If you are craving a hearty, soul-warming meal, this Braised Short Ribs with Red Wine and Fresh Herbs Recipe will quickly become your new favorite. Imagine tender, fall-off-the-bone short ribs slowly cooked in rich red wine, fragrant herbs, and savory vegetables. The combination creates a deep, luxurious flavor that feels like a comforting hug after a long day, perfect for sharing with family or impressing guests at a special dinner. Each bite melts in your mouth, carrying the perfect balance of robust, herbaceous, and savory notes.
Ingredients You’ll Need
These ingredients are simple but essential for crafting this classic dish. Each element contributes not only layers of flavor but also beautiful color and texture, making the final meal truly unforgettable.
- 4 bone-in beef short ribs: Choose well-marbled ribs for the most tender and flavorful results.
- 2 tablespoons olive oil: Adds richness and helps to create a beautifully browned crust on the ribs.
- 1 large onion, coarsely chopped: Provides sweetness and depth as it softens during cooking.
- 2 carrots, peeled and chopped: Bring natural sweetness and vibrant color to the braise.
- 2 celery stalks, chopped: Adds a subtle earthiness that balances the rich beef.
- 4 garlic cloves, smashed: Infuses the dish with warm, aromatic flavor.
- 2 cups red wine: The key to tenderizing the meat and building a rich, complex sauce.
- 3 cups beef broth: Deepens the meaty flavor and keeps the ribs moist during cooking.
- 1 tablespoon tomato paste: Adds a subtle tang and umami boost that enhances the sauce.
- 2 sprigs fresh thyme: The herbaceous notes lift the dish with fresh, aromatic fragrance.
- 2 sprigs fresh rosemary: Introduces a pine-like aroma that complements the red wine perfectly.
- 2 bay leaves: Infuse a subtle layer of earthiness and depth to the braising liquid.
- Salt and pepper, to taste: Essential for seasoning at every stage of cooking.
- 1 tablespoon all-purpose flour (optional, for thickening): Helps create a silky, luscious sauce if desired.
- Fresh parsley, chopped (for garnish): Adds a bright, fresh finish that balances the richness beautifully.
How to Make Braised Short Ribs with Red Wine and Fresh Herbs Recipe
Step 1: Prepare and Sear the Ribs
Start by preheating your oven to 325°F (163°C). Generously season the short ribs with salt and pepper, then heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides until they have a deep, golden crust—this step locks in flavor and adds gorgeous texture. Once browned, remove the ribs and set them aside.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onion, carrots, celery, and smashed garlic cloves. Cook for about 5 to 7 minutes until the vegetables soften and the onions become translucent. This fragrant base creates the foundational flavors that will enrich the braising liquid.
Step 3: Build the Sauce
Stir in the tomato paste and let it cook for another 1 to 2 minutes to intensify its flavor. Then, pour in the red wine, scraping the bottom of the pot to lift all those flavorful browned bits. Let the wine simmer for 5 minutes to slightly reduce and concentrate its taste.
Step 4: Add Broth and Herbs
Pour in the beef broth, then nestle in the fresh thyme, rosemary, and bay leaves. Return the short ribs to the pot, submerging them mostly in the liquid. These herbs infuse the dish with warm, fresh aromas, making every spoonful memorable.
Step 5: Braise in the Oven
Bring the mixture to a gentle simmer on the stovetop, cover with a lid, and transfer to the oven. Let it braise for 2½ to 3 hours until the meat is incredibly tender and practically falls off the bone. This slow cooking is the magic behind the dish’s melt-in-your-mouth texture and rich, deep flavors.
Step 6: Thicken the Sauce (Optional)
If you like your sauce thicker and more velvety, remove the ribs once cooked and place the pot back on medium heat. Whisk the flour with a bit of water to make a slurry, then stir it into the sauce. Simmer for 5 to 7 minutes until it reaches your desired consistency.
Step 7: Serve and Garnish
Arrange the short ribs on plates, spoon the luscious sauce over them, and sprinkle freshly chopped parsley on top for a burst of color and freshness. This final touch brings the dish together beautifully.
