Why You’ll Love This Recipe

Restaurant-Quality at Home: Achieve a fine-dining experience in your own kitchen without the hefty price tag.
Deep, Rich Flavors: The combination of red wine, beef stock, and aromatics creates a sauce that’s both robust and nuanced.
Versatile Cooking Methods: Whether you prefer using the oven, stovetop, slow cooker, or pressure cooker, this recipe adapts to your needs.
Make-Ahead Friendly: Flavors deepen over time, making leftovers even more delicious.
Impressive Yet Easy: Despite its sophisticated taste, the recipe is straightforward and beginner-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5–6 beef short ribs (300–400g/10–14oz each)
1.5 teaspoons salt
1.5 teaspoons black pepper
2 tablespoons olive oil
3 garlic cloves, crushed
1 large onion, chopped (brown, yellow, or white)
2 celery ribs, chopped
2 carrots, chopped
2 tablespoons tomato paste
2 cups (500ml) dry red wine
2 cups (500ml) low-sodium beef stock
2 sprigs thyme (optional)
2 bay leaves

Directions

Preheat oven to 160°C/325°F.
Season the beef short ribs with salt and pepper on all sides.
Heat olive oil in a large ovenproof pot over high heat. Brown the ribs in batches on all sides (about 5–7 minutes total). Remove and set aside.
Reduce heat to medium. Add chopped onion and crushed garlic to the same pot; cook for 2 minutes. Add carrots and celery; cook for 5 minutes.
Stir in tomato paste and cook for 1 minute.
Pour in red wine, scraping the pot bottom to deglaze. Add beef stock, thyme, and bay leaves. Return the ribs to the pot, submerged in liquid.
Cover and transfer to the oven. Braise for 3 hours or until the meat is tender and falling off the bone.
Remove ribs. Skim fat from the sauce. Optionally simmer to reduce and thicken.
Serve ribs over mashed potatoes or polenta with the sauce spooned over.

Servings and Timing

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes

Variations

Wine Substitute: Use extra beef stock and a tablespoon of balsamic vinegar instead of wine.
Herb Variations: Swap thyme with rosemary or oregano.
Vegetable Additions: Add mushrooms or parsnips for extra depth.
Spice It Up: Include red pepper flakes for a hint of heat.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm on the stovetop over low heat, adding water or stock if needed.

FAQs

What type of red wine is best for this recipe?

A full-bodied dry red wine like Cabernet Sauvignon, Merlot, or Shiraz is ideal.

Can I make this recipe in a slow cooker?

Yes, after searing and sautéing, cook in a slow cooker on low for 8 hours.

Is it necessary to sear the ribs before braising?

Yes, searing enhances flavor by caramelizing the meat.

Can I use boneless short ribs?

Yes, though bone-in ribs offer more flavor. Adjust cooking time accordingly.

What can I serve with braised short ribs?

Great sides include mashed potatoes, polenta, or crusty bread.

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

Simmer it on the stove uncovered until it reduces to your liking.

Can I prepare this dish ahead of time?

Absolutely. It tastes even better the next day.

What if I don’t have a Dutch oven?

Use any oven-safe pot with a lid or transfer to a baking dish covered with foil.

Can I make this dish in a pressure cooker?

Yes, cook on high pressure for about 45 minutes with natural release.

How do I know when the ribs are done?

They should be tender and easily fall off the bone when done.

Conclusion

Braised Beef Short Ribs in Red Wine Sauce is a show-stopping dish that offers incredible flavor with surprisingly little effort. Perfect for dinner parties or cozy nights in, this recipe is sure to impress with its rich sauce and tender meat. Once you try it, it’s bound to become a favorite in your recipe rotation.