Short Ribs with Red Wine and Vegetables Recipe

Short Ribs with Red Wine and Vegetables Recipe

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Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

It was a gray and blustery afternoon in late fall when I first made short ribs with red wine and vegetables recipe. You know the kind of day—when the leaves rattle outside, the house feels too quiet, and all you want is something slow-cooked and soul-warming. I was hosting a small dinner for friends and wanted to serve something special but not overly fussy. I stumbled upon a short ribs with red wine and vegetables recipe in an old cookbook, and something about the rich, rustic simplicity of it just called to me.

I remember the aroma that filled the kitchen—deep, meaty, with hints of garlic, thyme, and red wine mingling in the air. When I brought the dish to the table, the meat was fall-off-the-bone tender, the vegetables perfectly soft, and the sauce so flavorful it could’ve been a meal on its own. It was the first time I truly understood what people meant by comfort food.

Since then, this short ribs with red wine-braised short ribs recipe has become a go-to in our home. Whether it’s a chilly Sunday supper, a holiday meal, or a make-ahead dinner party dish, short ribs with red wine and vegetables recipe never fails to impress. And now, I’m sharing it with you.

 

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Ingredients: What You’ll Need

 

Here’s a breakdown of the classic ingredients that make this braised short ribs with red wine and vegetables recipe so rich and satisfying.

 

For the short ribs:

 

  • 3–4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

 

For the braise:

 

  • 1 large yellow onion, chopped
  • 3–4 garlic cloves, minced
  • 2 large carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 sprig fresh rosemary (optional)

 

How to Make Short Ribs with Red Wine and Vegetables Recipe

 

This is a slow-braised, deeply flavorful recipe that comes together easily with a bit of prep and patience. You’ll need a Dutch oven or heavy-bottomed oven-safe pot for best results.

 

Step 1: Season and sear the short ribs

 

  1. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and butter in a large Dutch oven over medium-high heat.
  3. Sear the short ribs in batches for about 3–4 minutes per side, until browned. Don’t crowd the pot.
  4. Transfer the seared ribs to a plate and set aside.

Step 2: Sauté the aromatics

 

  1. In the same pot, reduce heat to medium and add a bit more oil if needed.
  2. Add the onion, carrots, and celery, and sauté for 6–8 minutes, until softened.
  3. Stir in the garlic and tomato paste, and cook for 1–2 more minutes until fragrant.

Step 3: Deglaze and build the braise

 

  1. Pour in the red wine, scraping up the browned bits from the bottom of the pot (this adds tons of flavor).
  2. Let the wine simmer for about 10 minutes to reduce slightly.
  3. Stir in the beef broth, Worcestershire sauce, bay leaf, thyme, and rosemary.
  4. Return the short ribs to the pot, nestling them into the liquid and vegetables.

Step 4: Braise low and slow

 

  1. Cover the Dutch oven with a lid and place in a preheated 325°F (160°C) oven.
  2. Braise for 2.5 to 3 hours, or until the meat is fall-apart tender.
  3. Skim excess fat from the surface, discard bay leaf and herb stems before serving.

Slow Cooker Option: After searing and deglazing, transfer everything to a Crockpot and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

 

How to Serve Short Ribs with Red Wine and Vegetables Recipe

 

This dish is rich, elegant, and deserves the perfect pairing.

 

Best sides to serve with:

 

  • Creamy mashed potatoes – the gold standard
  • Buttered egg noodles or pappardelle
  • Parmesan polenta – dreamy with the sauce
  • Crusty French bread – for sopping up every drop
  • Garlic green beans or roasted Brussels sprouts – for a bright green side

 

Serving Tip:

 

Plate the short ribs on top of your starch, spoon plenty of sauce and vegetables over the top, and finish with fresh herbs (parsley or thyme).

 

Tips 

 

🔹 Choose bone-in short ribs – They’re more flavorful and help the meat stay tender.
🔹 Don’t skip the sear – Browning the meat first is crucial for developing deep flavor.
🔹 Use a full-bodied red wine – Think Cabernet Sauvignon or Merlot for richness.
🔹 Let it rest – Short ribs are even better after resting or reheating the next day.
🔹 Skim the fat – Braising releases fat; skimming helps prevent a greasy sauce.
🔹 Strain for elegance – For a restaurant-style finish, strain the sauce and serve it smooth.

 

Variations

 

This recipe is adaptable to your pantry and preferences.

 

1. Wine Substitutes:

 

  • Replace wine with extra beef broth plus 1 tablespoon balsamic vinegar.
  • Use a mix of red grape juice and broth (if avoiding alcohol).

 

2. Protein Alternatives:

 

  • Try lamb shanks for a richer variation.
  • Use boneless short ribs or chuck roast chunks if you can’t find bone-in.

 

3. Add-ins:

 

  • Add mushrooms during the last hour of braising for earthy flavor.
  • Stir in baby potatoes in the last hour to make it a one-pot meal.

 

4. Spicy Twist:

 

  • Add a pinch of red pepper flakes or a splash of hot sauce for heat lovers.

 

FAQs

 

Q1. Can I make this Short Ribs with Red Wine and Vegetables Recipe ahead of time?

 

Absolutely. In fact, Short Ribs with Red Wine and Vegetables Recipe taste even better the next day after the flavors meld. Simply reheat gently on the stove or in a 300°F oven, covered, until warmed through.

 

Q2. What’s the best wine for short ribs?

 

A dry, bold red wine is best. Cabernet Sauvignon, Syrah, Merlot, or Zinfandel are all great choices. Don’t use cooking wine—choose something drinkable!

 

Q3. Can I freeze braised short ribs?

 

Yes! Let cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat from thawed for best texture.

 

Q4. Can I make this Short Ribs with Red Wine and Vegetables Recipe in a slow cooker?

 

Yes. After searing the short ribs and sautéing the vegetables, transfer everything to your slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

 

Q5. How do I thicken the sauce?

 

  • Let the sauce simmer uncovered on the stovetop after braising to reduce it.
  • Or, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the sauce. Simmer until thickened.

 

Final Thoughts

 

This Short Ribs with Red Wine and Vegetables Recipe is the kind of dish that makes you feel like a home chef superstar without needing culinary school credentials. Rich, warming, deeply savory, and irresistibly tender, they’re a true celebration of slow-cooked comfort food.

Whether you’re hosting friends, planning a holiday meal, or just want to elevate your Sunday dinner, this Short Ribs with Red Wine and Vegetables Recipe will never let you down. Serve it with your favorite starch and a glass of that leftover red wine, and you’ve got a dinner to remember.

Trust me—once you make this Short Ribs with Red Wine and Vegetables Recipe, it’ll become a cold-weather staple in your home just like they did in mine.

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