Braised Short Ribs Red Wine (Printable Version)
Hearty short ribs gently cooked with red wine, mushrooms, and aromatic herbs for deep flavor.
# What You'll Need:
→ Meat
01 -
5 lb bone-in beef short ribs (approximately 8 ribs)
→ Seasonings and Oils
02 -
Kosher salt and freshly ground black pepper, to taste
03 -
3 tablespoons olive oil, divided
→ Vegetables
04 -
1 large yellow onion, diced
05 -
3 large carrots, peeled and diced
06 -
2 stalks celery, chopped
07 -
4 garlic cloves, minced
08 -
8 oz cremini mushrooms, halved or quartered if large
→ Herbs
09 -
Small handful fresh thyme
10 -
2 sprigs fresh rosemary
11 -
2 bay leaves
→ Liquids and Sauces
12 -
3 tablespoons tomato paste
13 -
2 cups dry red wine (Cabernet Sauvignon or Pinot Noir)
14 -
1 tablespoon Worcestershire sauce
15 -
3 cups low-sodium beef stock, plus more if needed
→ Garnish
16 -
Fresh parsley, roughly chopped
# Step-by-Step Guide:
01 -
Preheat oven to 325°F. Pat ribs dry and season generously with kosher salt and black pepper.
02 -
Heat 2 tablespoons olive oil in a large Dutch oven (minimum 5 quarts) over medium-high heat. Brown ribs on all sides, approximately 10 to 12 minutes total. Remove ribs and set aside.
03 -
Add diced onion, celery, and carrots to the pot; cook, stirring occasionally, until onions soften, about 5 to 6 minutes.
04 -
Stir in minced garlic, fresh thyme, rosemary sprigs, and bay leaves; cook for 1 minute to release aromas.
05 -
Add tomato paste, coating the vegetables evenly; cook for 1 to 2 minutes until it slightly darkens.
06 -
Pour in red wine and Worcestershire sauce, scraping up browned bits from the pot bottom. Simmer until reduced by half, about 8 to 10 minutes.
07 -
Add beef stock and return browned ribs along with accumulated juices to the pot. Ensure ribs are mostly submerged; add more stock if necessary. Bring to a gentle simmer.
08 -
Cover pot and transfer to the oven. Cook for 2½ to 3 hours, or until ribs are tender and falling off the bone.
09 -
Around 30 minutes before cooking completes, heat remaining 1 tablespoon olive oil in a skillet. Sauté mushrooms with salt and pepper until golden and moisture evaporates, about 8 to 10 minutes.
10 -
Stir sautéed mushrooms into the Dutch oven. Remove herb stems and bay leaves. Skim excess fat from the sauce if desired. Optionally, remove meat and vegetables and simmer sauce on stovetop for 5 to 10 minutes to thicken before returning ribs and vegetables.
11 -
Serve hot, accompanied by creamy polenta, roasted garlic mashed potatoes, buttered noodles, or creamy parmesan garlic orzo. Garnish with chopped fresh parsley.
# Additional Notes:
01 -
For best flavor, allow the braised ribs to rest to absorb the sauce. The dish can be prepared a day ahead as flavors intensify overnight.