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Braised Beef Short Ribs

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In the realm of comfort food, Red Wine Braised Beef Short Ribs are a number one contender! Honestly, few dishes compare when it comes to capturing the essence of warmth and indulgence. Investing time in this slow cooker recipe adapted from Chef Genevieve, rewards you with melt-in-your-mouth short ribs and a luxurious sauce that’s restaurant-quality. Ultimately, the slow braising process infuses the meat with rich, hearty flavors making it perfect to cozy up to on a chilly fall, or winter evening.

This slow-cooked beef recipe will yield approximately 8 servings. If making for a smaller crowd, use only half of the required short ribs. However, keep the remaining ingredients amounts the same.

A white, flat bowl filled with potato purée and two braised short ribs with demi-glacé poured on top and garnished with a sprig of fresh thyme. A plate of green beans are in the background.

WHY MAKE BRAISED BEEF SHORT RIBS

While this Red Wine Braised Short Ribs recipe requires time, most of it is spent slow-cooking in the oven. The reality is, your active participation is minimal, making it a perfect choice when you want to impress without being tied to the stove.

In the hustle and bustle of everyday life, indulging in a dish like Braised Short Ribs is a reminder to slow down and savor life’s luxuries. It’s an invitation to treat yourself, to relish in the pleasure of a well-cooked meal and the company of those you cherish.

HOW TO PREPARE THE BEST BRAISED SHORT RIBS

With each ingredient and technique, you can transform a humble cut of beef into one elegant, comforting dish. While this short rib recipes exudes sophistication, the preparation is surprisingly manageable. With careful attention to detail and the right technique, you can present a restaurant-quality dish without being a professional chef.

  1. Prepare the Short Ribs:
    • First and foremost, allow the ribs to come to room temperature and pat dry.
    • Season the short ribs generously with salt and pepper on all sides.
    • In an oven-safe pot, heat vegetable oil over medium-high heat. Sear the short ribs until deeply browned on all sides.
    • After achieving a perfect sear, remove and reserve on a plate.
  2. Prepare the Braising Liquid:
    • Reserve 3 tablespoons of fat in the pot, discarding the rest.
    • Add chopped onions, celery, and garlic. Season with salt and pepper. Sauté until softened.
    • Dust the vegetables with flour, cooking off the raw flour taste.
    • Stir in tomato paste and cook for a minute.
    • Pour in 3/4 of the bottle of Cabernet and add back the short ribs, allowing it to simmer and reduce for about 30 minutes.
  3. Braise the Short Ribs:
    • Add beef broth, parsley, thyme, rosemary, and bay leaves.
    • Preheat the oven to 325°F (163°C) and braise the ribs, covered, for 3 hours until tender.
  4. Prepare the Demi-Glacé:
    • Carefully, remove the short ribs and keep warm in the turned-off oven.
    • Strain the braising liquid back into the pot.
    • Simmer and reduce the liquid. Optionally, add store-bought demi-glacé for enhanced flavor.
    • If needed, thicken the sauce with a cornstarch slurry.
  5. Serve and Enjoy:
    • Plate puréed mashed potatoes, add 1-2 short ribs, and generously ladle the demi-glacé over the top.
    • Optionally, serve with risotto or your favorite side dishes.

TIPS ON MAKING THE BEST BRAISED BEEF SHORT RIBS

  • Prepare the Meat: If time warrants, allow the meat to come to room temperature for a better sear.
  • Patience is Key: Low and slow cooking at a consistent temperature allows the flavors to meld, and the meat becomes incredibly tender.
  • Sear for Flavor: A good sear on the beef short ribs creates a flavorful crust. Next, pat the ribs dry before searing to achieve a perfect golden-brown surface.
  • Balanced Seasoning: Season the ribs liberally with salt and pepper, ensuring the seasoning reaches all sides. Proper seasoning is essential for enhancing the taste of the dish.
  • Carrots: Feel free to add carrots to the mirepoix.
  • Use Fresh Herbs: Fresh parsley, thyme, and rosemary infuse the sauce with vibrant flavors.
  • Quality Wine Matters: Choose a good-quality Cabernet Sauvignon, or any red wine you enjoy drinking. In fact, the wine you use greatly impacts the overall taste of the dish.
  • Be Patient with Reduction: Allow the wine to reduce adequately before adding the beef broth. This intensifies the wine’s flavor and creates a concentrated base for the sauce.
  • Don’t Rush Braising: Let the short ribs braise for the full 3 hours. The slow cooking process ensures the meat becomes fall off the bone, and absorbs the flavors of the sauce.
  • Optional Demi-Glacé: Optionally, add a packet of store-bought demi-glacé to enhance the richness of the sauce. It’s an easy way to add depth of flavor.
  • Thicken with Cornstarch Slurry: If the sauce needs thickening, use a cornstarch slurry (cornstarch mixed with water) to achieve the desired consistency. Add it slowly while stirring to avoid lumps.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to maintain the tenderness of the meat and the flavors of the sauce.

