Short Ribs — Wine Braised
Indulge in fall-off-the-bone short ribs, braised in a rich red wine sauce. This easy recipe transforms simple ingredients into a comforting and impressive dish.
Short Ribs — Wine Braised
Indulge in fall-off-the-bone short ribs, braised in a rich red wine sauce. This easy recipe transforms simple ingredients into a comforting and impressive dish.
Key move
Brown short ribs until deeply browned, then braise at 300°F/150°C in red-wine liquid until the meat reaches 195°F/90°C and is fork-tender. Reduce the sauce to glaze, skim fat as needed, and finish with fresh parsley and lemon-butter for a silkier finish.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
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 tender after 3 hours.
Return to the oven and braise for another 30-60 minutes, checking for tenderness every 15 minutes.
Sauce is too thin.
After removing the short ribs, simmer the sauce on the stovetop over medium heat until reduced to desired consistency.
Chef's Notes
Sear ribs in batches to ensure a deep, even crust. Overcrowding steams the meat instead of browning it.
Deglaze the pan with wine, scraping up all browned bits. This fond is crucial for rich flavor.
Ribs taste even better made a day ahead. Chill, then skim solidified fat before reheating.
Serve over creamy polenta or mashed potatoes to soak up the luscious braising liquid.
The Method
PREHEAT
Preheat oven to 325°F (163°C).
Oven is preheated to the correct temperature.
SEASON
Season short ribs generously with salt (1 tsp) and pepper.
Short ribs are evenly coated with salt and pepper.
HEAT
Heat olive oil (2 tbsp) in a large Dutch oven or oven-safe pot over medium-high heat.
Olive oil is shimmering and hot.
SEAR
Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches to avoid overcrowding the pot.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Short ribs have a deep brown crust on all sides.
REMOVE
Remove short ribs from the pot and set aside.
All seared short ribs are removed from the pot.
ADD
Prep aheadAdd onion, carrots (2 whole), and celery to the pot and cook until softened, about 5-7 minutes.
Vegetables are softened and slightly translucent.
ADD
Prep aheadAdd garlic (4 cloves) and tomato paste (2 tbsp) and cook for 1 minute more, stirring constantly.
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
Garlic is fragrant and tomato paste has darkened slightly.
DEGLAZE
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
All browned bits are loosened from the bottom of the pot.
ADD
Add beef broth (4 cups), thyme sprigs, and bay leaves. Bring to a simmer.
Liquid is simmering gently.
RETURN
Return short ribs to the pot, ensuring they are mostly submerged in the liquid.
Short ribs are back in the pot and mostly covered by liquid.
COVER
Cover the pot and transfer to the preheated oven.
Pot is securely covered and placed in the oven.
BRAISE
Time-sensitiveBraise for 3-3.5 hours, or until short ribs are fork-tender and easily pull apart.
Short ribs are fork-tender and easily pull apart.
REMOVE
Remove the pot from the oven and let rest for 15 minutes before serving.
Pot has rested for 15 minutes.
SERVE
Serve short ribs with braising sauce spooned over, alongside mashed potatoes, polenta, or your favorite side dish.
Short ribs are plated with sauce and side dish.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
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 Stew — Hearty Not Watery
Transform your cold weather cooking with this hearty beef stew, loaded with vegetables and a rich, thick gravy that's anything but watery. The secret? Lightly flouring the beef for a stew that's pure comfort in a bowl.
Beef Bourguignon
Indulge in the ultimate comfort food: tender beef, rich wine sauce, and earthy vegetables, all simmered to perfection. A taste of France in every bite.