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Short ribs are a comfort-food staple prized for their rich flavor and irresistible tenderness. Whether slow-cooked in a hearty sauce or braised in fragrant herbs, these succulent ribs offer an unforgettable dining experience. Below, discover a mouthwatering recipe we like to call “Decadent Red Wine–Braised Short Ribs,” perfect for impressing guests or treating yourself to a satisfying evening meal.
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
Instructions
Warm the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Pat the short ribs dry, then season generously with salt and pepper. Sear each side in the hot oil until golden brown, around 2–3 minutes per side. Transfer the ribs to a plate and set aside.
Add the onion, carrots, and celery to the pot, sautéing until they begin to soften—about 5 minutes. Stir in the garlic for a fragrant touch, then pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer for 2 minutes before stirring in the beef broth, tomato paste, and thyme. Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover and lower the heat. Cook for about 2½ hours, or until the meat is fork-tender and easily pulls away from the bone. Taste and adjust the seasoning with salt and pepper if needed. For an extra-luxurious sauce, skim any fat from the top and let the sauce reduce a bit with the lid off.
These melt-in-your-mouth short ribs are a crowd-pleaser for both special occasions and cozy family dinners. Braising them slowly locks in moisture and infuses layers of bold flavor. If you’re watching your sodium intake, feel free to use low-sodium broth, or experiment with fresh herbs and a splash of balsamic vinegar for a tangy twist. Serve with mashed potatoes or buttery polenta for a complete meal that tastes like a true labor of love—though it practically cooks itself after the initial prep.
