Braised short ribs served with vegetables and garnished with fresh parsley.

Braised Short Ribs with Red Wine and Vegetables Recipe

by

For those who appreciate hearty, slow-cooked dishes, Braised Short Ribs with Red Wine and Vegetables is an irresistible option. These beef short ribs are first seared for flavor, then braised for hours in a rich, flavorful broth of red wine, beef stock, and aromatic herbs. The result is tender, fall-off-the-bone meat paired with savory vegetables and a deeply satisfying sauce. Whether it’s for a family dinner or a special occasion, this recipe will surely impress.

Ingredients

For the Short Ribs:

  • 4 lbs (1.8 kg) bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp all-purpose flour
  • 3 tbsp olive oil

For the Vegetables and Braising Liquid:

  • 1 large onion, diced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups (475 ml) dry red wine
  • 2 cups (475 ml) beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 lb (450 g) baby potatoes or parsnips (optional)
  • Fresh parsley, chopped (for garnish)

Directions

Step 1: Prepare the Short Ribs

  1. Pat the short ribs dry with paper towels to ensure a good sear.
  2. Season the ribs generously with salt and pepper.
  3. Lightly coat the ribs with flour, shaking off any excess. This helps with browning and thickening the sauce later.

Step 2: Sear the Short Ribs

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the short ribs to the pot and sear them on all sides for about 8–10 minutes until browned.
  3. Once seared, remove the ribs from the pot and set them aside.

Step 3: Cook the Vegetables

  1. In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
  2. Add the garlic and cook for another 1 minute until fragrant.

Step 4: Deglaze the Pot

  1. Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
  2. Let the wine simmer for about 5 minutes to reduce slightly and concentrate the flavors.

Step 5: Build the Braising Liquid

  1. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
  2. Mix well to combine and bring the mixture to a simmer.

Step 6: Braise the Short Ribs

  1. Return the short ribs to the pot, ensuring they are mostly submerged in the braising liquid.
  2. If using, add baby potatoes or parsnips around the ribs for added flavor and texture.
  3. Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C).
  4. Cook for 2.5 to 3 hours, or until the ribs are fork-tender and easily pull away from the bone.

Step 7: Finish the Dish

  1. Once the ribs are cooked, remove the pot from the oven and discard the bay leaf.
  2. Skim off any excess fat from the surface of the sauce for a cleaner, more refined flavor.
  3. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

Step 8: Serve

  1. Serve the braised short ribs with the vegetables and a generous amount of the braising liquid.
  2. Pair with creamy mashed potatoes, polenta, or rice to soak up the rich sauce.
  3. Garnish with freshly chopped parsley for a pop of color.

Nutritional Information

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Calories (per serving): ~450 kcal
  • Servings: 6

Tips for the Perfect Braised Short Ribs

  • Searing is key: Make sure to sear the short ribs on all sides to build a rich, flavorful crust.
  • Low and slow: Braise the ribs at a low temperature for several hours to break down the connective tissue, resulting in tender, melt-in-your-mouth meat.
  • Customize with vegetables: Feel free to add additional vegetables such as parsnips, mushrooms, or turnips to suit your tastes.
  • Leftovers: Braised short ribs make excellent leftovers. The flavors continue to develop, and the dish can be easily reheated.

Frequently Asked Questions (FAQs)

Can I use boneless short ribs instead of bone-in?
Yes, you can use boneless short ribs, but be mindful that they might cook a bit faster. Check for tenderness after about 2 hours.

Can I make this dish in a slow cooker?
Yes! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4 hours until the ribs are tender.

What wine is best for braising short ribs?
A dry red wine such as Cabernet Sauvignon, Merlot, or Zinfandel works best. Avoid wines that are too sweet or too tannic.

Can I freeze the leftovers?
Absolutely! Braised short ribs freeze well. Just let them cool completely, then store in an airtight container in the freezer for up to 3 months.

Conclusion

Braised Short Ribs with Red Wine and Vegetables is the ultimate comfort food, perfect for a cozy dinner or special gathering. The slow braising process transforms the short ribs into melt-in-your-mouth deliciousness, while the savory sauce, vegetables, and potatoes make this dish truly satisfying. It’s an easy-to-make recipe that will leave everyone at the table impressed!

Leave a Comment