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To make the best wine-braised short ribs, understanding the significance of each ingredient is crucial. Each element plays a vital role in delivering the dish’s characteristic depth of flavor and comforting essence.

Wine Braised Short Ribs

Looking to impress at your next dinner party? Try these delicious wine-braised short ribs! This comforting dish features tender, melt-in-your-mouth meat infused with rich flavors from red wine and aromatic vegetables. Perfect for gathering around the table, this recipe combines a few simple steps for a stunning result. Serve with creamy mashed potatoes or crusty bread to soak up the savory sauce. Your guests will be begging for seconds! #ShortRibs #BraisedMeat #ComfortFood #HomeCooking #WinePairing #RecipeOfTheDay
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Ingredients
  

4 lbs beef short ribs

2 tbsp olive oil

1 large onion, diced

3 carrots, chopped

3 celery stalks, chopped

4 cloves garlic, minced

2 cups red wine (preferably a full-bodied variety)

2 cups beef broth

2 tbsp tomato paste

1 sprig fresh rosemary

2 sprigs fresh thyme

1 bay leaf

Salt and pepper to taste

1 tbsp sugar (optional, to taste)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Sear the Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs generously with salt and pepper. Add the ribs to the pot in batches and sear them until they are browned on all sides (about 3-4 minutes per side). Remove the ribs and set aside.

      Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.

        Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce for about 5 minutes.

          Add Broth and Seasonings: Stir in the beef broth, tomato paste, rosemary, thyme, bay leaf, and sugar (if using). Bring to a gentle boil.

            Return Ribs to the Pot: Carefully place the seared short ribs back into the pot, ensuring they are submerged in the liquid.

              Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are tender and easily fall off the bone.

                Serve: Remove the pot from the oven and discard the herbs. If desired, you can skim off any excess fat from the sauce. Serve the short ribs over creamy mashed potatoes or polenta, with the sauce spooned over the top. Garnish with chopped parsley.

                  Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 6-8