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.
The Key Move
Achieve fall-off-the-bone tenderness by maintaining a low and slow braising temperature.
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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 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.
The Method
PREHEAT
Preheat oven to 325°F (163°C).
SEASON
Season short ribs generously with salt (1 tsp) and pepper.
HEAT
Heat olive oil (2 tbsp) in a large Dutch oven or oven-safe pot over medium-high heat.
SEAR
Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches to avoid overcrowding the pot.
Deep brown crust on all sides of the short ribs
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
REMOVE
Remove short ribs from the pot and set aside.
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.
Aromas of garlic and tomato are released
Scorch risk: Tomato paste can blacken quickly. Keep it moving; if it burns, it will taste bitter.
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.
ADD
Add beef broth (4 cups), thyme sprigs, and bay leaves. Bring to a simmer.
RETURN
Return short ribs to the pot, ensuring they are mostly submerged in the liquid.
COVER
Cover the pot and transfer to the preheated oven.
BRAISE
Time-sensitiveBraise for 3-3.5 hours, or until short ribs are fork-tender and easily pull apart.
Meat easily pulls apart with a fork
REMOVE
Remove the pot from the oven and let rest for 15 minutes before serving.
Aromas intensify as the dish rests
SERVE
Serve short ribs with braising sauce spooned over, alongside mashed potatoes, polenta, or your favorite side dish.
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