Life-Changing Red Wine Braised Short Ribs
They’re melt-in-your-mouth tender.
Every 20-something needs one or two show-stopping recipes sure to impress family and friends. Braised beef short ribs in a rich red wine gravy is a classic, which is easier than it seems. Usually reserved for special occasions (short ribs can be expensive), this dish is rich and hearty and hasn't failed me yet.
For this recipe, you will need:
- 8 individual short ribs
- 1 large onion (diced)
- Several crushed cloves of garlic
- 1 Large can of crushed tomatoes
- 1 tbsp tomato paste
- 4 tbsp molasses
- Several sprigs of fresh thyme
- 1 bottle of red wine
- A splash of balsamic vinegar
In a large ovenproof pot (I use a large dutch oven), heat a few tablespoons of canola oil over medium-high heat. When hot, brown the short ribs (in batches to avoid overcrowding) on all sides. Set the meat aside and season liberally with salt and pepper.
In the same pot, lower the heat to medium-low, and cook the diced onion and crushed cloves of garlic. Leave the lid on the pot and let the onions work their magic. Stirring occasionally, cook until translucent. You can then take the lid off the pot, continue cooking the onions until they are deliciously caramelized and golden-brown in color.
Next, add 2/3–3/4 of the large can of crushed tomatoes to your onion and garlic mixture. Add the tomato paste, molasses, fresh thyme, a few splashes of balsamic vinegar, and an entire bottle of red wine (an inexpensive one will do). Bring to a boil over high heat, occasionally stirring—season with salt and pepper to taste.
Once boiled for a few minutes, remove the pot from the heat and add the short ribs (and their juices, too!). At this point, the ribs should be almost completely covered by the liquid (the ends of the ribs can stick out).
With the lid on, cook the ribs in a 350° oven for 3–3.5 hours. The longer the ribs braise, the more tender and rich they will be. After two hours of cooking, check the level of liquid in the pot; it should be slightly reduced. The exposed rib ends will be dark, which is normal. Simply turn the ribs over to submerge the blackened ends in the gravy.
At this point, I like to taste the sauce. Season according to your preference by adding salt & pepper, more molasses, or more tomato.
For the last hour of cooking, I like to remove the lid and allow the sauce to further reduce. If the sauce becomes overly thickened, you can add beef stock to get it to the right consistency.
After 3.5 hours, you should have rich, tender, melt in your mouth short ribs. I love to serve these ribs with mashed potatoes, carrots, or broccolini. Of course, this also pairs well with a nice crusty baguette and a full-bodied red wine.
This recipe is a family classic which is can be adapted and stream-lined according to personal preference. Short ribs are an indulgent cut of beef which, when braised correctly, should be fall-off-your-fork tender.
To me, this recipe is a reminder of warmth, laughter (maybe from too much wine), and sharing fond memories with close friends and family. It’s my dinner party go-to as I can do the prep, then let the slow cooking do its thing while you enjoy a few drinks with friends.
I hope you try these braised short ribs in red wine gravy, from my family to yours. Enjoy.
