Braised Short Ribs with Red Wine and Black Olives

The aroma of slow-cooked short ribs fills the room, tantalizing your senses and beckoning you to take a bite. The tender meat practically falls off the bone, and the rich, savory sauce coats your tongue, leaving you craving more.

If you’re looking for a special occasion dish or simply want to impress your family and friends, this Braised Short Ribs recipe is the perfect choice. With its bold flavors and impressive presentation, it’s sure to become a new favorite. See Related Recipe

Why This Recipe Works

• The combination of slow-cooking the short ribs in red wine and stock breaks down the connective tissues, making the meat tender and easy to shred.
• The flavors of the red wine, black olives, and herbs meld together to create a rich, savory sauce that’s perfect for serving over mashed potatoes or egg noodles.
• The addition of black olives adds a salty, umami flavor that balances out the acidity of the red wine and adds depth to the dish.

Key Ingredients

The quality of your ingredients is crucial in this recipe. Look for short ribs that are rich in marbling, as this will help to keep the meat tender and flavorful. For the red wine, choose a full-bodied variety such as Cabernet Sauvignon or Syrah that can hold its own against the bold flavors of the dish.

When selecting black olives, opt for the Kalamata variety, as they have a rich, fruity flavor that complements the red wine and herbs perfectly.

Recipe Courtesy of Our Kitchen

Braised Short Ribs with Red Wine and Black Olives

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups beef short ribs

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 cup red wine

1 cup beef stock

1 tablespoon tomato paste

1 teaspoon dried thyme

1/4 cup pitted green olives, sliced

Salt and pepper, to taste

Directions

1

Preheat the oven to 300°F (150°C) and season the short ribs with salt and pepper.

2

In a large Dutch oven or pot, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, then set them aside.

3

Add the onion and garlic to the pot and cook until softened, about 5 minutes.

4

Add the red wine, beef stock, tomato paste, thyme, and green olives to the pot. Bring the mixture to a simmer, then return the short ribs to the pot.

5

Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.

Storage & Reheating

To store leftovers, let the short ribs cool completely, then refrigerate them in an airtight container for up to 3 days. Reheat the short ribs in the oven or on the stovetop until the meat is warmed through.