Beef Short Ribs in Red Wine Sauce
A delicious and hearty dish perfect for family dinners or special occasions, featuring tender beef short ribs in a rich red wine sauce.
Ingredients
Main Ingredients
- 2-3 pounds beef short ribs
- 4 cloves garlic, minced
- 2 cups onions, chopped
- 2 cups carrots, chopped
- 1-2 tablespoons fresh herbs (such as thyme and rosemary)
- 1 bottle red wine (750ml, such as Cabernet Sauvignon)
- 2 cups beef broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- Season the beef short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs and sear until browned on all sides. Remove and set aside.
- In the same pot, add garlic, onions, and carrots. Sauté for about 5-7 minutes until softened.
- Add the fresh herbs and stir to combine.
- Pour in the red wine and scrape the bottom of the pot to get all the browned bits. Allow it to simmer for about 10 minutes.
- Add the beef broth and bring to a gentle boil.
- Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven.
- Cook for 3-4 hours, or until the meat is tender and falling off the bone.
- Once done, remove the short ribs, and if desired, strain the cooking liquid to serve as sauce.
- Serve the beef short ribs with the rich red wine sauce, alongside mashed potatoes or crusty bread.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the short ribs in the sauce for up to 2 months. Thaw in the refrigerator before reheating. Make sure to sear the short ribs well for extra flavor. You can add a splash of balsamic vinegar for more depth in the sauce. Taste the sauce before serving and adjust the seasoning if needed. If you don’t have red wine, you can use beef broth in place of wine, or add mushrooms for more texture and taste.