Red Wine Braised Short Ribs

Deeply flavorful and fall-apart tender, these red wine-braised short ribs are slow-cooked with aromatic vegetables, herbs, and a bold wine reduction. Good for cozy nights or dinner parties.

Why You'll Love Red Wine Braised Short Ribs

The ribs salt overnight, then sear 5 to 8 minutes per side before braising in red wine, chicken stock, and herbs for 4 hours, until the meat is nearly falling apart. They land over creamy polenta, finished with fried shallots and chives.

Tips and Tricks

• Salt the ribs the night before to enhance flavor and tenderness.
• Don't skip the sear-it builds the deep, meaty flavor in the braising liquid.
• Tie your herbs in cheesecloth for easy removal and a cleaner sauce.

Variations

• Substitute beef chuck roast if you can't find short ribs.
• Add a splash of balsamic vinegar or tomato paste for extra depth.
• Use mashed potatoes or creamy grits in place of polenta.

Substitutions

• Avocado oil → canola, grapeseed, or vegetable oil
• Red wine → non-alcoholic red wine or beef broth (for a no-alcohol version)
• Chicken stock → beef stock for even deeper flavor

Best Served With

• Creamy polenta or mashed potatoes
• Garlicky sautéed greens
• Crusty bread for soaking up the sauce

How to Store Leftovers

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop or in a 325°F oven until warmed through.
• Freeze in sauce for up to 3 months-thaw overnight in fridge before reheating.

Common Questions