Red Wine Braised Short Ribs

This Dutch oven braised short ribs recipe transforms tough meat into a melt-in-your-mouth delicacy that will impress even the most discerning dinner guests. The slow cooking process allows the rich flavors of red wine and herbs to penetrate deeply into the meat, creating an unforgettable dining experience that feels restaurant-worthy but comes from your own kitchen.

I first made these braised short ribs for my husband's birthday dinner, and they've become our go-to impressive meal whenever we want to create a memorable dining experience at home. The aroma that fills the house while they cook has become the signature scent of our special celebrations.

Ingredients

• Bone-in short ribs: Choose meaty pieces with good marbling for the most tender result
• Olive oil: Helps achieve that perfect initial sear that locks in flavor
• Mirepoix (carrots, celery, and onion): Create a flavor foundation for the braising liquid
• Garlic: Adds aromatic depth that mellows beautifully during the long cooking process
• Tomato paste: Provides umami richness and helps thicken the final sauce
• Cabernet Sauvignon: Offers robust tannins that stand up to the rich meat flavors
• Beef broth: Enhances the meaty flavor while providing necessary cooking liquid
• Fresh herbs (bay leaves, thyme, and oregano): Infuse the dish with subtle earthiness

Step-by-Step Instructions

Prep and Season:

Season your short ribs generously with salt and pepper on all sides. This initial seasoning is crucial as it forms the flavor foundation for the entire dish. Allow the meat to come to room temperature for about 30 minutes before cooking for the most even browning.

Create the Perfect Sear:

Heat olive oil in your Dutch oven until it shimmers but doesn't smoke. Working in batches to avoid overcrowding, place short ribs in the hot oil and let them develop a deep brown crust on each side. This process takes patience about 5-6 minutes per side without disturbing them. The caramelization that happens during this step is essential for developing rich flavor.

Build the Aromatic Base:

After removing the browned meat, add diced onions to the same pot, letting them cook in the flavorful fat left behind. The onions will begin to soften and turn translucent after about 8-10 minutes of cooking. Then add the carrots and celery, cooking until they begin to soften. The vegetables will absorb all the browned bits from the bottom of the pot, incorporating that flavor into the dish.

Deepen the Flavor Profile:

Add garlic and tomato paste to the vegetable mixture, cooking for several minutes until the tomato paste darkens slightly. This brief caramelization of the tomato paste significantly enhances the umami flavor of the final dish. The garlic should become fragrant but not brown, which would create bitterness.

Create the Braising Liquid:

Pour in the Cabernet Sauvignon, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, which concentrates the flavor and cooks off the alcohol. This reduction takes about 15-20 minutes and fills your kitchen with an incredible aroma.

Complete the Braise:

Add beef broth to the reduced wine and stir to combine. Return the short ribs to the pot, ensuring they're partially submerged in the liquid, and add the fresh herbs. Cover with the lid and transfer to the preheated oven where the magic of slow cooking will transform the tough meat into tender perfection over the next 2½-3 hours.

Finish the Sauce:

Once the ribs are fork-tender, carefully remove them from the braising liquid and cover with foil to keep warm. Strain the cooking liquid, discarding the spent vegetables and herbs. Return the strained liquid to the pot and simmer until it reaches your desired consistency a silky, spoonable sauce that clings lightly to the back of a spoon.

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My favorite part of this recipe is watching dinner guests take their first bite the look of surprise and delight as they taste how the meat simply melts away is worth every minute spent in the kitchen. Even my mother-in-law, who rarely asks for recipes, requested this one after her first taste.

Make-Ahead Magic

These short ribs actually develop more flavor when made a day in advance. Simply complete the entire cooking process, then refrigerate the ribs and strained sauce separately overnight. The next day, remove and discard the hardened fat from the top of the sauce, then gently rewarm both the meat and sauce together before serving. This not only enhances the flavor but also makes entertaining stress-free.

Perfect Pairings

While mashed potatoes are a classic accompaniment, these short ribs also pair beautifully with creamy polenta, buttered egg noodles, or even a crusty bread to soak up the sauce. For a complete meal, add a simple green vegetable like roasted Brussels sprouts or a bright salad with vinaigrette to balance the richness of the meat.

Wine Selection Tips

The quality of wine you use makes a noticeable difference in the final flavor. You don't need to use an expensive bottle, but choose a Cabernet Sauvignon you would enjoy drinking. The bold tannins stand up to the rich meat, and the fruit notes add complexity to the sauce. If you prefer not to use wine, you can substitute additional beef broth with a tablespoon of balsamic vinegar for acidity.

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These braised short ribs will transform a tough cut into a masterpiece that melts in your mouth, creating an unforgettable meal for any occasion.

Frequently Asked Questions

→ What's the best wine to use for these braised short ribs?

Cabernet Sauvignon is ideal because its robust, full-bodied character stands up to the richness of the short ribs. Other dry red wines like Merlot, Syrah, or Malbec would also work well. Avoid sweet wines as they can make the dish too sweet. Always cook with a wine you'd enjoy drinking, as the flavors concentrate during cooking.

→ Can I make these short ribs ahead of time?

Absolutely! These braised short ribs actually taste better the next day when the flavors have had time to meld. Simply cook completely, cool, and refrigerate in their sauce. When ready to serve, remove the hardened fat layer from the top, then gently reheat on the stovetop or in a 325°F oven until warmed through.

→ What side dishes pair well with red wine braised short ribs?

Creamy mashed potatoes or polenta are perfect for soaking up the rich sauce. Other excellent pairings include roasted root vegetables, buttered egg noodles, or a simple risotto. For greens, consider garlic-sautéed spinach, roasted Brussels sprouts, or a light arugula salad with lemon vinaigrette to cut through the richness.

→ Can I use boneless short ribs instead of bone-in?

While you can use boneless short ribs, bone-in ribs are preferred for this braising method. The bones add significant flavor to the sauce and help keep the meat moist during the long cooking process. If using boneless, reduce the cooking time slightly and check for tenderness earlier.

→ How do I know when the short ribs are perfectly cooked?

Perfectly cooked short ribs should be fork-tender, meaning a fork can easily pierce and slightly pull apart the meat. The meat should not be falling completely off the bone (which indicates overcooking), but should offer little resistance. This typically takes 2½-3 hours in a 350°F oven, but timing can vary based on the size of your ribs.

→ What's the purpose of straining the sauce?

Straining the sauce after braising creates a smooth, refined consistency that's restaurant-quality. It removes the spent vegetables and herbs that have already imparted their flavor, resulting in a silky sauce that can be reduced to the perfect consistency. If you prefer a more rustic presentation, you can skip straining.