perfect for drizzling over the ribs.
Are there any common allergies associated with this recipe?
Certainly! The primary allergens in this recipe may include gluten from certain brands of beef broth and sulfites present in red wine. If you’re cooking for someone with allergies, opt for a gluten-free beef broth and use a substitute like beef stock or additional broth in place of wine for a non-alcoholic version.
Can I use an alternative to red wine in the braising liquid?
Very much! If you’d prefer to skip the wine, you can replace it with an equal amount of beef broth or grape juice, combined with a tablespoon of vinegar for acidity. This will give your Red Wine Braised Short Ribs a similar depth of flavor without the alcohol.
Red Wine Braised Short Ribs for Ultimate Comfort and Flavor
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Rinse the bone-in short ribs under cold water, then pat them dry with paper towels. Season generously with salt and pepper.
- In your Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the ribs for about 5-6 minutes on each side, then transfer to a plate.
- In the same pot, add a diced large onion and sauté for 8-10 minutes until translucent. Mix in 2 diced celery stalks and 2 diced carrots, cooking for an additional 3-5 minutes.
- Stir in 3 smashed garlic cloves and 2 tablespoons of tomato paste and sauté together.
- Pour in 2 cups of Cabernet Sauvignon and bring to a boil. Reduce heat and let simmer for about 15-20 minutes.
- Mix in 3 cups of beef broth, and return the browned ribs to the pot along with 2 bay leaves, fresh thyme, and oregano.
- Cover and transfer the pot to the oven. Allow to cook for 2½ to 3 hours, checking for tenderness after 2 hours.
- Once the cooking time is complete, remove the pot from the oven, transfer the ribs to a plate, and cover with foil.
- Serve the ribs atop creamy mashed potatoes, drizzling the sauce generously over the top.
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