Braised Short Ribs w/ Roasted Garlic & Red Wine Gravy

Turn up the WOW factor! Braised Short Ribs with Roasted Garlic and Red Wine Gravy is slow cooked, fall-off-the-bone, roasted garlic & red wine gravy goodness! Whenever we see short ribs in the grocery store, we pick them up and make these. Give this recipe a try and you’ll make it again and again!

Slow and Low Cooking Called Braising

Braising is a wonderful way to cook meat and vegetable to infuse a tremendous amount of flavor. The meat is usually seared on all sides in a pan/skillet then cooked in liquid on a lower heat for a longer amount of time. Typically, a Dutch oven or something similar is used. Once the meat is seared, liquid such as red wine, stock, or similar is added along with vegetables and herbs. It is then covered and placed in an oven to finish the cooking.

Braising meat in a liquid allows the meat to draw in moisture and the flavor of the rest of the ingredients. This makes the meat tender, juicy, and delicious!

What Are Short Ribs?

Short ribs are a cut of beef from the brisket, chuck, plate, or the ribs. There are two types of short ribs, flanken and English. Flanken are long and flat, and English include a piece of the bone. This recipe uses the English cut of short ribs.

Braised Short Ribs w/ Roasted Garlic & Red Wine Gravy

So! Here’s some tips to help take away any intimidation factor you might have cooking Braised Short Ribs:

Pro Tips

Warm the meat. Take the meat out of the fridge at least 30 minutes prior to cooking it. This allows for more even cooking.

Use inexpensive wine. There is no need to go with a costly bottle of wine. You just want some wine flavor. A $10 bottle of Cab works perfectly here!

What Can I Serve with Braised Short Ribs?

Here are some of my recipes and suggestions for excellent side dishes of this Braised Short Ribs:

Garlic Mashed Potatoes

Sour Cream and Chives Smashed Potatoes

Steakhouse Garlic Butter Mushrooms

Brussel Sprouts

What Ingredients Are in Braised Short Ribs?

• 4-8 Short Ribs (depending on size)
• Olive Oil
• Onion
• Celery
• Carrot
• Tomato Paste
• Fresh Garlic
• Beef Stock
• Bottle Red Wine
• Fresh Parsley
• Fresh Thyme
• Bay Leaves
• Worcestershire Sauce
• Cornstarch
• Water
• Salt and Pepper to taste

Ingredient Notes and Substitutions

Short Ribs – I usually make this recipe with 8 ribs for 4-6 people

Red Wine – I use a $10 bottle of Cabernet Sauvignon.

How Is Braised Short Ribs w/ Roasted Garlic & Red Wine Gravy Made?

1. Preheat the oven to 350° F.
2. Heat the olive oil in a Dutch oven or large pan over medium heat. Season the short ribs with salt and pepper on all sides. Sear the short ribs on all sides to lock in the flavor, about 3-4 minutes on each side. Remove the ribs to a plate and tent with aluminum foil.
3. Drain all but 2 tablespoons of the melted fat. Add in the onion, celery, and carrots and season them with salt and pepper.  Stir and cook for 3-5 minutes until soft and slightly browned.
4. Next, add the tomato puree and cook for about 3-5 minutes. This is important as uncooked tomato puree could give the gravy a tart flavor.
5. Add the entire bottle of red wine. bring to a boil and reduce by half. Return the short ribs along with the juices on the plate. Then add in the beef stock, parsley, thyme, and bay leaves.
6. Cut each head of garlic in half around the belly, so to speak. Place the 4 halves in the pan.
7. If you used an oven safe pan that you can cover to cook the ribs, like a Dutch oven, cover it and put it in the oven. Otherwise, transfer everything into a baking pan, cover it, and put it in the oven. Cook for 3 hours. 

