Braised Short Ribs with Red Wine

These Braised Short Ribs with Red Wine are my special occasion showstopper. The meat gets so tender it literally falls off the bone, and that rich wine sauce is something you will want to soak up with every bite. It takes some time but almost all of it is hands-off in the oven.

Why You’ll Love This Recipe

• Fork-tender and rich beyond belief
• Almost entirely hands-off cook time
• Makes the whole house smell incredible
• Perfect for a special occasion dinner

Ingredients

• beef short ribs
• red wine
• onion
• carrots
• celery
• garlic
• beef broth
• thyme

How to Make It

Season short ribs generously with salt and pepper and brown deeply on all sides in a heavy Dutch oven. Remove and saute onion, carrots, celery, and garlic in the same pot. Add the red wine and scrape up all those browned bits, then add beef broth and fresh thyme. Return the ribs, cover tightly, and braise at 325 degrees for about 2.5 to 3 hours until completely tender. Skim any fat from the braising liquid and reduce it on the stove for a few minutes to make your sauce.

Braised Short Ribs with Red Wine

Short ribs browned hard then braised in red wine with carrots, celery and thyme until the meat slides off the bone and the sauce turns glossy.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 4 lbs bone-in beef short ribs
• 2 cups dry red wine
• 3 cups beef broth
• 1 large onion, diced
• 3 carrots, cut into chunks
• 3 stalks celery, sliced
• 6 cloves garlic, smashed
• 2 tbsp tomato paste
• 5 sprigs fresh thyme
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

Method

 

1. Heat the oven to 325 degrees. Pat the short ribs dry and season them all over with the salt and pepper.
2. Warm the olive oil in a large Dutch oven over medium high and sear the ribs in batches, 3 to 4 minutes a side, until deeply browned. Move them to a plate.
3. Lower the heat and cook the onion, carrots and celery 7 minutes, until softened, then add the garlic and tomato paste for 1 minute.
4. Pour in the red wine and scrape the bottom of the pot, simmering 5 minutes to cook off the sharpness.
5. Add the beef broth and thyme, nestle the ribs back in, and bring to a simmer.
6. Cover and braise in the oven 3 hours, until the meat pulls away from the bone with no resistance.
7. Lift the ribs out, skim the fat, and reduce the sauce on the stovetop 10 minutes before spooning it over.

Notes

Make these a day ahead if you can. Chilled overnight the fat lifts right off and the flavor deepens considerably.