If you are craving a dish that feels like a warm, comforting hug from the inside out, the Braised Short Ribs in Red Wine with Herbs Recipe is exactly what you need. The rich, tender beef short ribs slowly steeped in aromatic herbs and robust red wine create a depth of flavor that is both elegant and soul-satisfying. Every bite melts in your mouth, infused with the perfect balance of savory, herbal, and slightly tangy notes from the wine reduction. Whether you’re cooking for a special occasion or simply want to impress yourself with a restaurant-quality meal at home, this recipe delivers unforgettable satisfaction.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this dish shine. Each item serves a clear purpose—from building layers of flavor with fresh vegetables and herbs, to tenderizing the short ribs beautifully in a rich red wine braise. The balance of aromatics and the careful choice of wine and broth are essential to the texture and color of the final dish.
- 4 bone-in beef short ribs: The star of the recipe, these ribs offer incredible marbling for tenderness and flavor.
- 2 tablespoons olive oil: Used for searing, it adds a subtle fruity richness and helps develop a caramelized crust.
- 1 large onion, coarsely chopped: Brings sweetness and depth as it softens during cooking.
- 2 carrots, peeled and chopped: Adds subtle earthiness and a touch of natural sweetness.
- 2 celery stalks, chopped: Provides aromatic freshness and balances the richness of the beef.
- 4 garlic cloves, smashed: Scent and flavor that enhances the dish’s savory appeal.
- 2 cups red wine: Essential for deglazing and infusing the short ribs with bold, fruity notes.
- 3 cups beef broth: The braising liquid’s base that keeps the ribs tender and moist.
- 1 tablespoon tomato paste: Adds a hint of umami and deepens the sauce’s color.
- 2 sprigs fresh thyme: Fresh herbaceous notes that complement the beef.
- 2 sprigs fresh rosemary: Gives a piney, fragrant accent.
- 2 bay leaves: Adds subtle earthiness and complexity during braising.
- Salt and pepper, to taste: To season perfectly and enhance all flavors.
- 1 tablespoon all-purpose flour (optional, for thickening): Helps create a silky, thickened sauce.
- Fresh parsley, chopped (for garnish): Adds a burst of color and freshness when serving.
How to Make Braised Short Ribs in Red Wine with Herbs Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 325°F (163°C), setting the stage for slow, gentle cooking. This low temperature allows the short ribs to become incredibly tender without drying out. Meanwhile, season the short ribs generously with salt and pepper on all sides to ensure the meat’s natural flavors come through.
Step 2: Sear the Short Ribs
In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Searing the ribs until they develop a deep, brown crust seals in the juices and creates rich flavor foundations. This step takes about 8 to 10 minutes—be patient, as this caramelization truly makes a difference.
Step 3: Sauté the Vegetables
After removing the browned short ribs, add chopped onion, carrots, celery, and smashed garlic to the pot. Cooking these vegetables for 5-7 minutes softens them and releases their natural sweetness, forming a fragrant base that marries beautifully with the beef.
Step 4: Add Tomato Paste and Red Wine
Stir in the tomato paste, cooking it for a couple of minutes to deepen its sweetness and reduce any raw flavor. Then, pour in the red wine, scraping the bottom of the pot to deglaze and capture all those browned bits packed with flavor. Let the wine simmer for about 5 minutes until it reduces slightly and intensifies.
Step 5: Combine Broth and Herbs, Then Braise
Add the beef broth along with fresh thyme, rosemary, and bay leaves to the pot. Nestle the short ribs back in, making sure they’re mostly submerged in the liquid. Bring everything just to a simmer, cover with a lid, and transfer to your preheated oven. The slow braise for 2 1/2 to 3 hours transforms the meat into a tender, fall-off-the-bone delight filled with the savory, herbal essence.
Step 6: Thicken the Sauce (Optional)
Once the ribs are cooked, if you want a thicker sauce, remove the meat and whisk a little all-purpose flour with water to make a smooth slurry. Stir this into the pot and simmer on the stove for 5-7 minutes to achieve a luscious gravy that clings beautifully to each rib.
Step 7: Serve and Garnish
Plate the short ribs and generously spoon the rich, aromatic sauce over them. Top with freshly chopped parsley for a bright, herbaceous finish that completes this comforting dish.
How to Serve Braised Short Ribs in Red Wine with Herbs Recipe
Garnishes
Fresh parsley adds a lovely pop of green and a hint of freshness that cuts through the richness of the ribs. You can also sprinkle a little cracked black pepper or a pinch of flaky sea salt for extra texture and contrast.
