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Red Wine Braised Short Ribs

Ingredients · Serves 4 · Prep 30 min · Total 3 hr 45 min

  • 4 lb bone-in beef short ribs, English cut, about 8 pieces
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped (optional)
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Red Wine Braised Short Ribs

Steps

  1. Heat the oven to 325°F with a rack in the lower third.
  2. Pat the short ribs dry and season them all over with the salt and pepper.
  3. Heat the oil in a large Dutch oven over medium-high heat until it shimmers.
  4. Brown the ribs in batches on all sides, without crowding, turning with tongs.
  5. Move the ribs to a plate. Pour off all but 2 tablespoons of fat.
  6. Lower the heat to medium. Add the onion, carrots and celery and cook, stirring, until softened.
  7. Stir in the garlic, tomato paste and flour and cook until the paste darkens.
  8. Pour in the wine, scraping up the browned bits, and simmer until reduced by about half.
  9. Stir in the broth and add the thyme, rosemary and bay leaves.
  10. Return the ribs to the pot bone side up, with any juices. The liquid should come most of the way up the meat.
  11. Bring to a simmer, cover and move the pot to the oven.
  12. Braise until the meat is very tender and pulls easily away from the bone, far past the safe 145°F (63°C).
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Red Wine Braised Short Ribs

Steps, continued

  1. Move the ribs to a platter. Strain the liquid into a fat separator or bowl and spoon off the fat.
  2. Return the liquid to the pot and simmer over medium heat until it thickens into a sauce.
  3. Spoon the sauce over the ribs and sprinkle with parsley.
  4. Cook to 145°F inside (check with a thermometer).