Description

This Red Wine-Braised Short Ribs recipe offers tender, succulent beef ribs slow-cooked in a rich red wine and aromatic herb broth. The ribs are braised to perfection in a Dutch oven until fall-off-the-bone tender, then finished under the broiler for a flavorful crust. The sauce is enhanced with butter and optional fig preserves for a subtle sweetness, making it a comforting and elegant dish perfect for special occasions or cozy dinners.

Ingredients

Scale

Short Ribs and Seasoning

5 pounds bone-in beef short ribs
Salt and black pepper, to taste
2 tablespoons flour

Vegetables and Aromatics

1 yellow onion, thinly sliced
6 cloves garlic, chopped
2 cups largely chopped carrots
1 cup chopped celery

Liquids and Herbs

2 tablespoons tomato paste
2 cups red wine
4 cups broth (beef or vegetable broth recommended)
2 bay leaves
4 sprigs fresh rosemary
2 tablespoons chopped fresh thyme
1/2 cup fresh parsley, for garnish

Finishing Touches

4 tablespoons salted butter
1 tablespoon fig preserves or jam (optional)

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Instructions

Preheat and Prepare Ribs: Preheat your oven to 325°F (163°C). Arrange the bone-in short ribs in the bottom of a large, oven-safe Dutch oven. Season them generously with salt and black pepper, then lightly coat each rib by rubbing with 2 tablespoons of flour to help develop a nice crust during cooking.
Add Vegetables and Liquids: Nestle the thinly sliced onion, chopped garlic, carrots, and celery around and on top of the ribs in the Dutch oven. In a separate bowl, mix the tomato paste into the red wine, then pour this mixture over the ribs and vegetables. Pour in the 4 cups of broth, and add the bay leaves, rosemary sprigs, and fresh thyme. Cover the Dutch oven with its lid.
Braise the Short Ribs: Place the covered Dutch oven in the preheated oven and roast the ribs for 3 1/2 to 5 hours, or until the meat is very tender and nearly falling off the bone. During the last 10 minutes of cooking, remove the lid and switch the oven to broil to crisp up the tops of the ribs slightly.
Prepare the Sauce: Carefully remove the ribs and vegetables from the Dutch oven and set aside, keeping them warm. Place the Dutch oven back on the stovetop over medium heat. Bring the braising liquid to a simmer, then whisk in 4 tablespoons of salted butter and the optional tablespoon of fig preserves or jam to add depth and sweetness. Allow the sauce to reduce slightly; if it becomes too thick, add a splash of broth or wine to reach the desired consistency. Taste and adjust seasoning with salt and pepper.
Serve: Serve the short ribs along with the cooked vegetables and spoon the rich, flavorful sauce over mashed potatoes or your preferred side. Garnish with fresh parsley for a fresh burst of color and flavor. Enjoy your delicious, succulent red wine-braised short ribs!

Notes

Using a Dutch oven is essential for even heat distribution and braising.
You can substitute beef broth with vegetable broth if preferred.
Fig preserves are optional but add a lovely subtle sweetness that complements the richness of the dish.
Make sure to broil at the end to develop a caramelized crust on the ribs.
Leftovers reheat well and flavors improve after resting overnight.
Pair with creamy mashed potatoes or polenta to soak up the delicious sauce.