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Red Wine Braised Short Ribs: Tender, Fall-Off-The-Bone Comfort

Two glossy, dark braised short ribs served over creamy mashed potatoes and rich gravy.
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Make restaurant-quality braised short ribs at home. This recipe uses a slow, low braise in red wine and beef broth to achieve melt-in-your-mouth, fall-off-the-bone tender beef that is perfect for a hearty dinner or special occasion.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 bottle (750ml) dry red wine, such as Cabernet Sauvignon
  • 4 cups beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously on all sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the entire bottle of red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by about one-third, approximately 10 minutes.
  6. Return the short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaves. The liquid should almost cover the ribs.
  7. Bring the liquid to a gentle 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 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. Bring the sauce to a simmer over medium heat and cook until it thickens slightly to your desired consistency. Taste and adjust seasoning if needed.
  12. Serve the braised short ribs hot over creamy mashed potatoes or polenta, spooning the rich beef rib sauce generously over the top.

Notes

  • For extra rich sauce, sear 4 ounces of bacon first and use the rendered fat instead of olive oil for browning the ribs and vegetables.
  • If you prefer using a slow cooker, sear the ribs and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
  • To achieve a glossy finish on your sauce, whisk in 1 tablespoon of cold butter right before serving.

Nutrition

Find it online: https://delishcraze.com/braised-short-ribs-recipe-tender-fall-off-bone/