Easy AF Red Wine Braised Short Ribs

Let’s be real. Nothing says “I’ve got my life together” quite like serving up red wine braised short ribs. These bad boys are basically the dinner equivalent of showing up to a fancy dinner party in sweatpants and still getting compliments on your outfit.There is just something so adult about serving up a plate of red wine short ribs. Technically they take hours to cook, but no one needs to know that you just tossed everything into a pot and let the stove do all the work. It’s the perfect blend of sophistication and ease.

They’re ridiculously easy to make and look like you’ve spent hours slaving over a hot stove, when in reality, the only effort you’re putting in is the self restraint to not drink all the wine.

The recipe? It’s deceptively simple. You brown the ribs, throw in some aromatics (I’m talking onions, garlic, maybe some herbs if you’re feeling fancy), pour in the wine (because, let’s face it, you are feeling fancy), and let the magic happen. While your oven does all the work, you can kick back, pour yourself a glass, and feel like a gourmet chef without actually knowing the difference between a shallot and an onion. (Shallots are milder and sweeter whereas onions are strong enough to make you cry)

The bonus: You get to drink all the wine that didn’t make it into the pot. That’s right, the bottle you used for the recipe? It’s just decorative. The real star is the glass that’s meant for you and your enjoyment. Voila gourmet red wine braised short ribs!

So, technically, you did spend hours cooking up this gourmet meal, but no one has to know you spent the majority of it not in the kitchen. That’ll be our little secret.

Ingredients

Red Wine: Red wine not only adds deep, rich flavor to the braising liquid, but it also helps tenderize the short ribs. The acidity in the wine balances the richness of the beef, giving the dish complexity and depth.

Beef Broth: Beef broth enhances the meaty flavors and creates a rich base for the sauce. It helps to braise the short ribs slowly, making them tender and juicy, while also contributing to the overall flavor profile.

Short Ribs: The star of the dish! Short ribs are a perfect cut for braising because they’re marbled with fat, which helps keep the meat tender and flavorful as it cooks low and slow in the wine and broth.

Onions, Carrots, and Celery: These classic aromatics (known as mirepoix) form the base of the sauce, adding sweetness and savory depth. As they cook, they release their natural flavors, which meld with the braising liquid to create a flavorful, well-rounded sauce.

Garlic: Garlic adds a subtle, aromatic kick that enhances the savory notes in the dish, balancing the richness of the short ribs and wine.

Tomato Paste: Tomato paste thickens the sauce and adds a touch of sweetness and acidity. It helps round out the braising liquid, giving the sauce a rich, deep flavor.

Anchovy Paste: A secret ingredient that adds umami without being noticeable as “fishy.” Anchovy paste deepens the savory richness of the sauce, enhancing the overall flavor of the dish.

Herbs (Rosemary, Thyme, Bay Leaf): Fresh rosemary and thyme add earthy, piney notes that complement the beef, while the bay leaf adds a subtle herbal undertone. Tying the herbs together with twine makes them easy to remove after cooking, so you get all the flavor without the hassle.

Olive Oil: Olive oil is used to sear the short ribs and sauté the vegetables, providing a base for browning and flavor development. It also contributes a light, fruity richness to the dish.

How to Make Red Wine Braised Short Ribs (Without Breaking a Sweat)

Recipe by TiaCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

2

hours 

30

minutes

Calories

600-700

kcal

Total time

3

hours 

Ingredients

• 4-5 bone-in shirt ribs (3-4lbs)

• Salt and pepper to taste

• 2 tablespoon of olive oil

• 1 medium onion chopped

• 2 carrots peeled and chopped

• 2 celery stalks chopped

• 4 cloves of garlic minced

• 2 cups of red wine ( A dry variety like Cabernet Sauvignon or Merlot)

• 2 tablespoons of tomato paste

• 2 sprigs fresh rosemary

• 2-3 sprigs of fresh thyme

• 1 bay leaf

• 1 teaspoon of anchovy paste (trust me)

• 1 tablespoon of butter ( optional for finishing)

Directions

• Preheat the Oven: Preheat your oven to 325 F or 160 C
• Season the short ribs: Salt and pepper the short ribs on all sides
• Brown the Short Ribs: In a large Dutch oven or heavy- bottomed pot, heat olive oil over medium-high heat. Add short ribs, working in batches if necessary, and brown them on all sides. This should take about 8-10 minutes. Once browned remove the ribs and set them aside.
• Sauté the Vegetables: Lower the temp after removing the short ribs to a medium-low. In the same pot the short ribs were removed from add chopped onions, carrots, and celery. Sauté for five minutes until softened. Stir in anchovy and tomato paste and let it cook for 1-2 minutes. This allows the pastes to meld with the vegetables and take on a. more concentrated sweet flavor. Add minced garlic and cook for another 1-2 minutes until fragrant.
• Deglaze with Wine: Pour in red wine, scraping up any brown bits from the bottom of the pot. Bring the wine to a simmer, allowing it to reduce by half (5-7 minutes).
• Add Broth and Seasonings: Stir in the beef broth, tomato paste, rosemary, thyme, and bay leaf. Return the short ribs to the pot, making sure they are partially submerged in the liquid. Bring everything to gentle simmer.
• Braise the Short Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5-3 hours, or until the meat is tender and falling off the bone. You can check on them halfway through to make sure there’s enough liquid; if not add a little more beef broth
• Finish and Serve: Once the short ribs are done remove them from the pot and set them aside. Discard the rosemary, thyme, and bay leaf. If you’d like a richer sauce you can reduce the braising liquid on the stove for a few minutes. Stir in a tablespoon of butter for extra richness.
• Serve: Serve the short ribs with the braising liquid spooned over the top. Pair with mashed potatoes, polenta or over a bed of roasted vegetables.

Tips

• For an extra depth of flavor, sear the ribs the day before, refrigerate, and braise the next day
• If you prefer a thicker sauce you can reduce the braising liquid after removing the ribs from the pot
• Tie rosemary and thyme together with kitchen twine before adding them to the pot. This makes it easier to fish them out later.
• If you prefer a smoother sauce blend veggies after the short ribs are done. Remove short ribs, discard herb bundle, and use an immersion blender to puree the sauce until smooth