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Braised Short Ribs · Red Wine

Red Wine Braised Short Ribs

Bone-in short ribs browned deeply and braised for hours in red wine with vegetables and herbs until they slide off the bone. Serve over mashed potatoes or polenta.

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Prep
30 min
Cook
3 hr 15 min
Total
3 hr 45 min
Serves
4
Level
Hard

Ingredients

  • 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)

Cook to 145°F inside (check with a thermometer).

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).
  13. Move the ribs to a platter. Strain the liquid into a fat separator or bowl and spoon off the fat.
  14. Return the liquid to the pot and simmer over medium heat until it thickens into a sauce.
  15. Spoon the sauce over the ribs and sprinkle with parsley.

Tip: Short ribs are safe at 145°F but need to go far beyond that, close to 200°F, before they turn tender.

Tip: Make them a day ahead: the chilled fat lifts right off and the flavor deepens.

Tip: Use a wine you'd happily drink; it becomes the sauce.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Store the ribs in their sauce. Freeze up to 3 months.

Make ahead: Braise a day ahead and refrigerate in the liquid. Lift off the fat, then reheat covered at 325°F for 30 to 40 minutes before reducing the sauce.

Estimated nutrition per serving: 820 calories · protein 46 g · carbohydrates 15 g · fiber 2 g · sugars 5 g · fat 55 g (saturated 22 g) · sodium 1,550 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.