Slow-Cooked Short Ribs in Red Wine Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
4 hours
Tender, fall-off-the-bone beef short ribs braised in a rich red wine and herb-infused sauce. Slowly cooked to perfection with onions, carrots, and garlic, then finished with a velvety, reduced sauce. Serve over creamy mashed potatoes or buttery polenta for an indulgent, restaurant-quality meal. Perfect for a cozy dinner! 🍷🥩
Ingredients
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4 lbs bone-in beef short ribs
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Salt and freshly ground black pepper, to taste
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2 tbsp olive oil
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1 large onion, diced
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2 carrots, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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2 tbsp tomato paste
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2 cups dry red wine (Cabernet Sauvignon or Merlot works well)
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp dried thyme (or 2 sprigs fresh thyme)
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1 tsp dried rosemary (or 1 sprig fresh rosemary)
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1 bay leaf
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2 tbsp balsamic vinegar (optional, for added depth)
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2 tbsp unsalted butter (for finishing the sauce)
Directions
Prep and Sear the Short Ribs
Pat the short ribs dry with a paper towel, then season generously with salt and pepper.
Heat olive oil in a large Dutch oven or deep oven-safe pot over medium-high heat.
Sear the short ribs for about 3-4 minutes per side until they develop a deep brown crust. Transfer them to a plate.
Build the Flavor Base
In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened.
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Pour in the red wine, scraping up the browned bits from the bottom. Let it simmer for 5 minutes to reduce slightly.
Slow Cook the Short Ribs
Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, and balsamic vinegar (if using). Stir to combine.
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover and cook at 325°F (163°C) in the oven for 3.5 to 4 hours until the meat is tender and easily pulls apart.
Finish the Sauce
Remove the short ribs and cover with foil to keep warm.
Strain the sauce through a fine-mesh sieve (optional for a smoother sauce) and return it to the pot.
Simmer over medium heat until slightly thickened, about 10 minutes. Stir in butter for a velvety finish.
Recipe Note
Pro Tips:
✔ Wine Choice: Use a good-quality dry red wine—you want something drinkable since it enhances the sauce.
✔ Make Ahead: These ribs taste even better the next day! Simply reheat them gently in the sauce.
✔ Slow Cooker Option: Cook on LOW for 8 hours or HIGH for 5 hours instead of using the oven.
Enjoy your melt-in-your-mouth short ribs! 🍷🥩 Let me know if you want to tweak the recipe!
