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A bowl of creamy yellow polenta topped with tender, glazed short ribs and garnished with chopped herbs, surrounded by a rich brown sauce.

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
Cook Time 4 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

Short Ribs
  • 3-4 lbs bone-in beef short ribs
  • Kosher salt to taste
Aromatics
  • Avocado oil as needed
  • 1 onion large dice
  • 2 medium carrots large dice
The Braise
  • 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 tbsp black peppercorns
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • A few bay leaves
To Serve
  • Polenta as needed
  • 3 tbsp Chopped chives
  • Fried shallots as needed

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. 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.
  4. Pour in red wine, chicken stock, and black peppercorns. Return the ribs to the pot.
  5. 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.
Serve
  1. Spoon over creamy polenta, garnish with chopped chives, and top with fried shallots if desired.

Notes

Storage: cover and refrigerate for up to 4 days; the braise tastes even better the next day. Freezes well for up to 3 months. Reheat gently in a covered pot with a splash of stock.

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