These red-wine-braised short ribs are a comforting, savory dish. They are great for a special dinner or weekend gathering. Slowly cooked in rich red wine, the ribs become very tender and full of flavor. The slow cooking makes the meat juicy and tender, while the wine sauce adds a nice depth. Serve these ribs with mashed potatoes or crusty bread to enjoy the delicious sauce.
These red wine braised short ribs are a comforting dish. They are perfect for a special dinner or weekend gathering. Slowly cooked in rich red wine, the ribs become very tender and full of flavor. The slow cooking makes the meat juicy and tender, and the wine sauce adds depth. Serve them with mashed potatoes or crusty bread to enjoy the delicious sauce.
Table of contents
What Are Braised Short Ribs?
Braised short ribs are a classic dish made by slowly cooking beef ribs in a flavorful liquid. The ribs become tender and fall off the bone. The braising process allows the meat to absorb the flavors from the broth, vegetables, and herbs, making it a flavorful dish.
Why red wine? The wine adds depth and richness to the braising liquid. It infuses the short ribs with a bold flavor. The acidity in the wine also helps break down the connective tissue in the meat, making it tender. In short, red wine enhances the flavor and makes the meat so tender that you can easily pull it apart with a fork.
For perfect red wine braised short ribs, the cooking method matters. Most people use a slow cooker or an oven, but Typhur Sync Oven offers a better option. It uses a 360° Turbo Convection System, so heat spreads evenly during cooking. This helps reduce cooking time by up to 30% compared to traditional ovens. As a result, you get tender meat and rich flavor in less time.
The First Countertop Oven with a Wireless Thermometer
Ingredients for Red Wine Braised Short Ribs
- 1 Beef Short Ribs 10-14oz each
- 1 1/2 tsp Kosher Salt
- 1 1/2 tsp Crushed Black Pepper
- 3 Garlic Clove crushed
- 2 tbsp Olive Oil
- 1 White Onion cut into cubes
- 2 Celery cut into cubes
- 2 Carrot cut into cubes
- 2 tbsp Tomato Paste
- 2 cups Dry Red Wine
- 2 cups Beef Stock
- 2 sprigs Fresh Thyme
- 2 Bay Leaves
How to Make Red Wine Braised Short Ribs
- Season the Beef
Season the beef short ribs with kosher salt and black pepper. Coat all sides evenly.
- Sear the Short Ribs
Heat olive oil in a large ovenproof pan over high heat. Add the short ribs and cook them until browned on each side (about 5-7 minutes). This step locks in flavor and creates a seared crust.
- Sauté the Vegetables
Reduce the heat to medium and add the onion, garlic, celery, and carrots to the pan. Sauté for about 5 minutes until the vegetables soften and the onions turn translucent.
- Add Tomato Paste and Wine
Stir in the tomato paste and cook for 1 minute. Then, pour in the red wine and beef stock, followed by the thyme and bay leaves. Stir until the tomato paste dissolves completely.
- Braise the Meat
Return the short ribs to the pan, ensuring they are submerged in the liquid. Cover the pot and place it in a preheated oven at 325°F. Braise for about 2 hours 30 minutes, or until the meat is tender and pulls easily from the bone.
- Remove the Meat
Once the ribs are tender, remove them from the pot and set them aside. The meat will be delicate at this stage, so handle carefully. Leave the bones in place as you prepare the sauce.
- Strain the Sauce
Strain the braising liquid, squeezing out juices from the vegetables and herbs. Discard the solids and return the sauce to the pan. Bring it to a boil and let it cook down until it thickens. Add water if it’s too thick.
- Serve
Place the short ribs on a plate and spoon the sauce over them. Pair with mashed potatoes, roasted carrots, or any side that complements the dish.
What to Serve with Red Wine Braised Short Ribs?
For the perfect meal, serve your red wine braised short ribs with sides that can soak up the sauce:
- Mashed Potatoes: The smooth texture of mashed potatoes pairs perfectly with the rich sauce.
- Roasted Vegetables: Roasted carrots, parsnips, and Brussels sprouts produce a sweet flavor which works together with the meat’s rich taste.
- Crusty Bread: A hearty loaf of bread is great for dipping into the sauce.
And don’t forget to bring a suitable red wine to match your meal. A wine similar to the one used in the dish works best.
Frequently Asked Questions
The short ribs need to cook for about 2.5-4 hours in the oven at 325°F. Slow cooking helps the meat become tender and fall off the bone.
The best red wine for braised short ribs is a dry wine like Cabernet Sauvignon or Merlot. These wines have enough body and tannins to complement the rich flavors of the meat.
Yes, kids can eat red wine braised short ribs! The alcohol mostly cooks off during the braising process, leaving behind the deep, rich flavors of the wine without much alcohol.
The short ribs are done when the meat is fork-tender and pulls easily from the bone. The slow cooking process breaks down the collagen in the meat, making it tender.
Braised short ribs come from the chuck, rib, brisket, or plate portion of the beef. These cuts have a short rib bone surrounded by rich, marbled meat, which makes the dish flavorful and tender after slow cooking.
Red-Wine-Braised Short Ribs
Equipment
- Oven Gloves
- Roasting Pan
- Bowl
- Deep Pot
The First Countertop Oven with a Wireless Thermometer
Ingredients
- 1 Beef Short Ribs 10-14oz each
- 1 1/2 tsp Kosher Salt
- 1 1/2 tsp Crushed Black Pepper
- 3 Garlic Clove crushed
- 2 tbsp Olive Oil
- 1 White Onion cut into cubes
- 2 Celery cut into cubes
- 2 Carrot cut into cubes
- 2 tbsp Tomato Paste
- 2 cups Dry Red Wine
- 2 cups Beef Stock
- 2 sprigs Fresh Thyme
- 2 Bay Leaves
Instructions
- Sprinkle beef all over with salt and pepper.
- Heat the oil in a large ovenproof pan over high heat. Add the beef short ribs and cook until browned on each side (about 5-7 minutes).1 Beef Short Ribs
- Reduce heat to medium. Add onion and garlic to the same pan and sauté for 2 minutes. Add the carrots and celery and cook for 5 minutes until the carrots are tender and sweet.1 White Onion, 3 Garlic Clove, 2 Celery, 2 Carrot
- Add tomato paste and cook for 1 minute. Add wine, broth, thyme and bay leaf. Stir until tomato paste dissolves. Return the beef to the liquid and arrange it so it is submerged. Place a lid on the pot.2 tbsp Tomato Paste, 2 cups Dry Red Wine, 2 cups Beef Stock, 2 sprigs Fresh Thyme, 2 Bay Leaves
- Press the "Start Cooking" button to start preheating. Once preheated, place the pot on the roasting pan and insert it into Level 1. Cook until the meat can be easily pried open with a fork.Oven Settings:– Mode: Bake– Temp: 329℉ / 165℃– Time: 2hr 30min– Preheat: ON
- Using a pair of oven mitts, carefully remove the pot from the oven. Remove the beef separately, leaving the meat on the bone.
- Strain all the liquid from the pan and squeeze out the juices from the onions, carrots, etc. Pour the sauce back into the pan and bring it to a boil while stirring. Make adjustments as needed – boil it to reduce and thicken it, add water to thin it out, and season with salt and pepper if necessary.
- Place beef on serving plate, spoon over sauce. Serve!
Nutrition
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
