Indulge in these tender braised short ribs that transform your kitchen into a gourmet haven. Infused with the deep notes of red wine and aromatic herbs, this dish delivers melt-in-your-mouth texture and irresistible taste. Pair them with creamy mashed potatoes or wide pappardelle pasta for a comforting family feast everyone craves.
Key Ingredients for Success
Discover the essential components that make these red wine braised beef short ribs exceptionally flavorful and tender, achieving that classic fall-off-the-bone quality. They’re packed with savory depth, ideal for warming up a chilly winter evening.
The preparation is straightforward: season your short ribs, sear them briefly, deglaze the pan, incorporate vegetables, and let the oven work its magic. Follow along for the complete guide.
- Bone-in short ribs: This premium cut excels in braising, infusing the dish with incredible richness and taste.
- Light brown sugar: Provides subtle sweetness to harmonize the bold savory elements.
- Spice mixture: A blend of garlic powder, paprika, dried thyme, dried oregano, kosher salt, and ground black pepper seasons the short ribs to perfection.
- Red wine: Cabernet sauvignon is preferred, though any dry red wine delivers excellent results.
- Tomato paste: Essential for building layers of umami and complexity.
- Balsamic vinegar: Contributes a delightful tang and hint of sweetness to the braising liquid.
- Carrots: These hearty root vegetables bring natural sweetness and vibrant color.
- Beef broth: The perfect base that complements the beef ribs beautifully.
- Fresh herbs: Sprigs of thyme and rosemary infuse the braising liquid with fragrant aromas.
How to Make Braised Short Ribs
- Season Short Ribs: Generously rub the short ribs with kosher salt, massaging it thoroughly into the meat. In a small bowl, mix the remaining spices. Coat the ribs evenly on all sides with this spice blend. Wrap tightly in plastic wrap and chill in the refrigerator for a minimum of 1 hour—overnight yields even better flavor infusion.
- Preheat Oven: Set your oven to 300ºF. Take the ribs out and allow them to temper at room temperature for 10 minutes.
- Sear Ribs: In a large Dutch oven, heat oil over medium-high. Once shimmering, add the ribs and sear for about 1 minute per side until deeply browned. Remove and set aside.
- Deglaze: Pour in red wine to deglaze, scraping up all the flavorful browned bits. Add the rest of the wine, then whisk in tomato paste and balsamic vinegar until smooth.
- Add Veggies: Stir in chopped carrots, onion, and minced garlic. Pour over beef broth to cover.
- Bake: Nestle the seared ribs back into the pot among the vegetables and liquid. Tuck in thyme and rosemary sprigs. Cover and bake for 3 hours, flipping the ribs midway. They should be fork-tender and falling off the bone.
- Serve & Enjoy: Uncover, discard herb stems and bones. Plate the ribs over mashed potatoes or pappardelle, spooning the rich braising liquid or gravy generously on top. Pure bliss!
Great Jones Dutch Oven: The Great Jones “The Dutchess” stands out as our go-to for everyday cooking, perfect for one-pot wonders like this, soups, and beyond.
Top Tips for Perfect Red Wine Braised Short Ribs
- Experiment showed that ribs marinated overnight in the spice rub absorbed far more flavor than those seasoned for just 1 hour. Allow ample time for the dry rub to penetrate the beef deeply.
- To thicken the sauce, lift out the meat and veggies. Whisk in 1-3 teaspoons cornstarch over medium heat until lump-free and simmering to your desired consistency.
Store leftovers in an airtight container in the fridge for up to 4 days—or keep them in the Dutch oven. Reheat gently on the stovetop over medium heat.
FAQ
What wine is best? Cabernet sauvignon is ideal, but merlot, pinot noir, or syrah work wonderfully too.
Can I use a slow cooker? Absolutely. Sear on stovetop, then transfer to slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Perfect Pairings
Mashed potatoes or pappardelle pasta are unbeatable companions. Opt for healthy mashed potatoes or cheesy scalloped potatoes for variety, or transform into short rib ragu over pasta.
Ingredients
- 2 lbs. bone-in short ribs
- 1.5 tablespoons kosher salt
- 1 tablespoon light brown sugar
- ½ tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2-3 tablespoons avocado oil (or olive oil)
- 1.25 cups red wine (cabernet sauvignon recommended)
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 4-6 large carrots, peeled and cut into 3-4 inch pieces
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 1.5 cups beef broth
- 4-5 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
Calories: 398 kcal, Carbohydrates: 13 g, Protein: 31 g, Fat: 20 g, Fiber: 2 g, Sugar: 6 g
Nutrition information is automatically calculated and should be used as an approximation.
