I prepared my French Short Ribs recipe and was charmed by its robust flavor. Tender beef short ribs seared in olive oil and seasoned with salt and pepper meld with onions, carrots, garlic, red wine, beef broth, and thyme. This dish offers a delicious medley that truly captivates my palate.

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I’ve been experimenting in the kitchen lately and I just had to share my take on red wine braised beef short ribs. This recipe is all about letting the beef shine through with bold flavors and a rich sauce that slowly simmers into perfection.

I start with 4 lbs beef short ribs seasoned with salt and pepper to taste, then get a good sear with 2 tbsp olive oil. I toss in chopped onion, carrots and celery along with minced garlic to build a deep base flavor.

Next, I deglaze the pan with a cup of dry red wine, then add in 2 cups beef broth, a can of diced tomatoes with their juice, 2 sprigs fresh thyme and 2 bay leaves. Each step takes me back to classic techniques like those from French and Dutch styles of cooking, reminding me of the kind of dinner red meat recipes that really satisfy without being too fancy.

Enjoy diving into this luxurious comfort food!

Why I Like this Recipe

I like this recipe because I get to enjoy beef short ribs that turn super tender and flavorful after the long braising. There’s something really satisfying about browning the meat and then letting all the veggies, wine, and broth come together to create an amazing sauce.

I love how the simple ingredients like onions, carrots, and celery really transform after they cook for a bit. It feels like I’m making a fancy dinner without too much fuss, and that makes it fun to cook.

I also appreciate the rich, deep taste this dish brings out. Every step, like deglazing with red wine and adding beef broth and tomatoes, adds a different layer of flavor that makes the meal feel comforting and unique.

Finally, I enjoy that making this dish feels like a treat and a challenge at the same time—its a perfect way to spend a cooler evening when I’m looking for something hearty and delicious.

Ingredients

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Beef short ribs pack loads of protein and deep, meaty flavor in every bite.
Olive oil is a healthy fat that boosts the dish’s savory taste and moistness.
Red wine gives a tangy zest, balancing acidity with rich, fruity undertones.
Beef broth deepens the flavor, adding a hearty, comforting layer to the stew.
Diced tomatoes bring a bright, tangy sweetness and extra vitamins for a healthy twist.
Fresh thyme adds an earthy aroma while lightly enhancing the dishs flavor profile.
Garlic infuses the dish with a robust aroma and natural health benefits.

Ingredient Quantities

4 lbs beef short ribs

Salt and pepper to taste

2 tbsp olive oil

1 large onion, chopped

3 carrots, chopped

2 celery stalks, chopped

4 garlic cloves, minced

1 cup dry red wine

2 cups beef broth

1 can (14 oz) diced tomatoes with their juice

2 sprigs fresh thyme

2 bay leaves

How to Make this

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1. Preheat your oven to 325°F, season the beef short ribs generously with salt and pepper on all sides.

2. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat and brown the ribs in batches until they get a nice crust on all sides; don’t overcrowd the pan.

3. Remove the browned ribs and set them aside on a plate.

4. In the same pot, add the chopped onion, carrots, and celery. Cook them until they start to soften and get lightly browned, about 5-7 minutes.

5. Stir in the minced garlic and cook for another minute until it becomes fragrant.

6. Pour in the red wine and use a spoon to scrape off any brown bits stuck to the bottom of the pot; this adds extra flavor to the dish.

7. Return the ribs to the pot, then add the beef broth, diced tomatoes with their juice, thyme, and bay leaves. Give it all a gentle stir.

8. Bring the liquid to a simmer, then cover the pot tightly with its lid and place it in the preheated oven.

9. Let the ribs braise for about
2.5 to 3 hours, or until the meat is tender and falling off the bone.

10. Once done, remove the pot from the oven, take out the thyme sprigs and bay leaves, then serve hot and enjoy your luxurious comfort food!

Equipment Needed

1. Preheated oven
2. Large heavy pot or Dutch oven with a tight fitting lid
3. Cutting board
4. Chef’s knife
5. Measuring spoons and cups
6. Wooden spoon or spatula for stirring
7. Plate for setting aside browned ribs

FAQ

Question: How long should I braise the beef?

Answer: The beef needs to braise for about 2.5 to 3 hours on low heat. It should be tender enough to fall apart, but check it every now and then cause ovens can vary.

Question: Can I use a slow cooker instead of the oven or stovetop?

Answer: Yes you can use a slow cooker! Just sear the meat first and then put everything into the slow cooker for about 6 to 8 hours on low. It might take a bit longer so keep an eye on it for the best results.

Question: Is red wine absolutely necessary for this recipe?

Answer: Red wine really brings out a rich flavor, but if you dont have any on hand, you can mix a little extra beef broth with a splash of vinegar for a similar kick.

Question: Can I freeze the leftovers?

Answer: Sure, freezing works great. Let the dish cool completely before putting it in an airtight container, then thaw and reheat when you're ready to enjoy it again.

Question: What sides go well with these short ribs?

Answer: They taste awesome with mashed potatoes, rice, or even some crusty bread to soak up the sauce. Pick your favorite side and enjoy!

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food Recipe Substitutions and Variations

If you dont have red wine, you could mix a bit of balsamic vinegar with extra beef broth to get a tangy kick.
If beef broth is missing, chicken broth or even vegetable broth can do the trick, though it might change the flavor a bit.
If you dont have fresh thyme, dried thyme works pretty well, use about one third of the amount.
If olive oil isn’t available, canola oil or even a little butter can be used for cooking the vegetables.

Pro Tips

1. When browning the meat, don’t cram the pot too much at once. Doing it in batches helps to really get that crispy, brown crust which adds mad flavor.
2. Make sure you deglaze well with the red wine – use a wooden spoon to scrape all those brown bits off the bottom. Those little bits pack a big flavor punch, so don’t skip that step.
3. Keep an eye on the veggies when they’re cooking – you want them softened and a little caramelized, not mushy. Stir it occasionally so nothing burns.
4. Finally, when it’s all done in the oven, be sure to fish out the thyme and bay leaves before serving, cause nobody wants to bite into a woody sprig. Enjoy!

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Preheated oven
2. Large heavy pot or Dutch oven with a tight fitting lid
3. Cutting board
4. Chef’s knife
5. Measuring spoons and cups
6. Wooden spoon or spatula for stirring
7. Plate for setting aside browned ribs

Ingredients

4 lbs beef short ribs
Salt and pepper to taste
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 cup dry red wine
2 cups beef broth
1 can (14 oz) diced tomatoes with their juice
2 sprigs fresh thyme
2 bay leaves

Directions

Preheat your oven to 325°F, season the beef short ribs generously with salt and pepper on all sides.
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat and brown the ribs in batches until they get a nice crust on all sides; don't overcrowd the pan.
Remove the browned ribs and set them aside on a plate.
In the same pot, add the chopped onion, carrots, and celery. Cook them until they start to soften and get lightly browned, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until it becomes fragrant.
Pour in the red wine and use a spoon to scrape off any brown bits stuck to the bottom of the pot; this adds extra flavor to the dish.
Return the ribs to the pot, then add the beef broth, diced tomatoes with their juice, thyme, and bay leaves. Give it all a gentle stir.
Bring the liquid to a simmer, then cover the pot tightly with its lid and place it in the preheated oven.
Let the ribs braise for about
5 to 3 hours, or until the meat is tender and falling off the bone.
Once done, remove the pot from the oven, take out the thyme sprigs and bay leaves, then serve hot and enjoy your luxurious comfort food!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.