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Oven-Braised Short Ribs with Red Wine Reduction

4.6 from 1620 votes

Tender short ribs slow-cooked in a rich red wine sauce, perfect for a hearty and flavorful meal. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 60 mins

Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Short Ribs

• 3 lbs short ribs (bone-in)
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 cloves garlic, minced
• 1 onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped

For the Sauce

• 2 cups beef broth
• 1 cup red wine (dry)
• 1 cup tomato sauce
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup beef stock (for thickening)
• 1 tbsp balsamic vinegar

Optional Garnish

• Fresh parsley, chopped
• Crusty bread for serving

👨‍🍳Directions

1. 1
   Preheat oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
2. 2
   Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned (about 3-4 minutes per side). Remove ribs and set aside.
3. 3
   In the same Dutch oven, sauté garlic, onion, carrots, and celery for 5 minutes until softened.
4. 4
   Add beef broth, red wine, tomato sauce, tomato paste, thyme, rosemary, and bay leaf. Stir well and bring to a simmer.
5. 5
   Return the ribs to the Dutch oven, cover with foil, and transfer to the preheated oven. Bake for 1 hour 15 minutes.
6. 6
   Remove the ribs and reduce the sauce by simmering it uncovered for another 15 minutes. Stir in flour and butter to thicken the sauce. Add beef stock and balsamic vinegar, simmering for another 10 minutes.
7. 7
   Remove the ribs from the sauce, shred the meat, and return it to the sauce. Discard the bones. Adjust seasoning if needed. Garnish with fresh parsley.

🔧Equipment

• Oven-safe skillet or Dutch oven
• Oven
• Mixing bowls
• Knife and cutting board
• Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 32💛Saturated Fat: 14❤️Cholesterol: 120🧂Sodium: 1200🌾Total Carbs: 35🥦Dietary Fiber: 4🍬Sugars: 10🥩Protein: 45

📝Notes

Tips

• For extra tenderness, marinate the ribs in a mixture of olive oil, garlic, and herbs for 12 hours before cooking.
• Use a meat thermometer to ensure ribs reach an internal temperature of 195°F (90°C) for fall-off-the-bone tenderness.
• Substitute beef stock with vegetable stock for a lighter option, though flavor will differ slightly.

Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.

❓ Frequently Asked Questions About Oven-Braised Short Ribs with Red Wine Reduction

What is the best way to prepare short ribs for maximum tenderness and flavor?

To achieve the best tenderness and flavor, short ribs should be braised in a flavorful liquid (like beef broth, wine, or tomato sauce) with aromatics such as garlic, onions, carrots, celery, and herbs like thyme and rosemary. After searing the ribs in a hot oven (around 400°F/200°C) for about 10 minutes, transfer them to a slow-cooker or Dutch oven, cover with liquid, and simmer at a low temperature (around 275°F/135°C) for 2-3 hours, or until fork-tender. For extra richness, add a splash of red wine or a bay leaf during the braising process.

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How long should I cook short ribs in the oven for the best results?

The ideal oven cooking time for short ribs depends on the cut and your desired tenderness. For oven-roasted short ribs, cook at 375°F (190°C) for 20-25 minutes per pound (about 1.5–2 hours total for a 4–5 lb pack). For braised short ribs, sear first (10 minutes), then transfer to a Dutch oven or slow cooker with liquid and simmer at 275°F (135°C) for 2–3 hours (or until fork-tender). If using a foil tent method, roast at 325°F (165°C) for 1.5–2 hours for a crispy exterior and tender meat.

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Can I use a regular oven instead of a slow cooker or Dutch oven for braising short ribs?

Yes, you can use a regular oven for braising short ribs, but it requires careful monitoring to maintain a low, steady heat. After searing the ribs, place them in a roasting pan (or oven-safe dish) with enough liquid to cover about half the ribs. Cover the pan tightly with foil and bake at 325°F (165°C) for 2–3 hours, stirring occasionally if needed. Alternatively, use a foil tent method (wrap the ribs loosely in foil) to trap steam and keep the meat moist. For best results, a Dutch oven or slow cooker is more efficient, but an oven works in a pinch.

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What are the key ingredients to enhance the flavor of oven-roasted short ribs?

The best flavor for oven-roasted short ribs comes from a combination of salt, pepper, aromatics, and a touch of acidity or sweetness. Essential ingredients include:
– Salt & pepper (coarse sea salt for seasoning)
– Garlic & onions (minced or whole for depth)
– Herbs (thyme, rosemary, bay leaves, or sage)
– Aromatics (carrots, celery, or fennel for complexity)
– Acid or sweetness (red wine, apple cider vinegar, balsamic glaze, or brown sugar)
– Spices (smoked paprika, cumin, or black peppercorns)
For extra richness, add a splash of beef broth, tomato paste, or a splash of balsamic vinegar during the last 30 minutes of cooking.

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How do I know when short ribs are done and tender enough to eat?

Short ribs are done when they’re fork-tender and easily pull apart with minimal resistance. Here’s how to check:
– Internal temperature: Use a meat thermometer to ensure the meat reaches 195–203°F (90–95°C)—this guarantees tenderness.
– Fork test: Insert a fork into the thickest part of the meat; if it slides in with little effort, they’re done.
– Visual cues: The meat should be falling off the bone, and the sauce should be slightly thickened (if braised).
– Collagen breakdown: The ribs should be soft and slightly translucent in texture, with no chewiness left.
If the ribs aren’t tender enough after cooking, return them to the oven (covered) for 15–20 minutes to continue breaking down collagen.