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Red Wine Braised Short Ribs

A heartwarming dish of tender beef short ribs braised in red wine, enriched with aromatic herbs for a comforting and indulgent meal.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds beef short ribs Look for well-marbled ribs for the best flavor.
  • to taste salt and pepper Essential for seasoning.
  • 2 tablespoons olive oil For browning the meat.
  • 1 onion, chopped Adds aromatic depth.
  • 2 carrots, chopped Sweetness to balance the savory notes.
  • 3 cloves garlic, minced Provides a rich, fragrant base.
  • 2 cups red wine A dry variety is best for depth—choose one you enjoy drinking.
  • 1 cup beef broth Enhances the savory profile.
  • 2 sprigs fresh thyme Adds aromatic freshness.
  • 1 bay leaf For complexity in flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Generously season the short ribs with salt and pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and brown them on all sides, about 3-4 minutes per side. Once browned, remove them and set aside.
  4. In the same pot, add the chopped onion, carrots, and garlic. Sauté them for about 5 minutes, until they start to soften and become aromatic.
  5. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
  6. Stir in the beef broth, thyme, and bay leaf. Return the browned short ribs to the pot.
  7. Cover the pot with a lid and transfer it to the oven. Let it braise for 2.5 to 3 hours, or until the meat is fork-tender.
  8. Remove from the oven and allow it to rest for a few minutes before serving, discarding the bay leaf and thyme.

Notes

To achieve a lighter sauce, you can skim off excess fat after cooking. This dish pairs wonderfully with creamy polenta or buttery mashed potatoes.