I love how this Red Wine Beef Ribs recipe sparks culinary creativity with its blend of aromatic vegetables, bold red wine, and perfectly seared beef. Every bite promises rich, layered flavors and a memorable dining experience that brings family and friends together for an unforgettable meal.

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I’ve always loved experimenting in the kitchen and this recipe for red wine braised beef short ribs is one of my favorites. There is something about the way the beef short ribs, trimmed to perfection, soak up the flavors of a dry red wine and beef broth that makes every bite feel extraordinary.

I remember the first time I made this dish with garlic, onion, carrots and celery all cooked down in olive oil until they turned soft and aromatic. I then added tomato paste, fresh thyme, bay leaves and a good pinch of salt and pepper to really amp up the flavor.

It reminded me of some of those classic recipes like French short ribs or even a Wolfgang Puck braised short ribs dish whose rich, red wine beef ribs concept always excites me. Each step takes you closer to enjoying tender, fall-off-the-bone meat that’s full of character and soul.

Give it a try and let your taste buds celebrate!

Why I Like this Recipe

I love this recipe because it gives me a cozy, comforting dinner that’s perfect after a long day. I also really dig how the meat turns so tender that it just falls off the bone, making every bite super satisfying. The mix of red wine and veggies adds a deep, rich flavor that hits home every time I cook it. Plus, I enjoy how it’s simple enough for me to add my own twist while still making it feel gourmet.

Ingredients

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Beef short ribs add rich protein and a hearty, satisfying flavor to the dish.
Red wine brings tangy acidity and complex notes that enhance the meat’s tenderness.
Onion delivers natural sweetness when caramelized and provides a modest dose of fiber.
Tomato paste infuses the sauce with umami and a slight tang while thickening it.
Carrots offer subtle sweetness and essential vitamins, brightening both taste and color.
Celery contributes a fresh, mild bitterness and crunchy texture and is low in calories.
Garlic intensifies the savory depth and adds a spicy kick to every bite.

Ingredient Quantities

4 lbs beef short ribs, trimmed of excess fat

Salt, about 1 tsp (or to taste)

Freshly ground black pepper, about 1 tsp (or to taste)

2 tbsp olive oil

1 large onion, roughly chopped

2 medium carrots, peeled and cut into chunks

2 celery stalks, chopped

4 garlic cloves, minced

2 tbsp tomato paste

1 bottle (750 ml) dry red wine

2 cups beef broth

3 sprigs fresh thyme

2 bay leaves

How to Make this

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1. Preheat your oven to 350°F so its ready for braising.

2. Pat the beef short ribs dry and season them with about 1 tsp salt and 1 tsp freshly ground black pepper.

3. Heat 2 tbsp olive oil in a heavy, oven-safe pot over medium-high heat. Brown the short ribs on all sides until they get a nice color, about 3-4 minutes per side; do this in batches if needed so they sear properly.

4. Once browned, remove the ribs and set ’em aside. In the same pot, toss in the chopped onion, carrots and celery. Cook these for about 5-7 minutes until they start to get soft and a little bit brown.

5. Add the 4 minced garlic cloves and 2 tbsp tomato paste to the veggies and stir well. Let them cook together for about a minute or two until you can smell the garlic.

6. Pour in a full bottle (750 ml) of dry red wine and bring it to a simmer while scraping up all the bits stuck to the bottom. Let it simmer for a few minutes so it reduces a bit.

7. Stir in 2 cups beef broth along with the 3 sprigs of fresh thyme and 2 bay leaves. Then put the short ribs back into the pot so they are mostly covered in the liquid.

8. Bring everything back up to a simmer, cover the pot with a lid and carefully transfer it into the preheated oven.

9. Let the ribs braise for about
2.5 to 3 hours. They should be fork tender and the meat falling off the bone when done.

10. After braising, remove the pot from the oven. Discard the thyme sprigs and bay leaves, then let the ribs rest a few minutes before serving. Enjoy your luxurious, comforting meal!

Equipment Needed

1. Oven (preheated to 350°F)
2. Heavy, oven-safe pot with a lid (or Dutch oven)
3. Cutting board
4. Chef knife
5. Tongs
6. Wooden spoon or spatula
7. Measuring spoons
8. Measuring cup
9. Timer

These are the basic kitchen tools you’ll need to whip up the braised beef short ribs.

FAQ

Can I substitute beef short ribs with another cut?

It's best to use beef short ribs since they get so tender when braised but you can try beef chuck if you really have no other choice, however it might not be as flavorful.

How long do the short ribs need to braise?

They usually need to cook for about 2.5 to 3 hours so they turn out tender and falling off the bone.

Can I make this in a slow cooker?

Yup, just dump everything in a slow cooker and let it cook on low for around 7 to 8 hours but keep an eye on the veggies so they dont get too mushy.

What type of red wine is best to use?

I always use a dry red wine like Cabernet Sauvignon, Merlot or Pinot Noir so you know its a good idea to pick something you enjoy drinking as well.

How do I store the leftovers?

Just let the ribs cool down to room temp, then put them in an airtight container in the fridge for up to 3 days, making sure to reheat them properly.

Can I refreeze leftovers?

Its not a good idea to refreeze because the texture and flavor might suffer. It's better to freeze portions separately if you need to store them longer.

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food Recipe Substitutions and Variations

If you cant find beef short ribs, try using oxtail or a nice bone-in chuck roast instead
Instead of a full bottle of dry red wine, you may use a robust red blend or mix pomegranate juice with a splash of red wine vinegar
Not into tomato paste? Reduce some tomato sauce to thicken it up as a good alternative
Don’t have beef broth around? Chicken broth works pretty well but the flavor might feel a little lighter
If fresh thyme isn’t available, use dried thyme instead. Just use about a third of the amount called for since its more potent

Pro Tips

1. Make sure to pat the ribs extra dry and let em rest at room temperature for like 15 minutes before searin them. It really helps to get a good crust on the meat and stops it droppin juices too fast.
2. When you add the wine, don’t rush scrapeing up all those browned bits off the bottom of the pot – thats where a ton of flavor hides, so take your time and get every bit.
3. Keep an eye on the liquid level in the pot. If it ever seems to be gettin too low during the braise, you can add a splash more beef broth or water so the ribs dont dry out.
4. After you pull the ribs out of the oven, let them rest a few minutes before servin – it helps the meat keep its juices inside and makes it taste even better.