What type of wine should I use for braising short ribs?

Pinot Noir and Merlot are excellent choices because they’re medium-bodied and complement the beef without overpowering it. Cabernet Sauvignon works well if you prefer a bolder, richer sauce. Just avoid very sweet wines, as they can change the intended balance of flavors.

Can I make this recipe in a slow cooker instead of the oven?

Absolutely! After searing the short ribs and sautéing the vegetables on the stovetop, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or until the ribs are tender and falling off the bone. This method is perfect if you want to set it and forget it.

How do I prevent the braising sauce from being too greasy?

Trimming excess fat from the short ribs before searing helps a lot. Also, after cooking, skim the fat from the surface using a spoon or a fat separator, which sandwiches the liquid from the fat for easy removal. Avoid adding extra oil unless necessary during sautéing.

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

Yes, boneless short ribs can be used, but bone-in typically adds more flavor and richness to the dish. If using boneless, just watch the cooking time as it may be slightly less to avoid drying out.

Red Wine Short Ribs – Tender, Flavorful Comfort Food

Description

Red Wine Braised Short Ribs are a rich and comforting main course featuring tender beef slowly cooked in a savory red wine and herb-infused broth. Perfect for a cozy dinner, these ribs are seared to develop a flavorful crust, then braised low and slow until melt-in-your-mouth tender, served best over creamy mashed potatoes or your favorite sides.

Ingredients

Scale

Meat

3 to 4 pounds bone-in beef short ribs, excess fat trimmed (about 6 pieces)
Salt and pepper, to taste
3 tablespoons olive oil, plus extra for sautéing

Vegetables and Aromatics

1 medium yellow onion, diced
1 medium carrot, peeled and diced
2 stalks celery, diced
6 cloves fresh garlic, minced or crushed
6 sprigs fresh rosemary and thyme, tied with kitchen twine
2 bay leaves

Liquids and Flavorings

2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups dry red wine (Pinot Noir or Merlot recommended)
2 ½ to 3 cups beef broth, plus more as needed

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Instructions

Prepare and Season: Preheat your oven to 300 degrees Fahrenheit. Trim any excess fat off the short ribs to avoid too much grease in the braising liquid. Generously season the short ribs on all sides with salt and pepper, pressing the seasoning in to adhere well.
Sear the Short Ribs: Heat about 3 tablespoons of olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the short ribs evenly on all sides without moving them too much until a deep brown crust forms. Transfer the seared ribs to a plate and set aside.
Sauté Vegetables: Add a few drizzles more olive oil to the pot if needed. Add diced onion, carrot, and celery; sauté until softened and fragrant, about 6 to 8 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes. If the pan starts to dry, add a splash of beef broth to prevent burning the browned bits.
Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any caramelized bits. Let the wine simmer for 2 minutes to slightly reduce.
Add Broth and Seasonings: Stir in the beef broth and Worcestershire sauce, then bring the mixture back to a simmer. Add the tied rosemary and thyme sprigs, along with bay leaves. Season with additional salt and pepper to taste.
Return Short Ribs to Pot: Nestle the short ribs back into the pot so they are mostly submerged in the braising liquid. Add more broth if necessary, ensuring the liquid nearly covers the ribs as it will reduce by half during cooking.
Braise in Oven: Cover the pot tightly with a lid and place it in the preheated oven. Braise the ribs for 3 hours, or until the meat is fork-tender and falling off the bone.
Finish and Serve: Remove the pot from the oven and skim off excess fat from the surface of the braising liquid using a spoon or fat separator. Discard the fat. Serve the short ribs with the braising juices over mashed potatoes or your preferred side dishes.
Optional Sauce Thickening: If desired, thicken the braising liquid by simmering it with 2 teaspoons cornstarch diluted in 1 tablespoon water over low heat until it thickens to your liking.

Notes

Choose well-marbled bone-in short ribs and trim excess fat before cooking for best flavor and texture.
Boneless short ribs can be used but bone-in provides richer flavor.
The braising liquid should cover most of the ribs since it will reduce significantly during cooking.
Cook the short ribs low and slow at 300 degrees Fahrenheit for tender, moist meat. Do not rush.
To thicken the sauce, separate fat first, then simmer with a cornstarch slurry.
Freeze cooked ribs with the braising liquid for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Make ahead and store cooked ribs refrigerated for 2 to 3 days; reheat in the microwave or stovetop as preferred.
If red wine is unavailable, substitute with additional beef broth plus a splash of balsamic vinegar for tanginess.
Recommended red wines include Pinot Noir, Merlot, or Cabernet Sauvignon for best flavor.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 140 mg