Braised Beef Short Ribs in Red Wine Sauce: Fine Dining at Home
Braised Beef Short Ribs in Red Wine Sauce is a fine dining-style dish made at home. Tender, fall-off-the-bone beef cooked slowly with aromatic vegetables and red wine forms a rich, flavorful sauce perfect for elegant dinners.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 5 servings 1x
- Category: Mains
- Method: Braising
- Cuisine: International
Ingredients
5–6 beef short ribs, 300–400g each
1.5 tsp salt
1.5 tsp pepper
2 tbsp olive oil
3 garlic cloves, crushed
1 large onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 tbsp tomato paste
2 cups (500ml) dry red wine
2 cups (500ml) beef stock, low sodium
2 sprigs thyme (optional)
2 bay leaves
Instructions
1. Preheat oven to 160°C/325°F.
2. Season beef short ribs with salt and pepper.
3. Heat olive oil in a large ovenproof pot over high heat. Brown ribs in batches (~5–7 minutes per batch), then remove.
4. Reduce heat to medium. Add onion and garlic and cook 2 minutes.
5. Add carrots and celery, cook for 5 minutes until softened.
6. Stir in tomato paste and cook 1 minute.
7. Add red wine, beef stock, thyme, and bay leaves. Stir until tomato paste dissolves.
8. Return ribs to pot, meat side down, submerged in liquid.
9. Cover and transfer to oven for 3 hours until meat is fork tender.
10. Remove ribs, keep warm. Strain liquid if desired, simmer to thicken sauce.
11. Serve ribs on plate, spoon sauce over, optionally remove bones for presentation.
Notes
Short ribs 300–400g per serving are rich; recipe accommodates up to 400g.
Alternative cuts: beef chuck, shanks, osso buco, brisket.
Use full-bodied red wine like Cabernet Sauvignon or Merlot; non-alcoholic options possible.
Stovetop: simmer 2.5 hours on low. Slow cooker: 8h low/5h high. Pressure cooker: 1h. Instant Pot: adjust per instructions.
Skim excess fat from sauce if desired.
Bone-in helps flavor; can remove bones before serving for elegant presentation.
Nutrition
- Serving Size: 1 rib
- Calories: 545
- Sugar: 6g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 125mg