Braised Short Ribs with Red Wine
Braising tough cuts of meat gives the meat an incredibly rich flavor and tenderness. Here is a step-by-step tutorial on how to make red wine-braised short ribs in the oven. It is inexpensive, and the short ribs are tender and delicious. Make it ahead of time, and your meal is practically ready.
Braising arises from the need to use tough cuts of meat. Short ribs are a cut of beef that comes from the belly of the cow. They are thin slices of beef with bone, cut from the smaller end of the brisket just beyond the first five or six ribs. Short ribs are just the type of bone-in beef rib that goes well with red wine.
Braising is a cooking technique in which meat, poultry, or fish is partially cooked in liquid before final cooking in the oven. It is a great cooking technique that can transform any cut of meat into a tender, juicy entree.
Why make this recipe
- The meat turns tender, and the taste is out of this world!
- Also, the flavors are rich and robust, starting with the stovetop and then moving into the oven.
- In addition, I love to serve these over skinny mashed potatoes, but white steamed rice or creamy polenta would also work. And my absolute favorite is crust bread, such as ciabatta or baguette, to soak up all those rich sauces.
Ingredients and substitutes
- Meat – Today, I am using short ribs, but other tough cuts of meat, such as Osso Bucco or veal shanks, also work great with this recipe. Ask the butcher to trim excess fat and separate them into pieces.
- Red wine – As a rule of thumb, always use a wine that you can drink. One that you enjoy drinking works best for cooking, too. Usually, I just open the same bottle we will be having for dinner. I like to use a Cabernet Sauvignon, Merlot, or Pinot Noir.
- Garlic – Use fresh garlic cloves. Today, I am using small fresh garlic bulbs because they are in season.
- Shallots – I like using small red shallots because they cook down and thicken the sauce. But you can also use one large Spanish red onion instead.
- Spices – Simple paprika, cumin, and cinnamon help bring out the rich, meaty flavors in this dish and also make the sauce wonderful.
- Liquid – I like to use beef stock or broth. But you can also use chicken stock or broth.
- Optional ingredients – You can add about 4 tbsp of tomato paste to make a tomato-based sauce.
Step-by-step: Red wine braised short ribs in the oven
- Oven – Preheat the oven to 150°C/ 300°F/ Gas Mark 4
- Sear – In a large Dutch oven pot or heavy-bottom pot, over medium-high heat, add a tablespoon of olive oil and sear the short ribs on all sides for two to three minutes. Then, remove from the pan and set aside.
Pro tip – Do this in batches, so you don’t crowd the pan. Caramelization enhances the flavor, so don’t rush.
- Sauté – To the same pan, add the remaining olive oil and saute the garlic, onions, and baby potatoes. Sauté on medium heat for 3 to 5 minutes until lightly colored. Then, return the short ribs to the pan, making sure to distribute them among the veggies.
- Braise – Reduce to medium-low heat and add the red wine. Simmer uncovered for 5 minutes. Then, add the broth or stock.
- Spice/Herbs – Next, add the powdered and whole spices and fresh herbs, making sure to distribute them evenly across the pan. Season with salt and pepper. Then, add the lemon juice, followed by 2 cups of water, and bring to a boil.
- Oven – Cover the pan and transfer to the oven. Leave to cook for 3 to 4 hours until tender. Stir every hour to ensure there is enough water in the pan.
Pro tip – The pan must be airtight to prevent steam from escaping. Otherwise, you will need to add more water often. - Garnish – When the short ribs are tender, take the pan out of the oven and sprinkle with fresh parsley.
Frequently asked questions
Leftovers can be kept in an airtight container in the refrigerator for 4 to 5 days. You can also freeze it for a month. Thaw in the fridge for best results. In fact, this dish tastes even better the next day, so feel free to make it ahead of time.
Absolutely, omit the red wine and adjust the braising liquid with more broth/stock or water. You can also adjust the spices to your own preference.
I have used baby potatoes, but other root veggies can also be used. Try carrots, parsnips, or sweet potatoes.
There’s no hard-and-fast rule for the number of short ribs to buy, but the best estimate is six short ribs per person, plus an extra rib or two, depending on the size of the ribs and the appetites of your guests.
