Red Wine-Braised Short Ribs with Garlic & Herbs
Red Wine-Braised Short Ribs with Garlic & Herbs
Rated 5.0 stars by 1 users
Servings
4-6
These aren’t your everyday short ribs — they’re slow-braised in red wine with roasted garlic, fresh herbs, and a deep, luxurious sauce. Rich, cozy, and incredibly flavorful — perfect for Thanksgiving when you want comfort and class.
Ingredients
4–5 lbs Cape Grim Short Ribs
- Kosher salt + freshly ground pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cloves garlic (2 whole heads if you want extra roasted garlic richness)
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet, Syrah, or Pinot Noir work great)
- 2 cups beef stock
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
Beef Short Ribs
Aromatics
Braising Liquid
Directions
Prep The Meat
- Pat ribs dry and season very generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown ribs on all sides (about 8–10 minutes total). Remove and set aside.
Build The Flavor Base
- In the same pot, add onion, carrot, and celery. Sauté 6–8 minutes until soft and golden.
- Stir in garlic and tomato paste; cook 1–2 minutes more.
Deglaze & Braise
- Pour in red wine and bring to a boil, scraping up the browned bits.
- Add beef stock, rosemary, thyme, bay leaves, and the short ribs.
- Bring to a simmer, then cover and transfer to a 325°F (160°C) oven.
- Braise for 3–3.5 hours until the ribs are fall-apart tender.
Make it Saucy
- Remove short ribs from pot. Strain the braising liquid (or leave rustic with veggies).
- Simmer liquid on the stove to reduce and thicken into a glossy sauce.
Recipe Note
Serving Ideas
- Creamy mashed potatoes (classic pairing)
- Buttery polenta
- Garlic mashed cauliflower (for a lighter twist)
- Roasted root veggies with thyme and olive oil
Spoon the sauce over everything and top with a sprig of rosemary or crispy shallots.
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