slowly braised

These Red Wine Braised Short Ribs are seriously show-stopping comfort food! Beef short ribs slowly simmer in a red wine sauce infused with garlic &amp; fresh herbs until they are completely fall-apart tender. Serve over creamy mashed potatoes, risotto, pasta, or polenta for a boldly flavored &amp; super comforting meal!
Stovetop braise as directed, refer to the Recipe Notes, below, for oven-braised, slow cooker &amp; Instant Pot directions.

Red Wine Braised Short Ribs

olive oil

English-cut beef short ribs (about 3 pounds – see Recipe Notes, below)

salt black pepper,

all-purpose flour

large carrots, peeled & diced

yellow onion, peeled & finely diced

garlic,

tomato paste

dry red wine (see Recipe Notes, below)

beef stock

bay leaves

rosemary

thyme

parmesan rind

Prep the short ribs

About 30 minutes &#8211; 1 hour before you’d like to begin cooking, pull the beef short ribs from the refrigerator &amp; allow them to come up to room temperature. Just before cooking, use a paper towel to pat all sides of the beef short ribs as dry as possible. Season liberally with 2 teaspoons kosher salt &amp; plenty of freshly cracked black pepper. Place the flour on a large plate or in a shallow dish. Dredge the short ribs in the flour, coating each side with a light dusting of flour. Set the short ribs aside &amp; reserve the excess flour for the braising liquid.

Brown the beef short ribs

Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium-high heat. Once the oil is hot &amp; simmering, after 2-3 minutes of heating, carefully add the dredged &amp; seasoned short ribs. Cook 2-3 minutes per side until deeply browned. Work in batches, as needed, to avoid overcrowding the pot. Once browned, transfer to a plate &amp; set aside.

Brown the mirepoix

Add the finely chopped mirepoix mixture from Step 1 to the same pot used to brown the short ribs, adding in an extra drizzle of olive oil as necessary. Season with ½ teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned &amp; fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low.

Build the braise

Add the garlic &amp; tomato paste to the pot, stirring to coat the mirepoix. Cook, stirring occasionally, until deeply browned &amp; fragrant, 3-4 minutes. Sprinkle the reserved flour from Step 1 over the veggies, allowing to brown 1-2 minutes longer. Pour the red wine into the pot, stirring constantly to scrape up any browned bits that may have formed at the bottom of the pot. Add in the beef stock, bay leaves, rosemary, thyme, parmesan rind (if using), &amp; browned beef short ribs from Step 2. Bring the mixture up to a boil &amp; reduce heat to low or medium-low to maintain a gentle simmer.

Braise the short ribs

Cover the pot &amp; braise for 3 &#8211; 3 ½ hours, until the short ribs are tender &amp; falling off the bone. If desired, remove the lid &amp; increase heat to medium-high, to thicken the braising liquid a little. Taste &amp; season with additional kosher salt &amp; ground black pepper as needed.

Serve immediately. I serve short ribs over mashed potatoes, with the braising liquid over top. Garnish with fresh herbs, as desired. Enjoy!

Comfort food to the max. This recipe packs so much flavor (and it is SO worth it to let the veggies golden brown). Jess you ha e knocked it out of the park again, and this will be a holiday treat in my household for years to come.

Really, really tasty! If you use the instant pot, I would recommend not putting the flour in before pressure cooking ( I ended up getting that “burn” warning and had to change my method of cooking). Otherwise it was great!

You spent so long to write this just to forget to mention the temperature smh

Made this - came out great but had too strong taste of wine - used Merlot, would Pinot Noir be better - what do you suggest?
Like using wine for flavor, but can’t use strong one due to migraines.

Made this last night and loved it! I tried to do stovetop but my gas range doesn't get quite low enough, so used the oven at 325 and had no problems! Next time I'd probably do 1 cup wine, 3 cups of broth (just so there is more left in the bottle for me to drink).

This was amazing. I followed the recipe as written and served over polenta. Thanks!

I couldn't find short ribs, so I used a chuck roast cut it into chunks. It turned out AMAZING - what a delicious recipe. I served it with mashed potatoes &amp; garlic asparagus with a hint of lemon. This is definitely a hit recipe, keeping this in the rotation!

OMG! Never made this before, read a lot of reviews &amp; decided to use this recipe. I used the flank cut ribs as that’s what my butcher had. I did use avocado oil as the burning temp is higher than olive oil. But used Olive oil for the veggies. I didn’t have a Parmesan rind so I added a couple of Tablespoons of grated cheese. I did make it in the crockpot 5 hrs on high and meat fell apart. I made it for a dinner party over mashed potatoes and got rave reviews! Served it with asparagus with lemon &amp; Parmesan cheese. Didn’t need anything else, was delicious! Will definitely make again.

https://www.youtube.com/watch?v=dvZR88uIABY

Braised short ribs are one of my all-time favorite things to cook – they're so flavorful and so special-feeling, but they really couldn't be easier to make because they practically cook themselves!

I have 2 go-to recipes for whenever I feel like braising short ribs: my slowly simmered short rib ragu, which is designed to toss into pasta, and these Red Wine Braised Short Ribs, which are fantastic all on their own.

If braising is a new-to-you method, there's no need to be intimidated! Making these red wine braised short ribs is a delightfully hands-off process that results in melt-in-your-mouth tender beef with seriously rich flavor.

And since the cook time is almost completely inactive, this braised short ribs recipe is easy enough for any fall or winter meal, but it's also special enough for the most celebratory occasions like date night, Christmas, New Year's, or even Valentine’s Day. ♡ Happy cooking!

🖨️Printable Red Wine Braised Short Ribs Recipe: https://playswellwithbutter.com/red-wine-braised-short-ribs/
🖨️Printable Roasted Garlic Buttermilk Mashed Potatoes Recipe: https://playswellwithbutter.com/buttermilk-mashed-potatoes/

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▶️Products used in this video:
Staub 5.5-qt Cocotte: https://rstyle.me/+3eBnSd5FgbdGzJ8QbYuDyg
Cutting Board: https://rstyle.me/+6kQ13YsVkhL8CaYTMmslGA
Tongs: https://rstyle.me/+hDMjOEP7IetZkS_594X6OA
Silicone Spatula: https://rstyle.me/+gT_rID625t8Ex2ORZOOz2w
Liquid measuring cup: https://rstyle.me/+oryrZWriiET17PJgrNt22Q

▶️Timestamps:
00:00: Intro
01:17: What kind of short ribs to use for this recipe and short rib prep
03:18: How to sear short ribs
04:17: Building the braise – mirepoix, garlic, and tomato paste 
05:50: Building the braise – red wine braising liquid
07:04: Simmer and braise beef short ribs
07:16: Serving suggestions

#braisedshortribs #shortribrecipe #holidayrecipes #braisedribs

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