Short Ribs Braised in Red Wine: The Ultimate Cozy Meal That Feels Fancy
Welcome to Lazy But Impressive Episode One: Short Ribs Braised in Red Wine! Listen, I love a recipe that makes me look like I have my life together. And this? This is that recipe. Short ribs braised in red wine sound like something you’d find on a five-star restaurant menu, but in reality, they’re super low-maintenance. We’re talking minimal effort for maximum reward. This is a slow-cooked, fall-off-the-bone, melt-in-your-mouth situation that’ll make you feel like a top-tier chef—without all the stress.
Why You Need This in Your Life
Let’s be real: Short ribs are the main character of the braising world. They’re rich, flavorful, and ridiculously tender when cooked low and slow. The red wine? Oh, that’s the magic. It breaks down the meat, deepens the flavor, and makes your entire house smell like a cozy dream. (Seriously, someone bottle this scent into a candle.)
A Fun Fact You Didn’t Ask For
Did you know that braising has been around forever? Like, ancient-times forever. It’s one of the OG cooking methods, used by basically every culture to transform tough cuts of meat into something luxurious. So yeah, we’re not just making dinner—we’re keeping a tradition alive.
How It’s Done (AKA: Your Path to Short Rib Glory)
1️⃣ Sear the Short Ribs – Brown them in a hot pan to lock in all that juicy flavor. (Don’t skip this—it’s the key to chef’s kiss results.)
2️⃣ Sauté the Aromatics – Onion, garlic, carrots… we’re building layers of flavor like pros.
3️⃣ Deglaze with Wine – Pour in a generous amount of red wine (and maybe pour yourself a glass while you’re at it). This is where the magic happens.
4️⃣ Slow Cook – Add beef broth, fresh herbs, and let the oven do the work. Low and slow is the name of the game here.
5️⃣ Shred & Serve – Once the meat is falling apart, serve it over mashed potatoes, polenta, or whatever makes your heart happy.
The Bottom Line?
This dish is elegance meets comfort food. It’s perfect for a cozy date night, a dinner party flex, or just treating yourself because, let’s be honest, you deserve it. So grab a bottle of red, block off a few hours, and get ready to impress yourself. 🍷✨
Short Ribs Braised in Red Wine
Ingredients
- 4-5 pounds bone-in beef short ribs 2-3 inches thick
- kosher salt
- pepper
- 3 tablespoons avocado oil
- 1 large onion chopped
- 4 large carrots peeled and cut into large chucks
- 6 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 4 cups water
- 1 tablespoon beef bouillon
- 2 sprigs fresh thyme
Instructions
- 1️⃣ Preheat the Oven – Set your oven to 350°F.
- 2️⃣ Season & Sear the Ribs – Generously coat the short ribs with flour, salt, and pepper. In a large 7-quart Dutch oven or heavy-bottomed pot, heat some oil over medium-high heat. Sear the ribs on all sides until golden brown, then transfer them to a plate.
- 3️⃣ Sauté the Veggies – Toss the onions and carrots into the pot and cook, stirring occasionally, until they develop a deep, rich color (about 10 minutes). Stir in the garlic and cook for another minute, then mix in the tomato paste and let it cook for 5 more minutes to intensify the flavor.
- 4️⃣ Deglaze & Simmer – Pour in the red wine, scraping up all those flavorful browned bits from the bottom of the pot. Add the water + bouillon and bring everything to a gentle boil. Once bubbling, turn off the heat and return the short ribs to the pot.
- 5️⃣ Bake Low & Slow – Toss in sprigs of thyme, cover with a lid, and pop it into the oven for 2-2.5 hours. Then, reduce the heat to 325°F and let it braise for another hour until the meat is ultra-tender.
- 6️⃣ Strain & Serve – Remove the pot from the oven and strain out the carrots and onions, leaving behind a rich, flavorful gravy. Serve the short ribs with the gravy poured over the top, and enjoy!
what can you use instead of wine?