Braised Beef Short Ribs with Red Wine Gravy is the quintessential celebration of patience in cooking, a dish that transforms a humble, tough cut of meat into an experience of unparalleled luxury and deep, soul-satisfying flavor. This recipe is a masterclass in the art of low-and-slow braising, a technique where time and moisture work in concert to break down dense connective tissue, rendering the short ribs so tender they surrender to the gentle pull of a fork, while concentrating their beefy essence into a rich, complex sauce. The process begins with a strategic coating—a flour and spice blend that not only promotes a magnificent, dark crust during searing but also acts as the foundational thickener for the eventual gravy. The ritual of deglazing the pot with red wine after browning is the critical step that captures every caramelized, flavorful bit (the fond), weaving that depth directly into the braising liquid where it will gently perfume the meat for hours.
The brilliance of this dish lies in its harmonious, layered cooking method and the profound simplicity of its ingredients. As the ribs bathe in a blend of beef broth, wine, and Worcestershire sauce alongside hearty chunks of onion and carrot, the oven’s gentle, enveloping heat performs its magic. The vegetables melt into the sauce, contributing natural sweetness and body, while the meat becomes impossibly succulent. The final transformation occurs on the stovetop, where a quick cornstarch slurry transforms the aromatic braising liquid into a glossy, velvety gravy worthy of the magnificent meat it accompanies. Served together, the falling-off-the-bone short ribs, tender vegetables, and luxurious gravy create a complete, elegant meal that speaks of care, tradition, and the deep, comforting reward that comes from cooking with time and intention.
Why You’ll Love This Recipe:
- Unbelievably Tender, Fall-Apart Meat: The long, slow braise transforms the short ribs into the most succulent, flavorful beef you’ll ever taste.
- Restaurant-Quality Results at Home: This dish feels special-occasion worthy, delivering sophisticated flavors and presentation with straightforward techniques.
- Deep, Complex Sauce: The layered steps of searing, deglazing, and braising build a rich, multi-dimensional gravy that is the soul of the dish.
- Make-Ahead Perfection: This recipe tastes even better the next day, making it an ideal choice for stress-free entertaining.
- A Complete, Comforting Meal: Protein, vegetables, and sauce all cook together in one pot, yielding a beautifully balanced and satisfying dinner.
Ingredients:
For the Rib Coating and Sear:
¼ cup all-purpose flour
1 tablespoon packed brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
2 lbs bone-in beef short ribs, trimmed of excess surface fat
Kosher salt and freshly ground black pepper
2-3 tablespoons unsalted butter
For the Braise:
½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
2 tablespoons Worcestershire sauce
1 (14.5 ounce) can low-sodium beef broth
2 medium yellow onions, peeled and quartered
3 large carrots, peeled and cut into 2-inch chunks
For the Gravy:
1½ tablespoons cornstarch
1½ tablespoons cold water
Kosher salt and freshly ground black pepper, to taste
Fresh parsley or thyme, for garnish (optional)
Instructions:
Step 1: Preheat and Prepare the Coating
Preheat your oven to 325°F (165°C). In a large resealable plastic bag or shallow dish, combine the flour, brown sugar, garlic powder, onion powder, cumin, and cayenne pepper. Season the short ribs generously on all sides with kosher salt and black pepper. Add the ribs to the flour mixture, sealing the bag and shaking vigorously (or turning in the dish) until evenly coated. Shake off any excess flour.
Step 2: Sear the Short Ribs
In a large Dutch oven or heavy-bottomed, oven-safe pot with a lid, melt 2 tablespoons of butter over medium-high heat. Once hot and foaming, add the coated short ribs in a single layer, ensuring they are not crowded (work in batches if necessary). Sear undisturbed for 3-4 minutes per side, until a deep, brown crust forms. Transfer the browned ribs to a plate. Add the remaining butter if the pot looks dry for the second batch.
Step 3: Deglaze and Build the Braising Liquid
Reduce the heat to medium. Carefully pour the red wine into the hot pot. Using a wooden spoon, scrape up all the browned bits (fond) from the bottom. Let it simmer for 1-2 minutes to reduce slightly. Stir in the Worcestershire sauce and beef broth.
Step 4: Assemble and Braise
Return the seared short ribs and any accumulated juices to the pot. Tuck the quartered onions and carrot chunks around the meat. The liquid should come about halfway up the sides of the ribs; if it seems low, add a bit of water. Bring the liquid to a gentle simmer on the stovetop.
Step 5: Slow Cook in the Oven
Once simmering, cover the pot tightly with its lid or a double layer of heavy-duty aluminum foil. Carefully transfer it to the preheated oven. Braise for 2 to 2 ½ hours, until the meat is extremely tender and pulling away from the bone.
Step 6: Rest the Meat and Prepare the Gravy
Using tongs, carefully transfer the short ribs and vegetables to a serving platter. Tent loosely with foil to keep warm. For the gravy, skim any excess fat from the surface of the braising liquid remaining in the pot. Place the pot over medium heat on the stovetop and bring to a simmer. In a small bowl, whisk the cornstarch and cold water into a smooth slurry. While whisking constantly, slowly pour the slurry into the simmering liquid. Cook, stirring frequently, for 3-5 minutes until the gravy has thickened to a rich, coating consistency. Season to taste with salt and pepper.
Step 7: Serve
Spoon the thickened red wine gravy over the plated short ribs and vegetables. Garnish with fresh herbs if desired. Serve immediately, ideally with creamy mashed potatoes, polenta, or crusty bread to soak up every drop of the incredible gravy.
Tips:
- The Sear is Crucial: Take the time to develop a deep, dark crust on the ribs. This Maillard reaction is the primary source of the sauce’s complex flavor.
- Choose the Right Wine: Use a dry red wine you would enjoy drinking. Avoid “cooking wine,” as it contains added salt and inferior flavor.
- Low and Slow is Key: Do not increase the oven temperature to speed up the process. The connective tissue needs time at a low temperature to properly break down and gelatinize.
- Skim the Fat: For a cleaner, more refined gravy, let the braising liquid sit for 5 minutes after removing the ribs, then use a spoon to skim the fat layer from the surface before thickening.
- Check for Doneness: The ribs are done when a fork inserts into the meat with almost no resistance and the meat easily pulls from the bone.
Storage Options:
- Refrigerator: Store the cooled short ribs, vegetables, and gravy together in an airtight container for up to 4 days. The flavors improve over time.
- Reheating: Reheat gently, covered, in a 300°F (150°C) oven for 20-25 minutes, or on the stovetop over low heat until warmed through. Add a splash of water or broth if the gravy has thickened too much.
- Freezing: This dish freezes exceptionally well for up to 3 months. Cool completely and store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: This is an ideal make-ahead dish. Complete the entire recipe, cool, and refrigerate for 1-2 days. The fat will solidify on top, making it easy to remove before reheating, resulting in an even more luxurious sauce.
Braised Beef Short Ribs with Red Wine Gravy is the epitome of heartwarming, elegant comfort food. It is a rewarding culinary project that teaches fundamental techniques and delivers a spectacular, memorable meal—a true testament to the power of patient cooking.
