If you are on the hunt for a soul-satisfying, indulgent dish that will wow your guests or become your next go-to comfort meal, look no further than this Braised Beef Short Ribs in Red Wine with Carrots and Herbs Recipe. This dish features tender, succulent beef short ribs slow-cooked to perfection in a rich red wine sauce infused with the sweet earthiness of carrots and a fragrant bundle of herbs. The combination of deep flavors and melt-in-your-mouth textures makes every bite feel like a celebration. Whether you’re making it for a cozy family dinner or a special occasion, these ribs promise a hearty, delicious experience that will fill your kitchen with irresistible aromas and your belly with pure joy.
Ingredients You’ll Need
Getting the ingredients right is the foundation of any great recipe, and this one is no exception. Every component plays a crucial role, from the rich beef to the fresh herbs that brighten the sauce and the robust red wine that ties everything together with depth and complexity.
- 5 pounds meaty bone-in short ribs: Thick, meaty ribs are essential for achieving that perfect tender texture after slow cooking.
- 2 tablespoons kosher salt, divided: Helps season the ribs and vegetables evenly for balanced flavor.
- 1 ½ teaspoons ground black pepper: Adds a hint of warming spice.
- 6 medium carrots, chopped: Brings a subtle natural sweetness and beautiful color.
- 4 ribs celery, chopped: Adds aromatic depth and texture to the braising base.
- 1 medium onion, chopped: Creates a savory foundation when caramelized.
- 6 cloves garlic, minced: Infuses the dish with pungent, savory warmth.
- 3 tablespoons tomato paste: Intensifies the sauce’s umami and adds richness.
- 1 bottle (750 ml) dry red wine: The star of the dish, it tenderizes the ribs and contributes robust flavor; Chianti, Cabernet Sauvignon, or Cotes de Rhone work beautifully.
- 4 cups beef or chicken stock: Builds a flavorful, savory braising liquid.
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained: Adds smoky sweetness and body to the sauce.
- 1 tablespoon Worcestershire sauce: Enhances the meatiness with a tangy, savory punch.
- 1 tablespoon Dijon mustard: Incorporates a subtle sharpness for complexity.
- 6 sprigs fresh thyme, tied into a bundle: Delivers fragrant herbal notes throughout the cooking process.
- 1 teaspoon dried oregano: Provides earthy background flavor.
- ¼ cup finely chopped fresh flat-leaf parsley: Brightens the finished dish with fresh color and aroma.
How to Make Braised Beef Short Ribs in Red Wine with Carrots and Herbs Recipe
Step 1: Preheat and Sear
First things first, you want to preheat your oven to 325°F (163°C). While that’s warming up, pat your short ribs dry using paper towels—dry meat sears better and browns beautifully. Season each rib generously with salt and pepper to build a flavor base. Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. No need for oil since the ribs will release fat. Sear the ribs in batches until all sides are deeply browned; this step creates those irresistible caramelized bits that amp up flavor in your sauce. Once browned, transfer the ribs to a baking dish and set aside.
Step 2: Sauté Vegetables
Discard most of the fat from the pot, leaving around two tablespoons to keep things flavorful. Reduce the heat to medium and toss in your chopped carrots, celery, and onion along with a pinch of salt and pepper. Cook gently until these vegetables soften and develop a lovely caramelized color—this slow building of flavor is what makes the sauce so rich and complex.
Step 3: Add Tomato Paste and Garlic
Push the now-tender vegetables to the side of the pot and add the tomato paste directly onto the surface. Stir it around for about 30 seconds to cook off its raw edge. Then add the minced garlic, cooking for another 30 seconds until fragrant. These ingredients contribute intense depth and umami to the braising liquid.
Step 4: Deglaze with Wine
Pour in your bottle of dry red wine and use a wooden spoon to scrape up all those beautiful browned bits from the bottom of the pot. Let the wine simmer and reduce by half—this concentrates its flavor and booze evaporates away, leaving a rich, velvety base for your ribs to cook in.
Step 5: Add Broth and Seasonings
Next, stir in the beef or chicken stock, undrained fire-roasted diced tomatoes, Worcestershire sauce, Dijon mustard, the thyme bundle, and dried oregano. These ingredients come together to create a perfectly balanced, aromatic braising liquid that will slowly tenderize the ribs and deepen the flavor.
