Braised Short Rib with Red Wine | CookOS

Braised Short Rib

Name: Braised Short Rib with Red Wine
Cook time: 12 h
Total time: 12 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 lb short ribs; 3 medium shallots; 2 medium carrots; 3 cloves garlic; 1 small bunch fresh thyme (4 sprigs); 2/3 cup full-bodied red wine (we used Malbec); 2/3 cup beef stock (can substitute beef bouillon or beef demi-glace using package instructions to produce 2/3 cup)

Braised short ribs are tender, deeply flavored beef cooked low and slow in red wine and stock until fork-tender. This set-and-forget braise requires minimal effort for maximum comfort-food results.

🌍American 🥗Gluten-Free 🥗Dairy-Free 🏷️Braised 🏷️Short rib 🏷️Beef Slow cook

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Total

12h

Servings

Difficulty

Hard

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 lb short ribs
3 medium shallots
2 medium carrots
3 cloves garlic
1 small bunch fresh thyme (4 sprigs)
2/3 cup full-bodied red wine (we used Malbec)
2/3 cup beef stock (can substitute beef bouillon or beef demi-glace using package instructions to produce 2/3 cup)

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Instructions

1
Cut the shallots in half lengthwise, then peel and discard the skins.
2
Peel the carrots and cut into 2 inch long planks.
3
Smash garlic cloves and remove skins.
4
Place the short ribs in the protein pan, then evenly distribute the shallots, carrots, garlic, and 4 thyme sprigs in the pan. Generously season with salt, if you haven't pre-salted the meat, and pepper. (There is a lot of liquid going in this braise so don't be shy with the seasoning.)
5
Add red wine and beef stock to the pan. Insert pan into your Suvie, input settings, and cook now or schedule. (The meat should be almost completely covered by the liquid.)
6
Bottom Zone: Slow Cook Low for 12 hours
7
Once cooked, remove the pan. Be careful, as it will be hot. Divide the short ribs and vegetables between two plates and top with the braising juices. Season to taste.

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Tips & Notes

Pro tips

Brown the short ribs in a hot Dutch oven before adding liquid to build fond and caramelize the meat surface for deeper flavor.
Don't peek frequently—keep the lid on to maintain steady heat and moisture. This is key to tender, not dry, ribs.
Use a meat thermometer or fork-tender test (meat should shred easily) rather than strict timing, as rib thickness varies.
Skim excess fat from the braising liquid after cooking if you prefer a leaner sauce, or leave it for richer flavor and body.

Substitutions

Malbec → any full-bodied dry red wine (Cabernet, Pinot Noir, Côtes du Rhône)
Beef stock → beef bouillon (prepared per package) or chicken stock (lighter result)
Fresh thyme → 1 tsp dried thyme (use half the amount)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low heat or in a 325°F oven until heated through; flavor deepens when made ahead.

Equipment

Dutch oven or heavy braising pot with lid · Meat thermometer (optional but helpful)

Common Questions

How do you know when braised short ribs are done?

The meat should be fork-tender and pull easily from the bone. Typically 2.5–3 hours at low heat, though size varies. Pierce with a fork—no resistance means they're ready.

Can I use a different red wine?

Yes. Use any full-bodied dry red wine—Cabernet, Pinot Noir, or Côtes du Rhône work well. Avoid very light or sweet wines, which won't provide the same depth.

Can braised short ribs be made ahead?

Yes. Braise completely, cool, and refrigerate up to 3 days. The flavor deepens overnight. Reheat gently on the stovetop or in a 325°F oven until warm through.

What if I don't have beef stock?

Beef bouillon or demi-glace work as written. You can also use chicken stock for a lighter result, though it will taste less rich.

Should I brown the short ribs first?

Browning the meat before braising develops deeper flavor through caramelization, though the recipe works without it. It adds 10–15 minutes but significantly improves taste.