Description
Braised Short Ribs with Red Wine Glaze
Ingredients
4 lbs beef short ribs
2 tbsp olive oil
Salt and black pepper to taste
1 onion, diced
3 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Directions
Sear the Ribs:
Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.
Sauté the Veggies:
In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste; cook for another 2 minutes.
Deglaze with Wine:
Pour in red wine and scrape the browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Braise the Ribs:
Return the ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Cover and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, until the meat is tender.
Finish with Glaze:
Remove the ribs and strain the liquid. Simmer the liquid over medium heat until reduced to a thick glaze.
Serve and Garnish:
Drizzle the glaze over the ribs and serve with roasted vegetables or mashed potatoes. Garnish with fresh herbs.
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 6
Calories: ~450 kcal per serving
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Step-by-Step Guide
For perfect results, follow these detailed instructions. After seasoning the ribs, ensure your Dutch oven is very hot before searing to achieve a deep, flavorful crust. When sautéing the mirepoix (onion, carrots, celery), cook until they just begin to caramelize. Deglazing with red wine is crucial—scrape every bit of fond (the browned bits) from the pot bottom. During the oven braise, check after 2.5 hours; the meat should be fork-tender and nearly falling off the bone. For the glaze, skim excess fat from the strained liquid before reducing it to a syrup-like consistency.
Serving Suggestions
These rich, fall-off-the-bone short ribs pair beautifully with creamy mashed potatoes, polenta, or roasted root vegetables to soak up the luxurious glaze. For a lighter side, consider buttered egg noodles or a crisp arugula salad with a sharp vinaigrette to cut through the richness. A final sprinkle of flaky sea salt and chopped fresh parsley elevates the presentation.
How-to Summary
Season and sear ribs until browned. Sauté diced vegetables and tomato paste. Deglaze the pot with red wine. Return ribs, add broth and herbs, then cover and braise in a 325°F oven for 2.5-3 hours. Remove ribs, strain the braising liquid, and reduce it to a thick glaze. Serve ribs drizzled with the glaze.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. After searing and deglazing, transfer everything to a slow cooker and cook on low for 7-8 hours. Reduce the strained liquid separately on the stovetop for the glaze.
What’s the best red wine to use? Choose a dry, full-bodied wine you enjoy drinking, like Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid cooking wines.
How can I make this ahead of time? Braise the ribs completely, let them cool in their liquid, and store refrigerated for up to 3 days. Reheat gently in the liquid, then reduce the liquid for the glaze.
Why is my glaze too thin? You may not have reduced it enough. Simmer it over medium heat, stirring occasionally, until it coats the back of a spoon.
Can I use dried herbs instead of fresh? Yes, but use 1/3 the amount. For this recipe, use about 1 tsp dried rosemary and 1 tsp dried thyme.
Common Mistakes to Avoid
- Not searing properly: Avoid crowding the pot. Sear ribs in batches to ensure a good brown crust, which builds foundational flavor.
- Skipping the deglaze: Failing to scrape the pot after adding wine leaves immense flavor behind.
- Boiling instead of braising: Keep the oven temperature at a steady, low 325°F. A rolling boil will make the meat tough.
- Over-reducing the glaze: Watch it closely as it reduces; it can quickly go from perfect to burnt and overly salty.
Conclusion
This Braised Short Ribs with Red Wine Glaze recipe is a quintessential dish for a special occasion or a comforting weekend meal. The process of slow braising transforms tough cuts into incredibly tender, flavorful masterpieces. By following the detailed steps and avoiding common pitfalls, you can confidently create a restaurant-quality dish that is sure to impress. The rich, glossy glaze is the crowning achievement, tying every element of this hearty, satisfying meal together perfectly.