A deep sear, dry red wine, and a patient braise turn bone-in short ribs into a generous centerpiece for the dinner table. Inspired by the recipe from @chellesfood_, these red wine braised short ribs begin with Sergio's Seasoning and finish in a rich sauce layered with aromatic vegetables and fresh herbs. Serve them over creamy mashed potatoes with roasted Brussels sprouts for steakhouse-level richness at home.
Here's what you'll need:
Ingredients
For the Short Ribs and Braising Sauce
- 3–4 lbs bone-in beef short ribs
- Sergio's Seasoning, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Olive oil, as needed
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4–5 garlic cloves, minced
- 2 tbsp tomato paste
- ½ bottle dry red wine (approximately 375 mL)
- 1 box beef broth (32 oz / 4 cups)
- 2–3 sprigs fresh thyme
- 1–2 sprigs fresh rosemary
- 2 bay leaves
- Cornstarch slurry, as needed, optional for thickening
For Serving
- Creamy mashed potatoes
- Roasted Brussels sprouts
Directions
- Preheat your oven to 325°F. Pat the short ribs dry and generously season all sides with Sergio's Seasoning, garlic powder, and onion powder, to taste.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, working in batches if necessary. Remove the ribs and set them aside.
- Add the diced onion, carrots, and celery to the same pot. Cook until softened, scraping up the browned bits from the bottom. Add the minced garlic and cook until fragrant.
- Stir in the tomato paste and cook for 1 to 2 minutes until its flavor deepens.
- Pour in the red wine, scraping the bottom of the pot to release the browned bits. Let it simmer until slightly reduced.
- Pour in the entire box of beef broth, then add the thyme, rosemary, and bay leaves. Return the short ribs to the pot, making sure the liquid comes partway up the meat.
- Cover the Dutch oven and transfer it to your preheated oven. Braise for approximately 2 1/2 to 3 1/2 hours until the meat is fork-tender and nearly falling off the bone.
- Remove the short ribs and strain the braising liquid if desired. Simmer the liquid on the stovetop until reduced and concentrated. For a thicker sauce, whisk in a small amount of cornstarch slurry at a time until it reaches your desired consistency.
- Spoon creamy mashed potatoes onto each plate, arrange the short ribs alongside or on top, and drizzle generously with the red wine sauce. Serve with roasted Brussels sprouts.
- Enjoy!
Photo credit: @chellesfood_
