Red Wine Braised Short Ribs with Rosemary is the ultimate comfort food—a decadent, melt-in-your-mouth dish that pairs the rich flavors of beef, herbs, and a full-bodied red wine sauce. Ideal for cozy winter nights, festive holidays, or impressing guests at a dinner party, this recipe is a crowd-pleaser that will leave everyone asking for seconds. The tender beef ribs braised in a savory wine and herb sauce are a showstopper that you won’t want to miss. Let’s dive into the details of how to make this unforgettable dish.
What is Red Wine Braised Short Ribs with Rosemary?
This recipe features bone-in beef short ribs, braised slowly in a flavorful mixture of dry red wine, beef broth, vegetables, and fresh herbs like rosemary and thyme. The slow braising process makes the beef incredibly tender, allowing the rich sauce to soak deep into the meat, creating a hearty and deeply satisfying dish.
Origin of Red Wine Braised Short Ribs
The concept of braising meat in wine has been a long-standing tradition in European cuisine, especially in countries like France and Italy. French “Boeuf Bourguignon” and Italian “Brasato al Barolo” are two popular dishes that feature similar techniques. The deep flavors achieved by simmering meat in red wine, along with herbs and vegetables, are classic examples of how wine can elevate a simple dish into something extraordinary. Red Wine Braised Short Ribs with Rosemary is a variation of these traditional dishes, using beef short ribs for a more tender, rich result.
Ingredients for Red Wine Braised Short Ribs with Rosemary
Here’s what you’ll need to prepare this delicious dish:
- 3–4 lbs bone-in beef short ribs (English-cut preferred)
- 2 tbsp olive oil
- Salt & black pepper (generous amounts)
- 1 large onion, diced
- 2–3 carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet, Merlot, or a red blend)
- 2 cups beef broth
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme (optional but recommended)
- 1–2 bay leaves
- Optional: 1–2 tbsp balsamic vinegar (finishing touch)
Step-by-Step Directions and Preparation Method
1. Preheat Your Oven
Start by preheating your oven to 325°F (165°C). This is the ideal temperature for braising the short ribs slowly, allowing them to become tender and flavorful.
2. Season and Sear the Ribs
Pat the short ribs dry with paper towels. Generously season the ribs with salt and black pepper on all sides. Heat olive oil in a heavy Dutch oven over medium-high heat. Once hot, sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Remove the ribs and set them aside.
3. Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and begin to brown. Add the minced garlic and cook for an additional 1 minute to bring out its aromatic flavor.
4. Add Tomato Paste and Wine Reduction
Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Pour in the red wine while scraping up the browned bits from the bottom of the pot. This is where the depth of flavor comes from! Let the wine simmer for about 10 minutes to reduce slightly, intensifying the flavors.
5. Add Broth and Fresh Herbs
Now, add the beef broth, rosemary, thyme, and bay leaves to the pot. Return the seared short ribs to the pot, placing them meaty side down. The liquid should come about halfway up the ribs. If necessary, add a bit more broth to cover the ribs.
6. Braise in the Oven
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let the ribs braise for 2½–3 hours or until the meat is incredibly tender and nearly falling off the bone. The slow cooking process ensures that the flavors meld together perfectly.
7. Finish the Sauce
Once the ribs are done, remove them from the pot and set them aside. Skim off any excess fat from the surface of the braising liquid. For a richer sauce, you can reduce the liquid on the stovetop for an additional 5–10 minutes. Optional: Add 1–2 tbsp balsamic vinegar to the sauce to brighten the flavors and give it a little tang.
Return the ribs to the pot to warm them through or serve them with the sauce poured over the top.
Serving Suggestions
This Red Wine Braised Short Ribs with Rosemary pairs wonderfully with side dishes that complement its rich flavors. Here are some great options:
- Creamy mashed potatoes to soak up the delicious sauce.
- Parmesan polenta for a smooth and savory contrast.
- Buttered egg noodles that bring a tender texture.
- Crusty bread to dip into the flavorful broth.
- Roasted root vegetables for a hearty and balanced meal.
For an extra touch, garnish with fresh rosemary or parsley to add a pop of color.
Tips & Variations: Red Wine Braised Ribs
Make Ahead
This dish actually tastes better the next day as the flavors continue to develop. Simply refrigerate the leftovers, skim the fat, and reheat gently on the stove before serving.
Slow Cooker Version
For an even easier version, you can use a slow cooker. After searing the ribs, transfer everything to the slow cooker and cook on LOW for 7–8 hours. The result will still be fall-off-the-bone tender.
Thicker Sauce
If you prefer a thicker sauce, sprinkle 1 tbsp flour over the sautéed vegetables before adding the wine. This will help thicken the sauce as it simmers.
Mushroom Twist
For added depth, try adding 8 oz of baby bella mushrooms during the wine reduction stage. The mushrooms will soak up the wine and add an earthy flavor to the sauce.
FAQs About Red Wine Braised Short Ribs
1. Can I use boneless short ribs for this recipe?
Yes, you can use boneless short ribs, but the braising time may be slightly shorter. Boneless ribs cook a bit faster and tend to lose some of the richness from the bones.
2. Can I use a different wine for the braise?
Yes, feel free to experiment with different red wines. While Cabernet, Merlot, or a red blend are classic choices, you can also try Pinot Noir or Zinfandel for a different flavor profile.
3. Can I freeze the leftovers?
Yes, you can freeze the braised short ribs and sauce for up to 3 months. Just make sure to store them in an airtight container. Reheat gently on the stovetop when ready to serve.
4. How do I know when the ribs are done?
The ribs are done when the meat is fork-tender and nearly falling off the bone. If you find that the meat isn’t tender enough, you can continue braising for an additional 30 minutes.
Conclusion: Red Wine Braised Short Ribs
Red Wine Braised Short Ribs with Rosemary is the perfect dish to showcase the power of slow cooking and deep flavors. With tender, fall-off-the-bone meat, a savory wine and herb sauce, and simple yet elegant ingredients, it’s a dish that will surely impress any guest. Whether you’re celebrating a special occasion or enjoying a cozy meal at home, this recipe is a surefire way to make a statement. The result is a rich, comforting meal that everyone will love—no matter the season.
