Red Wine–Braised Short Ribs

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This classic red wine-braised short ribs dish is the epitome of slow-cooked comfort. By searing the beef until deeply browned and simmering it slowly in a full-bodied Cabernet Sauvignon, the meat becomes exceptionally tender while the sauce develops a complex, savoury depth. Fresh herbs and aromatics like garlic and celery provide a fragrant base, making this dairy-free main course a sophisticated choice for a weekend dinner or a special occasion.

Preparing this dish in a single large casserole dish makes it a practical option for entertaining, as most of the work happens tucked away in the oven. For a complete meal, serve the succulent ribs in shallow bowls with plenty of the glossy, reduced sauce. While delicious on its own, it pairs beautifully with creamy mashed potatoes or seasonal root vegetables to soak up every drop of the luxurious red wine gravy.

Ingredients for Red Wine–Braised Short Ribs

2.3kg bone-in beef short ribs, cut crosswise into 2" pieces
Sal kosher e pimenta-do-reino moída na hora
3 colheres de sopa de óleo vegetal
3 cebolas médias, picadas
3 medium carrots, peeled, chopped
2 talos de aipo, picados
3 colheres de sopa de farinha de trigo
1 colher de sopa de extrato de tomate
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 ramos de tomilho
4 ramos de orégano
2 ramos de alecrim
2 fresh or dried bay leaves
1 cabeça de alho, cortada ao meio transversalmente
950ml de caldo de carne com baixo teor de sal

How to make Red Wine–Braised Short Ribs

Preheat oven to 177°C. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.