Go Back
–+ servings
5 from 1 vote

Wine Braised Short Ribs

By Britney
Prep: 20 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 50 minutes
Servings: 6
red wine braised short ribs on a plate with mashed potatoes and garnished with parsley.
Pin Print
Red Wine Braised Short Ribs are juicy, tender, and packed with flavor! They're covered in a rich wine sauce for the ultimate comfort meal.

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 4 lbs Short Ribs , (English cut)
  • 1 tbsp Garlic Powder
  • Salt and Pepper, (to taste)
  • 2 tbsp Olive Oil
  • 4 slices Bacon, (cut into chunks)
  • 1 large Yellow Onion, (diced)
  • 2 Shallots, (diced)
  • 2 Carrots, (diced)
  • 2 Celery Stalks, (diced)
  • 6 oz Tomato Paste
  • 1 tbsp Miso Paste, (optional but recommended)
  • 2 tbsp Balsamic Vinegar
  • 6 cloves Garlic, (diced)
  • 1/2 tbsp Brown Sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Red Pepper Flakes
  • 750 ml Dry Red Wine
  • 2 cup Beef Broth
  • 2 Bay Leaves
  • 4 sprigs Rosemary
  • 6 sprigs Thyme
  • 4 Sage Leaves
  • Parmesan Rind, (optional)
  • 1 tbsp Heavy Cream

Instructions 

  • 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) 4 lbs Short Ribs 1 tbsp Garlic Powder Salt and Pepper
  • Add 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 browned. Remove from the pot, cover with aluminum foil, and set aside. (save the foil for later, we’ll be using it again) 2 tbsp Olive Oil
  • 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. 4 slices Bacon 1 large Yellow Onion 2 Shallots 2 Carrots 2 Celery Stalks
  • 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. Pour in red wine and beef broth. 6 oz Tomato Paste 1 tbsp Miso Paste 1/2 tbsp Brown Sugar 6 cloves Garlic 2 tbsp Balsamic Vinegar 1/2 tsp Nutmeg 1/2 tsp Red Pepper Flakes 750 ml Dry Red Wine 2 cup Beef Broth
  • 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). 2 Bay Leaves 4 sprigs Rosemary 6 sprigs Thyme 4 Sage Leaves
  • 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. Parmesan Rind
  • 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 leaves/herbs and pour the contents into a food processor along with heavy cream. Blend until smooth. Spoon on top of the short ribs. 1 tbsp Heavy Cream

Video

Notes

  • Get the pan smoking hot. A ripping-hot Dutch oven (or heavy pot) ensures you get that caramelized crust that locks in flavor. Resist the urge to move the meat around too soon, let it sear and develop that crust.
  • Render the bacon low and slow. This builds your flavor base. The bacon fat adds smokiness and richness to the sauce, so let it fully crisp and render before adding the veggies.
  • Deglaze like a pro. When you pour in the red wine and beef broth, scrape up every browned bit from the bottom of the pot, that’s liquid gold flavor.
  • Add a parmesan rind if you have one. It’s a little trick that adds incredible depth and umami to the sauce.
  • Taste and adjust. After blending the gravy/red wine reduction, give the sauce a taste. Add a pinch of salt, pepper, or even a splash of vinegar if it needs brightness.

Nutrition

Calories: 677kcal, Carbohydrates: 20g, Protein: 48g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 0.02g, Cholesterol: 143mg, Sodium: 881mg, Potassium: 1300mg, Fiber: 3g, Sugar: 9g, Vitamin A: 602IU, Vitamin C: 12mg, Calcium: 66mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!