Braised Beef Short Ribs: 3 Hour Insanely Good Dish

Oh, friends, let me tell you about comfort food! And when it comes to comfort, nothing beats Braised Beef Short Ribs in Red Wine Sauce. I mean, seriously, imagine sinking your fork into fall-apart tender beef, swimming in a rich, luscious sauce. It’s like a warm hug on a plate! This dish is just perfect for a special occasion – anniversary anyone? – or even just a cozy night in when you need a little extra love.

The first time I made it? Total disaster! I used some cheap wine (oops!) and the sauce was… well, let’s just say it tasted like vinegar. But trust me, I’ve perfected it since then. Now, my Braised Beef Short Ribs are legendary in my house – even my picky eater asks for seconds!

Why You’ll Love This Braised Beef Short Ribs in Red Wine Sauce

Rich and Flavorful

Wow, the taste! Seriously, this isn’t your average beef dish. The red wine sauce just explodes with flavor after simmering for hours. It’s rich, it’s deep, it’s unforgettable!

Impressive Yet Easy

Don’t let the fancy name fool you. Yes, Braised Beef Short Ribs sounds intimidating, but it’s actually super easy. Most of the time is hands-off while it braises. You got this!

Perfect for Entertaining

Want to impress your friends or family? This is *the* dish. It’s elegant enough for a dinner party, but cozy enough for a Sunday supper. Plus, it smells AMAZING while it cooks!

Fall-Off-The-Bone Tender

My favorite part is how the beef becomes unbelievably tender. It literally falls off the bone with the slightest touch of a fork. Melt-in-your-mouth goodness, guaranteed!

Ingredients for Braised Beef Short Ribs in Red Wine Sauce

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Braised Beef Short Ribs in Red Wine Sauce. Don’t skimp – good ingredients make all the difference, trust me!

The Beef

You’ll want 5-6 beef short ribs, and I usually aim for about 300-400g or 10-14oz each. The meatier, the better, right?

Seasoning

Keep it simple: 1.5 tsp each of salt and pepper. I like freshly ground pepper, but whatever you’ve got is fine!

The Aromatics

This is where the magic starts! You’ll need 3 garlic cloves, crushed (I just smash ’em with the side of my knife), 1 large onion, chopped (brown, yellow, or white – whatever you have!), 2 celery ribs, chopped, and 2 carrots, chopped.

The Sauce

For that rich, dreamy sauce, grab 2 tbsp of tomato paste, 2 cups (500ml) of a dry red wine (more on that later!), and 2 cups (500ml) of beef stock/broth. Make sure it’s low sodium, okay?

Herbs

A couple of sprigs of thyme (optional, but I adore it!) and 2 bay leaves. Seriously, don’t skip the bay leaves – they add SO much!

Other

And last but not least, 2 tbsp of olive oil. For searing, you know!

How to Prepare Braised Beef Short Ribs in Red Wine Sauce

Okay, here’s where the fun begins! Follow these steps, and you’ll have amazing Braised Beef Short Ribs in Red Wine Sauce before you know it. Don’t worry, it’s easier than it looks!

Preparing the Beef

First, give those short ribs a good sprinkle with your salt and pepper. Don’t be shy! Now, heat up your olive oil in a large ovenproof pot (Dutch oven, anyone?) over high heat. We’re going to sear the beef, so get it nice and HOT! Add half the ribs – don’t overcrowd the pot, okay? – and brown them aggressively on all sides. We’re talking a good 5-7 minutes total. Browning is KEY for flavor here, so don’t rush it! Remove those browned beauties and repeat with the remaining ribs. Set them aside, you’ll want them later.

Building the Flavor Base

Turn the heat down to medium. Now, toss in that chopped onion and crushed garlic into the same pot – all those yummy browned bits on the bottom will add SO much flavor! Cook for about 2 minutes, until the onion starts to soften. Then, add your chopped carrot and celery. Cook for about 5 minutes, until the carrots are softened and starting to get sweet. The smell alone is amazing, right?

Creating the Braising Liquid

Stir in your tomato paste and cook for another minute. This helps to deepen the flavor, trust me! Next, pour in your red wine, beef broth, and add the thyme sprigs (if you’re using them) and bay leaves. Stir everything together, scraping up any bits stuck to the bottom of the pot. Make sure that tomato paste is completely dissolved – you don’t want any clumps!

Braising the Short Ribs

Time to bring the beef back! Gently nestle those browned short ribs into the liquid, arranging them so they’re mostly submerged. If they’re sticking up a bit, that’s okay. Cover the pot with a lid and pop it into a preheated oven at 160°C/325°F for 3 hours. Yes, 3 hours! I know, it’s a long time, but that low and slow cooking is what makes them fall-apart tender. You’ll know they’re ready when the meat can be easily pulled apart with forks. Mmm!

Making the Red Wine Sauce

Carefully remove the beef from the pot, keeping the meat on the bone. Cover them loosely to keep them warm. Now, strain all the liquid in the pot through a fine-mesh sieve, pressing the juices out of the cooked onion, carrot, and celery. We want all that flavor! Return the strained sauce to the pot, bring it to a simmer, and stir. Now, taste it! If it’s too thin, simmer it for a bit longer to reduce and thicken it. If it’s too thick, add a splash of water to thin it out. Season with salt and pepper to taste. You want it just right!

