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The Best Tender Red Wine Braised Short Ribs

A close-up of a single, tender braised short ribs served over creamy yellow polenta with rich sauce.
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Make restaurant-quality, fall-off-the-bone tender beef short ribs at home. This recipe uses a slow oven braise in a rich red wine sauce for deep, savory flavor.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves

Instructions

  1. Pat the short ribs dry with paper towels. Season them evenly 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 onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should mostly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is completely fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot and set them aside, keeping them warm.
  10. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the sauce.
  11. Simmer the sauce over medium heat until it thickens to your desired consistency. Taste and adjust seasoning if needed.
  12. Serve the tender beef short ribs drizzled generously with the rich savory sauce.

Notes

  • For an even richer sauce, you can let the sauce cool completely after straining, then skim the solidified fat off the top before reheating and reducing.
  • If you prefer using an Instant Pot for faster cooking, sear the ribs, sauté the vegetables, deglaze with wine, add broth and herbs, and cook on High Pressure for 60 minutes, followed by a Natural Pressure Release.
  • Serve these over creamy mashed potatoes or polenta to soak up the sauce.

Nutrition

Find it online: https://cookingbyjade.com/best-tender-braised-short-ribs-recipe/