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Red Wine Braised Short Ribs for Fall-Apart Tender Results

Close-up of a single, tender braised short ribs piece covered in a thick, dark, glossy sauce.
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Make restaurant-quality braised short ribs at home. This recipe uses a slow braise in red wine and beef broth to achieve incredibly tender, melt-in-your-mouth beef perfect for a hearty winter meal.

Ingredients

Scale
  • 4 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 bottle (750ml) dry red wine, like Cabernet Sauvignon
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. 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 onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 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 simmer and reduce by about half, which takes around 10 minutes. This concentrates the flavor for your rich beef sauce recipe.
  6. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. 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 (160 degrees Celsius). Braise for 3 to 4 hours, or until the meat is fall-off-the-bone tender.
  9. Carefully remove the ribs from the pot and set them aside, keeping them warm. Skim any excess fat from the surface of the braising liquid.
  10. If the sauce is too thin, place the Dutch oven back on the stovetop over medium-high heat and simmer until it reduces to your desired consistency. Taste and adjust seasoning.
  11. Serve the tender braised short ribs over creamy mashed potatoes or polenta, spooning the rich sauce over the top.

Notes

  • For Crockpot Braised Short Ribs, sear the meat and vegetables first, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours.
  • If you do not have red wine, substitute with an equal amount of extra beef broth mixed with 1 tablespoon of balsamic vinegar for depth.
  • You can make this dish ahead of time; the flavor improves overnight in the refrigerator. Reheat gently on the stovetop.

Nutrition

Find it online: https://fooddexterity.com/braised-short-ribs-tender-recipe-dutch-oven/