Red Wine-Braised Short Ribs

This recipe requires patience but minimal skill—most of the work happens in the oven as the meat braises slowly in wine and stock. The result? Deep, complex flavors and a texture so tender it barely holds together on the fork.

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🧂 Ingredients

For the Short Ribs:

• 4 lbs (1.8 kg) bone-in beef short ribs

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 4 cloves garlic, smashed

• 2 tablespoons tomato paste

• 2 tablespoons flour (for thickening)

For the Braising Liquid:

• 2 cups (480 ml) dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work beautifully)

• 2 cups (480 ml) beef stock

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

• 1 tablespoon balsamic vinegar (optional, for depth)

• 1 teaspoon brown sugar (optional, to balance acidity)

For Finishing & Serving:

• Fresh parsley, chopped

• Mashed potatoes, polenta, or pasta for serving

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🍳 Equipment Needed

• Large Dutch oven or heavy ovenproof pot (with lid)

• Tongs

• Wooden spoon

• Fine mesh strainer (optional, for sauce finishing)

• Oven preheated to 325°F (160°C)

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👩‍🍳 Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels—moisture prevents proper browning. Season generously with salt and black pepper on all sides.

Pro Tip: Browning is where flavor begins. Dry ribs brown better, giving your dish that signature deep, caramelized richness.

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Step 2: Sear the Short Ribs

Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the ribs in batches (avoid crowding) and sear each side for 3–4 minutes, until deeply browned.
Transfer browned ribs to a plate and set aside. Don’t skip this step—it’s essential for building flavor.

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Step 3: Sauté the Aromatics

In the same pot (don’t clean it!), reduce the heat to medium. Add onions, carrots, and celery, cooking until softened and golden—about 5 minutes. Stir in the garlic and cook another minute until fragrant.

Add the tomato paste and cook for 2 minutes to caramelize, stirring constantly so it doesn’t burn. Then, sprinkle in flour and stir for 1 minute to thicken the base.

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Step 4: Deglaze with Wine

Pour in the red wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon. These bits add incredible flavor.
Bring the wine to a simmer and cook for 10–12 minutes, until it reduces by about half.

Tip: Use a good-quality wine you’d actually drink—its flavor concentrates as it cooks.

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Step 5: Add the Broth and Herbs

Once the wine has reduced, add:

• Beef stock

• Rosemary

• Thyme

• Bay leaves

• (Optional) Balsamic vinegar and brown sugar

Stir to combine, then return the seared short ribs (and any accumulated juices) to the pot. The liquid should come about halfway up the sides of the ribs—add a bit more stock or water if needed.

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Step 6: Braise Slowly

Cover the pot with a lid and transfer to your preheated oven.
Let the ribs braise for 2½ to 3 hours, checking occasionally to ensure the liquid remains at a gentle simmer.

The ribs are done when:

• The meat is fork-tender and nearly falling off the bone.

• The sauce has thickened into a rich, glossy consistency.

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Step 7: Rest and Reduce the Sauce

Remove the Dutch oven from the oven and carefully transfer the ribs to a platter, covering loosely with foil to rest.
Skim off excess fat from the surface of the sauce with a spoon.

(Optional for a refined presentation): Strain the sauce through a fine mesh sieve into a saucepan, discarding the solids. Simmer on the stove for 5–10 minutes until slightly reduced and velvety.

Taste and adjust seasoning with salt, pepper, or a dash more balsamic for brightness.

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Step 8: Serve and Garnish

Place the short ribs over a bed of creamy mashed potatoes, polenta, or buttered egg noodles. Spoon generous amounts of sauce over the top and sprinkle with fresh parsley.

Optional Garnish: Add a drizzle of olive oil or a touch of lemon zest for freshness against the rich sauce.

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🍽️ Serving Ideas

Pair your Red Wine–Braised Short Ribs with:

• Garlic mashed potatoes – the classic choice for soaking up the luscious sauce.

• Parmesan polenta – silky, creamy, and luxurious.

• Buttered pappardelle pasta – wide noodles that cradle the sauce perfectly.

• Roasted root vegetables or green beans almondine for a colorful side.

For wine, serve with a bold Cabernet Sauvignon, Syrah, or Zinfandel to complement the dish’s richness.

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🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Freeze cooled ribs and sauce in freezer-safe containers for up to 3 months.

• Reheat: Warm gently in a pot over medium heat or in the oven at 325°F (165°C) until heated through. The flavors deepen even more the next day!

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🧮 Nutrition Information (per serving, based on 6 servings)

Note: Nutritional values vary depending on the cut of meat, wine used, and side dishes.

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💡 Tips for Perfect Short Ribs

1. Choose bone-in ribs: The bones add incredible flavor and richness to the sauce.

2. Don’t rush the sear: Deep caramelization builds complexity.

3. Use a heavy pot: A cast-iron Dutch oven retains heat evenly for perfect braising.

4. Let it rest: After braising, resting the meat for 10 minutes keeps it moist and tender.

5. Make ahead: These ribs taste even better the next day as the flavors meld.

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🍷 Wine Pairing Notes

• Cabernet Sauvignon: Bold tannins and dark fruit notes complement the richness of the beef.

• Merlot: Smooth and mellow, it softens the dish’s intensity.

• Pinot Noir: For a lighter, earthier touch that highlights the vegetables and herbs.

If you prefer non-alcoholic options, try a grape juice reduction or beef broth with a splash of balsamic vinegar for similar depth.

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🏁 Final Thoughts

Red Wine–Braised Short Ribs are the epitome of slow-cooked elegance—simple ingredients transformed into something extraordinary through time, care, and patience. Each bite offers tender beef bathed in a velvety, wine-infused sauce that feels both rustic and refined.

Whether for Sunday supper or a special occasion, this dish delivers restaurant-quality comfort right from your kitchen. Pair it with mashed potatoes, a good glass of wine, and good company—you’ve just created a timeless classic.