Step 6: Braise Short Ribs
Carefully nestle the short ribs back into the fragrant pot, submerging them in the flavorful liquid. Bring everything up to a gentle boil on the stovetop, then cover and transfer the pot to your preheated oven. Bake for one hour, then remove the lid and continue baking for another hour until the ribs are fall-apart tender and the meat easily pulls away from the bone.
Step 7: Remove Short Ribs and Thyme
Once the ribs are done braising, transfer them gently to a plate. Remove any loose bones left behind and discard the thyme bundle. This step prepares the ribs for their final moment in the sauce and lets you focus on finishing the sauce perfectly.
Step 8: Reduce Sauce
Return your pot to the stovetop and simmer the braising liquid for about 15 minutes to thicken and concentrate all those luscious flavors. Be sure to skim off any excess fat that rises to the surface for a cleaner, more elegant sauce.
Step 9: Combine and Serve
Finally, nestle the short ribs back into the pot and heat everything together until warm. Sprinkle freshly chopped parsley over the top for a bright pop of color and herbaceous note. Serve this dish hot alongside your favorite comfort sides like creamy mashed potatoes, roasted potatoes, pappardelle pasta, or velvety polenta for the ultimate meal experience.
How to Serve Braised Beef Short Ribs in Red Wine with Carrots and Herbs Recipe
Garnishes
Fresh parsley is the classic finishing touch to this Braised Beef Short Ribs in Red Wine with Carrots and Herbs Recipe. It not only adds a lovely green accent but also cuts through the richness with its bright, fresh flavor. If you want to jazz things up a bit, consider a sprinkle of finely grated lemon zest or a few fresh thyme leaves for extra aroma.
Side Dishes
One of the best parts of this dish is its versatility with sides. Creamy mashed potatoes are a total classic that soak up the delicious sauce. Roasted fingerling potatoes work beautifully to add some crispy texture contrast. For pasta fans, a bed of wide pappardelle noodles serves as the perfect tender backdrop. And if you prefer something a little different, creamy polenta adds a rich, buttery element that complements the deep flavors perfectly.
Creative Ways to Present
Want to impress your guests? Present the ribs elegantly by plating one or two ribs per person atop a generous scoop of your chosen side. Ladle warm sauce and tender carrots over the top, then finish with a sprinkle of fresh parsley or microgreens. Serving straight from the Dutch oven at the table also adds rustic charm and encourages everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Leftover braised short ribs are a gift that keeps on giving. Allow them to cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen after resting overnight, making leftovers taste even better the next day.
Freezing
If you want to save the magic for longer, these ribs freeze wonderfully. Package the ribs and sauce separately or together in freezer-safe containers or heavy-duty freezer bags. They will keep well for up to 3 months in the freezer. Thaw slowly in the refrigerator before reheating to maintain tenderness and flavor.
Reheating
To reheat, warm the ribs slowly on the stovetop over low heat, covered, to preserve moisture and prevent drying out. Add a splash of broth or water if needed to loosen the sauce. You can also reheat gently in a 325°F oven, covered, until thoroughly warmed through.
FAQs
What type of red wine is best for this recipe?
Dry, full-bodied red wines like Chianti, Cabernet Sauvignon, or Cotes de Rhone work best, as they bring richness and depth without overpowering the meat. Avoid sweet or overly fruity wines that can throw off the balance.
Can I use boneless short ribs instead of bone-in?
While bone-in short ribs add extra flavor and moisture, boneless short ribs can be used in a pinch. Just keep an eye on cooking times, as boneless cuts may cook faster and tend to dry out if overcooked.
Is it necessary to sear the ribs first?
Yes! Searing the ribs before braising creates beautiful caramelized bits that add complexity and color to the final sauce. Skipping this step can result in a less flavorful dish.
Can I prepare this recipe in a slow cooker?
Absolutely! After searing and sautéing on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or until the meat is fall-apart tender. Be sure to reduce the sauce on the stovetop afterward to thicken it before serving.
How do I make the sauce less fatty?
After braising, chilling the dish allows fat to solidify at the surface for easy removal. While reducing the sauce on the stovetop, skim off any excess fat with a spoon. This step helps achieve a cleaner, more balanced sauce.
