Description
Tender beef short ribs braised slowly in red wine, beef broth, and aromatics until they fall apart, finished with a rich, glossy sauce. A comforting, low-effort meal perfect for cold weather.
Ingredients
- 3–4 pounds beef short ribs (English-cut, bone-in preferred)
- 2 tablespoons vegetable or canola oil
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 large yellow onions, chopped
- 2 large carrots, chopped into 2-inch pieces
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 bottle (750ml) dry red wine (Pinot Noir or Cabernet Sauvignon)
- 1 cup low-sodium beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 tablespoons unsalted butter
- Fresh parsley for garnish (optional)
Instructions
- Pat the short ribs dry with paper towels. Season generously with salt and pepper, then lightly dust with flour, shaking off excess.
- Heat oil in a large Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
- Reduce heat to medium. Add onions and carrots to the pot; cook for 5-7 minutes until softened. Add garlic and tomato paste; cook for 1 minute until tomato paste darkens slightly.
- Pour in the red wine, scraping up brown bits from the bottom of the pot. Simmer for 2 minutes to cook off alcohol.
- Add beef broth, soy sauce, Worcestershire sauce, thyme sprigs, and bay leaves. Stir to combine.
- Return ribs to the pot, nesting them into the liquid (liquid should come halfway up the ribs). Cover with a tight-fitting lid.
- Transfer to a 325°F (160°C) oven and braise for 2.5 to 3 hours, or until meat is fork-tender.
- Remove pot from oven. Lift out ribs and set aside on a platter. Skim excess fat from the sauce surface.
- Return pot to stove over medium heat. Simmer sauce for 5-10 minutes to reduce and thicken. Stir in butter at the end for a glossy finish.
- Remove thyme sprigs and bay leaves. Taste and adjust seasoning. Pour sauce over ribs and garnish with parsley if desired.
Notes
[‘Do not skip the searing step; it creates essential flavor through the Maillard reaction.’, “Use a wine you would drink; avoid ‘cooking wine’ which contains added salt and preservatives.”, ‘If making ahead, chill overnight to easily remove solidified fat from the sauce surface.’, ‘For slow cooker method: Sear ribs first, then cook on low for 6-8 hours.’, ‘Sauce can be strained for a smoother texture, or left with vegetables for heartier consistency.’]
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1-2 ribs with sauce
- Calories: 650
- Sodium: 680
- Fat: 42
- Saturated Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 45
Keywords: braised short ribs, red wine sauce, comfort food, winter recipe, slow cooker beef, dutch oven recipe, beef short ribs, easy dinner