Red Wine Braised Short Ribs

This is slow cooking at its finest - bone-in short ribs, dry-brined overnight for deeper seasoning, seared until crusty, then braised for hours in a pool of red wine, stock, and aromatics. The meat turns impossibly tender. The braising liquid reduces into something rich and silky. Spooned over creamy polenta, it's the kind of dinner that makes everything else disappear.

Why You'll Love Red Wine Braised Short Ribs ❤️

The overnight dry brine seasons the meat to its core while drawing out moisture for a better sear. Hours of low, slow heat break down the connective tissue until the ribs practically melt. And the wine-forward braising liquid becomes a built-in sauce that needs nothing else.

Tips and Tricks

• Pat the ribs completely dry before searing - moisture is the enemy of a good crust.
• Don't rush the sear. Deep browning = deep flavor.
• Partially covering the pot during the braise prevents too much evaporation while still allowing reduction.

Variations

• Swap red wine for a dark beer or stout for a maltier, slightly bitter depth.
• Add a splash of balsamic in the last 30 minutes for subtle sweetness.
• Finish with a handful of olives or capers for briny contrast.

Substitutions

• Bone-in short ribs → boneless short ribs (reduce cook time by ~1 hour)
• Chicken stock → beef stock for richer body
• Polenta → mashed potatoes, creamy grits, or crusty bread

Best served with

• Creamy polenta (as written)
• Roasted root vegetables
• A bold Bordeaux or aged Syrah

How to Store Leftovers

Refrigerate in an airtight container for up to 4 days. The flavor improves overnight. Reheat gently on the stovetop or in a 325°F oven until warmed through.

Common Questions

Red Wine Braised Short Ribs

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Bone-in beef short ribs dry-brined overnight, deeply seared, then braised low and slow in red wine with aromatics until fork-tender. Served over creamy polenta and finished with fresh chives and crispy shallots.

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Prep Time 35 minutes mins

Cook Time 4 hours hrs

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 78

Ingredients Equipment Method Nutrition

Ingredients

  

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• 3 -4 lbs bone-in beef short ribs
• Kosher salt to taste
• Avocado oil as needed
• 1 onion large dice
• 2 medium carrots large dice
• 2 stalks celery large dice
• 1 head garlic halved horizontally
• 4 Roma tomatoes large dice
• 1 750 ml bottle red wine (Bordeaux or Burgundy)
• 2 cups chicken stock
• 2 tablespoon black peppercorns
• A few sprigs fresh thyme
• A few sprigs fresh rosemary
• A few bay leaves
• Polenta
• 3 tablespoon Chopped chives
• Fried shallots

Equipment

• Cast-iron Dutch oven
• Sheet tray or plate (for resting seared ribs)
• Cheesecloth and kitchen twine (for herb sachet)
• Tongs
• Wooden Spoon

Method

 

Dry Brine the Short Ribs

1. One day before cooking, season the short ribs liberally with kosher salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.

Sear the Short Ribs

1. The next day, pat the ribs dry with a paper towel.
2. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of avocado oil and sear the ribs until deeply browned and crusty, about 5 to 8 minutes.
3. Transfer the ribs to a plate to rest.

Preheat the Oven

1. Set the oven to 325°F.

Build the Braise

1. Drain the scorched oil from the Dutch oven and add a fresh thin film of avocado oil.
2. Add the diced roma tomatoes and cook until softened, 5 to 8 minutes.
3. Pour in red wine, chicken stock, and black peppercorns. Return the ribs to the pot.
4. Tie thyme, rosemary, and bay leaves in a piece of cheesecloth to create a sachet and add to the pot.

Braise

1. Bring the liquid to a simmer, then partially cover the pot and transfer to the oven.

Cook Low & Slow

1. Braise the short ribs until they are nearly falling apart, about 4 hours.
2. Add onion, carrot, celery, and garlic, reducing heat to medium. Sweat the vegetables until translucent, about 5 minutes, scraping up any browned bits from the bottom.

Serve

1. Spoon over creamy polenta, garnish with chopped chives, and top with fried shallots if desired.

Nutrition

Calories: 78kcalCarbohydrates: 12gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 178mgPotassium: 385mgFiber: 3gSugar: 5gVitamin A: 557IUVitamin C: 11mgCalcium: 39mgIron: 1mg

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