Red Wine Braised Short Ribs

5 from 1 vote

These red wine braised short ribs are fall-apart tender and so incredibly flavor-packed. They are cooked in a rich red wine braising liquid with lots of aromatics for 3 hours, low and slow.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 461kcal

Author: Tania

Equipment

6-quart Dutch oven
Fat separator for the gravy

Ingredients

3 to 4 pounds bone-in beef short ribs excess fat trimmed, about 6 pieces, see note below
Salt and pepper
Olive oil
1 medium yellow onion, diced
1 medium carrot, peeled and diced
2 stalks celery, diced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
6 cloves fresh garlic, minced or crushed
6 sprigs fresh rosemary and thyme tied with kitchen twine
2 bay leaves
2 cups red dry wine Pinot Noir or Merlot
2 ½ to 3 cups beef broth plus more as needed

Instructions

Preheat oven to 300°F.
Make sure excess fat is removed from the short ribs. This will prevent too much fat in the braising liquid later on. Season the short ribs with salt and pepper on all sides generously, pressing to adhere.
In a large Dutch oven or sturdy oven-safe pot, heat about 3 tablespoons of olive oil over medium-high heat. Sear the short ribs undisturbed on all sides until beautifully browned and a crust forms. Transfer to a plate and set aside.
Add a few more drizzles of oil into the pot. Add the diced onions, carrot, and celery and sauté until softened, about 6-8 minutes. Add the minced garlic and tomato paste, and sauté for another 2 minutes until fragrant. Tip: If needed, add a splash of broth so the brown bits don't burn.
Stir in the red wine, scraping any brown bits from the pot using a wooden spoon. Let it simmer for just 2 minutes until very slightly reduced. Next, add the beef broth and Worcestershire sauce, and bring back to a simmer.
Add the rosemary and thyme, as well as the bay leaves. Season with salt and pepper to taste.
Return the seared short ribs, nesting them under the liquid. The liquid should cover almost all of the ribs - if not, add more broth because it will reduce by half by the time it's done cooking.
Bring to a simmer and cover with lid tightly. Transfer to the preheated oven and let it braise for 3 hours or until ender.
When ready, skim off excess fat or, better yet, use a fat separator to make it easier. Discard the fat. Serve over mashed potatoes or your favorite sides. Enjoy!
Optional: Thicken the juices with about 2 teaspoons of cornstarch diluted with 1 tablespoon water. Bring to a low simmer until thickened to your liking.

Notes

Short ribs: Choose well-marbled beef short ribs without excess fat. Trim any fatty meat caps before searing. Use the thick pieces of short ribs, not the thinly sliced kind.
If you can't find bone-in short ribs, boneless will work too.
The liquid should cover almost all of the meat, as it will reduce by half during the 3 hours of cooking time.
Braising: Cook low and slow at 300F for a good 3 hours. This keeps the meat tender and moist. Don't rush the process.
Thickening Sauce (optional): Separate fat, then simmer juices with 2-3 tsp cornstarch mixed with 1 tbsp water until thickened.
Freezing: Freeze, with the liquid and all, for up to 3 months. Thaw in the fridge overnight and reheat over the stovetop.
Make ahead and storage: These store very well for 2-3 days. Reheat in the microwave over.

Substitutions and variations:

Red wine choices: Pinot Noir, Merlot, or cabernet Sauvignon.
If not using wine, replace with more beef broth and add a splash of balsamic vinegar for that tangy flavor.
Bone-in short ribs: Boneless will work too, but the flavor is better with bone-in.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition