Name: Slow-Braised Short Ribs with Red Wine Sauce
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 8
Ingredients: For the Short Ribs; 8 whole beef short ribs; Salt and pepper, to taste; ¾ cup all-purpose flour; 4 pieces of pancetta or bacon, diced; 2 tablespoons olive oil; 1 medium onion, diced; 3 medium carrots, diced; 3 shallots, peeled and minced; 2 garlic cloves, minced; 2 cups red wine; 2 to 3 cups beef broth (you will need enough to just cover the ribs); 2 tablespoons tomato paste; 3 sprigs of fresh rosemary; 3 sprigs of fresh thyme; 2 tablespoons finely chopped Italian parsley

Mains

Slow-Braised Short Ribs with Red Wine Sauce

Author: Mary DiSomma

When you think of comfort foods, you’ve got to include a good slow-cooked short rib recipe. I have a favorite recipe for short ribs—they’re braised in red wine—and that’s what I’m sharing today. These red wine braised short ribs are so tender and so rich in flavor that your guests will be talking about them long after the dishes are washed. Oh, I can already taste that juicy meat falling right off the bone!

My husband, Billy, and I love this dish when we go down to the farm. The last time I made it, we cooked a huge pot of beef short ribs… and then served it family-style to our hunter friends who had just finished their day outdoors. Their faces just lit up after one bite of these succulent, fall-off-the-bone short ribs.

Ingredient Tips

Although some folks make braised short ribs with white wine, I love to make them with red wine. A full-bodied red wine infuses this recipe with a complexity and depth of flavor that's hard to replicate with any other ingredient. Here are my best recommendations for a sauce that’s rich, velvety, and utterly irresistible.

Cabernet Sauvignon

This wine complements the richness of the short ribs without overpowering the dish. Notes of dark fruits and a hint of spice are delicious with slow-cooked meat!

Beaujolais

If you prefer something a little lighter (but still flavorful), a Beaujolais is a good choice. Bright with fruity undertones and subtle acidity, this one adds a little more balance (rather than intensity) to the flavor of the meat.

Zinfandel

Zinfandel’s bold and fruit-forward taste pairs wonderfully with hearty foods like braised meats. Why not cook with it?

Preparation + Preservation Tips

Short ribs—even slow-braised short ribs—can absolutely be made ahead of time if you want simplicity on serving day. You can make these up to one day ahead, then reheat the ribs right in a Dutch oven over medium heat until they are warmed through. This method is perfect for those days when you want to enjoy your company without the fuss of last-minute cooking.

My recipe is pretty easy but you do have to allot a couple of hours. These are slow-braised ribs, after all! The slow braising technique is what makes the meat tender enough to melt in your mouth. So, time is the first secret ingredient, and the second secret is tomato paste. This one is totally up to the cook, but I love that extra little zing.