Red Wine Braised Beef Short Ribs

A Meal That Feels Like a Hug

There is nothing quite like braised short ribs. They cook low and slow. The smell fills your whole house. It feels warm and welcoming.

I made this for my grandson’s birthday every year. He said it was his favorite gift. I still smile thinking about it. This meal makes people feel loved.

Getting a Good, Brown Coat

First, you coat the ribs in flour, salt, and pepper. This is the secret to a crispy outside. Then you sear them in a hot pan.

Do not rush this step. That brown color is pure flavor. It makes the sauce rich and deep later on. Doesn’t that sizzle sound wonderful?

The Magic of the Pot

After the meat is set aside, you cook the onions, carrots, and celery. They become soft and sweet. Then you add the tomato paste and garlic.

Now for the fun part. You pour in the red wine. Fun fact: the alcohol cooks away, leaving only a wonderful taste. You scrape all the brown bits from the pan. Those bits are flavor gold!

The Long, Slow Wait

You put the ribs back in the pot. They snuggle into the liquid. Then the whole thing goes into the oven for hours.

This is why the meal matters. Slow cooking makes tough meat incredibly tender. It teaches us patience. Good things take time. What is your favorite meal to cook on a lazy day?

Time to Eat!

When the ribs come out, the meat falls right off the bone. It is so tender. I always serve it over creamy mashed potatoes.

You must spoon that delicious sauce over everything. The parsley on top makes it look pretty. This is why sharing food matters. It brings everyone together around the table. Do you have a special dish your family requests for celebrations?

Your Turn in the Kitchen

This recipe seems fancy, but it is really simple. You just let the oven do the work. It is hard to mess up.

I hope you try it. The smell alone is worth the effort. Will you be making this for a special someone soon? Tell me if you do!

Ingredients:

Ingredient	Amount	Notes
beef short ribs	8 ribs (about 4 pounds)
all-purpose flour	½ cup (62.5 g)
kosher salt	1 teaspoon
ground black pepper	1 teaspoon
extra virgin olive oil	1 tablespoon
yellow onion	1 large, chopped	about 1 ½ cups
carrots	2 large, cut into 1-inch pieces	about 1 ½ cups
celery	2 ribs, diced	about ½ cup
tomato paste	1 tablespoon
garlic	2 tablespoons, minced
dry red wine	2 cups	like Cabernet Sauvignon or Pinot Noir
beef broth	2 cups (480 g)
fresh thyme	2 sprigs
fresh rosemary	2 sprigs
parsley	chopped for garnish

My Cozy Red Wine Braised Beef Short Ribs

Hello, my dear! Come sit in my kitchen. I want to share my favorite cold-weather recipe. This is the one my grandpa always asked for on Sundays. The smell fills the whole house with love. It feels like a big, warm hug from the inside.

Now, don’t let the fancy name scare you. Braising just means cooking something low and slow. It makes the toughest meat soft as butter. You just need a little patience. I promise, it is worth the wait.

• Step 1: First, get your oven nice and warm. Set it to 350°F. In a dish, mix your flour, salt, and pepper. Roll each short rib in this mix. This little coat helps them get a beautiful brown color later.
• Step 2: Heat some oil in a big, heavy skillet. Now, carefully place the ribs in. We want to sear them. That means browning all sides. This step gives our sauce so much flavor. (Hard-learned tip: Do not crowd the pan! Cook them in batches for the best color.)
• Step 3: Take the ribs out. Now, in goes the onion, carrot, and celery. We call this a mirepoix. Doesn’t that smell amazing? Cook them until they get a little soft. Then stir in the tomato paste and garlic.
• Step 4: Here comes the fun part! Pour in the red wine. Use your spoon to scrape all the brown bits from the pan. Those bits are pure gold for flavor. Add the beef broth and let it all get happy together.
• Step 5: Nestle the ribs back into that lovely liquid. Tuck in the thyme and rosemary sprigs. They are like a cozy blanket for the meat. Cover the pan very tightly with foil. Now, the oven does all the work for a few hours.
• Step 6: After about three hours, check the meat. It should be falling-off-the-bone tender. Serve it over creamy mashed potatoes. Spoon that rich sauce over everything. A little parsley on top makes it pretty. What is your favorite cozy meal to share? Share below!

Cook Time: 3–3.5 hours
Total Time: 3 hours 30 minutes
Yield: 4 servings
Category: Dinner, Comfort Food

Three Fun Twists on My Short Ribs

I love this recipe just as it is. But cooking is all about having fun. Sometimes I like to play and try something new. Here are a few ideas if you are feeling adventurous.

• Mushroom Magic: Use big, meaty portobello mushrooms instead of beef. It makes a wonderful vegetarian feast.
• A Little Spicy Kick: Add a pinch of red pepper flakes with the herbs. It gives the sauce a warm, tingly feeling.
• Summer Garden Style: Stir in a handful of fresh cherry tomatoes at the end. They pop with sweet flavor in the rich sauce.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, a meal like this needs the perfect plate. My absolute favorite way is over a big pile of mashed potatoes. The potatoes soak up that incredible sauce. A side of buttery green beans is lovely too. Or some crusty bread for dipping.

What to drink with it? For the grown-ups, a glass of the same red wine you cooked with is perfect. It just makes sense. For a cozy, non-alcoholic treat, I love a fizzy sparkling cider. The sweetness is a nice change from the rich beef. Which would you choose tonight?

Keeping Your Short Ribs Cozy for Later

Let’s talk about storing this wonderful meal. First, let the ribs cool completely. Then, put them in an airtight container. They will be happy in your fridge for up to four days.

You can also freeze them for a future feast. I freeze the ribs and sauce together in a sturdy container. They keep their flavor for about three months. This is perfect for a busy night.

I remember my first time making a big batch. I felt so smart having another dinner ready. Batch cooking saves you time and energy. It makes a busy week feel less stressful.

To reheat, thaw frozen ribs in the fridge overnight. Warm them gently in a pot on the stove. Add a splash of broth if the sauce seems thick. Have you ever tried storing it this way? Share below!

Fixing Little Kitchen Hiccups

Sometimes cooking does not go as planned. Do not worry. Here are some easy fixes. If your sauce is too thin, just simmer it on the stove. It will thicken up nicely as it cooks down.

I once forgot to scrape the pan after adding the wine. Those little brown bits are pure flavor. Getting them up makes your sauce taste rich and wonderful. This matters because it builds the soul of your dish.

If the meat is not falling off the bone, it needs more time. Just put it back in the oven for a bit. Cooking with patience gives you the most tender results. This builds your confidence in the kitchen. Which of these problems have you run into before?

Your Short Rib Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free flour instead of all-purpose.

Q: Can I make it ahead? A: Absolutely. The flavor gets even better the next day.

Q: What if I don’t have red wine? A: You can use more beef broth with a tablespoon of vinegar.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half.

Q: Is the parsley important? A: It is a pretty, fresh finish, but you can skip it. *Fun fact: Braising is just a fancy word for cooking something slow and low in liquid.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cozy dish. It always makes my home smell wonderful. Sharing these recipes with you brings me so much joy.

I would love to see your creation. Your photos and stories make my day. It is like we are cooking together, even when we are far apart. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Olivia Hartwell.