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Short Rib Recipe: Hearty Braised Beef in Red Wine

Name: Short Rib Recipe: Hearty Braised Beef in Red Wine
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Ingredients: 4 pounds bone-in beef short ribs (about 8 pieces; look for well-marbled ribs); Kosher salt and freshly ground black pepper; 2 tablespoons olive oil (or avocado oil); 1 large yellow onion, chopped (substitute shallots for a milder bite); 3 carrots, peeled and cut into 1-inch chunks; 2 celery stalks, sliced; 4 cloves garlic, smashed; 2 tablespoons tomato paste (preferably imported Italian); 1 cup full-bodied red wine (Cabernet or Merlot work beautifully); 2 cups low-sodium beef broth (or chicken broth if you prefer lighter); 2 sprigs fresh rosemary (or 1 teaspoon dried); 3 sprigs fresh thyme (or 1 teaspoon dried); 2 bay leaves; 1 tablespoon Worcestershire sauce (optional for extra umami); 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for gravy, optional)

A soul-warming short rib recipe that delivers fall-off-the-bone tender meat, slow cooked in red wine and aromatic herbs—pure comfort food bliss.

Full Recipe Introduction
I first fell in love with braised short ribs at a neighborhood bistro during a chilly November evening. There’s something magical about that savory flavor mingling with silky red wine and a hint of thyme. This meaty dish is perfect for weekend dinners or special gatherings—impressively rich, yet surprisingly easy once you get those ribs in the oven (or slow cooker). Health-wise, it’s a balanced comfort food: lean protein from the beef, plenty of veggies, and the depth of flavor means you don’t need heavy sauces. You’ll find yourself craving leftovers almost as much as the first serving.

Why You’ll Love This Recipe

• Ultra-tender meat that slides off the bone
• Slow cooked to perfection—minimal hands-on time
• Braised in red wine for deep, savory flavor
• Comfort food that’s fancy enough for company
• Veggies soak up all those juices—zero waste
• Adaptable to oven, slow cooker, or Instant Pot
• Great make-ahead dinner (and even better the next day)
• Perfect pairing with mashed potatoes or buttered noodles

Ingredients

• 4 pounds bone-in beef short ribs (about 8 pieces; look for well-marbled ribs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, chopped (substitute shallots for a milder bite)
• 3 carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, sliced
• 4 cloves garlic, smashed
• 2 tablespoons tomato paste (preferably imported Italian)
• 1 cup full-bodied red wine (Cabernet or Merlot work beautifully)
• 2 cups low-sodium beef broth (or chicken broth if you prefer lighter)
• 2 sprigs fresh rosemary and 3 sprigs fresh thyme (or 1 teaspoon each dried)
• 2 bay leaves
• 1 tablespoon Worcestershire sauce (optional for extra umami)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for gravy, optional)

Tips:
– Choose short ribs with even marbling for best tenderness.
– Let the meat sit at room temperature for 20 minutes before searing to ensure an even crust.
– Use imported tomato paste for a hint of sweetness and acidity.

Directions

1. Preheat your oven to 325°F. Season the short ribs generously with salt and pepper.
2. In a large Dutch oven over medium-high heat, warm the olive oil until shimmering. Sear ribs on all sides, 3–4 minutes per side, until deeply browned. Transfer ribs to a plate. (Tip: Don’t crowd the pan; work in batches.)
3. Lower heat to medium. Add onions, carrots, celery, and garlic. Sauté 5–6 minutes, stirring—scrape up any browned bits stuck to the pan (those are flavor gold).
4. Stir in tomato paste; cook 1 minute until it darkens slightly. Pour in red wine, scraping the bottom to deglaze. Let the wine bubble and reduce by half, about 3–4 minutes.
5. Return short ribs to the pot, nestling them among the veggies. Pour beef broth over, add rosemary, thyme, bay leaves, and Worcestershire sauce.
6. Bring to a gentle simmer. Cover the pot and transfer to the oven. Braise for 2½–3 hours, or until meat is fork-tender and falling off the bone.
7. Carefully remove ribs and set aside on a platter, tented with foil to keep warm. Strain the cooking liquid into a bowl, discarding solids.
8. Skim off excess fat from the surface. Return liquid to the pot, bring to a simmer, then whisk in cornstarch slurry to thicken (if desired). Season gravy with salt and pepper.
9. Serve ribs over creamy mashed potatoes or buttered egg noodles, spooning gravy and veggies on top. Garnish with chopped parsley for a bright finish.

Servings & Timing

Makes: 4–6 generous servings
Prep Time: 20 minutes
Cook Time: 3 hours (including searing and braising)
Total Time: 3 hours 20 minutes

Variations

• Swap red wine for dark beer or stout for a maltier twist.
• Add a splash of balsamic vinegar at the end for tangy depth.
• Use bone-in pork ribs for a lighter, budget-friendly version.
• Stir in a handful of chopped mushrooms during step 3 for earthiness.
• Finish gravy with a pat of cold butter for extra silkiness.
• Sprinkle za’atar or smoked paprika for a Middle Eastern vibe.

Storage & Reheating

Refrigerator: Store cooled short ribs and gravy in airtight containers for up to 4 days.
Freezer: Freeze in heavy-duty freezer bags for up to 3 months—label with date.
Reheat: Gently warm in a covered skillet or in the oven at 300°F until heated through; add a splash of broth if gravy is too thick.
Make-Ahead: Complete recipe to step 6, cool, then refrigerate overnight. Next day, braise for 1½–2 hours until tender.

Notes

• I learned that letting the ribs rest in the braising liquid for 15 minutes after cooking helps them reabsorb juices—game-changer for bend-over-backwards tenderness.
• For a smoother gravy, run the sauce through a fine mesh sieve and avoid over-thickening.
• If your ribs come out a tad salty, add more broth or a peeled potato into the sauce during reheating; it draws out excess salt.
• Leftover meat makes a killer taco filling—just shred, warm, and top with fresh cilantro.

FAQs

Q: Can I use boneless short ribs?
A: Yes, but braising time may be reduced by 20–30 minutes; check for tenderness sooner.

Q: What if I don’t drink or cook with wine?
A: Swap in extra beef broth plus 2 tablespoons balsamic vinegar for acidity.

Q: My gravy is too thin—how do I thicken it?
A: Make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water), whisk it in over low heat until it thickens.

Q: Can I skip searing the meat?
A: You could, but you’ll miss out on that caramelized flavor. A quick sear really makes the difference.

Q: Is there a vegetarian twist?
A: Try hearty portobello or king trumpet mushrooms in place of ribs, and use vegetable broth.

Q: What’s the best side dish?
A: Creamy mashed potatoes, buttered noodles, or even polenta soak up the sauce beautifully.

Q: Can I use a slow cooker?
A: Absolutely—sear ribs on stovetop first, then transfer everything to slow cooker and cook on low for 6–8 hours.

Q: How do I reheat without drying out the meat?
A: Warm gently in sauce or cover with foil in a 300°F oven, checking every 10 minutes.

Conclusion

This short rib recipe delivers melt-in-your-mouth tenderness, rich red wine gravy, and hearty veggies—all coming together in a cozy, slow-cooked embrace. Give it a try this weekend, let me know how it turns out, and explore my other comfort food recipes for more family-friendly meal ideas. Enjoy every savory bite!