Braised Beef Short Ribs in Red Wine
Bone-in short ribs seared until deeply browned, then slow-braised in an entire bottle of Burgundy with aromatics until they collapse into pure, fork-tender bliss. This is the dish that turns a Sunday into a memory.
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Braised short ribs are arguably the greatest expression of American-French cooking. The cut itself — English-style bone-in short ribs — is full of fat and connective tissue that, when cooked low and slow in wine and aromatics, converts to gelatin. That gelatin is what gives the braising liquid its glossy, mouth-coating body. By the end, you have something that no amount of thickening agent could replicate.
The best part: this recipe is actually easier than it looks, and it's completely make-ahead. The ribs are even better the next day, after the fat has solidified and been removed, and the flavors have deepened overnight. Serve over mashed potatoes, creamy polenta, or buttered egg noodles.
Ingredients
- 4 bone-in English-style short ribs (about 350–400g / 12–14 oz each)
- 2 tsp kosher salt + more for seasoning
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 6 garlic cloves, smashed
- 3 tbsp tomato paste
- 1 bottle (750ml) dry red wine (Burgundy, Côtes du Rhône, or Cabernet)
- 500ml (2 cups) good-quality beef broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Fresh parsley and horseradish cream, to serve
Instructions
- Season and dry. Pat short ribs completely dry with paper towels. Season all sides generously with salt and pepper. Let sit 30 minutes at room temperature.
- Preheat oven to 165°C (325°F).
- Sear deeply. Heat oil in a large Dutch oven over high heat until just smoking. Sear ribs on all sides in batches — 2–3 minutes per side — until deeply browned. Don't rush this step. The crust you build here is what flavors the braise. Set ribs aside.
- Sauté vegetables. Reduce heat to medium. Add onion, carrots, and celery to the same pot. Cook 5–6 minutes until softened and beginning to caramelize. Add garlic, cook 1 minute.
- Add tomato paste. Add tomato paste and cook, stirring, for 2 minutes until it darkens from bright red to rust-colored. This cooks off the tinny raw flavor.
- Add wine. Pour in the entire bottle of wine. Bring to a boil and reduce by half, about 10 minutes. This concentrates the flavor and cooks off the alcohol.
- Add broth and herbs. Add beef broth, thyme, rosemary, and bay leaves. Nestle short ribs back into the pot. The liquid should come about two-thirds up the sides of the ribs.
- Braise in oven. Cover with a tight-fitting lid and braise in the preheated oven for 3–3.5 hours. The meat is done when it's completely tender and pulls away from the bone easily. If not, continue cooking in 30-minute increments.
- Rest and degrease. Remove ribs and set aside. Strain the braising liquid into a saucepan, pressing on the vegetables to extract all the liquid. Skim fat from the surface. Simmer the liquid 10–15 minutes until it reduces to a glossy sauce consistency.
- Serve. Plate ribs over mashed potatoes or polenta. Spoon the reduced sauce generously over the top. Garnish with fresh parsley.
Chef's Pro Tips
- Make ahead: These are dramatically better the next day. Cool completely, refrigerate overnight. The fat will solidify on top — lift it off easily, then reheat gently.
- Wine quality matters: Don't use cooking wine. Use something you'd drink. It doesn't need to be expensive — a $12 bottle is fine — but it must be drinkable.
- Bigger ribs = better: Request English-style short ribs from the butcher, not flanken-style (cross-cut). Bigger, single-bone pieces braise better.
- Finish the sauce with a tablespoon of cold butter swirled in at the end for extra richness and gloss.