Braised Beef Short Ribs In Red Wine Sauce - Easy Family Meal

On a chilly evening, there’s something undeniably comforting about a plate of braised beef short ribs in red wine sauce. The aroma fills the kitchen, wrapping you in warmth like a cozy blanket.

I remember the first time I made this dish—it was a rainy Sunday, and I was in the mood for something hearty. Little did I know, it would quickly become a household favorite.

When you hear about short ribs, you might think they could be complex or intimidating. But let me assure you, they’re not! With just a few steps and the right ingredients, you can create a dish that impresses everyone at dinner. Stick with me, and I promise we’ll create something memorable together.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 5

Course: Condiment

Cuisine: American

Calories: 544

Ingredients Method Notes

Ingredients

2 cups dry red wine
1 tbsp Worcestershire sauce
2 tbsp extra virgin olive oil
1 large onion, diced choose brown, yellow, or white
3 garlic cloves, minced
2 celery stalks, chopped
2 carrots, peeled and chopped
5-6 beef short ribs, each weighing 300-400g/10-14oz
2 cups low-sodium beef broth
1 1/2 tsp each sea salt and freshly ground black pepper
2 sprigs fresh thyme
2 bay leaves
2 tbsp tomato paste
1 tsp smoked paprika

Method

Step 1: Prepare the Beef

Start by rinsing the beef short ribs under cold water. Pat them dry with paper towels, which helps in achieving that beautiful sear later.
Season them generously with salt and pepper on all sides. This simple act not only flavors the meat but also helps to form a nice crust.

Step 2: Sear the Ribs

In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs, ensuring not to overcrowd the pot.
Sear for about 3-4 minutes on each side until they achieve a rich brown color. This step is crucial for flavor. Remove the ribs and set them aside.

Step 3: Sauté the Vegetables

In the same pot, add the diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the veggies start to soften and the onion is translucent. This brings out their natural sweetness.

Step 4: Deglaze with Red Wine

Pour in the red wine, scraping the bottom of the pot to release those flavorful brown bits (also known as fond).
Simmer for about 2-3 minutes, allowing the alcohol to evaporate and the sauce to concentrate. Ah, the aroma is where the magic starts!

Step 5: Add the Remaining Ingredients

Return the short ribs to the pot. Add in the beef broth, Worcestershire sauce, tomato paste, thyme, bay leaves, and smoked paprika. Give everything a gentle stir to combine.

Step 6: Braise the Ribs

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2-3 hours.
If you’re up for it, you can transfer everything to a 325°F (160°C) oven instead. The key here is low and slow; this tenderizes the beef and infuses all those flavors.

Step 7: Rest and Serve

Once done, remove the pot from the heat. Let the ribs rest for 15-20 minutes. This not only cools them slightly but also helps to continue the cooking process gently.
When you're ready, serve the beef short ribs atop a bed of creamy mashed potatoes or polenta, drizzling that glorious sauce over the top.

Notes

Choose Quality Wine: Use a wine you love to drink. The flavors in the wine translate to the dish.
Don’t Rush the Searing: Allow the beef to sear without lifting it too soon. This will form a nice crust.
Adjust Seasoning: Taste the sauce before serving to adjust seasoning as needed. Every palate is different!
Thickening the Sauce: If you prefer a thicker sauce, you can remove the ribs after they're cooked and let the sauce reduce further on the stove. A quick slurry of cornstarch and water can also work wonders.
Let It Chill: For the best flavor, consider making it a day in advance. The flavors develop beautifully in the fridge overnight.