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Classic Red Wine Braised Short Ribs

A close-up of a tender braised short ribs served over creamy yellow polenta, drizzled with rich brown sauce and garnished with parsley.
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Make tender, melt-in-your-mouth beef short ribs using a classic red wine braise. This recipe yields rich, flavorful meat perfect for serving over mashed potatoes or creamy polenta.

Ingredients

Scale
  • 3 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 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously 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 Dutch oven. Cook, stirring occasionally, until softened, about 5 to 7 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 sprigs, and bay leaf. 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 fork-tender and easily pulls from the bone.
  9. Remove the ribs from the pot. Skim any excess fat from the surface of the braising liquid. If you prefer a thicker sauce, simmer the liquid on the stovetop until it reduces to your desired consistency.
  10. Taste the sauce and adjust seasoning if needed. Serve the short ribs hot over your choice of side dish, spooning the rich sauce over the top.

Notes

  • For the most tender results, allow the ribs to cool completely in the liquid overnight in the refrigerator before reheating. This deepens the flavor.
  • If using a Crockpot, 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 high for 4 hours.
  • To achieve fall-off-the-bone texture, do not rush the low and slow cooking time.

Nutrition

Find it online: https://tasteportfolio.com/braised-short-ribs-recipe-tender-beef-ribs/