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Red Wine Braised Beef Short Ribs

April 7, 2022

Braised meats, like these short ribs, are ideal for entertaining. They require very little active cooking time, it’s almost impossible to overcook, and can easily be made ahead of time and reheated.

Speaking of reheating things: my favorite part about this recipe is the leftovers! Save an extra short rib or two to serve over pasta (see: braised short rib ragu).

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Red Wine Braised Beef Short Ribs

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Ingredients

  • 5 lbs bone-in beef short ribs
  • 1 large yellow onion chopped
  • 4 stalks celery chopped
  • 3 carrots chopped
  • 6 cloves of garlic smashed
  • ¼ cup tomato paste
  • 2 cups dry red wine
  • 2 cups beef or chicken broth
  • 5 sprigs fresh thyme
  • ½ bunch of fresh parsley
  • 1 lemon zested
  • 2 tbsp vegetable oil
  • Kosher salt and fresh ground pepper

Instructions

  1. Preheat oven to 275°F.
  2. Season short ribs with salt on all sides. Heat a large dutch oven over medium high heat. Sear the short ribs in batches, adding vegetable oil as needed. Set aside.
  3. Pour off excess fat, leaving about 1-2 tbsp. Add the chopped vegetables and a pinch of salt and begin scraping up any browned beef bits off the bottom of the pot. Cook until vegetables start to soften, about 5-10 minutes.
  4. Add the tomato paste and stir to evenly distribute. Continue to cook until the tomato paste has started to caramelize and stick to the pot, about 3 minutes.
  5. Deglaze with red wine and scrape the bottom of the pot. Reduce the wine about ⅔ in volume. Stir in beef stock and return short ribs to the pot. The liquid should almost cover the short ribs completely, so add more stock or water if needed. Add thyme sprigs, a few sprigs of parsley and a bay leaf.
  6. Bring everything to a boil, cover tightly with a lid, and transfer to your preheated oven for 4 hours.
  7. When the short ribs are done cooking, remove them from the pot and set aside. Strain the braising liquid and discard the solids. Return the strained liquid to the pot and reduce by half. Taste and adjust seasoning. Optional: for a silkier sauce, whisk in a few tbsp of cold butter.
  8. To serve, ladle sauce over short ribs and top with fresh chopped parsley and lemon zest.

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What do you think of this recipe?

I made these for Christmas dinner last year, and my family requested them for dinner again this year. Our newest Christmas tradition! These short ribs are a 12/10.

I made this once, and it was SO good. I made it again, and I have all this tough connective tissue that won’t go away. I cooked it for about 5 hours before giving up and removing it by hand. Any suggestions? Where did I go wrong?

this was absolulely incredible and so manageable, thank you so much <3

Currently making this recipe for the second time and it’s great because it uses pantry and fridge staples. The flavor from the ribs is to die for and this is a great intimate dinner party low maintenance food that you can prep ahead and do other things while it’s cooking. Love your recipes!!

Tried this recipe out to make a special dinner for my hubby. He LOVED it. I cut the veggies the night before to make the whole process easy. Didn’t have lemons or bay leaves and it still turned out amazing. I paired the beef with mashed potatoes and topped it with fresh parsley as suggested. Will be making this again for an upcoming dinner party! It’s a show stopper!

I knew this recipe was going to be good but I didn’t know it was going to be that amazing.