Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Braised Beef Short Ribs in Red Wine with Vegetables and Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 45 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mamabrisrecipes.com/braised-beef-short-ribs-in-red-wine-with-vegetables-and-herbs-recipe/