Gravy Instructions

1. After removing the pan from the oven, transfer the ribs to a plate and tent with aluminum foil.
2. Pour the liquid, vegetables, and herbs through the strainer into a 4 quart saucepan. Remove the heads of garlic and any garlic cloves that may have separated during cooking and set aside. Discard the veggies and herbs. Use a spoon to skim the fat off the surface.
3. Place all of the garlic in a mesh strainer. Using the back of a spoon, press the garlic through the strainer, scraping the garlic off the bottom into the saucepan as you go until all the roasted garlic is pressed through.
4. Add in the Worcestershire sauce.
5. Place the saucepan over high heat and bring to a boil. Reduce the liquid by 1/3. Use a whisk to thoroughly incorporate the garlic and prevent sticking to the bottom.
6. In a small bowl, mix the cornstarch and water. Pour this into the gravy and cook for 1 minute. Once you see the gravy thicken, remove it from the heat.
7. Pour some of the gravy over the short ribs and enjoy!

FAQ’s for Braised Short Ribs

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5 from 1 vote

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Braised Short Ribs w/ Roasted Garlic & Red Wine Gravy

Course Main Course

Cuisine American

Keyword beef, beef ribs, braised, red wine, red wine gravy, roasted garlic, roasted garlic gravy, short ribs, steak

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 40 minutes

Servings 4

Ingredients

• 4-8 Short Ribs (depending on size)
• 2 Tablespoons Olive Oil
• 1 small Onion, coarsely chopped
• 2 stalks Celery, coarsely chopped
• 1 medium Carrot, coarsely chopped
• 1/4 cup Tomato Paste
• 2 heads Garlic
• 3 cups Beef Stock
• 1 750ml Bottle Red Wine (I use Cabernet Sauvignon)
• 3 stalks Fresh Parsley
• 3 sprigs Fresh Thyme
• 2 Bay Leaves
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• Salt and Pepper to taste

Instructions

1. Preheat the oven to 350° F.

2. Heat the olive oil in a Dutch oven or large pan over medium heat. Season the short ribs with salt and pepper on all sides. Sear the short ribs on all sides to lock in the flavor, about 3-4 minutes on each side. Remove the ribs to a plate and tent with aluminum foil.

3. Drain all but 2 tablespoons of the melted fat. Add in the onion, celery, and carrots and season them with salt and pepper.  Stir and cook for 3-5 minutes until soft and slightly browned.

4. Next, add the tomato puree and cook for about 3-5 minutes. This is important as uncooked tomato puree could give the gravy a tart flavor.

5. Add the entire bottle of red wine. bring to a boil and reduce by half. Return the short ribs along with the juices on the plate. Then add in the beef stock, parsley, thyme, and bay leaves.

6. Cut each head of garlic in half around the belly, so to speak. Place the 4 halves in the pan.

7. If you used an oven safe pan that you can cover to cook the ribs, like a Dutch oven, cover it and put it in the oven. Otherwise, transfer everything into a baking pan, cover it, and put it in the oven. Cook for 3 hours. 

8. After removing the pan from the oven, transfer the ribs to a plate and tent with aluminum foil.

9. Pour the liquid, vegetables, and herbs through the strainer into a 4 quart saucepan. Remove the heads of garlic and any garlic cloves that may have separated during cooking and set aside. Discard the veggies and herbs. Use a spoon to skim the fat off the surface.

10. Place all of the garlic in a mesh strainer. Using the back of a spoon, press the garlic through the strainer, scraping the garlic off the bottom into the saucepan as you go until all the roasted garlic is pressed through.

11. Add in the Worcestershire sauce.

12. Place the saucepan over high heat and bring to a boil. Reduce the liquid by 1/3. Use a whisk to thoroughly incorporate the garlic and prevent sticking to the bottom.

13. In a small bowl, mix the cornstarch and water. Pour this into the gravy and cook for 1 minute. Once you see the gravy thicken, remove it from the heat.

14. Pour some of the gravy over the short ribs and enjoy!