Red Wine Short Ribs
This recipe creates rich and tender bone-in beef short ribs by braising them in a flavorful red wine and vegetable sauce. Searing the ribs first develops deep flavor, followed by slow cooking until fork-tender. The resulting dish features succulent meat in a reduced, savory sauce, perfect for a comforting meal.
Equipment
- 1 Large Dutch Oven or Heavy Pot Suitable for searing and long, slow braising
- 1 Cutting Board
- 1 Chef's knife For preparing vegetables
- 1 Tongs For handling ribs during searing
- 1 Fine-mesh Sieve For straining the braising liquid
Ingredients
Main
- 5 pounds bone-in beef short ribs cut in half if possible
- Salt and pepper
- 1/4 cup olive oil
- 1 large sweet onion peeled and chopped
- 2 cups baby carrots
- 3 celery stalks chopped
- 1/4 cup flour
- 2 tablespoons tomato paste
- 1 standard size bottle Cabernet or other dry red wine
- 1/4 cup fresh thyme
- 1 head garlic cut in half cross-wise
- 4 cups chicken broth
- 1/4 cup cream optional but oh so good!
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the short ribs in batches on all sides until deeply browned, then remove from the pot.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes.
- Stir in the flour and tomato paste, cooking for another 2 minutes.
- Pour in the red wine, scraping the bottom of the pot to loosen any browned bits.
- Add the chicken broth, fresh thyme, and halved garlic head. Return the seared short ribs to the pot.
- Bring the liquid to a simmer, then cover the pot and transfer to the preheated oven or reduce heat to low on the stovetop.
- Braise for 2.5 to 3 hours, or until the short ribs are very tender. Remove ribs, strain sauce, return ribs to sauce (and stir in cream if using).
Notes
Ensure the short ribs are well-seared on all sides to build maximum flavor before adding liquids. This Maillard reaction is crucial. When deglazing with wine, be sure to scrape up all the browned bits from the bottom of the pot – these are packed with flavor. Braise the ribs low and slow, either in the oven or on the stovetop, until they are truly fork-tender and almost falling off the bone. You can prepare this dish a day in advance; the flavors deepen overnight, and it's easier to skim off excess fat when chilled. The optional cream adds a luxurious finish to the sauce.