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Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe

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4 from 9 reviews

  • Author: Leila
  • Total Time: 3 hours 5 minutes
  • Yield: 4 servings

Description

Tender and flavorful braised beef short ribs cooked slowly in red wine and beef broth with aromatic vegetables and herbs, resulting in a rich and hearty dish perfect for a comforting meal.

Ingredients

Short Ribs and Seasoning

  • 8 whole bone-in beef short ribs
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour

Vegetables

  • 1 yellow onion, diced
  • 3 carrots, chopped

Liquids and Flavorings

  • 3 tablespoons olive oil
  • 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
  • 2 1/2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for braising the short ribs.
  2. Sauté vegetables: In a large dutch oven or oven-safe pot with a lid, heat one tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots, cooking for a few minutes while stirring constantly until slightly softened. Remove the vegetables and set aside on a plate.
  3. Prepare and brown ribs: Season the short ribs generously with salt and pepper, then coat all sides with the flour. Add the remaining 2 tablespoons of olive oil to the pot, turning the heat to high. Brown the ribs on all sides, about 45 seconds per side, to develop flavor. Remove the ribs to a plate after browning.
  4. Deglaze the pot: Pour in the red wine to deglaze the pan, scraping the bottom to lift browned bits. Bring to a boil and cook for 2 minutes to reduce slightly and concentrate flavor.
  5. Add broth and seasonings: Stir in the beef broth, tomato paste, and season with salt and freshly ground black pepper. Taste and adjust seasoning as needed to balance flavors.
  6. Combine ingredients for braising: Return the ribs and sautéed vegetables to the pot. Add the whole sprigs of fresh thyme and rosemary on top.
  7. Braise in oven: Cover the pot with a lid and place it in the preheated oven. Cook at 350 degrees Fahrenheit for 2 hours, then reduce the oven temperature to 325 degrees and continue cooking for another 30–45 minutes. The ribs should be very tender and nearly falling off the bone.
  8. Rest and skim fat: Remove the pot from the oven and allow the ribs to rest, covered, for 20 minutes. Skim any excess fat off the surface of the liquid before serving.
  9. Serve: Serve the braised short ribs over mashed potatoes, spooning some of the flavorful braising gravy over the top for a complete dish.
  10. Store leftovers: Store any leftover short ribs in a sealed container in the refrigerator for 3 to 4 days, depending on the freshness of your ingredients.

Notes

  • For extra rich flavor, choose a full-bodied red wine such as Cote du Rhone or Pinot Noir.
  • Make sure to brown the ribs well to develop a deep, complex flavor base for the sauce.
  • Allow the ribs to rest before serving to let the juices redistribute for maximum tenderness.
  • If you don’t have fresh herbs, dried thyme and rosemary can be used but reduce the quantity to one teaspoon each.
  • This dish pairs wonderfully with creamy mashed potatoes or polenta to soak up the rich sauce.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/braised-short-ribs-in-red-wine-with-herbs-and-vegetables-recipe/