Name: Beef Short Ribs Red Wine: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: 4-6 servings
Ingredients: 4 lbs Beef Short Ribs, bone-in; 2 tbsp Olive Oil; 1 large Yellow Onion, chopped; 2 Carrots, peeled and chopped; 2 Celery Stalks, chopped; 4 cloves Garlic, minced; 2 tbsp Tomato Paste; 1 bottle (750ml) Dry Red Wine (such as Cabernet Sauvignon or Merlot); 4 cups Beef Broth; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 2 Bay Leaves; 1 tbsp All-Purpose Flour; Salt and freshly ground Black Pepper, to taste; Optional: 1 tbsp Balsamic Vinegar (for added depth); Optional: Fresh Parsley, chopped (for garnish)

Beef Short Ribs Red Wine: Prepare to be transported to a world of culinary bliss with this incredibly tender and flavorful dish. Imagine sinking your fork into succulent, fall-off-the-bone beef, braised to perfection in a rich, deeply satisfying red wine sauce. This isn't just dinner; it's an experience!

Braised short ribs have a long and storied history, often associated with rustic, slow-cooked meals enjoyed in the countryside. While variations exist across cultures, the core concept remains the same: transforming a tougher cut of meat into a melt-in-your-mouth delicacy through patient cooking. The addition of red wine elevates this classic dish, adding layers of complexity and depth that are simply irresistible.

What makes Beef Short Ribs Red Wine so universally loved? It's the perfect combination of comfort and elegance. The slow braising process renders the meat incredibly tender, while the red wine sauce creates a luxurious, savory coating. The aroma alone is enough to make your mouth water! Plus, while it requires some time, the actual hands-on preparation is surprisingly simple, making it a fantastic choice for both special occasions and cozy weeknight dinners. The rich flavor and satisfying texture will leave you feeling completely content. So, let's get started and create a truly unforgettable meal!

Ingredients:

4 lbs Beef Short Ribs, bone-in
2 tbsp Olive Oil
1 large Yellow Onion, chopped
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
4 cloves Garlic, minced
2 tbsp Tomato Paste
1 bottle (750ml) Dry Red Wine (such as Cabernet Sauvignon or Merlot)
4 cups Beef Broth
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
2 Bay Leaves
1 tbsp All-Purpose Flour
Salt and freshly ground Black Pepper, to taste
Optional: 1 tbsp Balsamic Vinegar (for added depth)
Optional: Fresh Parsley, chopped (for garnish)

Preparing the Beef Short Ribs:

Pat the short ribs dry with paper towels. This is crucial for getting a good sear. Moisture is the enemy of browning! Season them generously on all sides with salt and freshly ground black pepper. Don't be shy with the seasoning; it's the foundation of the flavor.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the oil to be shimmering hot, but not smoking. A Dutch oven is ideal because it distributes heat evenly and can go from stovetop to oven seamlessly.
Sear the short ribs in batches. Don't overcrowd the pot, or they will steam instead of sear. Sear them for about 3-4 minutes per side, until they are deeply browned. This browning, known as the Maillard reaction, is what gives the dish its rich, complex flavor. Remove the seared short ribs from the pot and set them aside.

Building the Aromatic Base:

Add the chopped onion, carrots, and celery to the pot. These are the mirepoix, the aromatic foundation of many great dishes. Cook them over medium heat, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. This step is important for developing the flavor of the sauce.
Add the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly. The tomato paste adds richness and depth to the sauce.
Deglaze the pot with the red wine. Pour in the entire bottle of red wine and scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor. Let the wine simmer for 5-7 minutes, allowing it to reduce slightly and the alcohol to evaporate.

Braising the Short Ribs:

Return the seared short ribs to the pot. Arrange them in a single layer, if possible.
Pour in the beef broth. The broth should almost cover the short ribs. If needed, add a little more broth or water to ensure they are mostly submerged.
Add the rosemary, thyme, and bay leaves. These herbs will infuse the braising liquid with their aromatic flavors.
Bring the liquid to a simmer. Once simmering, cover the pot tightly with a lid.
Transfer the pot to a preheated oven at 325°F (160°C). Braise for 3-3.5 hours, or until the short ribs are fork-tender. The meat should be easily pulled apart with a fork. Check the ribs periodically to ensure the liquid hasn't evaporated completely; add more broth if needed.

