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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sunday Suppers, Ep. 1: red wine braised short ribs 🍷✨ the perfect hearty Sunday dinner! These ribs are seared to form a rich brown crust, then braised in a flavorful combination of dry red wine, beef broth, and fresh herbs. The vegetables sautéed until fragrant add depth to the dish, while the slow oven braise ensures tender, fall-apart meat. Serve over mashed potatoes for a satisfying meal.
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Pat dry and season both sides of ribs with salt and pepper.
Heat olive oil over medium-high heat in a dutch oven and sear both sides of ribs until a brown crust forms. Remove from pan.
Add onion, carrots, celery, and garlic to the pan, and sauté until fragrant.
Mix in tomato paste.
Deglaze the pan with red wine, then add ribs back to the pan.
Pour in beef broth until ribs are fully covered, then toss in fresh herbs.
Cover and place in the oven at 350°F for about 2 hours.
Serve over mashed potatoes.
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Use bone-in short ribs for extra flavor, but boneless works well too.
Deglazing the pan with red wine helps lift the flavorful bits stuck to the bottom.
For a thicker sauce, reduce the braising liquid on the stovetop after cooking.
Can I use boneless short ribs?
Yes, boneless short ribs work well, though bone-in ribs add extra flavor.
What type of red wine should I use?
Use a dry red wine like Cabernet Sauvignon or Merlot for best results.
Can I make this recipe ahead of time?
Yes, the dish can be made a day ahead and reheated. The flavors will deepen overnight.
What can I serve this with besides mashed potatoes?
You can serve it with polenta, rice, or crusty bread.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
