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For a great cabernet braised beef ribs recipe, you need key ingredients. These include beef short ribs, onion, and garlic. You will also want beef broth and grape juice for depth. Tomato paste adds richness, while balsamic vinegar gives a nice tang. Fresh thyme brings herb flavor, and smoked paprika adds warmth. Carrots and celery add sweetness and texture. Lastly, don’t forget salt and pepper for seasoning.

Cabernet Braised Beef Ribs

Savor the rich flavors of Cabernet Braised Beef Ribs with this easy-to-follow recipe! Discover essential ingredients, expert tips, and perfect side dishes to complement your meal. Whether you're cooking for family or entertaining friends, these tender beef ribs will impress everyone at your table.
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Ingredients
  

4 beef short ribs (about 3 lbs)

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

2 cups beef broth

1 cup unsweetened grape juice

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper to taste

2 carrots, chopped

2 stalks of celery, chopped

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ribs: Pat the beef short ribs dry with paper towels and season generously with salt and pepper on all sides.

    Sear the Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the ribs in batches, searing them for about 3-4 minutes on each side until nicely browned. Remove and set aside.

      Sauté Aromatics: In the same pot, reduce the heat to medium. Add diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

        Deglaze the Pot: Pour in the grape juice, scraping up any brown bits stuck to the bottom of the pot. Allow it to simmer for about 3-5 minutes to reduce slightly.

          Add the Remaining Ingredients: Stir in the beef broth, tomato paste, balsamic vinegar, thyme, smoked paprika, carrots, and celery, mixing well.

            Return the Ribs: Carefully place the seared beef ribs back into the pot. Ensure they're submerged in the liquid as much as possible.

              Braise: Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for about 3 hours, until the meat is tender and falling off the bone.

                Final Touches: Once cooked, remove the ribs from the pot and strain the braising liquid if desired, then return it to the heat for a few minutes to reduce further if thicker sauce is preferred. Adjust seasoning with salt and pepper to taste.

                  Serve: Plate the ribs, drizzle with the sauce, and garnish with freshly chopped parsley.

                    Prep Time, Total Time, Servings: 20 mins | 3 hours 30 mins | 4 servings

                      - Presentation Tips: Serve the ribs on a large platter or individual plates with a side of creamy mashed potatoes or polenta and a drizzle of the reduced sauce for an elegant touch. Garnish with extra parsley for freshness and a pop of color.