"Looking for the best Red Wine Braised Short Ribs recipe? You’ve found it! Make tender, flavorful short ribs that fall off the bone effortlessly and are packed with delicious flavors!"
Best Red Wine-Braised Short Ribs
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Recipe Intro From goodfoodbaddie
This cozy, inviting dish is perfect for special occasions or for a weekend meal shared with family. Beef short ribs are braised in red wine packed with fresh herbs, plenty of garlic, and classic aromatics like celery and carrot. Cook in a low oven and revel in the aromas sure to lure your family to the table. Capri of @goodfoodbaddie suggests serving this hearty dish over mashed potatoes for the food equivalent of a hug in a bowl!
This recipe is featured in our Special Edition Meal Plan in honor of Juneteenth.
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- Recipe Card
Prep time 20mins
Cook time 3hrs
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoons avocado, coconut, or grapeseed oil
- 3 pounds bone-in beef short ribs, (at least 1 1/2 inches thick)
- 2 large heads garlic, halved crosswise
- 1 medium red onion, peeled and chopped
- 3 celery stalks, chopped
- 2 medium carrots, chopped
- 2 jalapeño peppers, chopped
- 2 teaspoons sea salt
- Freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1 (750 milliliter) bottle dry red wine, (I like to use Cabernet Sauvignon)
- 3 tablespoons tomato paste
- 3 cups beef broth
- 4 sprigs rosemary
- 3 sprigs thyme
- 1 cup parsley
- 1 tablespoon finely grated lemon zest
Method
Step 1
Preheat oven to 350F degrees.
Step 2
Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Step 3
Pour off all but 2 tablespoons of remaining oil in the pan. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery, carrots, and jalapeño and season with salt, pepper, and smoked paprika. Mix well and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom, about 2 to 3 minutes.
Step 4
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 20 minutes. Stir in beef stock along with thyme, parsley, and rosemary. Return short ribs to the pot, placing them in so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Step 5
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 2½ to 3 hours.
Step 6
Using tongs, remove the ribs from the pot, taking care not to let the bone slip out and transfer them to a large plate. Strain vegetables from the sauce. (The vegetables no longer have flavor and can be discarded). Garnish with parsley, garlic and lemon zest over the top of the short ribs. Separate and discard the fat from the sauce. Taste and season with salt and pepper as necessary, then serve alongside short ribs.