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Red Wine Braised Short Ribs

A close-up of a plate piled high with glistening, tender braised short ribs.
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Make tender, fall-off-the-bone short ribs with a rich, deeply flavored red wine sauce for an elegant comfort dinner.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 bottle (750ml) dry red wine
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
  5. Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by about half, about 10-15 minutes.
  7. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should mostly cover the ribs. Add more broth or water if needed.
  8. Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven.
  9. Braise for 3 to 4 hours, or until the beef is fall-off-the-bone tender.
  10. Remove the short ribs from the pot and set them aside, keeping them warm.
  11. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
  12. Skim off any excess fat from the surface of the liquid.
  13. Simmer the sauce over medium heat until it thickens to your desired consistency. Season with salt and pepper to taste.
  14. Serve the short ribs with the red wine sauce spooned over them.

Notes

  • For an even richer sauce, you can reduce the braising liquid further after straining.
  • Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
  • You can make this dish a day ahead; the flavors will meld beautifully. Reheat gently on the stovetop or in the oven.

Nutrition

Find it online: https://kitchenslang.com/braised-short-ribs-red-wine-fall-off-bone/