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Braised Short Ribs in Red Wine Recipe Easy Tender Comfort Food

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This braised short ribs recipe features tender, fall-apart beef cooked slowly in a rich red wine braising liquid, perfect for comforting family dinners with minimal hands-on time.

Ingredients

Scale
  • 4 pounds beef short ribs (bone-in, well-marbled)
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth (low sodium preferred)
  • 2 large shallots, minced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. Let sit at room temperature.
  2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs in batches for about 4 minutes per side until deeply browned. Transfer ribs to a plate.
  3. Lower heat to medium. Add minced shallots to the pot and cook until soft and translucent, about 3 minutes. Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste and cook for 1-2 minutes until it darkens slightly. Pour in red wine and scrape up browned bits from the bottom. Simmer wine for about 5 minutes to reduce slightly.
  5. Return ribs to the pot, nestling them into the liquid. Add beef broth, fresh thyme, and balsamic vinegar. The liquid should come halfway up the ribs but not cover them completely.
  6. Bring to a simmer, cover with a tight-fitting lid, and transfer to a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours until ribs are fork-tender and falling off the bone.
  7. Remove ribs and keep warm. Skim excess fat from the braising liquid. Simmer sauce on stove over medium heat until thickened and glossy, about 8-10 minutes. Adjust seasoning with salt and pepper.
  8. Serve ribs with the sauce spooned over, alongside creamy mashed potatoes or roasted vegetables.

Notes

Do not skip searing the ribs to develop flavor. Use a good-quality dry red wine for best taste. Cook low and slow for tender meat. Sauce thickens and flavors deepen if made ahead and reheated gently. Avoid drowning ribs in liquid; it should come halfway up the ribs.

Nutrition

Keywords: braised short ribs, red wine, comfort food, slow cooked beef, tender ribs, easy dinner, family meal

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