If you’re on the hunt for a soulful, deeply satisfying meal that feels both elegant and comforting, you simply cannot miss this Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe. Imagine tender, fall-off-the-bone beef infused with rich red wine, aromatic herbs, and a medley of hearty vegetables that marry together perfectly after hours of slow cooking. This dish is a celebration of robust flavors and velvety textures that will warm your kitchen and your heart, making it an instant favorite for both weeknight dinners and special occasions. Trust me, once you dive into this recipe, it becomes a dish you’ll crave again and again.

Ingredients You’ll Need

A white pot filled with three layers of ingredients on a white marbled surface: the bottom layer is a mix of cooked orange carrot slices and translucent, slightly browned onion pieces scattered evenly; next to the middle are two small piles, one of finely minced white garlic and the other of thick, bright red tomato paste. The inside of the pot shows some browned spots from cooking. Photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of straightforward ingredients is all it takes to create a dish bursting with incredible flavor. Each one plays an essential role, whether it’s bringing depth, sweetness, or a touch of fresh herbaceous brightness, ensuring your braised short ribs come out perfectly tender and packed with character.

5 pounds beef short rib: Choose well-marbled ribs for juicy, tender meat that melts in your mouth.
2 tablespoons kosher salt: Enhances all the natural flavors and seasons the meat evenly.
2 teaspoons freshly cracked black pepper: Adds a subtle kick and earthy spice.
2 medium yellow onions, chopped: These provide a sweet and aromatic base that enriches the braising liquid.
3 medium carrots, chopped: Carrots bring a gentle sweetness and texture contrast to the dish.
6 garlic cloves, minced: Garlic infuses the beef with robust, savory warmth.
2 tablespoons tomato paste: A small amount creates a depth of umami and a slight tangy complexity.
2 cups red wine: The star of the braising liquid, it tenderizes the meat while imparting rich, fruity undertones.
4 cups beef broth: Adds body and amplifies the meaty savoriness of the dish.
2 thyme sprigs: Thyme lends earthy, subtle herbal notes that brighten the braise.
2 rosemary sprigs: Rosemary gives a pine-like fragrance that complements the richness beautifully.
¼ cup finely chopped fresh parsley: Stirred in at the end to bring a fresh, vibrant pop of green and balance.

How to Make Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe

Step 1: Season and Sear the Short Ribs

Begin by generously seasoning your beef short ribs with kosher salt and freshly cracked black pepper. This step is crucial as it lays the foundation for flavor inside the meat itself. Heat a heavy-bottomed pan or Dutch oven over medium-high heat, then sear the ribs on all sides until they develop a deep, golden-brown crust. This caramelization brings an incredible depth of flavor that will shine through the final dish.

Step 2: Prepare the Aromatics

Once the ribs are seared and set aside, add the chopped yellow onions, carrots, and minced garlic to the same pan. Sauté them until softened and fragrant, about 5-7 minutes. This process unlocks their natural sweetness and creates a flavorful base that will mingle with the meat juices for the braising liquid.

Step 3: Add Tomato Paste and Deglaze with Wine

Mix in the tomato paste, stirring well to coat the vegetables. Allow it to cook for a few minutes so its acidity mellows. Then, pour in the red wine, scraping every caramelized bit off the pan’s bottom. This technique—called deglazing—captures all those concentrated flavors into the braising liquid, making your short ribs irresistibly savory.

Step 4: Combine Ingredients and Add Herbs

Return the seared short ribs to the pot and pour in the beef broth, covering the meat and vegetables. Toss in the fresh sprigs of thyme and rosemary. Bring the liquid to a gentle simmer, then cover the pot tightly to trap all those fragrant aromas and tenderize the meat slowly.

Step 5: Braise Low and Slow

Transfer the pot to a preheated oven at 325°F (160°C) and let the ribs braise for about 3 to 3.5 hours. This slow cooking transforms even the toughest cuts into luscious, pull-apart perfection while allowing the flavors to mingle and intensify.

Step 6: Finish and Garnish

Once done, carefully remove the ribs and keep them warm. Strain the braising liquid or simply skim off excess fat, then reduce it on the stovetop if you prefer a thicker sauce. Finally, sprinkle fresh chopped parsley over the ribs to add a bright contrast that highlights the rich flavors.

How to Serve Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe

The dish shows two main layers on a white plate placed on a white marbled surface. The bottom layer is a smooth, light cream-colored mashed potato spread evenly in a circular shape. On top, there is a thick pile of dark brown, tender shredded meat mixed with bright orange carrot slices and small pieces of translucent onion in a rich, glossy brown sauce. The dish is sprinkled with fresh green chopped herbs for color contrast. A silver spoon rests on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little fresh parsley isn’t just pretty; it adds a fresh note that lightens the plate and balances the richness. You can also try a sprinkle of finely grated lemon zest for a subtle citrus lift or a scattering of crispy fried shallots if you like a bit of crunch.

Side Dishes

These luxurious short ribs pair beautifully with creamy mashed potatoes or a silky parsnip puree to soak up every luscious drop of sauce. Roasted root vegetables or buttered egg noodles also make great companions, adding hearty comfort that complements the tender meat and savory broth.

Creative Ways to Present

For a rustic vibe, serve the short ribs family-style in the Dutch oven straight to the table with plenty of crusty bread nearby for dipping. Alternatively, for a refined twist, plate each short rib individually over a swirl of parsnip puree and garnish with microgreens and a drizzle of the reduced braising sauce for restaurant-worthy elegance.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store leftover short ribs in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, so leftovers are often even better the next day.

Freezing

This dish freezes beautifully. Place cooled short ribs and some of the braising liquid in a freezer-safe container, then freeze for up to 3 months. This is perfect for planning ahead or saving portions for busy evenings.

Reheating

Gently reheat the ribs in a covered pan over low heat, adding a splash of broth or water to loosen the sauce if it has thickened too much. Slow warming preserves the tender texture and rich flavor without drying out the meat.

FAQs

Can I use a slow cooker instead of the oven?

Absolutely! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours. This method is great if you prefer a hands-off approach, and it yields wonderfully tender results.

What type of red wine is best for this recipe?

A dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Syrah works wonderfully here. Avoid sweet or overly fruity wines, as they can alter the savory balance of the dish.

Is it necessary to sear the short ribs?

While you could skip this step, searing is highly recommended because it creates a flavorful crust and adds richness to the braising liquid. It really elevates the overall taste and texture.

Can I prepare this recipe without fresh herbs?

Fresh herbs provide the best flavor brightness, but if you don’t have them on hand, dried thyme and rosemary can be used in smaller amounts. Just add them earlier in the braising process to fully release their flavor.

How do I thicken the braising sauce if it’s too thin?

After removing the ribs, simmer the braising liquid uncovered on the stove to reduce it down and concentrate the flavors. If needed, whisk in a small slurry of cornstarch and water for extra thickness.

Final Thoughts

There’s just something truly magical about the deep, rich flavors and tender texture in this Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe that turns any meal into a memorable occasion. Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress and comfort with every bite. So go ahead—treat yourself to this incredible dish and watch it become an all-time favorite in your kitchen!