There is something undeniably soul-warming about indulging in a hearty beef dish that has been lovingly slow-cooked to tender perfection. The Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe is that perfect crowd-pleaser, combining rich flavors of red wine, fragrant herbs, and succulent vegetables that create an unforgettable experience. It’s made for cozy dinners where comfort meets elegance, and the incredible aroma filling your kitchen will have everyone eagerly awaiting the first bite. Whether you’re new to braising or a dedicated home cook, this recipe promises a rewarding journey from fragrant sear to melt-in-your-mouth tender beef.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, fresh ingredients are all it takes to build the layers of flavor in this dish. Each component plays a crucial role—whether it’s the robust red wine creating depth, the fresh thyme infusing herby notes, or the fire-roasted tomatoes adding a subtle smoky sweetness.
- 5 pounds meaty bone-in short ribs (1 ½ inches or thicker): Choose thick-cut ribs for maximum meatiness and rich flavor.
- Kosher salt, 2 tablespoons divided: Essential for seasoning and concentrating flavors throughout the cooking process.
- Ground black pepper, 1 ½ teaspoons: Adds a gentle heat and earthy depth.
- 6 medium carrots, chopped (about 3 cups): These bring natural sweetness and hearty texture to the sauce.
- 4 ribs celery, chopped (about 3 cups): Offers aromatic freshness and balances the richness.
- 1 medium onion, chopped: Foundation of the aromatic base with subtle sweetness when caramelized.
- 6 cloves garlic, minced (about 2 tablespoons): Provides a punch of savory flavor and warmth.
- 3 tablespoons tomato paste: Concentrated tomato flavor that thickens the sauce beautifully.
- 1 bottle (750 ml) dry red wine: Opt for Chianti, Cabernet Sauvignon, or Cotes de Rhone for robust, fruity, and balanced notes.
- 4 cups beef or chicken stock, plus more as needed: Builds the liquid base while enriching the taste.
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained: Adds smoky, umami richness to the sauce.
- 1 tablespoon Worcestershire sauce: Enhances the savory depth with a slight tang.
- 1 tablespoon Dijon mustard: Introduces a subtle sharpness that cuts through the richness.
- 6 sprigs fresh thyme, tied into a bundle: Fresh herbaceous aroma and earthy flavor throughout the braise.
- 1 teaspoon dried oregano: Complements the thyme with warm, slightly peppery notes.
- ¼ cup finely chopped fresh flat-leaf parsley: Bright finish and fresh color when sprinkled on top.
- For Serving: Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta—choose any to soak up that luscious sauce.
How to Make Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe
Step 1: Preheat and Sear
Start by preheating your oven to 325°F (163°C), which will give you the gentle heat needed for slow, even cooking. Pat the short ribs dry to ensure a perfect sear, and season thoroughly with most of your salt and pepper. Heat your Dutch oven on medium-high—no need for oil since the ribs have enough fat—and sear the ribs in batches until each piece is beautifully browned on all sides. This crust is where the magic begins, locking in juices and developing rich flavor through the Maillard reaction. Set the ribs aside in a baking dish as you prepare the next step.
Step 2: Sauté Vegetables
Discard most of the fat in the Dutch oven, leaving just a couple of tablespoons behind to cook your veggies. Lower the heat to medium and toss in the chopped carrots, celery, onion, plus the remaining salt and pepper. You’ll want to let these caramelize gently, wilting down while developing a sweet, savory base that will form the heart of your braising liquid. This step is crucial as these softened vegetables will melt into the sauce, creating depth and texture.
Step 3: Add Tomato Paste and Garlic
Push the vegetables to the side of the pot and stir in the tomato paste. Cook it for about 30 seconds, allowing the paste to awaken its deep umami flavor. Quickly add in the minced garlic and cook for another 30 seconds—just long enough to release its fragrance without burning. This process ensures the sauce has that layered complexity rather than a raw tomato or garlic taste.
