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Braised Short Ribs in Red Wine with Herbs and Vegetables Recipe

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4.2 from 80 reviews

This Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked with aromatic vegetables, herbs, rich red wine, and savory beef broth. Perfect for a comforting dinner, these ribs are seared to develop deep flavor and then braised until meltingly soft, making for a hearty meal infused with the essence of herbs and wine.

  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings

Ingredients

Beef and Seasoning

  • 5 pounds beef short ribs
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper

Vegetables and Aromatics

  • 2 medium yellow onions, chopped
  • 3 medium carrots, chopped
  • 6 garlic cloves, minced

Liquids and Herbs

  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 4 cups beef broth
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • ¼ cup finely chopped fresh parsley

Instructions

  1. Season the Short Ribs: Generously season the beef short ribs on all sides with kosher salt and freshly cracked black pepper to enhance the flavor.
  2. Sear the Ribs: Heat a heavy-bottomed pan or Dutch oven over medium-high heat and sear the short ribs on all sides until they develop a deep brown crust. This process locks in the juices and adds depth to the dish. Remove the ribs and set aside.
  3. Sauté Vegetables: In the same pan, add the chopped onions, carrots, and minced garlic. Cook until the onions are translucent and the vegetables are slightly softened, about 5-7 minutes.
  4. Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1-2 minutes to develop flavor. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom to incorporate additional flavor.
  5. Add Broth and Herbs: Return the seared short ribs to the pan and add the beef broth, thyme sprigs, and rosemary sprigs. The liquid should partially submerge the ribs.
  6. Braise the Ribs: Bring the mixture to a simmer, then cover and reduce heat to low. Braise the ribs gently for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
  7. Finish the Sauce: Remove the ribs and herbs from the pan. Skim off any excess fat from the surface of the braising liquid. Reduce the sauce over medium heat if necessary to thicken slightly.
  8. Serve: Return ribs to the sauce or serve separately. Garnish with the finely chopped fresh parsley for freshness and color.

Notes

  • For best results, use a heavy Dutch oven or cast-iron pot to braise the ribs evenly.
  • You can prepare this dish a day in advance; flavors deepen after resting overnight in the refrigerator.
  • If red wine is not available, substitute with additional beef broth and a splash of balsamic vinegar for acidity.
  • Be sure to skim the fat from the sauce before serving to prevent greasiness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Find it online: https://allyumcooks.com/braised-short-ribs-in-red-wine-with-herbs-and-vegetables-recipe/