Red Wine-Braised Beef Short Ribs

As the shadows get longer and daylight gets shorter, this is the perfect time of year for savory, slow-cooked meals. These red wine-braised beef short ribs are perfect for long Sunday afternoons when it is cold outside.

The ribs are slow-cooked and braised in a thick, hearty sauce of red wine and herb-seasoned vegetables, and the whole house will smell cozy with herbs and savory goodness.

Beef Short Ribs

There are three cuts of beef short ribs that come from three different sections of the cow. 

• Back ribs – the most common. Comes from the thick side of the prime rib.
• Plate ribs – come from a section right below the primal rib called the plate section.
• Chuck Short Ribs – located right under the chuck from first to the fifth rib.

Short ribs are bone-in plate short ribs consisting of rib and plate sections. The ribs can usually be found in the grocery store made into short-cut ribs, also known as “riblets.” If you cannot get your hands on the long bone cut, you can use the shorter cut. 

How To Make Red Wine-Braised Beef Short Ribs

Preheat the oven to 325 degrees F.

Cook bacon in a large Dutch oven over medium-low heat until bacon is crisp. Drain on a paper towel. (Use as bacon bits or for a sandwich later.) Reserve pan drippings in pan.

Sprinkle the short ribs with the salt and pepper; sear in the hot bacon drippings on all sides until well browned, 8 to 10 minutes. Remove the short ribs from the pot.

Smash the garlic cloves and add to the pot; saute for about a minute to flavor the oil. Add the onions, carrots, and mushrooms to the drippings in the pan. Cook the vegetables for about 7 to 10 minutes, or until they have released their liquid. Remove the vegetables from the pan with a slotted spoon; discard whole garlic cloves.

Add the tomato paste to the pan and allow it to brown. Before the tomato paste starts to burn, stir 2 cups of the chicken broth and 1 ½ cups of the red wine. Cook, stirring often, over high heat for about 10 minutes or until the liquid is reduced in half. Turn off the heat; stir in the vegetables until well combined.

Place the short ribs into the pot with the vegetable mixture and top with fresh rosemary and thyme.

Cover and bake for 2 to 2 ½ hours or until the meat is tender.

Remove the stems from the rosemary and thyme; discard. Take out the ribs; place them on a plate, a wrap them in aluminum foil to keep warm. Pour vegetables through a fine-mesh strainer into a bowl, reserving the liquid. Reserve vegetables and keep warm with the ribs.

Let the cooking liquid stand for about 10 minutes. Using a spoon, skim the fat from the top of the liquid; discard.

Make the Gravy:

In the same Dutch oven over medium heat, melt the butter. Stir the flour into the melted butter; cook stirring constantly, for about 2 minutes. Slowly stir the cooking liquid back into the pot, along with the remaining ½ cup of chicken broth and remaining ½ cup wine. Cook for 10 more minutes or until the liquid has thickened. Stir vegetables into the sauce.

To Serve:

Place the ribs onto a plate with vegetable sauce poured over them accompanied with mashed potatoes or over egg noodles.

I made a few modifications to the original recipe by adding garlic and fresh thyme. Beef and garlic are a wonderful combination, and the thyme has such a wonderful fragrance and pairs perfectly with the rosemary. 

Certainly, the leftover wine was consumed with this meal. As I learned many moons ago from Justin Wilson:  “Never cook with a wine you wouldn’t drink!”

Enjoy the ribs and the wine!

Happy to share this recipe over at Fiesta Friday. Come on over and join in on the fun!

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Red Wine-Braised Beef Short Ribs

Red Wine-Braised Beef Short ribs are slow cooked and braised in a thick hearty sauce of red wine and herb seasoned vegetables.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 4

Calories 320kcal

Author David & Debbie Spivey

Cook ModePrevent your screen from going to sleep

Ingredients

• 5 slices bacon raw
• 6 beef short ribs 5-inch-long
• Kosher salt and freshly cracked black pepper to taste
• 2 cups onions chopped
• 4 cloves garlic smashed
• 1 ½ cups carrots chopped
• 8 ounces Portobello mushrooms quartered
• 3 tablespoons all-purpose flour
• 2 ½ cups chicken broth divided
• 2 cups red wine I used a pinot noir, but any full-bodied red wine will work, divided
• 1 tablespoon tomato paste
• 5 sprigs fresh rosemary
• 5 sprigs fresh thyme

Instructions

• Preheat the oven to 325 degrees F.
• Cook bacon in a large Dutch oven over medium-low heat until bacon is crisp. Drain on a paper towel. (Use as bacon bits or for a sandwich later.) Reserve pan drippings in pan.
• Sprinkle the short ribs with the salt and pepper; sear in the hot bacon drippings on all sides until well browned, 8 to 10 minutes. Remove the short ribs from the pot.
• Smash the garlic cloves and add to the pot; saute for about a minute to flavor the oil. Add the onions, carrots, and mushrooms to the drippings in the pan. Cook the vegetables about 7 to 10 minutes, or until they have released their liquid. Remove the vegetables from the pan with a slotted spoon.
• Add the tomato paste to the pan and allow it to brown. Before the tomato paste starts to burn, stir 2 cups of chicken broth and 1 ½ cups red wine. Cook, over high heat for about 10 minutes or until the liquid is reduced in half. Remove from heat and stir in vegetables until well combined. Place the short ribs into the pot with the vegetable mixture and top with fresh rosemary and thyme.
• Cover and bake for 2 to 2 ½ hours or until the meat is tender.
• Remove the stems from the rosemary and thyme; discard. Take the ribs; place them on a plate a wrap in aluminum foil to keep warm. Pour vegetables through a fine mesh strainer into a bowl, reserving the liquid. Reserve vegetables and keep warm with the ribs.
• Let cooking liquid stand for about 10 minutes. Using a spoon, skim the fat from top of the liquid; discard.
• In the same Dutch oven over medium heat, melt the butter. Stir flour into the melted butter; cook stirring constantly for about 2 minutes. Slowly stir the cooking liquid back into the pot, along with the remaining ½ cup of chicken broth and remaining ½ cup wine. Cook for 10 more minutes or until the liquid has thickened. Stir vegetables into the sauce.
• To serve, place the ribs onto a plate with vegetable sauce poured over them accompanied with mashed potatoes or over egg noodles.

Notes

Recipe Adapted from Paula Deen

Nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 799mg | Potassium: 853mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8140IU | Vitamin C: 22.9mg | Calcium: 63mg | Iron: 2.1mg

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