Making the Sauce:

Remove the short ribs from the pot and set them aside. Keep them warm while you prepare the sauce.
Strain the braising liquid through a fine-mesh sieve into a saucepan. This will remove the solids and create a smoother sauce. Discard the solids.
Skim off any excess fat from the surface of the sauce. You can use a spoon or a fat separator for this. Removing the fat will result in a cleaner, more flavorful sauce.
In a small bowl, whisk together the flour with a tablespoon or two of cold water to create a slurry. This will be used to thicken the sauce.
Bring the sauce to a simmer over medium heat. Slowly whisk in the flour slurry and continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency, about 5-10 minutes.
Optional: Stir in the balsamic vinegar for added depth of flavor. Taste and adjust the seasoning with salt and pepper as needed.

Serving the Beef Short Ribs:

Return the short ribs to the sauce. Gently coat them with the sauce.
Serve the beef short ribs over mashed potatoes, polenta, or creamy risotto. These sides are perfect for soaking up the rich sauce.
Garnish with fresh parsley, if desired. A sprinkle of fresh parsley adds a pop of color and freshness.

Tips for Success:

Choose high-quality short ribs. Look for short ribs that are well-marbled with fat. This fat will render during the braising process, resulting in a more tender and flavorful dish.
Don't skip the searing step. Searing the short ribs is essential for developing a rich, complex flavor.
Use a good quality red wine. The wine will contribute significantly to the flavor of the sauce, so choose a wine that you enjoy drinking.
Be patient. Braising takes time, but the results are well worth the wait. The longer the short ribs braise, the more tender and flavorful they will become.
Adjust the seasoning to your liking. Taste the sauce throughout the cooking process and adjust the seasoning with salt and pepper as needed.
Make it ahead of time. Braised short ribs are even better the next day, as the flavors have had time to meld together. You can braise the short ribs a day or two in advance and then reheat them before serving.

Variations:

Add other vegetables. You can add other vegetables to the braising liquid, such as mushrooms, parsnips, or turnips.
Use different herbs. You can experiment with different herbs, such as oregano, sage, or marjoram.
Add a touch of sweetness. You can add a touch of sweetness to the sauce by adding a tablespoon of honey or maple syrup.
Make it spicy. You can add a pinch of red pepper flakes to the braising liquid for a touch of heat.

Conclusion:

This isn't just another beef short ribs recipe; it's an invitation to experience melt-in-your-mouth tenderness and a depth of flavor that will have everyone at the table asking for seconds. The rich, red wine braise transforms humble short ribs into a truly unforgettable dish, perfect for a special occasion or a cozy Sunday supper. I truly believe this is a must-try recipe for anyone who appreciates good food and loves to impress. But the best part? It's surprisingly easy to make! While the braising process takes time, the hands-on effort is minimal, allowing you to relax and enjoy the aromas filling your kitchen as the magic happens. The combination of simple ingredients, like the beef short ribs, aromatic vegetables, and, of course, the star of the show – the red wine – creates a symphony of flavors that will tantalize your taste buds. Serving Suggestions and Variations: The possibilities are endless when it comes to serving these delectable beef short ribs. For a classic presentation, serve them over creamy mashed potatoes, allowing the rich braising sauce to cascade over the fluffy potatoes. Polenta is another fantastic option, providing a comforting and slightly sweet counterpoint to the savory ribs. If you're looking for something a bit lighter, try serving them with a side of roasted root vegetables, such as carrots, parsnips, and sweet potatoes. Their natural sweetness complements the richness of the beef beautifully. Want to take things up a notch? Consider adding a dollop of horseradish cream or a sprinkle of gremolata (a vibrant Italian condiment made with parsley, lemon zest, and garlic) to brighten the flavors. For a more rustic presentation, serve the short ribs directly from the braising pot, garnished with fresh herbs like thyme or rosemary. And don't be afraid to experiment with variations! If you prefer a sweeter sauce, add a tablespoon of honey or maple syrup to the braising liquid. For a spicier kick, incorporate a pinch of red pepper flakes or a diced jalapeño. You could even try using different types of red wine to create unique flavor profiles. A Cabernet Sauvignon will lend a bold and tannic character, while a Pinot Noir will offer a more delicate and fruity note. Time to Get Cooking! I'm so excited for you to try this recipe and experience the joy of creating something truly special. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. Don't be intimidated by the seemingly long cooking time; it's what allows the beef to become incredibly tender and the flavors to meld together beautifully. So, gather your ingredients, pour yourself a glass of wine (the same one you'll be using in the recipe, of course!), and get ready to embark on a culinary adventure. I promise, the end result will be well worth the effort. And most importantly, I want to hear about your experience! Did you make any variations? What did you serve the short ribs with? What did your family and friends think? Share your photos and stories in the comments below. I can't wait to see what you create! Let's spread the love for these incredible beef short ribs red wine recipe and inspire others to get cooking! Happy braising!