Wine Braised Short Ribs

These red wine braised short ribs are the definition of cozy meets glam. It’s fall-off-the-bone tender beef short ribs cooked down until they’re literally buttery soft and just melt when you touch it!

The texture alone is enough to make you do the happy food dance … but then there’s a velvety wine sauce that’s made from the braising liquid. It reduces in the pot until it’s nice and smooth and then gets poured on top of the short ribs.

Translation = flavor packed goodness in every bite. And WOOO, the combination is out of this world. 

Best part? Everything is made in one pan, so you can look fancy without even trying! 

(full list of ingredients can be found in the recipe card) 

• Bone-In Beef short ribs come from the chuck of the cow, which means they’re a flavorful cut loaded with marbling and connective tissue. They’re one of those tough cuts of meat that become super tender when you give them time and low, gentle simmer – oh the beauty of braising! Over a few hours, all that connective tissue melts down, turning what starts off as firm and chewy cut of meat, into fork-tender, juicy beef.
• Dry red wine not only helps tenderize the meat, but as it reduces, it layers in acidity, fruitiness, and that classic depth you expect in a braise. I recommend using pinot noir, merlot, or cabernet sauvignon. For a sweet wine option, you can use port wine or Zinfandel.
• The garlic, onions, celery, and carrots (aka the aromatic vegetables) are your flavor base. They caramelize and soften while cooking, giving the sauce a natural sweetness and complexity. I also use shallots for a subtle sweetness that balances out all of the richness of the dish. They really add great flavor. 
• Fresh herbs – thyme, bay leaves, rosemary, and sage infuse the pot with earthy, aromatic notes that really lift the flavor of the beef.
• The beef broth ties everything together, it’s the backbone of the braising liquid and makes sure the sauce is rich and flavorful.
• Tomato paste gives the braise a rich, concentrated flavor and deepens the color of the sauce.
• A spoonful of miso paste adds this incredible umami depth, making the short ribs taste even more savory and meaty.
• Balsamic vinegar brings a pop of acidity and a touch of sweetness to balance out all that richness

How to Make Braised Short Ribs

Sear The Short Ribs

Step 1: Pat the short ribs dry. Season short ribs generously with kosher salt, black pepper, and garlic powder. (Pro chef tip: place the short ribs onto a wire rack on top of a baking sheet and let them dry brine in the refrigerator overnight, prior to cooking. Let them come to room temperature, about 45 minutes, then begin the cooking process. This infuses every bite with flavor and makes the short ribs juicy and tender)

Step 2: Add a large Dutch oven or heavy-bottomed pot to the stove medium-high heat. Allow the pan to become smoking hot, then add olive oil. Place short ribs into the pot and sear on all sides until golden brown. Remove from the pot, cover with aluminum foil, and set aside. (save the foil for later, we’ll be using it again)

Step 3: Reduce the heat to medium. Add bacon and cook until the fat has rendered and the bacon becomes crispy. Then add shallots, onion, carrots, celery. Season with salt and pepper, to taste.

Step 4: Cook for 5-7 minutes, until the vegetables begin to soften. Then add tomato paste, miso paste, brown sugar, diced garlic, balsamic vinegar, brown sugar, nutmeg, and red pepper flakes and continue to cook for 3-5 minutes, until the mixture thickens.

Cook Low and Slow

Step 5: Pour in red wine and beef broth and use a wooden spoon to scrape browned bits off of the bottom of the pan. Tie together bay leaves, thyme, sage, and rosemary with butcher’s twine (this simply makes it easier to remove from the pot – this is not necessary, you can simply add the herbs to the sauce).

Step 6: Add short ribs back into the pot. Bring to a boil and add the tied herbs and parmesan rind. Cover with a lid, then reduce the heat to low and simmer for 2 1/2-3 hours, until the short ribs are tender and falling off the bone.

Step 7: Remove the short ribs from the pot and place onto a plate, then cover with foil. Increase the stove to medium heat and reduce the remaining liquid by half. Remove the bay leaf/herbs and pour the contents into a food processor along with heavy cream. Blend until smooth. Spoon on top of the short ribs. 

How To Serve

Serve with creamy mashed potatoes or polenta and a side of veggies like green beans or kale caesar salad and brioche dinner rolls to top it off. This is my ideal meal and the ultimate comfort food spread.

For more options, serve with egg noodles or eat them alone with a side of crusty bread to sop up all of that sauce!