We’re in full-on cozy mode over here, and it’s only right I share one of my all-time favorite comfort recipes. These Red Wine Braised Short Ribs are the definition of cozy. Tender, melt-in-your-mouth beef short ribs, simmered in a rich red wine sauce with fresh herbs, warm spices and hearty veggies. Served over creamy mashed potatoes. Pure comfort in a bowl.
If you want something comforting and delicious, these Red Wine Braised Short Ribs come out incredibly tender every time. The perfect cozy meal.
My mom and dad have been staying with us, and of course, I’m pulling out all the good food. Short ribs are one of those dishes that instantly impress. It’s not as hard as it looks, but it gives that “I spent all day cooking” vibe. So if you’re looking to impress, you’ve got to make these.
Perfect for festive dinners, family get-togethers, or whenever you’re craving a hearty, restaurant-quality meal at home.
Why you’ll love these Red Wine Braised Short Ribs?
- Juicy and Tender
- Packed with flavor
- Easy way to elevate dinner
- The perfect comfort dish.
How To Make These Red Wine Braised Short Ribs?
These are super easy to make. They can be done in the Instant Pot or in the oven. *see notes*
Begin by patting the short ribs dry. This will remove the excess moisture and ensure the beef gets a nice crust when seared. Heavily season with kosher salt, black pepper and garlic powder.
Sear in the instant pot, about 5 minutes per side until a beautiful crust develops. Work in batches to prevent overcrowding. Add the butter and sauté the veggies until fragrant. Stir in the minced garlic and cook for another 30 seconds or so. Sprinkle the flour over the mixture and cook for about 2 minutes to remove the raw taste. Add in the tomato paste and beef bouillon paste, letting them caramelize slightly for deeper flavor.
Deglaze the pan with red wine, scraping up any browned bits, and let it reduce/thicken. Pour in the water, then season with onion powder, garlic powder, Cajun seasoning, smoked paprika, brown sugar, a splash of Worcestershire sauce, and a spoonful of Knorr beef base. Stir everything together, taste, and adjust the seasoning as needed.
Add the short ribs back to the pot. Then add fresh thyme, rosemary and bay leaves.
What you’ll need for Red Wine Braised Short Ribs?
- Short Ribs: I used both bone-in and boneless beef short ribs for this recipe.
- Carrots: diced.
- Celery: diced.
- Onions: yellow onion, diced.
- Herbs and Spices: fresh rosemary and thyme + pantry staples like onion powder, garlic powder, kosher salt and pepper.
- Red wine: I like to use a cabernet sauvignon for braising.
- Water: to create the gravy
- Beef Bouillon Paste: this is bold in flavor and gives the depth of flavor.
- Brown sugar: this adds a touch of sweetness to help create a balanced and flavorful gravy.
- Neutral Oil: this helps sear the short ribs to create a good crust.
- All Purpose Flour: this helps thicken the gravy.
- Unsalted Butter: to help sautè the veggies.
- Tomato Paste: I like to caramelize the tomato paste for a deeper richer flavor.
- Worcestershire sauce: helps balance flavors.
Special tools:
All you need is a good quality Dutch Oven, Deep Pot or Instant Pot.
Tips for making the best Red Wine Braised Short Ribs:
- Bring beef to room temperature before searing for even browning and better flavor.
- Brown in batches: Don’t overcrowd the pan; searing adds deep, rich flavor.
- Layer your flavor: layer these flavors to get a rich depth of flavor.
What to serve Red Wine Braised Short Ribs with?
- Creamy Mashed Potatoes
- Easy Maple Glazed Brussels Sprouts
- Quick and Easy Air Fried Asparagus
- Rice
- Pasta
- Creamy Risotto
- Garlic Parmesan Grits
More Recipes To Try
Loaded Kale and Quinoa Salad
Easy and Creamy Garlic Mashed Potatoes
Easy Maple Glazed Brussels Sprouts Recipe
Easy Mexican Shredded Beef Recipe
If you give this Red Wine Braised Short Ribs a try, I’d love to hear what you think! Leave a comment below or tag me on Instagram @cookwithci so I can see your cozy creations.
Red Wine Braised Short Ribs
Equipment
- Instant Pot
Ingredients
- 5 lbs bone-in beef short ribs
- kosher salt + black pepper
- 1/2 tbsp garlic powder
- 1 yellow onion diced
- 3 stalks of celery chopped
- 3 carrots chopped
- 4 cloves garlic minced
- 1-2 tbsp of olive oil
- 2 tbsp butter unsalted
- 2 tbsp of all purpose flour
- 2 tbsp tomato paste
- 1-2 tsp Knorr beef bouillon paste
- 1 1/2 cups water
- 1 cup Cabernet Sauvignon
- 1-2 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp Cajun seasoning optional
- 1 tsp brown sugar
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2-4 sprigs of fresh thyme
Instructions
- Pat the short ribs dry and generously season with kosher salt, black pepper, garlic. Rub the seasoning all over the ribs until they're well coated on both sides.
- Set the Instant Pot to sauté on medium-high heat. Add 1–2 tablespoons of oil, then sear the short ribs in batches on all sides until they develop a rich brown crust, about 5 minutes per side. Remove each batch from the pot and set aside.
- Add 2 tablespoons of butter to the pot. Once the butter begins to bubble, add in diced carrots, celery, and onions. Sauté until fragrant and the veggies begin to soften, scrapping the bits at the bottom.
- Sprinkle in 2 tablespoons of flour and cook for about 3 minutes. Then add in and 2 tablespoons of tomato paste and Beef bouillon paste to caramelize and get a rich depth of flavor. Stir until the vegetables are well coated.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom to release all that flavor. Bring it to a gentle boil and let the wine reduce and deepens in color.
- Add in water, and return the short ribs to the pot. Season with more beef paste, onion powder, garlic powder and Worcestershire sauce, brown sugar, fresh thyme, rosemary, and bay leaves. Taste and adjust seasonings if needed.
- Pressure cook on high for 60 minutes. Once done, allow the natural pressure release. Discard the herbs and place the short ribs on a plate.
- Set the Instant Pot to sauté mode and bring the broth to a rolling boil for about 20-30 minutes, or until the sauce thickens. Once it thickens, add the short ribs back to the pot.
- Serve over creamy mashed potatoes then ladle the sauce over the beef. Enjoy
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
