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Red Wine Braised Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Red Wine Braised Short Ribs recipe offers a rich and flavorful slow-cooked beef dish simmered in red wine, tomatoes, and aromatic vegetables. The short ribs become tender and juicy, complemented by sautéed baby bella mushrooms and a luscious thickened sauce, perfect served over creamy mashed potatoes for a comforting meal.

Ingredients

Scale

Short Ribs

  • 4 pounds Beef Short Ribs, about 6 large short ribs
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter

Vegetables & Flavorings

  • 1 whole Onion, chopped
  • 3–4 whole Carrots, peeled and sliced on bias
  • 6 whole Garlic Cloves, minced
  • 2 tablespoons Tomato Paste
  • 1 can (14.5 ounces) Diced Tomatoes
  • 1 cup Red Wine
  • 2 cups Beef Stock
  • 2 whole Bay Leaves
  • 1 package (8 ounces) Baby Bella Mushrooms, sliced

Thickening & Garnish

  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold Water
  • Parsley, chopped for garnish

Instructions

  1. Sear the Short Ribs: In a large heavy bottomed pot, heat olive oil over medium-high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of the short ribs in the pot, about 2 minutes per side until browned. Remove the ribs to a plate and set aside. Pour out the oil and reduce heat to medium.
  2. Sauté Vegetables: Add butter to the pot then add chopped onions and sliced carrots. Sauté for 3-5 minutes until the vegetables are slightly tender. Add minced garlic and tomato paste, stir well and cook for about 30 seconds until fragrant.
  3. Add Tomatoes and Wine: Pour in the can of diced tomatoes along with their juice. Stir in the red wine and deglaze the pot by scraping any browned bits off the bottom to incorporate all the flavors.
  4. Add Stock and Simmer: Add beef stock and bay leaves to the pot and bring the mixture to a simmer. Return the short ribs to the pot, cover, and maintain a low consistent simmer. Let it cook gently for 3 hours, allowing the ribs to braise and become tender.
  5. Maintain Simmer: Adjust the heat as needed to keep a continuous simmer throughout the cooking process, ensuring the meat breaks down properly for tender results.
  6. Sauté Mushrooms: After the ribs have cooked, remove them to a serving platter. Continue simmering the sauce and remove bay leaves. In a separate pan, heat 1 tablespoon olive oil over medium-high heat, add sliced mushrooms, and sauté for about 5 minutes until browned and tender. Top the short ribs with the sautéed mushrooms.
  7. Thicken Sauce: Whisk together cornstarch and cold water to make a slurry. Stir the slurry into the simmering sauce until thickened. Turn off the heat once the desired consistency is reached and spoon the sauce over the short ribs.
  8. Serve: Serve the braised short ribs on top of mashed potatoes and garnish with chopped parsley. Enjoy your hearty, flavorful meal!

Notes

  • Keep a close eye on the simmer to prevent boiling, which can toughen the meat.
  • Searing the ribs properly before braising locks in flavor and improves texture.
  • You can substitute baby bella mushrooms with cremini or button mushrooms if desired.
  • Red wine adds depth, but you may use a robust grape juice as a non-alcoholic option.
  • Leftovers reheat well and the flavors deepen after resting overnight.

Find it online: https://yumrecipesfood.com/red-wine-braised-short-ribs-recipe/