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For a great cabernet braised beef ribs recipe, you need a few key ingredients. First, get 4 pounds of beef short ribs. These ribs are perfect for braising because they are rich and flavorful. You'll also need 2 tablespoons of olive oil to sear the meat.

Cabernet Braised Beef Ribs

Elevate your dinner experience with this irresistible Cabernet Braised Beef Ribs recipe! Enjoy tender, melt-in-your-mouth beef infused with the rich notes of cabernet wine. This dish is perfect for family dinners or special occasions and includes tips on selecting the best beef, cooking methods, and ideal sides to complement your meal. Click through to explore the full recipe and impress your taste buds and guests with this flavorful dish!
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Ingredients
  

4 lbs beef short ribs

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 can (14 oz) diced tomatoes

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 325°F (160°C).

    In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper. Sear the ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.

      In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

        Stir in the diced tomatoes (with their juice), beef broth, Worcestershire sauce, balsamic vinegar, thyme, and bay leaves. Bring the mixture to a simmer, scraping any browned bits off the bottom of the pot.

          Return the seared beef ribs to the pot, ensuring they are submerged in the liquid as much as possible.

            Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours, or until the beef is tender and falls off the bone.

              Once done, remove the pot from the oven. Take out the bay leaves, and, if desired, skim off any excess fat from the surface of the sauce.

                Adjust seasoning with additional salt and pepper if needed.

                  Serve the beef ribs hot, spooning the rich sauce over the top. Garnish with freshly chopped parsley.

                    Prep Time 20 minutes | Total Time 3 hours 20 minutes | Servings 6

                      - Presentation Tips: Serve the beef ribs on a large platter with a drizzle of braising liquid and a sprinkle of parsley. Accompany the dish with creamy mashed potatoes or a side of roasted vegetables for a complete meal.