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. Perfect for cozy nights or dinner parties.

Why You'll Love Red Wine Braised Short Ribs

These red wine braised short ribs are the definition of comfort food. Slow-cooked until meltingly tender in a rich, aromatic broth of red wine, tomatoes, and herbs, they're a guaranteed crowd-pleaser. Served over creamy polenta and topped with crispy fried shallots, this dish brings serious depth and elegance to your table.

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

Red Wine Braised Short Ribs

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

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Total Time 1 day d

Course: Dinner, Main Course, Meat

Cuisine: American, French Inspired

Calories: 312

Ingredients Equipment Method Nutrition

Ingredients

  

For the Short Ribs:

• 3 -4 lbs bone-in beef short ribs
• Kosher salt to taste
• Cooking oil avocado or canola, as needed

For the Braise:

• 1 onion cut into large dice
• 1 medium carrot cut into large dice
• 1 stalk celery cut into large dice
• 1 head garlic halved horizontally
• 4 roma tomatoes diced
• 1 750ml bottle red wine (Bordeaux or Burgundy)
• 2 cups chicken stock
• 2 tablespoon black peppercorns
• A few sprigs fresh thyme
• A few sprigs fresh rosemary
• 2 -3 bay leaves

For Serving:

• Polenta
• Fried shallots optional
• 3 tablespoon chopped chives

Equipment

• Dutch oven
• Cheesecloth + kitchen twine
• Sheet tray
• Wooden Spoon
• Tongs

Method

 

Day Before:

1. Season short ribs generously with kosher salt. Refrigerate uncovered overnight.

Day Of:

1. Preheat oven to 325°F. Pat ribs dry.
2. Heat a Dutch oven over medium-high heat. Add a thin layer of oil.
3. Sear ribs in batches, 5-8 minutes per side, until deeply browned. Remove and set aside.
4. Pour off scorched oil and add a fresh drizzle. Reduce heat to medium.
5. Add onion, carrot, celery, and garlic. Sweat until softened, about 5 minutes, scraping browned bits.
6. Add diced tomatoes and cook until softened, 5-8 minutes.
7. Pour in red wine and chicken stock. Add peppercorns.
8. Tie thyme, rosemary, and bay leaves in cheesecloth and drop into pot.
9. Return short ribs to pot and bring to a simmer.
10. Partially cover and transfer to oven. Braise for 4 hours until meat is nearly falling apart.
11. Serve over creamy polenta. Garnish with fried shallots (optional) and chives.

Nutrition

Calories: 312kcalCarbohydrates: 50gProtein: 18gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 710mgPotassium: 1529mgFiber: 10gSugar: 19gVitamin A: 2210IUVitamin C: 43mgCalcium: 155mgIron: 4mg

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