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Perfect Red Velvet Braised Short Ribs Recipe with Easy Herb Butter Sauce

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Tender beef short ribs slow-braised in a rich red velvet and red wine sauce, finished with a bright and buttery herb butter sauce. This comforting dish offers a unique depth of flavor with a subtle cocoa undertone.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1/3 cup (about 50 grams) red velvet cake mix
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth, low sodium
  • 2 bay leaves
  • 3 sprigs fresh thyme (or dried thyme)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • A pinch of finely chopped fresh rosemary
  • 1 teaspoon lemon zest

Instructions

  1. Pat the beef short ribs dry with paper towels and season generously with salt and freshly ground black pepper. (10 minutes)
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add ribs in batches and brown on all sides until deep mahogany crust forms, about 3-4 minutes per side. Remove and set aside. (15 minutes)
  3. Lower heat to medium and add chopped onions, carrots, and celery to the pot. Cook until softened and fragrant, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes.
  4. Sprinkle 1/3 cup red velvet cake mix over the vegetables and stir well to combine.
  5. Pour in 2 cups dry red wine, scraping the bottom of the pot to lift browned bits. Let wine reduce by half, about 10 minutes.
  6. Add 2 cups beef broth, bay leaves, and thyme sprigs. Nestle seared short ribs back into the pot, mostly submerged in liquid.
  7. Cover and place pot in a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours until meat is tender and falling off the bone. Check halfway and add broth or water if liquid is low.
  8. While ribs finish, mix softened butter with parsley, chives, rosemary, and lemon zest in a small bowl. Set aside at room temperature.
  9. When ribs are done, transfer to a serving plate. Remove bay leaves and thyme sprigs from braising liquid. Optionally strain and reduce liquid on stove until slightly thickened. Pour sauce over ribs and dollop with herb butter to melt on top.

Notes

Do not skip searing the ribs to lock in flavor. Braise low and slow for tender meat. Use a dry red wine like Cabernet Sauvignon or Merlot for best flavor. Make herb butter fresh before serving. If liquid reduces too much during braising, add hot broth or water. Let ribs rest 10 minutes after braising for juicier meat. For gluten-free, substitute red velvet cake mix with gluten-free cocoa powder and almond flour blend. Slow cooker method: after searing, cook on low for 6-8 hours.

Nutrition

Keywords: red velvet braised short ribs, herb butter sauce, slow braised beef, comfort food, red wine ribs, easy dinner, cozy meal

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