Final Thoughts
There is something truly special about the Braised Beef Short Ribs in Red Wine with Carrots and Herbs Recipe that makes it a cherished dish for any occasion. Its rich, cozy flavors paired with tender meat that falls apart at the touch are bound to make this a favorite in your recipe collection. Once you try making it yourself, you’ll understand why it’s worth every minute of slow cooking and why it always brings smiles to the dinner table. So don’t hesitate—grab those ribs, open a bottle of good red wine, and let yourself savor the magic!
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Braised Beef Short Ribs in Red Wine with Carrots and Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Braised Beef Short Ribs recipe features tender, fall-apart meat cooked slowly in a rich red wine and tomato sauce with aromatic vegetables and herbs. Perfect for a comforting meal, these ribs are seared to develop deep flavor and then braised low and slow in the oven until melt-in-your-mouth delicious. Serve with creamy polenta, mashed potatoes, or pasta for a hearty dinner.
Ingredients
Short Ribs
- 5 pounds meaty bone-in short ribs (1 ½ inches or thicker)
- 2 tablespoons kosher salt, divided
- 1 ½ teaspoons ground black pepper
Vegetables and Aromatics
- 6 medium carrots, chopped (about 3 cups)
- 4 ribs celery, chopped (about 3 cups)
- 1 medium onion, chopped
- 6 cloves garlic, minced (about 2 tablespoons)
- 3 tablespoons tomato paste
Liquids and Seasonings
- 1 bottle (750 ml) dry red wine (Chianti, Cabernet Sauvignon, or Cotes de Rhone)
- 4 cups beef stock or chicken stock, plus more as needed
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 6 sprigs fresh thyme, tied into a bundle
- 1 teaspoon dried oregano
- ¼ cup finely chopped fresh flat-leaf parsley
For Serving
- Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta
Instructions
- Preheat and Sear: Preheat your oven to 325°F (163°C). Pat the short ribs dry and season them generously with 5 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Heat a Dutch oven over medium-high heat without adding oil, and sear the short ribs in batches until they develop a deep brown crust on all sides. Transfer seared ribs to a baking dish and set aside.
- Sauté Vegetables: Remove excess fat from the Dutch oven, leaving about 2 tablespoons. Reduce heat to medium and add the chopped carrots, celery, onion, along with the remaining salt and pepper. Cook, stirring occasionally, until the vegetables are tender and caramelized, about 8-10 minutes.
- Add Tomato Paste and Garlic: Push the sautéed vegetables to the side of the pot, add the tomato paste, and stir it for about 30 seconds to deepen its flavor. Then add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze with Wine: Pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Let the wine simmer and reduce by half, concentrating the flavors.
- Add Broth and Seasonings: Stir in the beef or chicken stock, fire-roasted diced tomatoes (including their juice), Worcestershire sauce, Dijon mustard, the thyme bundle, and dried oregano. Mix well to combine all ingredients.
- Braise Short Ribs: Nestle the seared short ribs into the pot so they are partially submerged in the liquid. Bring the mixture to a boil on the stovetop, then cover the pot and transfer it to the preheated oven. Bake for 1 hour covered. After one hour, remove the lid and continue baking for an additional hour until the meat is fall-apart tender.
- Remove Short Ribs and Thyme: Carefully transfer the short ribs to a serving plate. Remove and discard any loose bones and the thyme bundle from the braising liquid.
- Reduce Sauce: Place the Dutch oven back on the stovetop over medium heat and simmer the braising liquid for 15 minutes to thicken the sauce. Skim off any excess fat from the surface.
- Combine and Serve: Return the short ribs to the sauce and heat through gently. Sprinkle with freshly chopped parsley for a burst of color and flavor. Serve the ribs hot alongside cooked pappardelle pasta, mashed or roasted potatoes, or creamy polenta for a complete meal.
Notes
- For deeper flavor, sear the ribs well on all sides without overcrowding the pan.
- If you prefer, use only beef stock to enhance the beefy taste rather than chicken stock.
- Make sure to tie the thyme sprigs together for easy removal after braising.
- Removing the lid for the second hour of cooking allows the sauce to thicken and concentrate.
- Skimming fat after braising helps achieve a cleaner, less greasy sauce.
- This dish can be prepared a day in advance; flavors deepen after resting overnight in the refrigerator.
- Adjust salt seasoning at the end since the ribs and broth already contain salt.
