Slow-Cooked Short Ribs Wine

There is nothing more comforting than a pot of slow-cooked short ribs simmering in a deep red wine sauce The ribs become so tender they practically fall from the bone and each bite is infused with rich complex flavors that taste like hours of love at the stove This is my go-to recipe for special family dinners and cozy weekends when I want a meal everyone will remember

One snowy Sunday I made these for friends and one bite turned everyone into slow-cooked rib believers We all sat around the table for hours just soaking up the aromas Open a good bottle of wine and make an evening of it

Ingredients

• Beef short ribs: Choose meaty well-marbled pieces for juiciness and richness Short ribs shrink a bit so pick thicker cuts if possible
• Onion: Use a big yellow onion It melts down and provides sweetness in the sauce Look for firm onions with papery skins
• Garlic: Use fresh garlic cloves for the best punch of flavor Avoid pre-minced jarred garlic which lacks depth
• Red wine: Pick a dry robust wine like Cabernet or Merlot It creates a deep savory sauce Choose something good enough to drink
• Beef broth: Use low-sodium broth to control saltiness Go for one with rich color and no artificial flavors
• Tomato paste: Adds umami and richness Look for double-concentrated paste if available
• Thyme: Fresh or dried thyme gives subtle woodsy brightness Fresh sprigs lend a pop of green
• Salt and black pepper: Season generously to bring flavors together Use flaky sea salt if you have it

Instructions

Brown the Short Ribs:

Pat the ribs dry with paper towels then season all over with salt and black pepper Heat a heavy Dutch oven over medium-high until very hot Arrange the ribs in batches without crowding and sear each side until deep brown about four minutes per side Remove the ribs and set aside on a plate Browning is essential for a complex flavorful sauce

Sauté The Aromatics:

Pour off some of the fat but leave a couple spoonfuls in the pot Lower the heat to medium then add the chopped onion Cook stirring often until soft and golden about five minutes Add the minced garlic and cook another minute stirring constantly to avoid burning The aromatics provide the flavor backbone and infuse every bite

Build The Sauce:

Stir the tomato paste into the onions and garlic Cook for two minutes letting it darken and concentrate the flavors Pour in the red wine and bring to a gentle simmer scraping the browned bits from the pan Add the beef broth and thyme and stir to combine Simmer for three to five minutes This step develops amazing sauce depth

Slow-Cook The Ribs:

Return the browned ribs to the pot submerging them as much as possible Spoon some sauce over each rib Cover the pot with a tight fitting lid and cook on low heat for three to four hours until the ribs are deeply tender and the meat pulls away from the bone To finish with a crispy crust place the cooked ribs under a broiler for two to three minutes watching carefully Serve the ribs over mashed potatoes rice or polenta with plenty of sauce

Save It

Every time I make this dish the fresh thyme is my secret weapon Its earthy aroma fills my kitchen and always reminds me of family dinners at my grandmother’s house when she would snip herbs from the garden I love how just a few sprigs transform the whole pot

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days The sauce may thicken so add a splash of broth when reheating For longer storage cool completely then freeze portions in freezer-safe containers These reheat especially well on busy weeknights The texture and depth get even better after a rest

Ingredient Substitutions

If you are out of thyme rosemary or bay leaves work well too For a nonalcoholic version substitute pomegranate juice or extra broth with a splash of balsamic vinegar Chuck roast cut into big chunks can also be used in place of short ribs for a more budget-friendly meal

Serving Suggestions

These short ribs are absolutely perfect over creamy mashed potatoes or soft polenta Spoon lots of sauce over the top I love serving a simple green salad or roasted root vegetables alongside to balance the richness Always have fresh bread on the table to mop up the sauce

Cultural Context

Slow-braising tough cuts of meat in wine is a classic technique found across many cultures This dish draws from French beef bourguignon gratins and American comfort food traditions Braising transforms inexpensive cuts into something luxurious and memorable

Seasonal Adaptations

In spring add chopped carrots and parsnip for extra sweetness In summer serve with herbed potato salad and grilled greens In chilly months add cubed butternut squash for hearty warmth

Save It

This dish is always a showstopper at family gatherings and tastes even better the next day Serve with love and plenty of sauce

Recipe FAQs

→ How long should the ribs cook for tenderness?

Slow-cook the ribs for 3 to 4 hours on low heat to achieve fork-tender, juicy meat.

→ Can different herbs be used instead of thyme?

Yes, rosemary or oregano can be excellent substitutes, though thyme provides classic depth.

→ What type of red wine is recommended?

Use a dry red wine such as cabernet sauvignon or merlot for the richest sauce.

→ Why brown the ribs before braising?

Browning creates a flavorful crust that enhances the sauce and overall taste of the dish.

→ How can the sauce be thickened?

Simmer the sauce uncovered after cooking to reduce and concentrate its flavors.