Side Dishes
This dish is fantastic with creamy mashed potatoes, which soak up that gorgeous sauce. Roasted root vegetables or buttery polenta also make excellent companions, complementing the rich flavors while providing different textures to enliven your plate.
Creative Ways to Present
For a rustic touch, serve the ribs on a wooden board with the sauce drizzled generously. Or try plating over a bed of sautéed greens to add some vibrant color. If you want to impress guests, plate each rib with a small heap of delicate herb risotto and finish with a drizzle of reduced sauce around the plate edges.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, let any leftover Braised Short Ribs in Red Wine with Herbs Recipe cool to room temperature, then transfer to an airtight container. Stored in the fridge, the flavors actually deepen and meld together over the next day or two, making leftovers even better.
Freezing
This recipe freezes beautifully. Portion the ribs and sauce into freezer-safe containers, leaving some space at the top for expansion. Frozen, it will stay delicious for up to 3 months, perfect for a make-ahead gourmet meal anytime you crave it.
Reheating
Reheat gently on the stove over low heat, covered, to avoid drying out the meat. You can add a splash of broth or water if the sauce has thickened too much. Alternatively, reheat in the oven at low temperature, again ensuring everything stays moist and tender.
FAQs
Can I use a different cut of beef for this recipe?
While bone-in short ribs are ideal for their rich marbling and flavor, you could try beef chuck roast as a substitute. Just keep in mind that the texture and cooking time may vary slightly.
What type of red wine is best?
A dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Malbec works wonderfully. Avoid sweet wines to maintain the savory balance of this dish.
Can I make this recipe in a slow cooker?
Absolutely! After searing the short ribs and sautéing the veggies on the stove, transfer everything to a slow cooker with the liquids and herbs for 6-8 hours on low. It’s a great hands-off alternative.
Is it necessary to brown the short ribs before braising?
Yes, searing creates a deep, caramelized crust that adds important flavor layers. Skipping this step can result in a less rich and slightly one-dimensional taste.
How can I tell when the ribs are done?
The meat should be tender enough to easily pull away from the bone with just a fork, typically after about 3 hours of low oven braising. If it’s not quite there, let it cook a bit longer.
Final Thoughts
This Braised Short Ribs in Red Wine with Herbs Recipe is the kind of dish that turns any meal into a special occasion, no matter the day of the week. Its rich flavors, melt-in-your-mouth texture, and beautiful aroma make it a standout centerpiece for your dinner table. I truly encourage you to give it a try—it’s comforting, sophisticated, and sure to become one of your go-to favorites in your recipe collection.
Print
Braised Short Ribs in Red Wine with Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This rich and savory Braised Short Ribs recipe features tender, fall-off-the-bone beef slow-cooked in a flavorful combination of red wine, beef broth, and aromatic herbs. Perfect for a comforting dinner, the ribs are first seared to lock in flavor, then braised in the oven until meltingly tender. The dish is finished with a luscious, thickened sauce and garnished with fresh parsley for an elegant presentation.
Ingredients
Meat
- 4 bone-in beef short ribs
Vegetables & Herbs
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Liquids & Seasonings
- 2 tablespoons olive oil
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for slow braising the ribs.
- Season the Ribs: Generously season the short ribs with salt and pepper on all sides to enhance flavor.
- Sear the Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Cook for 5-7 minutes until vegetables soften and onions become translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to deepen flavor.
- Deglaze with Red Wine: Pour in the red wine, scraping the pot’s bottom to loosen browned bits. Bring to a simmer and reduce slightly for 5 minutes.
- Add Broth and Herbs: Add beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged.
- Braise in Oven: Bring mixture to simmer on stovetop, cover with lid, then transfer to oven. Braise for 2 1/2 to 3 hours until ribs are very tender and meat pulls easily from the bone.
- Thicken Sauce (Optional): Remove ribs after cooking. Whisk flour with water to form a slurry and stir into sauce over medium heat. Simmer 5-7 minutes until sauce thickens.
- Serve: Spoon the sauce over the short ribs and garnish with chopped fresh parsley. Serve hot for a hearty meal.
Notes
- For an even richer flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
- You can prepare this dish a day ahead; the flavors develop beautifully with time and leftovers reheat well.
- Optional flour slurry is to thicken the sauce; skip if you prefer a thinner jus.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Make sure to use a heavy-bottomed pot or Dutch oven for even heat distribution and better browning.
