Beef Short Ribs — Red Wine Braise
Tender beef short ribs, slow-braised in red wine until fall-off-the-bone perfection. A comforting and elegant dish that's surprisingly easy to make.
Beef Short Ribs — Red Wine Braise
Tender beef short ribs, slow-braised in red wine until fall-off-the-bone perfection. A comforting and elegant dish that's surprisingly easy to make.
The Key Move
Sear the short ribs deeply on all sides to develop a rich, flavorful fond in the pot, which will form the base of the braising sauce.
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The Setup
- Dutch Oven6-quart
- Cutting Board
- Knife
The Mise en Place
5 of 13Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/3)
Short ribs are not browning properly.
Ensure the pan is hot enough and don't overcrowd the pot. Sear in batches to achieve a deep brown crust.
Braising liquid is reducing too quickly.
Lower the oven temperature slightly or add a bit more beef broth to maintain the liquid level.
Watch the Technique
Video source: YouTube
The Method
PREHEAT
Preheat oven to 325°F (160°C).
SEASON
Pat the beef short ribs (1800 g) dry with paper towels and season generously with salt (1 tsp) and pepper.
SEAR
Heat olive oil (2 tbsp) in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the short ribs in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. This will take about 3-4 minutes per side.
Deep brown crust on all sides of the ribs • Sizzling sound and rich aroma as the ribs sear
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
REMOVE
Remove the short ribs from the Dutch oven and set aside.
ADD
Add the chopped onion, carrots (2 whole), and celery to the Dutch oven and cook over medium heat until softened, about 5-7 minutes.
Aromatic vegetables softening in the pot
ADD
Add the minced garlic (4 cloves) and tomato paste (2 tbsp) and cook for another minute, stirring constantly.
Garlic and tomato paste releasing their aroma
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
DEGLAZE
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
ADD
Add the beef broth (2 cups), thyme sprigs, and bay leaves. Bring to a simmer.
RETURN
Return the short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
COVER
Cover the Dutch oven and transfer to the preheated oven.
BRAISE
Time-sensitiveBraise for 3-3.5 hours, or until the short ribs are fork-tender and easily pull apart.
Meat easily pulls apart with a fork • Fork slides easily into the meat with little resistance
REMOVE
Remove the Dutch oven from the oven and let the short ribs rest in the braising liquid for 15 minutes before serving.
SERVE
Serve the beef short ribs (1800 g) with the braising sauce spooned over the top. Garnish with fresh herbs, if desired.
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