Print

Red Wine Braised Short Ribs

Print Recipe

Red Wine Braised Short Ribs deliver an indulgent culinary experience with their melt-in-your-mouth tenderness and rich, flavorful sauce. This comforting dish features bone-in short ribs slow-cooked in a luscious red wine reduction, enhanced by aromatic herbs and vegetables. Perfect for family gatherings or cozy dinners, serve it alongside creamy mashed potatoes or crusty bread to soak up the delectable sauce.

Ingredients

Scale
  • 3 lbs bone-in short ribs
  • 2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 2 large onions, sliced
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 2 bay leaves
  • 1 tbsp brown sugar
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper; sear until browned on all sides (about 5 minutes each). Remove and set aside.
  3. In the same pot, sauté onions and carrots until softened (around 5 minutes). Add minced garlic; cook for another minute.
  4. Deglaze with red wine, scraping up any browned bits from the bottom. Bring to a boil; simmer for about 5 minutes.
  5. Return short ribs to the pot; add beef broth, thyme, bay leaves, and brown sugar. Bring to a gentle simmer.
  6. Cover pot and transfer to the oven; braise for about 3 hours or until meat is fork-tender.
  7. Let rest before serving; drizzle with sauce.

Nutrition

Keywords: Substitute red wine with your favorite varietal or use beef broth for a non-alcoholic version. Add mushrooms or root vegetables for extra flavor and texture. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.

Find it online: https://nrecipes.com/irresistible-red-wine-braised-short-ribs-recipe/