How to Serve Braised Short Ribs with Red Wine and Fresh Herbs Recipe
Garnishes
Fresh parsley is a classic choice that adds not only a lovely green pop but also a subtle brightness to balance the rich meat. For an additional touch, a sprinkle of finely grated lemon zest or a few fresh thyme leaves can elevate your presentation and aroma even more.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes, buttery polenta, or even a hearty risotto. The rich sauce soaks beautifully into these sides, enhancing every bite. Roasted root vegetables or a simple green salad offer a fresh contrast to the depth of flavor in the ribs.
Creative Ways to Present
For a rustic dinner, serve the ribs family-style in the Dutch oven, garnished just before bringing to the table. For an elegant touch, individually plate the ribs with a smear of polenta or truffle mash, and drizzle with extra sauce. Adding edible flowers or microgreens can make it look stunning without overwhelming the flavors.
Make Ahead and Storage
Storing Leftovers
Braised short ribs taste even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Make sure the ribs are submerged in the sauce to keep them moist and flavorful.
Freezing
You can freeze the ribs and sauce separately or together. Wrap them tightly in freezer-safe containers or heavy-duty plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat to prevent drying out the meat. Add a splash of broth or red wine if the sauce has reduced too much during storage. Alternatively, reheat in a low oven (around 300°F / 150°C) covered with foil until warmed through.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs work well too. They will cook slightly faster, so keep an eye on tenderness and adjust the cooking time accordingly to avoid overcooking.
What type of red wine is best for braising?
Use a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid cooking wines or anything too sweet, as they can affect the flavor balance.
Is it necessary to brown the short ribs first?
Browning the ribs creates a rich, caramelized crust that adds tremendous depth to the final dish. Skipping this step will reduce the complexity of the flavor but you can still get tender results.
Can I make this recipe in a slow cooker?
Absolutely! After searing, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours until the meat is tender. The flavors will develop beautifully with slow cooking.
How do I thicken the sauce if I don’t want to use flour?
You can reduce the sauce by simmering it uncovered on the stove for longer, or use cornstarch mixed with water as a gluten-free thickener. Another natural way is to puree some cooked vegetables from the braise back into the sauce.
Final Thoughts
This Braised Short Ribs with Red Wine and Fresh Herbs Recipe is one of those special dishes that turns any meal into a celebration. The slow-cooked, tender ribs paired with a rich, aromatic sauce feel luxurious yet completely comforting. I hope you give it a try and enjoy each warm, flavorful bite with your loved ones just as much as I do. Once you master this recipe, it might just become your go-to for cozy dinners and unforgettable gatherings!
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Braised Short Ribs with Red Wine and Fresh Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Tender, flavorful braised short ribs cooked slowly in a rich red wine and beef broth sauce with aromatic vegetables and herbs, resulting in melt-in-your-mouth meat perfect for a comforting dinner.
Ingredients
Short Ribs
- 4 bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
Liquids and Seasonings
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Optional and Garnish
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Season Short Ribs: Generously season the beef short ribs with salt and pepper on all sides to enhance the flavor.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides for 8-10 minutes until deeply browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, celery, and smashed garlic cloves. Cook for 5-7 minutes until vegetables soften and onions become translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to deepen the flavors.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
- Add Broth and Herbs: Add beef broth, thyme, rosemary, and bay leaves. Stir to combine and return the short ribs to the pot, submerging them mostly in the liquid.
- Braise in Oven: Bring the mixture to a simmer on stovetop, cover with a lid, and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
- Thicken Sauce (Optional): Remove the ribs and place the pot back on medium heat. Whisk the flour with a little water to create a slurry, then stir into the sauce. Simmer for 5-7 minutes until thickened.
- Serve: Plate the braised short ribs, spoon the sauce over the top, and garnish with freshly chopped parsley for a beautiful presentation.
Notes
- For an extra rich flavor, choose a full-bodied red wine like Cabernet Sauvignon or Merlot.
- You can prepare the dish a day ahead; flavors develop even better after resting overnight.
- For a gluten-free version, omit the flour or use a gluten-free alternative for thickening.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
