Braised Short Ribs
Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes – SO SO GOOD.
Red wine braised short ribs – the ultimate fall-off-the-bone comfort food this winter (or any time of the year, really). These bad boys are cooked low and slow in the oven with an initial sear for that caramelized goodness and sealed in moisture (very important not to skip this step).
Serve for company, for friends, for family, or for date night. It finishes just under 4 hours (with minimal prep), making this the most perfect make-ahead meal. The end result is a cozy, comfort-in-a-bowl, fancy meal with the least amount of work. Truly restaurant-worthy right at home.
TIPS AND TRICKS FOR SUCCESS
- Patience. Making short ribs is a labor of love. Do not try to rush the process and increase the heat for faster results. Low and slow is the name of the game here.
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for slow cooking and even heat distribution. A tight fitting lid also traps all the lovely moisture inside, yielding the most tender short ribs.
- Sear the meat. Searing the short ribs first will add all the extra, deeper flavors here, sealing all the juices inside.
- Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
WHAT TO SERVE WITH BRAISED SHORT RIBS
- How to Make Perfect Mashed Potatoes
- Sheet Pan Scalloped Potatoes
- Easy Skillet Dinner Rolls
- Roasted Sweet Potatoes
- Garlic Parmesan Roasted Broccoli
TOOLS FOR THIS RECIPE
Dutch oven
BRAISED SHORT RIBS: FREQUENTLY ASKED QUESTIONS
We recommend using bone-in short ribs as they have a higher fat content which will yield juicier, more flavorful beef but boneless short ribs can be substituted.
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
A dry red wine is best, such as cabernet sauvignon, pinot noir or merlot.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Recipe
Yield: 4 servings
Prep: 30 minutes
Cook: 3 hours
Total: 3 hours
Ingredients
Equipment
Dutch Oven
Instructions
1. Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
2. Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
3. Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
4. Stir in tomato paste and garlic until fragrant, about 1 minute.
5. Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
6. Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
7. Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
8. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
9. Serve beef with juices immediately with mashed potatoes, if desired.
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