Deeply flavorful and fall-apart tender, these red wine-braised short ribs are slow-cooked with aromatic vegetables, herbs, and a bold wine reduction. Perfect for cozy nights or dinner parties.
Why You'll Love Red Wine Braised Short Ribs
These red wine braised short ribs are the definition of comfort food. Slow-cooked until meltingly tender in a rich, aromatic broth of red wine, tomatoes, and herbs, they're a guaranteed crowd-pleaser. Served over creamy polenta and topped with crispy fried shallots, this dish brings serious depth and elegance to your table.
Tips and Tricks
- Salt the ribs the night before to enhance flavor and tenderness.
- Don't skip the sear-it builds the deep, meaty flavor in the braising liquid.
- Tie your herbs in cheesecloth for easy removal and a cleaner sauce.
Variations
- Substitute beef chuck roast if you can't find short ribs.
- Add a splash of balsamic vinegar or tomato paste for extra depth.
- Use mashed potatoes or creamy grits in place of polenta.
Substitutions
- Avocado oil → canola, grapeseed, or vegetable oil
- Red wine → non-alcoholic red wine or beef broth (for a no-alcohol version)
- Chicken stock → beef stock for even deeper flavor
Best Served With
- Creamy polenta or mashed potatoes
- Garlicky sautéed greens
- Crusty bread for soaking up the sauce
How to Store Leftovers
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in a 325°F oven until warmed through.
- Freeze in sauce for up to 3 months-thaw overnight in fridge before reheating.
Common Questions
What's the best wine to use?
A bold red like Cabernet Sauvignon, Bordeaux, or Syrah is ideal.
Can I make this ahead of time?
Yes-this dish is even better made a day in advance and reheated.





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