If you’re craving a rich, comforting meal, beef short ribs braised in red wine are the ultimate indulgence. Slowly cooked to tender perfection, these short ribs are bathed in a deeply flavorful red wine sauce that’s perfect for a cozy dinner. This old fashioned beef short ribs recipe is simple to prepare, but the long cooking process allows the flavors to meld beautifully, resulting in fall-off-the-bone meat and a luxurious sauce.
1. Old Fashioned Beef Short Ribs Recipe
Ingredients
- 3-4 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work well)
- 2 cups beef broth (preferably low-sodium)
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 tablespoon all-purpose flour (optional, for thickening the sauce)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prep the Short Ribs
Season the short ribs: Generously season the beef short ribs with salt and pepper on all sides.
Step 2: Sear the Short Ribs
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the ribs: Working in batches, sear the short ribs on all sides until they are browned and caramelized, about 3-4 minutes per side. This step develops deep flavor for the dish. Once browned, remove the ribs from the pot and set them aside.
Step 3: Cook the Vegetables
Sauté the vegetables: In the same pot, add the onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and starting to brown.
Add the garlic and tomato paste: Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant and the tomato paste darkens slightly.
Step 4: Deglaze with Red Wine
Deglaze the pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits add incredible flavor to the sauce.
Reduce the wine: Let the wine simmer for about 8-10 minutes, until it reduces by roughly half.
Step 5: Add the Broth and Herbs
Add the broth and Worcestershire sauce: Pour in the beef broth and Worcestershire sauce, stirring to combine.
Add the herbs: Add the rosemary, thyme, and bay leaves. Nestle the browned short ribs back into the pot, ensuring they are mostly submerged in the liquid.
Step 6: Slow Cook the Short Ribs
Cover and cook: Bring the mixture to a simmer, then cover the pot with a lid. Transfer the pot to a preheated oven at 325°F (160°C). Let the short ribs braise in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Step 7: Thicken the Sauce (Optional)
Remove the short ribs: Once the ribs are done, carefully transfer them to a plate and cover with foil to keep warm.
Thicken the sauce (optional): If you prefer a thicker sauce, return the pot to the stovetop over medium heat. Whisk in 1 tablespoon of flour and cook, stirring frequently, for about 5 minutes until the sauce thickens slightly. Alternatively, you can reduce the sauce by simmering it for an additional 10-15 minutes.
Strain the sauce (optional): For a smoother sauce, you can strain the vegetables and herbs out of the sauce, though this step is optional.
Step 8: Garnish andServe
Serve braised beef short ribs with a generous spoonful of the red wine sauce over the top. You can sprinkle with fresh parsley for a pop of color and fresh flavor.
2. Tips for Perfect Braised Beef Short Ribs
Choose the Right Wine: Use a dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. The wine should be one you’d enjoy drinking, as it will heavily influence the flavor of the sauce.
Don’t Skip the Searing: Searing the short ribs before braising develops a deep, rich flavor. Make sure to brown them well on all sides.
Slow and Low: The key to tender short ribs is low heat and long cooking time. The braising process breaks down the tough connective tissue, resulting in melt-in-your-mouth meat.
Braising Liquid: Make sure the short ribs are mostly submerged in the braising liquid. If needed, add a little more broth or water to ensure even cooking.
3. Variations
Red Wine and Mushroom Short Ribs
Add 1 cup of sliced mushrooms when sautéing the vegetables for an earthy flavor that complements the richness of the red wine sauce.
Spicy Short Ribs
Add a pinch of red pepper flakes or a tablespoon of chipotle in adobo sauce for a spicy kick.
Garlic and Herb Short Ribs
Increase the garlic to 6-8 cloves and add a handful of fresh thyme and rosemary for a more herbaceous flavor.
4. What to Serve with Braised Beef Short Ribs
Mashed Potatoes: Creamy mashed potatoes are the perfect vehicle for soaking up the rich red wine sauce.
Polenta: Serve braised beef short ribs over creamy polenta for a comforting and filling meal.
Crusty Bread: A loaf of crusty bread is essential for sopping up the delicious sauce.
Roasted Vegetables: Roasted carrots, Brussels sprouts, or root vegetables make a hearty and healthy side.
Egg Noodles: Buttered egg noodles are a classic pairing with braised meats and sauces.
5. Leftovers and Storage
Storing: Store leftover braised beef short ribs in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen as they sit, making the leftovers even tastier.
Reheating: Reheat the ribs gently in a pot over low heat, adding a bit of extra beef broth or water to loosen the sauce if necessary.
This old fashioned beef short ribs in red wine sauce recipe is the epitome of comfort food. The tender, melt-in-your-mouth beef paired with a rich, velvety red wine sauce is perfect for a cozy evening at home or a special dinner occasion. While it takes time to cook, the process is simple, and the results are well worth the wait.
