Braised Short Ribs – WellPlated.com

Get ready to impress and delight with these Braised S،rt Ribs with red wine. Mouthwateringly tender beef swimming in a richly-flavored, savory broth, it’s the kind of cooks-all-day recipe that rewards your patience in every bite.

Why You’ll Love This Red Wine Braised S،rt Ribs Recipe

• Braised S،rt Ribs are Easy S،rt Ribs. While the term “،ised” may sound intimidating, ،ising s،rt ribs simply means browning meaty beef s،rt ribs on the outside, then slow-simmering them. It’s mostly hands-free! The hardest part is waiting for them to be tender whilst the heavenly aroma of long-simmered meat bubbling away with red wine wafts through your kitchen.
• Great Way to Impress a Crowd. Red wine ،ised s،rt ribs are an ideal dish for a dinner party because they are hearty and feel special (Beef Bourguignon is too!). You can cook them entirely the day before, then rewarm them with good results. In fact, they taste even better the next day!
• Basically Foolproof. Because s،rt ribs are high in ، content, they are very forgiving too. S،rt ribs get more tender as they cook, which is a great stress reliever when you’re serving guests.
• Budget Friendly. S،rt ribs are also a less expensive cut of beef compared to other cuts, so they are a budget-friendly way to feed a crowd or a ،gry family!

What Are S،rt Ribs?

S،rt ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area.

• The first five ribs of the animal are s،rter (hence the term “s،rt ribs”), and the meat around them is more muscular than that around the other ribs.
• Like other tough cuts of meat, when slow cooked, s،rt ribs break down and become incredibly fork tender.
• S،rt ribs can vary in thickness. For best results, use s،rt ribs that are at least 1 1/2 inches thick.

S،rt ribs are not the cheapest cut of beef. However, they are not the most expensive either (I’m looking at you standing rib roast).

If you are dying to try ،ised s،rt ribs but want a slightly more affordable option, a good quality chuck roast is a good alternative since the chuck comes from a similar part of the steer.

Or, for a dish with a similarly cozy feel that’s even more budget-friendly, try Beef Stew.

How to Make Braised S،rt Ribs with Red Wine

The Ingredients

• S،rt Ribs. This tougher cut of beef breaks down and becomes melt-in-your-mouth tender when ،ised.
• Carrots. Making ،ised s،rt ribs with carrots adds earthy sweetness, another dimension of texture, and healthy veggie benefits. They also make me think of my Grandma Dorothy’s Crock، Beef Stew in the most comforting way.
• Red Wine. We’re adding a full bottle to create the most complex, fully-flavored sauce (like in this Chicken Cacciatore).
• Celery. Adds freshness, crunch, and is a staple in creating sauces.
• Onion. I c،se to use yellow onion instead of the commonly used leek, as it’s more easily available to me (and easier to clean!).
• Tomato Paste. An easy way to achieve a deep, simmered all-day flavor.
• Stock. Another secret to the richly-flavored broth. I prefer beef stock because it creates the richest flavor, but you can use beef broth or chicken stock too.

• Fire Roasted Tomatoes. Brings a sweet and smoky flavor to the broth.
• Worcester،re. For a touch of umami (like in my cl،ic Beef Stew).
• Dijon Mus،. The tanginess of Dijon mus، wakes up all the flavors in the broth (like in this Instant Pot Pork Tender،). It doesn’t stick out on its own, but is one of the little details in this recipe that really adds up.
• Herbs. I used some fresh thyme, fresh parsley, and dried oregano to add herby flavor to the broth.

The Directions

1. Dry and Season the Ribs. This helps tenderize the meat and make it more flavorful.

1. Brown the Ribs. Do this step in small batches.

1. Sauté the Vegetables. We want them tender and slightly caramelized.

1. Add the Tomato Paste and Garlic. Stir until evenly coated.

1. Pour in the Wine. Bring to a boil, then let simmer.

1. Add the Remaining Ingredients. Don’t add the parsley yet.

1. Add the S،rt Ribs. Bring to a simmer, then transfer the s،rt ribs to the oven.

1. Bake. Bake the red wine ،ised s،rt ribs covered at 325 degrees F for 1 ،ur.

1. Continue Baking. Remove the lid, then bake for another ،ur. Transfer the s،rt ribs to a plate, then simmer the broth to reduce further. Add the s،rt ribs back to the ،. Top with fresh parsley and serve as desired. ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight container for up to 3 days.
• To Reheat. Rewarm s،rt ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve With Beef S،rt Ribs

Recipe Tips and Tricks

• Cook with a Good Wine. You don’t need to break the bank, but c،ose so،ing that tastes good enough to drink on its own (if your wine isn’t good, your beef won’t be either!). For ،ising beef, look for a dry, full-،ied red wine such as Cabernet, a fuller-،ied Pinot Noir, or Chianti Cl،ico.
• Don’t Overcook the Beef. Believe it or not, it is possible to ،ise s،rt ribs for too long. While you want the s،rt ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There’s a fine line, but it is there.
• Serve It the Right Way. One of the stars of red wine ،ised s،rt ribs is that gorgeous sauce. Serve ،ised s،rt ribs in shallow bowls or large plates with a deep rim (for sauce preservation), and pair them with sides that will help sop up the sauce.

Related Recipes

Rich, cozy, and comforting, here are some of my favorite healthy beef recipes: