Red Wine Braised Short Ribs
These red wine braised beef short ribs are one of my most popular recipes and is perfect for a dinner party/date night. Braising beef is surprisingly not a difficult task and can be quite forgiving. You will want to use a cut of meat that can be cut into even thickness, I enjoy them thicker but that is totally up to you.
In my 1.5 years of cooking, I have learned many dishes but this is by far my Moms favorite and it never disappoints at family gatherings. I love making braised short ribs because it is an extremely forgiving dish that I don’t need to babysit.
Key Ingredients For The Perfect Braised Short Ribs
Beef Short Ribs: As the name of the dish implies, my recommended cut of beef are boneless beef short ribs. Short ribs with the bone-in will work just as long as they are cut into thick pieces. I actually find that the plate looks even prettier when you use short ribs with the bone-in.
Flour: I coat the short ribs in flour before searing because it will help thicken the sauce as it cooks. You can create the same effect by mixing in 1 tbsp of flour into the broth, however, this may create flour clumps that will take time to fix.
Vegetables: The vegetables I used in this recipe are carrots, celery, and yellow onions. Feel free to alter the type or amount of vegetables in this dish. I personally find that these three go really well with the sauce and add amazing flavors.
Red wine: I am not a big wine drinker and I always end up using the cheapest wine we have in the cellar. Save the good stuff to accompany your meal once done cooking.
Stock: Low sodium beef stock is what I will always use for this dish. However, chicken stock or water will work just fine. I used 4L but you only need enough to cover your meat.
Red Wine Braised Short Ribs
- 1 kg boneless beef short ribs
- 3 tbsp salt
- ¼ cup flour
- 3 bunches celery
- 3 large carrots
- 2 large onions
- 2 tbsp tomato paste
- 1 large glass red wine
- 4 L beef stock
- bay leaves
- Prepare your vegetable by cutting them 1 inch in thickness. If you cut them too small, they will end up being mushy when serving.
- Cut your short ribs into equal pieces. I cut mine into 2½ – 3 inch cubes. cutting them into even pieces will result in a better cook and presentation.
- Season short ribs with salt then coat completely in flour. The flour will act as a thickening agent which will help create the sauce.
- Sear short ribs over high heat on each side then remove from pan. We are just getting color on the beef, not looking to cook them through.
- Remove beef, then add vegetables and 2 tsp of salt, cook for 5 minutes.
- Add tomato paste and cook additional 3 minutes before adding red wine.
- Allow the wine to cook over high and reduce for 5 minutes then add your beef back into the pot.
- Cover with beef stock (only needs enough to cover beef), add rosemary, thyme, oregano, and bay leaves, then cover and place into the oven at 350F for 2½ hours.
- In the meantime, I prepare the mashed potatoes or any other side dish you would like.
- After 2½ they should be fork tender, if they are not, then leave it in the oven for another 30 minutes.
- Serve over mashed potatoes, top with parsley and the pan sauce.
If you enjoyed this recipe check out some similar braised meat dishes here: