braised short ribs recipe
The Best braised short ribs recipe
What I appreciate most about this dish is how well it balances indulgence with good-for-you ingredients. Short ribs are packed with protein and iron, and when you braise them slowly, the collagen breaks down into gelatin, which is great for joint health. I always use plenty of carrots, onions, and garlic, so you’re getting a solid dose of vitamins and antioxidants without even trying. Plus, the leftovers taste even better the next day, which makes it a smart choice for meal prep. Whether it’s a cozy weeknight or a holiday gathering, these short ribs never disappoint.
Red Wine Braised Short Ribs
Tender, fall-off-the-bone short ribs braised in a rich red wine sauce with aromatic vegetables and herbs. This hearty dish is perfect for a cozy dinner and pairs beautifully with mashed potatoes or creamy polenta.
🥘Ingredients
- 4 lbs bone-in beef short ribs (about 4 large ribs)
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 2 cups beef stock
- 1 cup crushed tomatoes
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp balsamic vinegar
- 2 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Preheat the oven to 325°F (165°C). -
2
Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. -
3
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside on a plate. -
4
In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes. -
5
Add the garlic and tomato paste, stirring for 1-2 minutes until fragrant. -
6
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze. Simmer for 5 minutes until the liquid has reduced by half. -
7
Add the beef stock, crushed tomatoes, thyme, rosemary, bay leaves, and balsamic vinegar. Stir to combine. -
8
Return the short ribs to the pot, along with any accumulated juices. The liquid should come about halfway up the ribs. Bring to a simmer. -
9
Cover the pot with a lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and nearly falling off the bone. -
10
Carefully remove the short ribs from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids. Skim off any excess fat from the surface. -
11
Return the strained liquid to the pot and simmer over medium heat until reduced by about one-third, about 10-15 minutes. -
12
Stir in the butter and fresh parsley. Taste and adjust seasoning with salt and pepper if needed. -
13
Return the short ribs to the pot and coat them in the sauce. Serve hot with mashed potatoes, polenta, or crusty bread.
🔧Equipment
- Large Dutch oven or heavy pot with lid
- Tongs
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Red Wine Braised Short Ribs Works
❓ Frequently Asked Questions About Red Wine Braised Short Ribs
1. What cut of beef is best for braised short ribs?
The best cut for braised short ribs is bone-in beef short ribs, specifically the English-cut (individual ribs) or flanken-cut (cross-cut ribs). Bone-in ribs add more flavor during braising, but boneless short ribs work well too if that’s what you have. Look for well-marbled ribs with a good fat cap for the most tender, rich results.
2. How long should I braise short ribs for them to be tender?
Braised short ribs typically need 2.5 to 3.5 hours of slow cooking to become fork-tender. The exact time depends on the size of the ribs and your cooking method:
– Oven/stovetop braising: 2.5–3.5 hours at 300–325°F (150–160°C).
– Slow cooker: 6–8 hours on low or 4–5 hours on high.
– Pressure cooker (Instant Pot): 45–60 minutes on high pressure.
Check for doneness by piercing the meat with a fork—it should slide off the bone easily.
3. Can I make braised short ribs ahead of time?
Yes! Braised short ribs taste even better the next day because the flavors deepen as they rest. To make ahead:
1. Cook the ribs as directed, then let them cool slightly.
2. Skim excess fat from the braising liquid (optional).
3. Store the ribs and sauce in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
4. Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven until warmed through. Avoid boiling to prevent the meat from drying out.
4. What’s the best liquid to use for braising short ribs?
A combination of broth, wine, and aromatics works best for braising short ribs. Common liquids include:
– Red wine (Cabernet Sauvignon, Merlot, or Pinot Noir) for depth.
– Beef broth or stock (low-sodium preferred) for richness.
– Beer (dark ale or stout) for a malty flavor.
– Tomato paste or crushed tomatoes for acidity and body.
– A splash of balsamic vinegar or soy sauce for umami.
Aim for enough liquid to cover about ½ to ⅔ of the ribs—they’ll release their own juices as they cook.
5. What sides pair well with braised short ribs?
Braised short ribs are rich and hearty, so balance them with sides that cut through the richness or complement their savory depth. Try:
– Creamy mashed potatoes or polenta to soak up the sauce.
– Roasted root vegetables (carrots, parsnips, or Brussels sprouts) for sweetness.
– Buttery egg noodles or wide pappardelle pasta for a comforting touch.
– Crusty bread or biscuits for dipping.
– Light, fresh sides like a shaved fennel salad or pickled vegetables to contrast the richness.
– Grain-based sides like risotto, farro, or wild rice for texture.
