Red Wine Braised Short Ribs
These red wine braised short ribs are the ideal fall comfort food! It is the best fall-off-the-bone ribs that you will ever have!
What will I need for this recipe?
Bone-in Beef Short Ribs – For this recipe, be sure to use 2-inch thick cuts of bone-in short ribs.
Avocado Oil – Avocado oil has a higher smoke point so it is easier to cook the short ribs in to get a nice sear. You can also use olive oil if you have it available, but it will impact the flavor.
Yellow Onions – This is always the go-to onion to add sweetness and flavor to your dish.
Carrots – Carrots offer a natural sweetness that will balance out the savory elements. For this dish, you will be creating a mirepoix with your celery, onions, and carrots.
Celery – The celery is again used in the mirepoix which acts as the base of the dish. Once they are cooked through, they add a great foundation to build the dish.
All-Purpose Flour – This serves as a thickener for the sauce. You can substitute this with cornstarch but you will only need about half of it if swapping the ingredients.
Tomato Paste – Using tomato paste imparts all the flavor of fresh tomatoes without the additional water to the sauce. It’s perfect in this dish that you want to be thicker.
Beef Broth – This is the base of the dish and is the perfect to add more flavor to the dish.
Red Wine – The red wine in this recipe is to de-glaze the pan and you will need a dry red wine. Since you only need a cup of red wine be sure to get something that you will enjoy with your meal. A great option is 19 Crimes by Snoop Dog!
Herbs– The blend of parsley, thyme, and rosemary sprigs is the perfect combo for this dish. They add flavor to the beef broth and compliment the ribs.
Garlic – Garlic gives the dish a wonderful nutty flavor and really helps to season the dish.
Spice Blend – For this dish we use salt, pepper, garlic powder, onion powder, dried oregano, and dried basil to bring it all together!
How to make red wine braised short ribs
Searing the Short Ribs
Pat your short ribs dry and coat with a generous amount of salt and pepper on all sides. Place a large pot or dutch oven (preferred) over medium high heat. Add your avocado oil once the pot is hot and place your short ribs in. Sear on each side for 3-4 minutes or until you get a nice, even brown sear on all sides. Once seared, remove and set aside.
Making the Mirepoix
In that same pot, add your chopped celery, onion, and carrots (mirepoix). Sautee over medium heat for 4-5 minutes or until onions start to get translucent. Add in your tomato paste and beef bouillon paste. Cook for an additional 2-3 minutes to cook out the bitterness of the tomato paste. Next, add in your flour and coat the veggies. Mix well to combine and cook 1-2 minutes to cook out the flour taste.
Flavoring your Sauce
Deglaze with your red wine by adding it to the pot, stirring consistently. Add in 4 cups of your beef broth. Mix well and add your short ribs into the broth. Once all short ribs have been added, be sure to check that they are completely covered by the broth. Add more broth, if necessary. Add in your seasoning, parsley, thyme, and garlic bulbs.
Place a lid on your Dutch oven and place it in the oven. Bake the short ribs in the oven for 3 1/2 to 4 hours. Check on the short ribs halfway through to ensure there is still enough broth to cover the short ribs and check the tenderness.
Final Steps
After the 3 1/2 to 4-hour mark, remove the short ribs from the oven. The short ribs should be tender and almost falling completely off the bone. This means the bone should slide right out. If they do not easily tear with a fork, place them back in the oven and continue cooking until fork-tender.
Once tender to your liking, carefully remove the short ribs from the pot. Set them aside. Grab a large bowl and a mesh strainer. Pour the remaining broth over the strainer to separate the broth from the veggies. If you need to thicken it up, place that broth over low heat and add a tablespoon or so of flour, while whisking. Allow the broth to thicken and turn into a gravy.
Serve these short ribs over a bed of creamy. Fluffy mashed potatoes and pour over your gravy on top. ENJOY!
Red Wine Braised Short Ribs
Ingredients
- 5-6 Bone-in beef short ribs 2 inch thick cuts
- 3 TSP Avocado Oil
- 3 Celery Stalks Chopped
- 2 Large Yellow Onions Chopped
- 3-4 Carrots Chopped
- 2 TBSP Tomato Paste
- 1 TBSP Beef Bouillon Paste
- 1/3 Cup All-Purpose Flour
- 1 Cup Dry red wine "19 Crimes" by Snoop Dog is a great option!
- 4-6 Cups Beef Broth Enough to cover ribs completely
- 1 TSP Garlic and Herb Seasoning
- 10 Sprigs Parsley
- 3 Sprigs Thyme
- 3 Sprigs Rosemary
- 2 Bulbs Garlic Sliced in half
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Dried Oregano
- 1 TSP Dried Basil
- Salt to taste
- Pepper to taste
Instructions
- Pat your short ribs dry and coat with a generous amount of salt and pepper on all sides. Place a large pot or dutch oven (preferred) over medium high heat. Add your avocado oil once the pot is hot and place your short ribs in. Sear on each side for 3-4 minutes or until you get a nice, even brown sear on all sides. Once seared, remove and set aside.
- In that same pot, add your chopped celery, onion, and carrots (mirepoix). Sautee over medium heat for 4-5 minutes or until onions start to get translucent. Add in your tomato paste and beef bouillon paste. Cook for an additional 2-3 minutes to cook out the bitterness of the tomato paste. Next, add in your flour and coat the veggies. Mix well to combine and cook 1-2 minutes to cook out the flour taste.
- Deglaze with your red wine by adding it to the pot, stirring consistently. Add in 4 cups of your beef broth. Mix well and add your short ribs into the broth. Once all short ribs have been added, be sure to ensure they are completely covered by the broth. Add more broth, if necessary. Add in your seasoning, parsley, thyme, and garlic bulbs.
- Place a lid on your Dutch oven and place it in the oven. Bake the short ribs in the oven for 3 1/2 to 4 hours. Check on the short ribs halfway through to ensure there is still enough broth to cover the short ribs and check the tenderness.
- After the 3 1/2 to 4-hour mark, remove the short ribs from the oven. The short ribs should be tender and almost falling completely off the bone. This means the bone should slide right out. If they do not easily tear with a fork, place them back in the oven and continue cooking until fork-tender.
- Once tender to your liking, carefully remove the short ribs from the pot. Set them aside. Grab a large bowl and a mesh strainer. Pour the remaining broth over the strainer to separate the broth from the veggies. If you need to thicken it up, place that broth over low heat and add a tablespoon or so of flour, while whisking. Allow the broth to thicken and turn into a gravy.
- Serve these short ribs over a bed of creamy. Fluffy mashed potatoes and pour over your gravy on top. ENJOY!
Notes
FAQ
How can I store the leftovers?
Leftovers can be stored in an air-tight container for 3-5 days in the refrigerator. If you would like to store them longer, they can be placed in the freezer in a gallon freezer bag for up to 3 months.
What goes well with the red wind braised short ribs?
The most popular and classic pairing is mashed potatoes. However, you can also pair it with polenta, rice, or sautéed veggies!
What kinds of wine can I use?
It depends on your preference! You will want to use a dry red wine such as Cabernet Sauvignon or Pinot Noir. A blended wine works really well too. You will only need a cup of wine to cook with, so be sure you enjoy the wine you use so that you can drink it with the dish when it’s done.
I Hope You Enjoy This Recipe!
If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!
