This recipe for short ribs braised in red wine with rosemary and thyme is a perfect dish for celebrating Christmas or New Year. The meat is tender and succulent, the sauce is rich and flavorful, and the herbs add a touch of freshness and aroma. This dish can be made ahead and reheated, making it ideal for entertaining. Serve it with mashed potatoes, roasted vegetables, or crusty bread for a hearty and satisfying meal.
Table of Contents
Ingredients
- 4 pounds of bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 2 cups of dry red wine, such as Cabernet Sauvignon or Merlot
- 2 cups of beef broth
- 2 sprigs of rosemary
- 4 sprigs of thyme
- 2 bay leaves
Tools and Equipment
- A large oven-proof skillet or Dutch oven
- A cutting board and a sharp knife
- A measuring cup and spoons
- A wooden spoon or spatula
- A baking sheet or platter
- A small bowl and a whisk
- A strainer or a slotted spoon
- Kitchen twine (optional)
Recommended Products
- Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven
- Wusthof Classic 8-Inch Chef’s Knife
- OXO Good Grips 2-Cup Angled Measuring Cup
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Cuisinart Fine Mesh Stainless Steel Strainers (Set of 3)
Time Required
- Prep time: 15 minutes
- Cook time: 2 hours and 30 minutes
- Total time: 2 hours and 45 minutes
Mise en Place
- Preheat the oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper on all sides.
- Chop the onion and mince the garlic.
- Tie the rosemary and thyme sprigs together with kitchen twine, or leave them loose if you don’t have any.
- Measure the flour, wine, and broth.
Directions
- Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Working in batches, brown the short ribs on all sides, about 4 minutes per side. Transfer the browned ribs to a baking sheet or platter and set aside.
- Reduce the heat to medium and add the onion and garlic to the same skillet or Dutch oven. Cook, stirring occasionally, until soft and translucent, about 15 minutes. Sprinkle the flour over the onion and garlic and cook, stirring, for 2 minutes.
- Gradually whisk in the wine and broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
- Add the rosemary, thyme, and bay leaves to the sauce. Return the short ribs and any accumulated juices to the skillet or Dutch oven, arranging them in a single layer. The ribs should be mostly submerged in the sauce. Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil and transfer it to the oven.
- Braise the short ribs in the oven until the meat is very tender and falling off the bone, about 2 hours. Carefully remove the skillet or Dutch oven from the oven and transfer the short ribs to a platter. Discard the rosemary, thyme, and bay leaves. Skim off any excess fat from the surface of the sauce.
- If you prefer a thicker sauce, you can simmer it on the stovetop over medium-high heat until reduced to your liking, about 15 minutes. Alternatively, you can blend the sauce with an immersion blender or a food processor until smooth, if you prefer a smoother sauce.
- Serve the short ribs with the sauce, garnished with more fresh rosemary and thyme if desired.
Serving Instructions
- This recipe makes 6 servings, with one short rib and about 1/3 cup of sauce per serving.
- You can serve the short ribs with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
- You can also make this dish ahead and refrigerate it for up to 3 days or freeze it for up to 3 months. Reheat it in a covered baking dish in a 350°F (177°C) oven until hot, about 30 minutes.
Tips and Notes
- You can use boneless short ribs instead of bone-in, but you may need to adjust the cooking time and the amount of sauce. Boneless short ribs tend to cook faster and yield less sauce than bone-in.
- You can use any dry red wine that you like to drink, but avoid sweet or fortified wines. Some good choices are Cabernet Sauvignon, Merlot, Pinot Noir, or Zinfandel.
- You can also cook this dish in a slow cooker or an instant pot. For the slow cooker, follow the same steps as above, but transfer the sauce and the short ribs to a 6-quart slow cooker and cook on low for 8 hours or on high for 4 hours. For the instant pot, follow the same steps as above, but use the sauté function to brown the short ribs and cook the onion and garlic. Then, pressure cook on high for 35 minutes, followed by a natural release for 15 minutes.
Nutrition Facts
- Per serving (1 short rib and 1/3 cup of sauce):
- Calories: 589
- Fat: 36 g
- Saturated fat: 15 g
- Cholesterol: 147 mg
- Sodium: 427 mg
- Carbohydrates: 9 g
- Fiber: 1 g
- Sugar: 3 g
- Protein: 46 g
Disclaimer
- This recipe is intended for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. If you have any allergy or dietary concerns, please consult your doctor before trying this recipe.
- This recipe is based on our own research and experience, but we do not guarantee its accuracy, completeness, or suitability for any purpose. We are not liable for any errors or omissions in this recipe, or for any damages arising from its use. Your use of this recipe is at your own risk.