Mary’s Favorite Slow-Braised Short Ribs in Red Wine Sauce
When you think of comfort foods, you’ve got to include a good slow-cooked short rib recipe. I have a favorite recipe for short ribs—they’re braised in red wine—and that’s what I’m sharing today. These red wine braised short ribs are so tender and so rich in flavor that your guests will be talking about them long after the dishes are washed. Oh, I can already taste that juicy meat falling right off the bone!
My husband, Billy, and I love this dish when we go down to the farm. The last time I made it, we cooked a huge pot of beef short ribs… and then served it family-style to our hunter friends who had just finished their day outdoors. Their faces just lit up after one bite of these succulent, fall-off-the-bone short ribs.
How to Make the Perfect Braised Short Ribs
My recipe is pretty easy but you do have to allot a couple of hours. These are slow-braised ribs, after all! The slow braising technique is what makes the meat tender enough to melt in your mouth. So, time is the first secret ingredient, and the second secret is tomato paste. This one is totally up to the cook, but I love that extra little zing.
Can you make braised ribs ahead of time?
Short ribs—even slow-braised short ribs—can absolutely be made ahead of time if you want simplicity on serving day. You can make these up to one day ahead, then reheat the ribs right in a Dutch oven over medium heat until they are warmed through. This method is perfect for those days when you want to enjoy your company without the fuss of last-minute cooking.
What’s the best kind of wine to use for braised short ribs?
Although some folks make braised short ribs with white wine, I love to make them with red wine. A full-bodied red wine infuses this recipe with a complexity and depth of flavor that's hard to replicate with any other ingredient. Here are my best recommendations for a sauce that’s rich, velvety, and utterly irresistible.
Cabernet Sauvignon
This wine complements the richness of the short ribs without overpowering the dish. Notes of dark fruits and a hint of spice are delicious with slow-cooked meat!
Beaujolais
If you prefer something a little lighter (but still flavorful), a Beaujolais is a good choice. Bright with fruity undertones and subtle acidity, this one adds a little more balance (rather than intensity) to the flavor of the meat.
Zinfandel
Zinfandel’s bold and fruit-forward taste pairs wonderfully with hearty foods like braised meats. Why not cook with it?
Want a glass with your meal, too?
Choosing the right wine to accompany a dish is more than complementing flavors. A good pairing has the potential to elevate the dining experience to a whole new level of enjoyment. For a heavy dish like this, it’s nice to choose a wine that can stand up to the intensity of flavor in the meal. Select one of the suggested varieties (maybe one you didn’t cook with) to pair with your braised short ribs.
Mary’s Favorite Slow-Braised Short Ribs in Red Wine
Ingredients
- 8 whole beef short ribs
- Salt and pepper, to taste
- ¾ cup all-purpose flour
- 4 pieces of pancetta or bacon, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 shallots, peeled and minced
- 2 garlic cloves, minced
- 2 cups red wine
- 2 to 3 cups beef broth (you will need enough to just cover the ribs)
- 2 tablespoons tomato paste
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 2 tablespoons finely chopped Italian parsley
Instructions
- Preheat the oven to 350 degrees. Place the ribs on a paper towel and pat dry. Sprinkle lightly with salt and pepper.
- Scoop the flour onto a large plate. Dredge the ribs through the flour so they are lightly coated. Discard any excess flour. Set ribs aside.
- In a large Dutch oven, cook the pancetta or bacon until crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Do not discard the fat. You don’t need the pancetta or bacon, just the grease to flavor the sauce. I keep the pancetta or bacon for use in another recipe, like my lentil soup recipe or to top a spinach salad!
- Add the olive oil to the bacon grease in the Dutch oven and heat until it shimmers. When hot, add the ribs and brown on all sides, about 1 minute per side. You may need to do this in batches, depending on the size of your pan. Remove the ribs and set aside on a paper towel-lined pan.
- Add the onions, carrots, shallots, and garlic to the Dutch oven. Cook for approximately 2 minutes, stirring often. The vegetables will continue to cook with the ribs in the Dutch oven so there is no need to cook them until tender.
- Turn the heat to low and add the wine. The wine may ignite so have a pan lid available to place on top of the pan to extinguish the flames. Cook for 2 minutes, using a wooden spoon to scrape any bits of vegetables or ribs from the bottom of the pan. Bring to a boil and let cook for another 2 minutes for a total cooking time of 4 minutes.
- Add the 2 cups of broth, tomato paste, ½ teaspoon of salt, and ¼ teaspoon ground black pepper. Stir to combine.
- Now it’s time to put the ribs in the braising liquid. Add the ribs and make sure they are submerged. Add some or all of the additional 1 cup of beef broth, if needed, to submerge the ribs. Add the fresh herb sprigs on top and pop the lid on top—it’s ready to go in the oven.
- Place your Dutch oven on the middle rack of the preheated oven and cook for 2 hours. After 2 hours, reduce the heat to 325 degrees and cook for an additional 30 to 45 minutes. The meat should be fork-tender, meaning it will fall off the bone when touched with a fork.
- Remove the pot from the oven and let rest for 20 minutes with the lid on. The resting period allows the fat to rise to the top of the pot. Alternatively, you can make these tender gems a day ahead. Let cool to room temperature, then pop them in the refrigerator in the Dutch oven. The fat will solidify, making it super easy to remove.
- When you are ready to serve, skim off the top liquid and remove the herb sprigs. If you made your ribs in advance, skim the fat off the top and then heat the ribs up on the stovetop in the Dutch oven until warmed through.
- Garnish with the chopped Italian parsley. I love to serve these with my Colcannon mashed potatoes!
