Alright, let’s talk about making a meal that seems fancy but is secretly super easy. You know, the kind of food you see in a restaurant and think, “I could never make that.” I’m here to tell you that you absolutely can.
We’re talking about Red Wine Braised Short Ribs. The kind that are so tender they just fall off the bone. It’s the perfect thing to make on a lazy Sunday. Your house will smell amazing, and everyone will think you’re a kitchen genius.
But really, the oven does most of the work. You just have to do a little prep and then wait for the magic to happen. So let’s get you set up to make something awesome.
What You’ll Need
This list might look long, but it’s mostly simple stuff. Don’t let it scare you. Most of this is probably already in your kitchen.
- About 4 pounds of bone-in beef short ribs
- 2 tablespoons of olive oil
- 2 medium yellow onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 5 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 2 tablespoons of tomato paste
- 1 bottle (750ml) of dry red wine (like a Cabernet or Merlot)
- 4 cups of beef broth
- A few sprigs of fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Tools for the Job
You don’t need a bunch of crazy gadgets. Just the basics will do.
- A large Dutch oven or a heavy-bottomed pot with a lid
- Tongs
- A cutting board
- A sharp knife
Pro Tips from My Kitchen
I’ve made these a million times, and I’ve messed them up before so you don’t have to. Here are a few things I’ve learned.
- Get a Good Sear. Don’t rush this part! Getting that deep brown crust on all sides of the short ribs is where the flavor starts. It makes a HUGE difference.
- Use Wine You’d Drink. If the wine tastes bad from a glass, it’s going to taste bad in your food. It doesn’t need to be an expensive bottle, just a decent one.
- Low and Slow is the Way to Go. The magic happens when you let the ribs cook for a long time at a low temperature. This breaks down all the tough bits and makes the meat super tender. Don’t crank up the heat to save time.
Let’s Get Cooking: Step-by-Step
Step 1: Preheat your oven to 350°F (175°C). While it’s heating up, pat your short ribs dry with a paper towel. Season them all over with a good amount of salt and pepper.
Step 2: Heat the olive oil in your Dutch oven over medium-high heat. Place the short ribs in the pot, making sure not to crowd them. You might have to do this in two batches.
Step 3: Sear the ribs for about 2-3 minutes on each side until they are nicely browned. Once they’re browned, take them out and set them aside on a plate.
Step 4: Lower the heat to medium and add the chopped onions, carrots, and celery to the pot. Cook them for about 8-10 minutes, until they get soft. Then, stir in the minced garlic and tomato paste and cook for one more minute.
Step 5: Sprinkle the flour over the vegetables and stir it all together. Let it cook for another minute. This will help thicken your sauce later.
Step 6: Pour in the red wine. As you pour, scrape the bottom of the pot with a wooden spoon to get all those tasty browned bits off. Let the wine simmer for about 5 minutes, until it has reduced a bit.
Step 7: Now, add the beef broth, thyme sprigs, and bay leaves. Stir everything together and bring the sauce to a simmer.
Step 8: Add the seared short ribs back into the pot. They should be mostly covered by the liquid. Put the lid on the Dutch oven and place it in your preheated oven.
Step 9: Let it cook for at least 3 hours. You’ll know it’s done when the meat is super tender and easily falls off the bone.
Step 10: Carefully take the pot out of the oven. You can serve the ribs right away, or for an even better sauce, strain the liquid to remove the veggies and let it simmer on the stove to thicken up.
Helpful Info Tables
Here are a few tables to make things even easier for you.
| Meal Pairing Suggestions | Why It Works |
|---|---|
| Creamy Mashed Potatoes | Perfect for soaking up all that delicious sauce. |
| Cheesy Polenta | A great gluten-free option that’s super comforting. |
| Roasted Green Beans | Adds a bit of green and a nice crunch to the meal. |
| Crusty Bread | You’ll want it for dipping, trust me. |
| Ingredient Swaps | Good for These Diets |
|---|---|
| Gluten-Free Flour | Celiac, Gluten-Intolerance |
| Ghee instead of Oil | Paleo, Whole30 |
| Cauliflower Mash | Keto, Low-Carb |
| Nutrition (Just an Estimate!) | Amount Per Serving |
|---|---|
| Calories | 650 kcal |
| Protein | 45g |
| Fat | 40g |
| Carbohydrates | 20g |
Make-Ahead and Storage Tips
You can totally make this ahead of time. In fact, it often tastes even better the next day!
Just follow all the steps and let it cool completely. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it gently on the stove.
Leftovers are awesome, too. You can shred the meat and put it on tacos, in a sandwich, or over pasta.
Frequently Asked Questions
Q1. My sauce is too thin. What did I do wrong?
Ans: You didn’t do anything wrong! Just take the ribs out of the sauce and let the sauce simmer on the stovetop for 15-20 minutes. It will thicken up as some of the water evaporates.
Q2. Can I make this in a slow cooker?
Ans: For sure. Follow the searing and vegetable cooking steps on the stove. Then, transfer everything to your slow cooker and cook on low for 8 hours.
Q3. Do I have to use alcohol?
Ans: Nope. The wine adds a lot of deep flavor, but you can just use extra beef broth instead. It will still be delicious.
Wrapping Up
See? That wasn’t so bad. Making something like this is all about just following the steps and being patient. The results are totally worth it.
Now it’s your turn. Give this recipe a try and see for yourself. And when you do, come back and leave a comment. I’d love to hear how it turned out for you