Braised Beef Short Ribs in Red Wine Sauce is a delicious short ribs seared and slow cooked in chopped vegetables known as mirepoix, herbs, broth and red wine. Beef short ribs is a delectable cut of meat cooked for hours for a juicy, tender and succulent meat.
Short ribs are perfect with mash potato, pollenta, pasta, rice and vegetables. If you are still undecided what to serve for Thanksgiving, try this beef short ribs recipe with white or red wine sauce. Our Thanksgiving is not always ham or turkey. We try to serve different dishes during the holidays. In fact, I usually have a taste of turkey only when invited to relatives or friends gatherings.
When making this dish, I prefer to use short ribs with bones. You can make it without the bones but in my opinion the sauce is much tastier when cooking with it. Also, if you don’t have beef broth you can use water instead. Think about it, how do you make beef broth? From beef bones.
What is Beef Short Ribs?
If you are not familiar with beef short ribs, there are 2 cuts commonly sold in the store. English and Flanken style.
We are using English style in making this dish. It is a one bone meaty rib, well-marbled about 4 inches in length. It is one of the best cut of meat for braising or slow cooking. If the meat comes with a thick fat on top, I trim that. This cut is also good for soup like Nilaga.
Flanken style is cut into thinner strips across several ribs with 3 attached bones and commonly used in Korean Barbecue.
How to Serve Beef Short Ribs?
When done cooking, some people remove the bone and the connective tissue. I like serving the whole thing. One of the best part of short ribs is the connective tissue surrounding the bone. If cooked properly, it is succulent.
How to Serve the Red Wine Sauce?
2 Ways of Serving the Sauce
1. After cooking, the sauce is placed in a strainer and pressed gently with a spoon to extract all the liquid. For a thicker sauce, it is placed in a pan over medium to low heat and reduced. Sauce is then poured over short ribs.
2. Or serve it as is with all the ingredients. So much flavor is in this sauce, I hate to discard all these deliciousness. This is how I serve it.
How to Make Braised Beef Short Ribs in Red Wine Sauce
1. Season beef short ribs with salt and pepper.
2. Chop all the vegetables and herbs (if using fresh herbs).
3. When I make bacon, I don’t discard the bacon fat. Unfortunately, I don’t have any but it adds so much flavor to this dish. Instead, I used olive oil to brown the short ribs. If you watch my video, I seared short ribs for about 6 to 7 minutes. The brown stuff sticking on the pan is a fond of deliciousness. When deglazed, this is another layer of goodness to this dish.
4. Remove short ribs and set aside.
5. Leave about 3 tablespoons oil in the pan. Saute all the ingredients, then add wine and beef broth or water.
6. Simmer for a few minutes, then add the short ribs.
7. If you are using a Dutch oven, you can skip this step. Transfer short ribs mixture in a baking pan or casserole covered with foil.
8. Pre-heat oven at 350 degrees F. Baked for 3 hours or until short ribs are tender. If you prefer, fall of the bone cook it longer.
9. Strain sauce or serve it as is.
Note: If you have not cooked with red wine before, don’t be surprise to see the meat turns so dark. It doesn’t look appetizing but believe me, it is succulent.
When I made this dish, both my crock pot (slow cooker) and instant pot were in used and I don’t own a Dutch oven. There were many things going on my stove so I opted to use my Euro Pro Oven. I got creative and used an aluminum foil pan with a heavy duty foil in it where I poured the short ribs mixture and sealed it. It worked great.
- 2 1/2 pounds bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil or bacon fat
- 2 medium red or yellow onion chopped
- 6 cloves garlic minced
- 1 large carrots peeled and chopped
- 2 celery stalks chopped
- 1 tablespoon tomato paste
- 1 1/2 tablespoons flour
- 1 ½ cups dry red wine
- 2 cups beef stock or water
- 4 sprigs flat leaf parsley
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 ½ tablespoons dried rosemary
- 2 dried bay leaves
- Season short ribs with salt and pepper. In a pan, heat olive oil or bacon fat over medium heat. Use a Dutch oven if you own one.
- Brown short ribs on all sides for about 6 to7 minutes. Set aside.
- Leave 3 tablespoons of oil or dripping in pan.
- Saute onion until soft and garlic until golden.
- Stir-in carrots, celery and tomato paste. Cook for 2 minutes.
- Add flour, stirring constantly.
- Pour red wine and add short ribs.
- Bring to a boil then reduce heat. Simmer until wine is reduced by half.
- Stir-in thyme, oregano, rosemary, bay leaves, parsley and beef stock. Bring to a boil.
- Preheat oven at 350 degrees F.
- Transfer to oven. If not using a Dutch oven, transfer to a casserole pan with cover.
- Bake for about 2 ½ to 3 hours or until tender.
- When done transfer to a serving plate with vegetables and sauce. If you prefer just the sauce, pour mixture in a strainer, pressing gently to extract the delicious liquid or sauce.
- Remove visible fat in sauce or refrigerate so fat can harden.
- Season with salt and pepper, if needed. Enjoy!
1. Short ribs will turn dark when cooked in red wine but it is succulent and delicious.
2. I could have cooked in my slow cooker (crock pot), instant pot or stove but they were all in used. My Euro Pro Toaster Oven was the only thing available. I needed a small pan so I used an aluminum foil pan lined with a heavy duty foil that was sealed well. It worked great!
3. Let this dish seat for a day and it's even tastier.