Step 4: Deglaze with Wine
Pour in your red wine, and with a wooden spoon, scrape up all those lovely browned bits stuck to the bottom of the pot. This technique, called deglazing, captures every bit of flavor left from searing the beef and cooking the veggies. Let the wine reduce by half over medium heat, concentrating its fruitiness and acidity to enhance the overall sauce profile.
Step 5: Add Broth and Seasonings
Once the wine has reduced, stir in the beef or chicken stock, fire-roasted tomatoes, Worcestershire sauce, Dijon mustard, thyme bundle, and oregano. This mixture forms the luscious braising liquid that tenderizes the meat and infuses every bite with herby, tangy goodness. Give it a good stir so everything melds together nicely.
Step 6: Braise Short Ribs
Gently nestle your short ribs back into the pot, ensuring they are partially submerged in the liquid. Bring everything to a gentle boil, then cover the pot and transfer to your preheated oven. Let the ribs slow braise for one hour covered—this allows the meat to start becoming tender. After that, remove the lid and continue baking for another hour, giving the sauce a chance to thicken and the meat to reach that melt-apart tenderness that makes this dish so special.
Step 7: Remove Short Ribs and Thyme
Carefully remove the ribs from the pot and place them on a serving plate. This is the moment to discreetly discard any loose bones and the thyme bundle, which has imparted its flavor but is no longer needed in the final dish.
Step 8: Reduce Sauce
Return the pot to the stovetop and simmer the sauce for 15 minutes uncovered. This reduction intensifies the flavors and thickens the sauce to the perfect consistency. Make sure to skim off any excess fat that rises to the top—it helps keep the sauce balanced and clean-tasting.
Step 9: Combine and Serve
Place the short ribs back into the sauce and warm everything together gently. Before serving, sprinkle with fresh chopped parsley for a pop of color and freshness. Your Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe is now ready to impress at the dining table, paired beautifully with your choice of pappardelle, creamy polenta, or any comfort-style side.
How to Serve Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe
Garnishes
Fresh parsley is a classic garnish for this dish, providing a bright contrast to the rich sauce and tender meat. For an extra touch, consider a few sprigs of fresh thyme or a light drizzle of good olive oil to add a silky sheen and aroma right before serving.
Side Dishes
This recipe is incredibly versatile when it comes to sides. Creamy mashed potatoes or silky polenta are perfect for soaking up the luscious sauce. If you prefer pasta, wide ribbons of pappardelle work beautifully to carry every bit of that flavorful jus. Roasted root vegetables also add a complementary texture and earthy note.
Creative Ways to Present
For a rustic family-style presentation, serve the ribs and sauce in the Dutch oven straight on the table, inviting everyone to help themselves. Alternatively, plate single ribs over a neat mound of polenta or pasta with a drizzle of sauce artistically spooned around. A colorful side salad can balance the richness and brighten the overall presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe can be refrigerated in an airtight container for up to 3 days. The flavors actually deepen overnight, making it perfect for next-day enjoyment.
Freezing
This dish freezes exceptionally well. Just transfer cooled ribs and sauce into a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid drying out the meat. Add a splash of broth or water if the sauce seems too thick. Alternatively, reheat covered in the oven at 300°F (150°C) until warmed through.
FAQs
Can I use boneless short ribs for this recipe?
Boneless short ribs can be used, but bone-in ribs add more flavor and help keep the meat tender during cooking. If using boneless, adjust cooking time slightly to prevent overcooking.
What type of red wine is best?
Choose dry red wines with good body and acidity like Chianti, Cabernet Sauvignon, or Cotes de Rhone. Avoid very sweet or light wines that won’t provide enough depth.
Can I prepare this recipe in a slow cooker?
Yes! After searing and sautéing, transfer everything to a slow cooker and cook on low for 6 to 8 hours until fall-apart tender.
How do I know when the ribs are done?
The meat should be so tender it easily pulls away from the bone with a fork. This usually happens after about 2 hours of slow braising at 325°F.
Can I add other vegetables to the recipe?
Absolutely! Mushrooms or parsnips can be delightful additions. Just add them along with the carrots and celery to maintain balanced cooking times.