Accurate cooking times for ribs can be difficult to determine. How long you cook short ribs depends on how you like them, how much meat is on the bones, and the temperature at which you cook them. This is a braised recipe, so all you are looking for is fork-tender meat, no matter how long.
Braised Short Ribs in the Oven
Here is a step-by-step tutorial on how to make red wine-braised short ribs in the oven. It is inexpensive, and the short ribs are tender and delicious. Make it ahead of time, and your meal is practically ready.
Video
Ingredients
- 4 lbs (2 kg) Bone-In beef short ribs thawed, trimmed, and separated
- 2 tbsp Olive oil
- 8 large Garlic cloves sliced in two
- 20 Shallots
- 1 lb (0.5 kg) Baby potatoes
- 2 cups (500 ml) Red wine
- 1 large Cinnamon stick
- 2 tbsp Sweet paprika
- 1 tsp Cumin
- 1 tsp Ground cinnamon
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 3 cups (700 ml) Beef broth or chicken stock
- 3 large Bay leaves
- 6 sprigs Fresh thyme or 1 tsp dried
- 4 sprigs Rosemary or 1 tbsp dried
- 1 cup (240 ml) Water plus extra if necessary
Method
- Oven – Preheat the oven at 150°C/ 300°F/ Gas Mark 4
- Sear – In a large Dutch oven pot or heavy bottom saute pan, over medium heat, add a tablespoon of olive oil and sear the short ribs on all sides for two to three minutes. Then, remove from the pan and set aside. Pro tip – Do this in batches so you don't crowd the pan. Caramelization enhances the flavor, so don't rush.4 lbs Bone-In beef short ribs, 2 tbsp Olive oil
- Saute – To the same pan, add the remaining oil and saute the garlic, onions, and baby potatoes. Saute on medium heat for 3 to 5 minutes until lightly colored. Then, return the short ribs to the pan, making sure to distribute them among the veggies.8 large Garlic cloves, 20 Shallots , 1 lb Baby potatoes
- Braise – Reduce the heat to medium-low and add the red wine. Simmer uncovered for 5 minutes. Then, add the broth or stock.2 cups Red wine
- Spice/Herbs – Next, add the powdered and whole spices and fresh herbs, making sure to distribute them evenly across the pan. Season with salt and pepper. Then, add the lemon juice, followed by water, and bring to a boil.1 large Cinnamon stick, 2 tbsp Sweet paprika, 1 tsp Cumin, 1 tsp Ground cinnamon, 1 tsp Kosher salt, 3 cups Beef broth, 3 large Bay leaves, 6 sprigs Fresh thyme, 4 sprigs Rosemary, 1 cup Water, 1 tsp Black pepper
- Oven – Cover the pan and transfer to the oven. Leave to cook for 3 to 4 hours until tender. Stir every hour to ensure there is enough water in the pan. Pro tip – The pan must be airtight to prevent steam from escaping. Otherwise, you will need to add more water often.
- Garnish – When the short ribs are tender, take the pan out of the oven and sprinkle with fresh parsley.
Notes
- Do not skip on the searing of the ribs. The caramelization adds another layer of flavor. Similar to garlic and onions. Give it time to get some color.
- Leave the red wine to simmer for a while so the ribs and veggies soak in as much of the red wine as before we dilute with the broth/stock.
- We use the oven to slow cook the short ribs, but you can also use other methods for cooking.
- Slow cooker – Transfer everything to the slow cooker and cook on low for 6 to 8 hours.
- Instant pot – Alternatively, you can also use the inner pot of the instant pot to saute the veggies. Then, pressure cook on high for 45 minutes, followed by manual release.
- The bones are what make this dish extra special, which is why we use bone-in short ribs. If you choose to use boneless meat, ask the butcher to give you a few extra bones to add to the dish. Once finished, remove the bones and serve the dish.
- When done, adjust the sauce to the consistency you want. We love a thick sauce, but you can add a bit more water to adjust the consistency.
Nutrition
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I can easily get addicted to your short ribs recipe! Last night was a feast! Thanks so much, I will make it again.
Such a mouthwatering dish!
I made this at home, it was so easy and really delicious!
My kids love it so much!
Thank you so, Amy.