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Melt-in-Your-Mouth Red Wine Braised Short Ribs

A single, perfectly cooked braised short ribs served over creamy polenta, topped with rich sauce and fresh herbs.
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Make restaurant quality short ribs at home! This recipe delivers incredibly tender, fall-off-the-bone beef short ribs slow cooked in a rich red wine sauce. It is the best short ribs recipe for a hearty winter meal or elegant dinner.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (750 ml) bottle dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Pat the short ribs dry with paper towels and season them generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook until softened, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the entire bottle of red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about one-third, which takes around 10 minutes.
  6. Return the short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaves. The liquid should mostly cover the ribs; add more broth if needed.
  7. Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the Dutch oven to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot and set them aside, keeping them warm.
  10. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the sauce.
  11. Simmer the sauce over medium heat until it thickens into a rich beef gravy. Taste and adjust seasoning if necessary.
  12. Return the short ribs to the sauce to reheat briefly, or simply spoon the gravy generously over the ribs when serving. Serve your fall apart bone in beef short ribs immediately over mashed potatoes or creamy polenta.

Notes

  • For an easy make ahead beef meal, chill the cooked ribs and sauce separately overnight. The next day, remove the solidified fat layer from the sauce before reheating everything together.
  • If you prefer using a slow cooker for these slow cooked beef short ribs, sear the meat first, then transfer everything (except the herbs) to the slow cooker. Cook on low for 7 to 8 hours.
  • This recipe works wonderfully for gluten free dinner ideas since the sauce is naturally thickened by reduction, not flour.

Nutrition

Find it online: https://kitchenuser.net/braised-short-ribs-recipe-tender-fall-off-bone/