The Ultimate Red Wine Braised Short Ribs with Garlic Mash
There is something deeply primal and comforting about a plate of slow-cooked beef that literally falls apart at the touch of a fork. This recipe for Red Wine Braised Short Ribs is the pinnacle of home-cooked luxury. Whether you are hosting an intimate dinner party or looking for the ultimate Sunday comfort food, this dish delivers a level of depth and sophistication that rivals any high-end steakhouse.
The secret lies in the low and slow braising process, which transforms tough connective tissue into succulent, melt-in-your-mouth perfection. Paired with a rich, glossy pan-sauce reduction and velvety garlic mashed potatoes, this meal is a masterclass in flavor layering and texture.
The Ingredients
- Bone-In Beef Short Ribs: The star of the show. We use bone-in ribs because the marrow adds incredible body and richness to the braising liquid.
- Dry Red Wine (Cabernet or Merlot): Provides the essential acidity needed to cut through the richness of the beef. Avoid “cooking wine.”
- Beef Bone Broth: Acts as the savory base for a deeply colored and flavored reduction sauce.
- Mirepoix (Onions, Carrots, Celery): These aromatics provide a subtle sweetness that balances the savory saltiness of the meat.
- Tomato Paste: Adds a concentrated punch of umami and helps thicken the sauce into a mahogany glaze.
- Fresh Herbs (Thyme, Rosemary, Parsley): Essential for an earthy, floral aroma that lifts the heavy flavors.
- Butter and Heavy Cream: Non-negotiable for decadent mashed potatoes.
Step-by-Step Instructions
- The Sear: Pat ribs dry and season with kosher salt. Sear in a Dutch oven over high heat until a dark brown crust forms (the Maillard reaction).
- Sauté Aromatics: Lower heat, add mirepoix and garlic. Stir in tomato paste until it darkens.
- Deglaze: Pour in red wine, scraping up the fond from the bottom. Reduce by half.
- The Braise: Add broth and herbs. Return ribs to the pot. Cover and bake at 300°F (150°C) for 3.5 hours until fork-tender.
- The Glaze: Remove meat, strain the liquid, and simmer until it becomes a glossy velvet sauce.
Serving Suggestions
Serve each rib over a mountain of garlic mashed potatoes. Spoon the red wine reduction over the top so it cascades down the sides. Garnish with freshly chopped parsley to provide a pop of color and a burst of freshness that cuts through the richness of the slow-cooked beef.
Why This Recipe Wins
This Red Wine Braised Short Rib recipe is designed for those who appreciate the finer things in life but value the simplicity of one-pot cooking. It’s a foolproof method that yields a sophisticated, gourmet dinner with minimal active prep time. The combination of succulent beef and the intense, wine-infused sauce makes it a definitive crowd-pleaser that will have your guests asking for the recipe before they’ve even finished their first bite.