Red Wine Braised Short Ribs
Red wine braised short ribs are fall-off-the-bone tender beef ribs slow-cooked in a rich wine sauce with aromatic vegetables, then served over creamy garlic mashed potatoes for a restaurant-quality dinner at home.
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Red wine braised short ribs are fall-off-the-bone tender beef ribs slow-cooked in a rich wine sauce with aromatic vegetables, then served over creamy garlic mashed potatoes for a restaurant-quality dinner at home.
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Chop the carrot, celery, and onion. Cut the head of garlic in half crosswise.
Pat the short ribs dry and season them generously on all sides with salt and pepper.
Preheat your oven to 350°F (175°C).
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs in batches on all sides until deeply browned. Remove from the pot and set aside.
Add the chopped carrot, celery, and onion to the pot. Season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
Stir in the tomato paste and cook for another minute until it darkens in color.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a boil and let it simmer for a few minutes to reduce slightly.
Return the seared short ribs to the pot, along with the halved garlic head.
Add enough beef broth to almost cover the ribs. Add the rosemary sprigs, thyme sprigs, and bay leaves.
Bring the liquid back to a boil on the stovetop. Cover the Dutch oven with a lid and transfer it to the preheated oven.
Braise for 2 hours, until the meat is tender and falling off the bone.
Carefully remove the pot from the oven. Transfer the short ribs to a plate and set aside.
Strain the braising liquid through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
Return the strained liquid to the pot. Bring to a boil over medium-high heat and let it simmer until it has reduced by about half and thickened into a sauce.
Turn off the heat and whisk in the butter until it's melted and the sauce is glossy.
Serve the braised short ribs over mashed potatoes, spoon the sauce over the top, and garnish with fresh chopped chives.
Store braised short ribs in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently in a 325°F oven, covered, for 30–40 minutes until warmed through.
heavy-bottomed pot or Dutch oven (5–6 qt minimum) · meat thermometer (optional, for doneness confirmation)
Yes. Braise, cool completely, then refrigerate up to 3 days. Reheat gently in a 325°F oven until warmed through, about 30–40 minutes. Flavor improves overnight.
A dry red wine like Cabernet Sauvignon, Pinot Noir, or Merlot works best. Choose a wine you'd drink; avoid cheap 'cooking wine' with added salt.
They're done when the meat is very tender and pulls easily from the bone with a fork, typically 2.5–3.5 hours at a gentle simmer depending on rib size.
Yes, but reduce braising time to 1.5–2 hours. Bone-in ribs add more collagen and flavor to the sauce.
Yes. After searing and building the sauce, cover the pot and braise in a 325°F oven for 2.5–3.5 hours, checking tenderness at 2.5 hours.
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