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.
20 min active, minimal dishes
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.
20 min active, minimal dishes
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.
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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.
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).
Inaccurate calibration: Most home ovens fluctuate significantly; an external thermometer prevents under-braising.
Oven is preheated to the correct temperature.
SEASON
Season short ribs generously with salt (1 tsp) and pepper.
Uneven seasoning: Ensure ribs are seasoned on all sides, including the narrow edges, for consistent flavor.
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.
Smoking oil: If the oil smokes, remove from heat immediately to prevent a bitter, burnt flavor in the braising liquid.
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.
Steaming the meat: Overcrowding the pot lowers the temperature, causing the ribs to steam instead of sear.
Short ribs have a deep brown crust on all sides.
REMOVE
Remove short ribs from the pot and set aside.
Lost crust: If the meat sticks, it is not seared enough. Let it release naturally before pulling.
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.
Scorched fond: If the bottom of the pot looks dark brown rather than golden, lower the heat to prevent a burnt taste.
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.
Burnt garlic: Tomato paste thickens quickly; keep stirring to prevent it from scorching on the bottom.
Garlic is fragrant and tomato paste has darkened slightly.
DEGLAZE
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Burned fond: If the bits on the bottom are black and acrid-smelling rather than brown, discard them to avoid a bitter sauce.
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.
Boiling too hard: A rapid boil will toughen the meat fibers; keep the heat low for a gentle simmer.
Liquid is simmering gently.
RETURN
Return short ribs to the pot, ensuring they are mostly submerged in the liquid.
Dry meat: If ribs are not mostly submerged, the exposed tops will dry out and become tough.
Short ribs are back in the pot and mostly covered by liquid.
COVER
Cover the pot and transfer to the preheated oven.
Improper seal: If the lid is not tight, the braising liquid will evaporate, causing the meat to dry out.
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.
Dry meat: If the liquid level drops too low, the exposed meat will dry out and become stringy.
Short ribs are fork-tender and easily pull apart.
REMOVE
Remove the pot from the oven and let rest for 15 minutes before serving.
Evaporation loss: Ensure the lid is tightly sealed; an unsealed pot will dry out the meat and prevent the juices from reabsorbing.
Pot has rested for 15 minutes.
SERVE
Serve short ribs with braising sauce spooned over, alongside mashed potatoes, polenta, or your favorite side dish.
Broken sauce: Avoid overheating the sauce once the butter is added, as it may cause the emulsion to separate and look greasy.
Short ribs are plated with sauce and side dish.
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