Serving Your Braised Beef Short Ribs

Finally, the moment we’ve been waiting for! Place those beautiful Braised Beef Short Ribs on a serving plate and spoon that glorious red wine sauce generously over them. Serve immediately and prepare for compliments!

Tips for Perfect Braised Beef Short Ribs in Red Wine Sauce

Choosing the Right Wine

Okay, wine time! I usually go for a good value Cabernet Sauvignon or Merlot. You want something full-bodied that can stand up to the beef. Don’t grab the super expensive stuff, but don’t go *too* cheap either, okay? It makes a difference!

Achieving Maximum Tenderness

Low and slow, people! Seriously, that’s the secret. Don’t crank up the heat to try and speed things up. You want that beef to gently braise until it’s practically melting. Trust me, patience is key!

Getting the Sauce Just Right

The sauce is everything! If it’s too thin after braising, just simmer it on the stovetop until it reduces to a nice, syrupy consistency. If it gets *too* thick, add a little water or beef broth to thin it out. Taste as you go!

Don’t overcrowd the pot

Remember when searing? Don’t pile all the ribs in at once! You want them to brown nicely, and if the pot is too crowded, they’ll just steam. Sear in batches for that perfect crust. It’s worth the extra few minutes!

Ingredient Notes and Substitutions for Braised Beef Short Ribs in Red Wine Sauce

Let’s talk swaps! Sometimes you’re missing an ingredient, or maybe you just want to try something different. No worries, I’ve got you covered for these Braised Beef Short Ribs!

Red Wine Substitutions

Okay, so maybe you don’t want to use wine, or you don’t have any on hand. No problem! You can totally use non-alcoholic wine – there are some decent ones out there now. Or, mix 0.5 extra cup of low sodium beef broth with 1.5 cups of water, and a tablespoon of Worcestershire sauce. It won’t be *exactly* the same, but it’ll still be delicious!

Beef Broth

Seriously, use low sodium beef broth! You can always add more salt, but you can’t take it away. Plus, you want to control the saltiness of the sauce yourself, right?

Herb Variations

Thyme is my go-to, but rosemary or even a little oregano would be yummy too! Just don’t go overboard – a little goes a long way, you know?

Serving Suggestions for Braised Beef Short Ribs

Alright, you’ve got these amazing, tender Braised Beef Short Ribs… but what do you serve with them? Here are a few of my favorite sides that complement the richness of the beef perfectly. You can’t go wrong!

Classic Pairings

Mashed potatoes are a MUST, right? Or how about creamy polenta? Risotto is also fantastic, especially if you stir in some Parmesan. Yum!

Vegetable Sides

Roast up some asparagus, Brussels sprouts (don’t knock ’em till you try ’em!), or carrots. The sweetness of the vegetables balances the richness of the beef so well.

Bread for Sopping

Don’t forget some crusty bread! You’ll want something to soak up every last drop of that amazing red wine sauce. Trust me on this one!

Storing and Reheating Braised Beef Short Ribs in Red Wine Sauce

Got leftovers? Lucky you! These Braised Beef Short Ribs are just as delicious (maybe even more so!) the next day. Here’s how to keep ’em perfect:

Storing Leftovers

I like to store the ribs and the sauce separately. That way, the ribs don’t get *too* soggy. Just pop ’em in airtight containers and into the fridge they go!

Reheating Instructions

You can reheat them in the oven (covered, at 325°F until warmed through) or gently on the stovetop. If the sauce has thickened too much, add a splash of broth or water. Easy peasy!

Braised Beef Short Ribs in Red Wine Sauce: Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Just sear the beef and sauté the veggies in a skillet first. Then, dump everything into your slow cooker, and cook on low for 8 hours or high for 5. Seriously, set it and forget it! When the beef’s super tender, strain the sauce and simmer it in a skillet until it thickens. So easy!

Can I freeze Braised Beef Short Ribs in Red Wine Sauce?

Yep! Let the ribs and sauce cool completely, then store them separately in freezer-safe containers. They’ll keep for a couple of months, no problem. Thaw them overnight in the fridge, then reheat gently on the stovetop or in the oven. You might need to add a splash of broth if the sauce gets too thick after freezing.

How do I thicken the Braised Beef Short Ribs in Red Wine Sauce?

If your sauce is too thin, don’t panic! Just simmer it on the stovetop over medium heat, stirring occasionally, until it reduces to your desired consistency. It might take 10-15 minutes, so be patient! You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a quick fix. But simmering is best, trust me!

What if I don’t have an ovenproof pot?

No Dutch oven? No worries! Just sear the beef in a skillet, then transfer everything to a casserole dish that’s big enough to hold the ribs snugly. Place the ribs meat-side down and pour the braising liquid over them. Cover tightly with foil, then bake as directed. Works like a charm!

Nutritional Information for Braised Beef Short Ribs in Red Wine Sauce

Quick note: nutrition info can vary *a lot* depending on the brands and ingredients you use, so this is just a rough estimate, okay? Don’t take it as gospel!

Ready to Try This Braised Beef Short Ribs in Red Wine Sauce?

Share Your Creations

I can’t WAIT to see your version of these Braised Beef Short Ribs! Seriously, snap a photo and share it on social media. Don’t forget to tag me – I want to see your masterpiece!

Rate and Review

Loved this recipe? Please, pretty please, leave a rating and a comment below! Your feedback helps other cooks (and me!) know what you think. Plus, I love hearing from you guys!

Print