SERVING SUGGESTIONS

Typically, serving these delicious braised short ribs with puréed mashed potatoes and sautéed, fresh green beans is my go-to. However, here are a few other fabulous pairing options:

  • Creamy Risotto: The creamy texture of risotto complements the richness of the short ribs.
  • Roasted Vegetables: Add a healthy touch with a side of seasonal roasted vegetables.
  • Crusty Bread: Serve with crusty bread to soak up the flavorful sauce.
  • Homemade Ricotta Gnocchi

Storing and Leftovers: Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, ensuring not to boil. Alternatively, freeze the leftovers for up to 2 months.

Repurposing Leftovers:

  • Short Rib Sandwiches: Shred the leftover meat and serve in sandwiches with caramelized onions and cheese.
  • Short Rib Pasta: Toss the shredded meat with pasta and the reduced sauce for a luxurious pasta dish.
  • Short Rib Tacos: Fill taco shells with shredded meat, salsa, and your favorite toppings for a unique twist.
Print
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A pot of braised short ribs.

Red Wine Braised Beef Short Ribs


Description

In the realm of comfort food, Red Wine Braised Beef Short Ribs are a number one contender! Few dishes compare when it comes to capturing the essence of warmth and indulgence. Investing time in this slow cooker recipe rewards you with melt-in-your-mouth short ribs and a luxurious sauce that’s restaurant-quality. The slow braising process infuses the meat with rich, hearty flavors making it perfect to cozy up to on a chilly fall or winter evening.


Ingredients

Scale
  • 5 pounds, beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons high smoke-point oil (avocado or canola oil)
  • 2 stalks celery, roughly chopped
  • 1 small white or yellow onion, roughly chopped
  • 6 cloves garlic, whole
  • 3 tablespoons flour
  • 3 tablespoons tomato paste
  • 3/4 bottle Cabernet Sauvignon
  • 4 cups beef stock
  • 2 sprigs rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 1 packet demi-glacé 
  • 2 teaspoons cornstarch
  • 1 teaspoon water

Instructions

  1. If possible, allow the short ribs to come to room temperature. Pat dry. Season on all sides with salt and pepper.
  2. Heat the oil to medium-high, in a deep, oven-safe pot. 
  3. Sear the meat to form a golden crust on all sides. Do this in batches.
  4. Remove the ribs and reserve on a plate, or platter.
  5. In the same pot, remove all but 3 tablespoons of the fat. Lower the heat to medium.
  6. Add in the celery, onions and garlic. Season with salt and pepper. Sauté for a few minutes to soften.
  7. Dust the vegetables with the flour. Cook off the raw flour taste for a few minutes.
  8. Add in the tomato paste. Cook for another minute.
  9. Pour in the red wine. Scrape up any bits from the bottom. 
  10. Add back the meat. Allow the wine to reduce for about 30 minutes.
  11. After the wine has reduced by almost half, pour in the beef stock. Add in the fresh herbs. 
  12. Allow to come back to a heavy simmer. Cover.
  13. Place in a preheated 325° oven for 3 hours. 
  14. After 3 hours, gently remove the ribs onto a sheet pan or oven-safe platter. Keep warm in the oven (oven should be turned off). 
  15. Strain the braising liquid into the same pot. 
  16. Turn up the heat and allow to simmer and reduce. 
  17. Optionally, for added flavor, spoon in a packet of store-bought demi-glacé.
  18. If needed, thicken with a cornstarch slurry. 
  19. Plate the ribs on a bed of warm, puréed mashed potatoes. Ladle on the rich demi-glacé.
  20. Garnish with fresh herbs.
  21. ENJOY!
@charlottefashionplate

Braised Beef Short Ribs Recipe! Slow-cooked beef short ribs are the ultimate in comfort food! The beef cooks low and slow in a red wine and beef broth braising liquid filled with aromatics from fresh herbs and hearty vegetables! The result is tender, flavorful beef that easily falls off the bone! #shortribs #braisedshortribs #slowcookerrecipe #comfortfood #redwinebraisedshortribs #foodtiktok #recipesoftiktok @Chef Genevieve LaMonaca

♬ Homestead – John Smith

Notes

  • To achieve a perfect sear, allow the short ribs to come to room temperature and pat dry. After seasoning well, sear in a high smoke point on medium-high, in batches, until a golden crust forms on all sides. 
  • Do not rush the process. Keep the oven temperature at 325° for the entire 3 hours.
  • Feel free to add roughly chopped carrots to the mirepoix.
  • Choose a Cabernet you enjoy drinking. A Pinot Noir is a great alternative.
  • Allow the wine to reduce prior to adding in the broth. This will intensify the flavors and provide for a more concentrated base for braising.
  • Optionally, for added flavor, add in a packet of French demi-glacé when reducing the strained braising liquid.
  • If needed, thicken with a cornstarch slurry. Constantly stir to remove any lumps.
  • Leftovers can be stored in the fridge for up to 4 days and easily repurposed as another meal.
  • See post for additional notes and tips!
  • Prep Time: 10 minutes
  • Cook Time: 3 hours, 20 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: American

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! Also, I love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

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3 Comments

  1. […] I had already used their double cream ricotta in my Baked Meatballs recipes. Yesterday, I had my Braised Short Ribs recipe on my mind and wanted to pair it with homemade ricotta gnocchi. I tried making homemade […]

  2. […] Risotto can be a first course, main course, or can also serve as an accompaniment to Osso Buco, Braised Short Ribs, Braciole, or along side a gorgeous Filet and Broiled Lobster Tail. The possibilities are […]


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