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Classic Red Wine Braised Short Ribs

A close-up of a tender braised short ribs piece covered in rich, dark sauce, served over creamy yellow polenta.
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Make tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce. This recipe uses a Dutch oven for deep flavor.

Ingredients

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  • 4 pounds bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 (750 ml) bottle dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the carrots, celery, and onion to the pot. Cook, stirring occasionally, until softened, about 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Stir in the thyme, rosemary, and bay leaf.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by about one-third, approximately 10 minutes.
  7. Return the short ribs to the pot. Add the beef broth and Worcestershire sauce. The liquid should mostly cover the ribs.
  8. Bring the liquid back to a gentle simmer on the stovetop.
  9. Cover the Dutch oven tightly and transfer it to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius).
  10. Braise for 3 to 4 hours, or until the meat is very tender and easily pulls away from the bone.
  11. Carefully remove the ribs from the pot. Skim any excess fat from the surface of the braising liquid. If you want a thicker sauce, simmer the liquid on the stovetop until it reduces to your desired consistency.
  12. Serve the short ribs over creamy polenta or mashed potatoes, spooning the rich sauce over the top.

Notes

  • For the best flavor, sear the ribs in batches so the pan temperature stays high enough to create a good crust.
  • If you prefer using a slow cooker, sear the ribs first, then transfer everything to the slow cooker and cook on low for 8 to 10 hours.
  • To achieve a truly rich sauce, strain the braising liquid through a fine-mesh sieve before reducing it on the stovetop.

Nutrition

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