Red Wine Braised Short Ribs
These tender beef short ribs cook low and slow in red wine, stock, herbs, and vegetables until the meat pulls easily from the bone. It is a cozy dinner that feels special, but most of the time is hands-off.
Total
235 min
Servings
4 servings
Level
Medium
Short ribs are a flavorful cut of beef taken from the rib area. They have rich marbling and connective tissue, which means they need slow cooking to become tender.
This recipe braises them, which means the meat is first browned, then gently cooked in a covered pot with a small amount of liquid. The result is deep flavor, soft meat, and a glossy sauce you can spoon over mashed potatoes, noodles, polenta, or rice.
Plan on about 3 1/2 hours from start to finish. The oven does most of the work, and the dish also reheats well, making it a good choice for a make-ahead dinner.
01What you'll need
Ingredients
17 items · 4 servings
- 3 to 3 1/2 pounds bone-in beef short ribs, English-cut, about 4 large pieces
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil, such as canola or avocado oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed and peeled
- 2 tablespoons tomato paste
- 2 cups dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir
- 2 cups low-sodium beef stock, plus more if needed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar, optional, to balance acidity
- 1 tablespoon unsalted butter, optional, for finishing the sauce
02How to make it
Step-by-step
1. Heat the oven
Set the oven to 325°F. Pat the short ribs very dry with paper towels. Season all sides with the salt and pepper. Dry meat browns better, and browning builds flavor for the sauce.
2. Brown the short ribs
Heat the oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the short ribs in a single layer, working in batches if needed. Brown them well on all sides, 8 to 10 minutes total. Transfer the ribs to a plate.
3. Cook the vegetables
Pour off all but about 1 tablespoon of fat from the pot. Add the onion, carrots, and celery. Cook over medium heat for 6 to 8 minutes, stirring often, until the vegetables soften and begin to brown. Add the garlic and cook for 1 minute.
4. Toast the tomato paste
Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly and coats the vegetables. This quick step removes the raw taste and gives the sauce more depth.
5. Add the wine and reduce
Pour in the red wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer for 8 to 10 minutes, until the wine reduces by about one-third. Reducing means boiling gently so some liquid evaporates and the flavor becomes stronger.
6. Braise the short ribs
Add the beef stock, thyme, rosemary, bay leaves, Worcestershire sauce, and brown sugar if using. Return the short ribs and any juices to the pot. The liquid should come about halfway up the sides of the meat, not fully cover it. Bring to a simmer, cover, and transfer to the oven.
7. Cook until tender
Braise for 2 1/2 to 3 hours, turning the ribs once halfway through, until the meat is very tender and pulls easily with a fork. If the pot looks dry at any point, add a splash more stock.
8. Rest and strain the sauce
Transfer the short ribs to a plate and cover loosely with foil. Remove and discard the herb stems and bay leaves. For a smoother sauce, strain the liquid into a saucepan and press on the vegetables to release their juices. For a rustic sauce, leave the vegetables in.
9. Finish and serve
Skim off excess fat from the top of the sauce with a spoon. Simmer the sauce on the stove for 5 to 10 minutes if you want it thicker. Stir in the butter if using, then taste and add salt or pepper as needed. Serve the short ribs with the sauce spooned over the top.
03From our kitchen
Cook's tips
- Make-ahead: Short ribs taste even better the next day. Cook them fully, cool, and refrigerate in the sauce. The fat will firm up on top, making it easy to lift off before reheating.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a 300°F oven, covered, until hot.
- Freezing: Freeze the ribs and sauce together for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Wine swap: If you do not want to cook with wine, use extra beef stock plus 1 tablespoon balsamic vinegar or red wine vinegar. The flavor will be different but still savory.
- Cut swap: Bone-in short ribs give the richest sauce, but boneless short ribs also work. Start checking boneless ribs after about 2 hours because they may cook faster.
- Too much fat: Short ribs are naturally rich. Chilling the cooked dish before serving is the easiest way to remove extra fat from the sauce.
Cook's note
English-cut short ribs are cut into thick pieces with one bone per piece. Flanken-style short ribs are sliced thin across the bones and are better for quick grilling or Korean-style marinades, not this long braise.
04Frequently asked
Questions & answers
How do I know when short ribs are done?
They are done when a fork slides into the meat with little resistance and the meat pulls away from the bone. If they still feel tough, keep cooking. Tough short ribs usually need more time, not higher heat.
Can I make short ribs without a Dutch oven?
Yes. Brown the meat and vegetables in a large skillet, then transfer everything to a deep baking dish. Cover tightly with foil and braise in the oven. Check once or twice to make sure there is enough liquid.
What should I serve with braised short ribs?
Mashed potatoes are classic because they catch the sauce. Buttered noodles, creamy polenta, rice, roasted root vegetables, or a simple green salad also work well.
Can I use white wine instead of red wine?
You can, but the sauce will be lighter and less rich. Use a dry white wine, not a sweet one, and consider adding 1 teaspoon of tomato paste extra for more body.
Why is my sauce thin?
Braising liquid often needs reducing after the meat is cooked. Simmer it uncovered on the stove until it tastes concentrated and lightly coats a spoon.
05Keep cooking
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