Red Wine Braised Short Ribs
Red Wine Braised Short Ribs are tender, fall-apart beef pieces slow-cooked in a rich red wine sauce with aromatic vegetables, delivering deep, savory flavor that makes this a standout comfort dinner.
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Red Wine Braised Short Ribs are tender, fall-apart beef pieces slow-cooked in a rich red wine sauce with aromatic vegetables, delivering deep, savory flavor that makes this a standout comfort dinner.
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Preheat oven to 350°F (177°C).
In a large bowl, season the short ribs generously with salt and pepper.
Add the all-purpose flour and toss until the ribs are evenly coated.
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Add the diced carrots, onion, red bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.
Remove the vegetables from the pot and set aside.
Add the remaining 2 tablespoons of oil to the pot. Place the floured short ribs in the pot in a single layer, being careful not to overcrowd.
Sear the short ribs on all sides until a rich brown crust forms.
Once browned, remove the short ribs from the pot and set aside.
Pour the red wine into the hot pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce for about a minute.
Add the beef stock, followed by the sautéed vegetables you set aside earlier.
Stir in the tomato paste, Worcestershire sauce, ground mustard, and another pinch of salt and pepper. Mix until well combined.
Carefully place the seared short ribs back into the pot, nestling them into the sauce.
Add the fresh thyme and sage to the pot.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Bake for 2.5 hours, or until the meat is fall-apart tender.
Serve the short ribs and sauce over a bed of creamy polenta or mashed potatoes, and garnish with chopped green onions.
Cool completely, store in an airtight container in the braising liquid for up to 3 days refrigerated, or freeze up to 3 months; reheat gently in a 325°F oven.
Dutch oven or heavy braising pan with lid
Typically 2.5 to 3 hours in a 325°F oven. The meat should shred easily with a fork when fully tender.
Yes. Braise, cool completely, refrigerate up to 3 days, then reheat gently in a 325°F oven for 20–30 minutes until warmed through.
A medium-bodied dry red wine like Pinot Noir, Côtes du Rhône, or Cabernet Sauvignon works well. Avoid high-tannin wines that can become bitter.
Yes. Sear the ribs and vegetables first, then transfer to a slow cooker on low for 6–8 hours, or high for 4–5 hours until fork-tender.
Egg noodles, buttered rice, or crusty bread work well to soak up the braising liquid.
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