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Red Wine Braised Short Ribs: Restaurant Quality Comfort Food

A single serving of rich, dark braised short ribs covered in glossy sauce, resting on a white plate.
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Make fall-apart tender braised short ribs at home using this straightforward Dutch oven method. These ribs simmer in a rich red wine sauce, yielding deep, savory flavor perfect for a special occasion dinner.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 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 or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf

Instructions

  1. Pat the short ribs dry with paper towels and season 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 chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 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 reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. 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 degrees Fahrenheit. 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. Skim any excess fat from the surface of the sauce. Discard the thyme stems and bay leaf.
  10. If the sauce is too thin, simmer it on the stovetop over medium heat until it thickens slightly. Taste and adjust seasoning if needed.
  11. Serve your tender braised short ribs over creamy mashed potatoes or polenta, spooning the rich sauce over the top.

Notes

  • For the best flavor, sear the short ribs in small batches so they brown instead of steam.
  • You can make this dish ahead; cool the ribs and sauce completely, then refrigerate overnight. Reheat gently on the stovetop or in the oven.
  • If you prefer a Crockpot braised short ribs method, sear the ribs first, then transfer everything to the slow cooker and cook on low for 8 to 10 hours.

Nutrition

Find it online: https://cookingbycarla.com/braised-short-ribs-recipe-tender-fall-apart/