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Classic Red Wine Braised Short Ribs for Fall-Off-the-Bone Tenderness

A single, perfectly cooked portion of braised short ribs covered in a dark, glossy sauce, served in a white bowl.
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Make restaurant-quality braised short ribs at home. This recipe uses a Dutch oven to slow cook beef ribs in a rich red wine sauce until they are fork-tender and melt in your mouth. This is the ultimate comfort food dinner.

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 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (750 ml) bottle dry red wine (like Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 2 bay leaves

Instructions

  1. Preheat your oven to 325°F (160°C). Season the short ribs generously on 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 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant. Stir in the dried thyme and rosemary.
  5. Pour in the entire bottle of red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer and let it reduce by about one-third, which takes about 10 minutes. This concentrates the flavor.
  6. Return the short ribs to the Dutch oven. Add the beef broth and bay leaves. The liquid should mostly cover the ribs.
  7. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
  8. Carefully remove the short ribs from the pot and set them aside, keeping them warm.
  9. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the liquid.
  10. Bring the sauce to a simmer over medium heat and cook until it thickens slightly to your desired consistency. Taste and adjust seasoning if needed.
  11. Return the short ribs to the sauce to coat, or serve the sauce over the ribs. Serve immediately, often with mashed potatoes or creamy polenta.

Notes

  • For the best flavor, sear the short ribs until they have a deep brown crust. Do not skip this step.
  • You can make this recipe ahead of time. Cool the ribs and sauce completely, then refrigerate overnight. Reheat gently on the stovetop or in the oven before serving.
  • If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce until it thickens.

Nutrition

Find it online: https://rosatasty.com/braised-short-ribs-recipe-fall-off-bone/