Red Wine-Braised Short Ribs

Holiday season is here! I can't believe Christmas is already next week. I'm looking forward to having some time off and celebrating with immediate family even if things are a bit different this year. I'm going to be sharing some holiday appropriate recipes over the next couple weeks starting with this one! My Red Wine-Braised Short Ribs are definitely a fancy, indulgent dish that scream special occasion. Although we make them on random weekends all the time too. If you've never made them before don't be intimidated! This recipe makes them incredibly easy.

Short ribs are beef. They are taken from the brisket, chuck, plate or rib areas. As their name tells you they include a short part of the rib rather than the full rib. They contain marbling similar to rib steaks but with the deep flavor you associate with chuck roast. By slow roasting they become incredibly tender. You can choose bone-in or boneless. I've used both for this recipe! Look for them (or call ahead to check) in your store's meat department or head to a specialty butcher. Where I'm located, in Columbus, I tend to find them at Giant Eagle Market Districts versus the smaller Giant Eagles. Also at Costco!

For this recipe you'll also need olive oil, onion, carrots, celery, garlic, fresh thyme, fresh parsley, tomato paste, dry red wine, beef broth, oregano, red pepper flakes, salt, pepper and a bay leaf or two. I love to serve these short ribs over mashed potatoes.

**Note: use a red wine you actually like to drink. I always see/hear of people buying something cheap they normally don't drink to use while cooking but you want to use flavor you actually enjoy.**

If your short ribs have a thick layer of fat on the outside, trim it down. Don't cut into the marbling, but sometimes there's an outside layer you can get rid of. Season on both sides with salt and pepper.

I personally like to make my short ribs in my Dutch Oven as it helps evenly heat all around. You can use a normal stockpot as well, though. Heat some olive oil and add short ribs once hot.

Sear/brown each side over medium heat. This should take 10-15 minutes. Then remove short ribs to a plate.

Add onion, carrot and celery to pot and saute for a few minutes. Add garlic and saute one more.

Add tomato paste, fresh thyme and parsley. Sometimes I'll add fresh oregano and rosemary too if I have them on hand. Stir to incorporate and cook for about 2 mins.

Stir in spices and cook another minute.

Add red wine to pot and simmer for about 5 minutes while it reduces.

Pour in beef broth then return short ribs to pot. Turn heat to low, cover and simmer about 2 - 2 ½ hours or until meat can be easily pulled apart with fork. If you have larger short ribs they might take longer to cook.

As stated earlier, my favorite way to serve these short ribs is over mashed potatoes. I place a short rib on top and drizzle with sauce from the pot. Top with some fresh thyme. I have also served over cauliflower mash which turned out great and is perfect for those eating lower carbs.

This is the perfect meal for Christmas Eve, Christmas, New Year's Eve, or really anytime! Try them out and let me know what you think. Happy Holidays!

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5.0 from 1 reviews

Red Wine-Braised Short Ribs

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Serves: 4

Ingredients

• 2 lb short ribs, bone-in or boneless (if boneless cut into large pieces if they're not already), outside fat trimmed
• 2 tablespoon olive oil
• 1 large onion, diced
• 2 large carrots, peeled and chopped
• 1 large celery stalk, chopped
• 4-5 garlic cloves, minced
• 2 tablespoon tomato paste
• 5 fresh thyme sprigs
• 2 tablespoon fresh parsley, chopped
• 1 tablespoon oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 1 cup dry, red wine
• 2 cups beef broth
• mashed potatoes for serving (optional)

Instructions

1. Season short ribs with salt and pepper on both sides.
2. Heat olive oil in a large dutch oven or pot over medium heat.
3. Once hot add short ribs.
4. Brown on all sides over 10-15 mins. Turn heat down slightly if needed.
5. Remove to a plate.
6. Add onion, carrots and celery to pot. Add more olive oil if too dry. Saute 3 mins.
7. Add garlic, saute 1 min.
8. Add tomato paste, thyme and parsley. Stir to combine and cook 2 mins.
9. Add oregano, salt, pepper, bay leaf and red pepper flakes. Stir and cook 1 min.
10. Pour in wine, turn down heat and simmer 5 minutes.
11. Add beef broth and return short ribs to pot.
12. Bring to simmer then turn down heat to low. Cover and cook 2 - 2½ hours or until meat is easily pulled apart with fork.
13. Serve over mashed potatoes (optional).
14. Drizzle top with sauce and top with fresh thyme sprigs.

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