Slow-Simmered Comfort with Red Wine, Herbs, and Fall-Apart Tender Beef
Wine Braised Short Ribs are the kind of dish that turns a simple dinner into a memorable meal. From the first step, this recipe works actively to build flavor. Seasoning the short ribs with kosher salt, black pepper, smoked paprika, and cumin creates a bold foundation. Browning the ribs in avocado oil then locks in flavor through caramelization. As the ribs sear, they develop rich brown bits that later dissolve into the braising liquid, ensuring depth and complexity in every bite.
Once the ribs are browned, the same pan continues to work hard. Celery and red onion sauté directly in the rendered fat, picking up the savory residue left behind. Sun-dried tomatoes add concentrated sweetness, while freshly grated garlic brings sharp aromatics. Deglazing with red wine lifts every bit of flavor from the pan. As the wine simmers, it reduces slightly and forms the backbone of a luxurious braising broth.
Wine Braised Short Ribs truly shine during the long, slow simmer. Nestling the browned ribs back into the wine mixture allows connective tissue to break down gradually. Fresh thyme infuses the broth with herbal warmth while the meat becomes fall-apart tender.
How to Customize Wine Braised Short Ribs
For a complete one-pot meal, cooks can add potatoes and carrots during the last 60–90 minutes of braising. They absorb the wine-rich broth and cook alongside the meat, making serving effortless. This wine braised short ribs recipe also adapts easily to different preferences and pantry limitations. If sun-dried tomatoes are unavailable, fresh chopped tomatoes work well. Avocado oil can be replaced with olive oil, and thyme can be swapped for rosemary or bay leaf. Beef chuck or lamb shanks can substitute for short ribs, although cooking times may vary slightly.
Wine Braised Short Ribs offer multiple options for thickening the broth. For a glossy finish, lightly dust the ribs with flour before browning. Alternatively, whisk in a cornstarch slurry near the end of cooking or build a classic roux separately and stir it into the simmering liquid. Each method adds body while preserving the wine’s bold flavor.
Serve these wine braised short ribs over mashed potatoes, buttered pasta, or steamed rice to soak up the sauce. A side of green vegetables balances the richness. Garnish with chopped parsley for freshness, then enjoy a deeply comforting dish that tastes even better the next day.
If You’re Loving Wine Braised Short Ribs, then try these Meat Recipes to Try
This Ground Beef with String Beans is an easy weeknight dinner. The nice spicy-ness in its bite will leave you wanting more. This Mediterranean-Inspired Lamb Stew is a very hearty and delicious food. Also, this lamb lasagna deserves a seat at any special occasion dinner table. An abundance of fresh herbs permeates throughout the lamb sauce and the spice mix is just the perfect compliment.
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Nutritional information
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Wine Braised Short Ribs
Ingredients
For the short ribs
- 3 teaspoons kosher salt adjust for your diet
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 pounds short ribs cut into 3-4 inch portion size pieces if necessary
- 3 tablespoons avocado oil
For the braising
- 3 celery stalks chopped or sliced
- 1 large red onion peeled and sliced
- 1/4 cup sun dried tomato can substitute 2 fresh tomatoes
- 1 tablespoon freshly grated garlic
- 4-6 fresh thyme sprigs
- 2 cups red wine drinkable red wine
- OPTIONAL chopped parsley for garnish
Instructions
Season and Brown the Short Ribs
- Season the short ribs with the salt, pepper, paprika and cumin3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 4 pounds short ribs
- Heat the avocado oil over medium flame. Add the short ribs and cook 2-3 minutes per side until lightly brown. Remove and set aside.Note: don't overcrowd the pan and only brown the two larger flat sides.4 pounds short ribs, 3 tablespoons avocado oil
Make the braising liquid and cook the short ribs
- Into the same pan, sauté the celery and onions. Add a pinch of salt and freshly ground black pepper, Cook 3-4 minutes until it's fragrant and starts to soften.3 celery stalks, 1 large red onion
- Add in the sun dried tomatoes, and garlic. Mix and cook 30 seconds.1/4 cup sun dried tomato, 1 tablespoon freshly grated garlic
- Pour in a small amount of the wine and stir, scraping any of the brown bits left behind by the short ribs.
- Pour in the remaining wine. Add back the browned short ribs, tucking them into the liquid. Tuck in the thyme sprigs and bay leaves. Bring to a boil. Cover the pan with a tight lid and lower the flame to low simmer. Simmer 2 1/2 to 3 hours until the meat is fork tender. Garnish with parsley if desired.4-6 fresh thyme sprigs, 2 cups red wine, OPTIONAL chopped parsley for garnish
- Serve over mashed potatoes, pasta or rice. Or simply enjoy with a side of vegetables.
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