Red Wine Braised Short Ribs Recipe

Prep Time 25 mins

Cook Time 210 mins

Total Time 3 hrs 55 mins

Cooking Method: Braising

Cuisine: American, French, Italian

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 6

Calories: 425

Description

This classic red wine braised short ribs recipe serves six and features tender beef short ribs slowly cooked in a rich red wine sauce with herbs, onions, and garlic for a luxurious, comforting dinner.

Ingredients

For the Beef

5 pounds (about 6 to 8 pieces) of bone-in beef short ribs (English cut)
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of olive oil

For the Braising Liquid

1 bottle (750 ml) of dry red wine (Cabernet Sauvignon or Malbec)
3 cups of high-quality low-sodium beef stock
1 packet of unflavored gelatin powder
5 sprigs of fresh thyme
4 sprigs of fresh rosemary
2 bay leaves
1 oz of dried mushrooms (shiitake or porcini)
1 large yellow onion, diced
2 large carrots, peeled and diced
2 stalks of celery, diced
6 cloves of garlic (smashed or minced)
3 tablespoons of tomato paste
2 tablespoons of unsalted butter, cubed
salt and pepper, to taste

How to Cook Beef Short Ribs (Step-By-Step Instructions)

1
Prepare and Season the Beef
- Trim any thick outer fat from the beef short ribs.
- Pat them dry with paper towels to ensure a good sear.
- Season them generously with Kosher salt and freshly ground black pepper.
2
Sear the Beef Short Ribs
- Heat the Dutch oven over high heat and add the olive oil.
- When the oil is shimmering, sear the short ribs in batches, turning until all sides are deeply browned.
- The searing takes about 2 to 3 minutes per side.
- Once seared, remove the beef short ribs and transfer them to a clean plate.
- Pour out most of the rendered fat from the pot, but leave about 2 tablespoons to use for cooking the aromatics.
3
Sauté the Aromatics
- Reduce the heat to medium-low.
- Add the diced onions, carrots, and celery to the residual fat in the pot.
- Sauté for 5 to 8 minutes, stirring occasionally, until the vegetables soften and become golden and translucent.
- Next, add the smashed garlic and the tomato paste.
- Cook, stirring constantly, for 1 to 2 minutes until the tomato paste deepens in color.
4
Deglaze with Red Wine
- Pour the entire bottle of dry red wine into the pot.
- Increase the heat to high.
- Immediately scrape up any brown bits from the bottom of the pot.
- Let the wine simmer for about 5 minutes to reduce slightly and cook off the raw alcohol aroma.
5
Add Stock and Herbs
- Sprinkle the unflavored gelatin powder over the cold beef stock and let it sit for about 5 minutes to bloom.
- Return the seared short ribs to the Dutch oven, nestling them among the vegetables.
- Add the bloomed beef stock, bay leaves, dried mushrooms (if using), thyme, and rosemary sprigs.
- The liquid should cover the ribs about two-thirds of the way up.
6
Braise Low and Slow
- Cover the Dutch oven with its lid and transfer it to a preheated oven at 300°F (150°C).
- Braise for a total of 3 hours and 30 minutes, until the meat is tender and easily pulls away from the bone.
- Check occasionally to make sure the liquid level stays consistent and add more stock if needed.
7
Skim and Reduce the Sauce
- Once the ribs are tender, carefully remove them from the pot and set aside.
- Strain the braising liquid through a fine-mesh sieve, discarding all the solids.
- Return the sauce to the pot and simmer over medium-high heat until it reduces to a thick, glossy consistency, about 10 to 15 minutes.
- Remove from the heat and whisk in the cold, cubed unsalted butter until the sauce becomes smooth, velvety, and shiny, a classic monté au beurre finish.
- Taste and adjust the seasoning with kosher salt and freshly ground black pepper.
- Return the braised short ribs to the pot, spooning the rich red wine sauce over them to glaze before serving.
8
Serve and Enjoy
- Place the short ribs over mashed potatoes, polenta, or your favorite side.
- Spoon that luxurious sauce over the top and sprinkle with fresh parsley.
- Serve warm and enjoy every bite.

Nutrition Facts

Servings 6

Serving Size Approximately two thick beef short ribs

Amount Per Serving
Calories 425kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 8g40%
Cholesterol 155mg52%
Sodium 460mg20%
Potassium 815mg24%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Sugars 4g
Protein 36g72%

Vitamin A 135 IU
Vitamin C 6 mg
Calcium 80 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Trimming the thick external fat cap from the beef short ribs is essential, as skipping this step will leave you with a greasy sauce that overpowers the dish’s natural richness.
Searing is essential because the deeper the brown crust, the richer the sauce, so aim for a dark sear rather than a light golden color to build deep, savory flavor.
Maintain a low braising temperature between 300°F and 325°F, keeping the liquid at a gentle simmer rather than a boil, as high heat can dry out the meat before the collagen breaks down.
Always strain, skim, and reduce the braising liquid before serving to remove the aromatics, skim excess fat, and reduce the sauce to achieve a smooth, glossy, restaurant-quality finish.