Best Red Wine Braised Short Ribs + Video

What do you need to make Braised Beef Short Ribs with Red Wine Sauce?

Bone-in short ribs are best for this recipe! The bones help to make a full, rich sauce as the short rib slow roast for hours in a delicate mirepoix, full-bodied wine, and beef broth.

What you will need:

• 3-5 lbs Bone-in Short-rib
• 1 750 ml dry red wine
• Mirepoix: carrots, onion, celery
• Aromatics and Herbs: Garlic, parsley, thyme, and rosemary
• Beef Stock
• Tomato Paste
• Salt & Pepper

What type of wine is best for making Red Wine Braised Short Ribs?

When you cook with wine the flavor is not prominent in the food; the food does not necessarily taste like wine. However, wine does add depth and enhance the flavor of a dish. When choosing a wine to create a sauce with it is best to steer clear of “cooking wines” as they tend to be lower in quality and complexity. Simply pick a flavorful wine that you would also enjoy drinking.

For this dish, a deep, full-bodied, robust red wine is best. I like to use Cabernet Sauvignon, but any dry red wine works for this dish to create an incredibly delicious sauce.

Step 1: Slice And Season The Short Ribs

Start by cutting the beef between the bones into 2-inch pieces (if necessary). Then, season each side generously with salt and black pepper. I like to do this first and then set the meat aside while I prepare my vegetables for the sauce. This helps tenderize the meat and bring out its juices, resulting in more flavorful and succulent meat once cooked.

Step 2: Prepare The Vegetables

The vegetables, herbs, and aromatics needed for this dish are garlic, celery, carrots, onion, jalapeno, rosemary, thyme, and parsley. To prepare the vegetables simply give them a rough chop. They are needed simply to flavor the sauce. Once the short ribs are fully cooked you can strain the sauce, removing the vegetables as they will have rendered all their flavor and are no longer edible.

Step 3: Pan Sear The Short Ribs 

Once the vegetables are prepped, it’s back to preparing the meat. You’ll start by warming up your Dutch oven over medium-high heat, then sear the short ribs on each side, about 6-8 minutes total. After the short ribs are golden brown on each side, transfer to a plate and set aside for later.

Step 4: Saute And Season The Vegetables 

In the same pot,  remove a bit of the oil using a ladle, then add the prepared vegetables. Start with the garlic and sauté it for 2-3 minutes, then add the remaining vegetables. I like to season the vegetables with salt, pepper, and smoked paprika. The smoked paprika simply adds to the complexity of the sauce, making it so much more flavorful.

Step 5: Prepare The Braising Liquid 

After the vegetables are softened, which takes about 5-10 minutes, stir in tomato paste and saute for another 2-3 minutes.

Now it is time to add the wine! Pour in 1 750ml of dry red wine. Then, bring the wine to a boil. Once it reaches a boil, lower the heat to medium-low and allow the mixture to simmer for about 20 minutes, or until the wine has reduced by half.

Step 6: Add In The Short Ribs And Herbs, Cover, And Bake! 

At this point, most of your work is done! Simply add the beef broth, and herbs, and then gently nuzzle in the short ribs and any juices that have accumulated. Bring the dish to a low boil, cover with a lid, then transfer it into a preheated oven at 350°F.

Now you can sit back relax, enjoy some wine, and wait until this masterpiece is done! Give it 2-3 hours and the short-rib will be falling off the bone!

Tips for making the BEST Red Wine-Braised Short Ribs

• Use high-quality grass-fed meat- I Use Butcher Box! 
• Use Bone-in short ribs
• Thicker, meatier short ribs work best.
• Season the ribs generously with salt and pepper on all sides before searing for the best results.
• If you do not have a Dutch Oven, use an oven-proof pot.

What Does Braised Short Ribs Mean?

Braising beef short ribs involves first searing the meat, then baking the meat in liquid until it is fork-tender and falls off the bone.

Can You Braise Short Ribs Too Long?

The longer you braise the meat, the more the tough connective tissues break down, resulting in tender, delicious meat. However, if you braise the meat too long it will turn into shreds. 

Is It Necessary To Brown Meat Before Braising?

Yes, searing the meat before braising helps to seal in and enhance the flavor of the meat.