Braised Beef Short Ribs with Red Wine Sauce

Tender braised short ribs in rich red wine sauce served with vegetables.

Braised Beef Short Ribs with Red Wine Sauce

A cozy and comforting dish, Tender Braised Short Ribs in Red Wine Sauce boasts tender meat and rich flavors, perfect for a special dinner.

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Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 540

Ingredients Method Notes

Ingredients

Main Ingredients

3-4 pounds Bone in beef short ribs Look for thick, meaty ribs.
to taste Salt
to taste Pepper
2 tablespoons Oil for browning Any neutral oil works.
1 medium Onion, diced For flavor base.
2 medium Carrots, diced For flavor base.
2 stalks Celery, diced For flavor base.
4 cloves Garlic, minced
2 tablespoons Tomato paste For richness.
1 bottle Dry red wine Choose a wine you would drink.
4 cups Beef stock
1 leaf Bay leaf
2 teaspoons Thyme, fresh or dried

Method

Preparation

Pat the ribs dry, then season them well with salt and pepper to help them brown.
Heat oil in a pot and brown the ribs on all sides in batches to avoid crowding.
Remove ribs and add onion, carrot, and celery; cook until softened and slightly golden.
Add garlic in the last minute to avoid burning.
Stir in tomato paste and cook for an additional minute or two.
Pour in the red wine and scrape up the browned bits from the bottom.
Add beef stock, herbs, and the ribs back into the pot, ensuring the liquid covers halfway to two-thirds of the ribs.
Cover with a lid and braise in the oven at 325°F until the meat is tender, usually between 2.5 to 4 hours.
Once done, remove the ribs and simmer the sauce on the stove to thicken as needed.

Notes

Pick a dry red wine for the sauce. Do not skip the browning step as it builds flavor. If the sauce is greasy, skim fat or chill overnight to remove solid fat easily. Pair with sides like creamy mashed potatoes or ziti.