Final Thoughts
If you’re craving a dish that brings warmth, celebration, and a burst of layered flavors to your table, look no further than the Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe. It’s the perfect mix of homey comfort and impressive cooking that feels special yet incredibly doable. Give yourself the gift of slow-cooked deliciousness—you’ll be rewarded with bites that truly melt your worries away and fill your kitchen with love.
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Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe
- Total Time: 4 hours
- Yield: 6 servings 1x
Description
This Braised Beef Short Ribs recipe features tender, fall-apart meat cooked low and slow in a rich sauce made with red wine, aromatic vegetables, and herbs. Perfectly seared short ribs are braised in a flavorful mixture of beef stock, tomato paste, and fire-roasted tomatoes, creating a comforting and hearty dish ideal for serving over pappardelle pasta, mashed potatoes, or creamy polenta.
Ingredients
Short Ribs
- 5 pounds meaty bone-in short ribs (1 ½ inches or thicker)
- 2 tablespoons kosher salt, divided
- 1 ½ teaspoons ground black pepper, divided
Vegetables and Aromatics
- 6 medium carrots, chopped (about 3 cups)
- 4 ribs celery, chopped (about 3 cups)
- 1 medium onion, chopped
- 6 cloves garlic, minced (about 2 tablespoons)
Flavorings and Liquids
- 3 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine (Chianti, Cabernet Sauvignon, or Cotes de Rhone)
- 4 cups beef stock or chicken stock, plus more as needed
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
Herbs and Garnish
- 6 sprigs fresh thyme, tied into a bundle
- 1 teaspoon dried oregano
- ¼ cup finely chopped fresh flat-leaf parsley
For Serving
- Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta
Instructions
- Preheat and Sear: Preheat your oven to 325°F (163°C). Pat the short ribs dry and season them evenly with 5 teaspoons kosher salt and 1 teaspoon ground black pepper. Heat a Dutch oven over medium-high heat without adding oil. Sear the short ribs in batches until they are deeply browned on all sides, then transfer them to a separate baking dish.
- Sauté Vegetables: Discard excess fat from the Dutch oven, leaving about 2 tablespoons behind. Reduce the heat to medium and add the chopped carrots, celery, onion, along with the remaining salt and pepper. Cook the vegetables until they are tender and caramelized, stirring occasionally.
- Add Tomato Paste and Garlic: Push the vegetables to the side of the pot. Add the tomato paste and stir it for about 30 seconds to avoid burning. Then incorporate the minced garlic, cooking for an additional 30 seconds to release its aroma.
- Deglaze with Wine: Pour in the dry red wine and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot. Allow the wine to simmer until it reduces by half, intensifying the flavors.
- Add Broth and Seasonings: Stir in the beef or chicken stock, fire-roasted diced tomatoes (undrained), Worcestershire sauce, Dijon mustard, the tied thyme bundle, and dried oregano. Mix everything well to combine.
- Braise Short Ribs: Nestle the seared short ribs back into the pot among the sauce and vegetables. Bring the mixture to a boil, cover with a lid, and transfer the pot to the preheated oven. Bake for 1 hour, then remove the lid and continue baking for another hour or until the meat is fall-apart tender.
- Remove Short Ribs and Thyme: Carefully take the short ribs out of the pot and place them on a serving plate. Discard any loose bones and remove the thyme bundle from the sauce.
- Reduce Sauce: Return the pot to the stovetop over medium heat and simmer the sauce for about 15 minutes to thicken. Skim off any excess fat from the surface for a cleaner finish.
- Combine and Serve: Return the short ribs to the sauce and heat through. Sprinkle freshly chopped parsley over the dish for a pop of color and freshness. Serve hot with your choice of cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta.
Notes
- For the best flavor, use a full-bodied dry red wine such as Chianti, Cabernet Sauvignon, or Cotes de Rhone.
- Bone-in short ribs provide more flavor and moisture compared to boneless cuts.
- Ensure the short ribs are well seared to develop a deep, rich crust which enhances the final sauce taste.
- If you prefer a thicker sauce, you can reduce it further after removing the ribs.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- This recipe pairs beautifully with hearty sides like creamy polenta or mashed potatoes to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
