October 31, 2022

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

I have fully entered cozy mode with this red wine braised short ribs recipe! Charred to perfection short ribs topped with green onion, parsley and lemon zest. One of my favorite stews.

They start off being tossed with vegetables, red wine, balsamic vinegar and aromatics. The short ribs are then braised in the oven for 3+ hours, till it becomes so off-the bone tender. Your house will smell immaculate. Served with our special Garlic Parmesan Mashed Potatoes and you have yourselves a dinner! The flavors are insane.

If you’re looking for another braised short rib recipe, you can check out our Korean Apple Short Ribs!

Red Wine Braised Short Ribs

What ingredients do you need for this red wine braised short ribs recipe?

Bone in short ribs: This short rib recipe starts with bone-in short ribs. I love the way these braise and always use bone-in beef for this recipe! Boneless works too if needed.

Starting the short ribs: We are using yellow onions, chili flakes, carrots, celery and garlic.

Dry red wine: The depth of flavor wine brings to this dish is unmatched. It adds depth of flavor, tang, and helps with the tenderness of the beef as well.

Fresh herbs of choice: We are using rosemary, but you can use flavors and herbs like thyme, bay leaves or oregano as well.

Water or stock: You can use anything you get your hands on. Water works great, too as the short ribs really build wonderful flavor, but if you’re looking to build even deeper flavors, a beef stock or beef broth will be great to use here as well.

All-purpose flour: Using flour is really going to melt all ingredients together and give a thick, creamy stew for these short ribs.

Tomatoes paste: which also adds SO much flavor. We are also adding balsamic vinegar just for that even deeper depth of flavor, but that’s optional!

For the topping: For some freshness, I love topping with fresh herbs. We are using green onions, lemon zest, parsley and cilantro. But you can omit all together if it’s not your thing.

Extra-virgin olive oil, kosher salt and black pepper

Red Wine Braised Short Ribs

How you’ll prepare your braised beef short ribs

Begin by browning your short ribs

Preheat your oven to 350 degrees. On your stovetop, to begin, heat a dutch oven or deep pot with oil on medium-high heat. Sear your short ribs on all sides on high heat. You want a nice browned char, so be patient and don’t overcrowd the pan – I did it in 2 batches. About 7-8 minutes per side, until charred. Remove and set aside in a bowl.

Start your vegetables

Remove about 1/2 of the short ribs oil and drizzle on additional oil. Add in your onions, carrots, celery and garlic. Stir well and sweat to 10-15 minutes – season with salt and pepper and add your chile.

Add in tomato paste and flour

Next add in your tomato paste and flour and cook that down, so the flour is completely mixed and the tomato paste has cooked down.

Finish the braise

After that, add in your red wine, rosemary and balsamic vinegar and reduce that down as well on medium low, let that reduce for 20-30 minutes.

Braise in the oven

Then, add your short ribs back in and do a light toss with all the vegetables. Finish off the braise with broth or water. Bring this to a boil, then place in the oven. Braise for around 3 hours until your short ribs are completely tender and fall apart off the bone. You can keep checking on it every 45-ish minutes to toss and look until it is fork tender.

Serve and top with parsley, cilantro and green onions and spoon over any braising liquid over your dish!

Red Wine Braised Short Ribs

Tips, Tricks and Substitutions

My top tips:

  1. First, be patient!
  2. Second, I think what’s so important when you’re braising meat is really taking the time to to char your short ribs on all sides.
  3. Third, take your time sautéing the vegetables and letting your wine reduce. Otherwise, it can become bitter if you don’t let the wine cook down all the way!
  4. Fourth, let it really simmer and braise in the oven until fork tender, and ENJOY!

What are some sides to serve with this recipe? Serve with Lemon Haricots Verts With Crispy Shallots, or with green beans, Brussels Sprouts Caesar Salad or roasted leeks and fennel would be great to serve with this!

What red wine goes with braised short ribs? You are looking for red with medium tannin. Some examples of dry red wine to use are Cabernet Sauvignon, Merlots, Pinot Noirs and Shiraz.

Should I sear short ribs before braising? Although it’s not needed, it definitely not only adds nice browning to your short ribs and broth, but it also builds really deep flavor. So yes, I would definitely sear your ribs!

Updated from December 2020

Red Wine Braised Short Ribs

 

Check out the below cozy recipes for more meat dinner inspiration!

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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

I am in a cozy winter mode with this red wine braised short ribs recipe! Charred to perfection short ribs.
5 from 1 vote
Print Pin Rate
Course: Dinner
Keyword: braised short ribs
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4

Ingredients

  • 2 pounds bone in short ribs
  • 2 tablespoons vegetable oil
  • 2 yellow onions, roughly chopped
  • 4 medium sized carrots, finely chopped
  • 3 ribs of celery, finely chopped
  • 6 garlic cloves
  • 1 tablespoon flour
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 sprigs rosemary
  • 4 cups water or beef stock
  • 1 cup red wine
  • ½ teaspoon chile flakes
  • Salt and pepper to taste
  • Optional topping: a mixture of green onions, lemon zest, parsley and cilantro

Instructions

  • Preheat your oven to 350 degrees. To begin, heat a dutch oven or deep pot with oil. Sear your short ribs on all sides on high heat. You want a nice browned char, so be patient and don’t overcrowd the pan - I did it in 2 batches. About 7-8 minutes per side, until charred. Remove and set aside in a bowl.
  • Remove about 1/2 of the short ribs oil and drizzle on additional oil. Add in your onions, carrots, celery and garlic. Stir well and sweat to 10-15 minutes - season with salt and pepper and add your maras chile. 
  • Next add in your tomato paste and flour and cook that down, so the flour is completely mixed and the tomato paste has cooked down. 
  • After that, add in your red wine, rosemary and balsamic vinegar and reduce that down as well on medium low, let that reduce for 20-30 minutes. 
  • Then, add your short ribs back in and do a light toss with all the vegetables. Finish off the braise with broth or water. Bring this to a boil, then place in the oven. Braise for around 3 hours until your short ribs are completely tender and fall apart off the bone. You can keep checking on it every 45-ish minutes to toss and look. Serve with parsley/cilantro and green onions!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

 

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