Wine-Braised Beef Short Ribs in Herb-Infused Pan Sauce Recipe
This Wine-Braised Beef Short Ribs recipe features tender, fall-off-the-bone ribs slow-cooked in a rich, herb-infused pan sauce made with dry red wine, beef broth, and aromatic vegetables. Perfect for a comforting and elegant dinner, these ribs develop deep flavors through searing and slow oven braising.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Beef and Seasoning
- 4 lbs beef short ribs
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Flavor Enhancers
- 2 tablespoons olive oil
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
Herbs and Spices
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) to prepare for the slow braising process.
- Season and Sear Short Ribs: Pat the beef short ribs dry and season generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear each rib on all sides until deeply browned, which locks in flavor. Then, remove and set them aside.
- Sauté Vegetables: In the same pot, add chopped onions, carrots, and celery. Sauté for 5–6 minutes until they soften. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste: Stir in 2 tablespoons of tomato paste and cook for about 2 minutes, stirring continuously until it darkens slightly. This caramelization adds depth to the sauce.
- Deglaze with Red Wine: Pour in 2 cups of dry red wine, scraping the bottom of the pot to lift all the browned bits. Let it simmer for 8–10 minutes to reduce slightly, concentrating the flavors.
- Add Broth and Herbs: Add 2 cups beef broth along with the rosemary sprigs, thyme sprigs, and bay leaves. Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid.
- Braise in the Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the short ribs braise for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
- Finish the Sauce: After removing the ribs, take out the herbs and bay leaves. Skim off any excess fat from the surface. Place the pot back on the stovetop and simmer the sauce for 10 minutes to thicken, if desired.
- Serve: Spoon the short ribs generously with the rich herb-infused pan sauce and enjoy your comforting meal.
Notes
- For best results, choose well-marbled short ribs to ensure tender, juicy meat.
- If you prefer a thicker sauce, simmer it uncovered on the stovetop after braising to reduce to your desired consistency.
- Leftover short ribs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Keywords: beef short ribs, wine braised, braised beef, herb-infused sauce, slow cooked ribs, Dutch oven recipes, comfort food, dinner
