Braised short ribs are what happens when you give a tough, collagen-rich cut of beef time, wine, and heat in a covered pot. Give them two and a half to three hours in a 325-degree oven with a full bottle of red wine and a mirepoix and they come out fork-tender and slide off the bone with barely a nudge, while the braising liquid reduces to a glossy sauce. This is a weekend project, not a Tuesday dinner, and I think the wait is worth it. The two steps I would not shortcut are the sear and the overnight rest.
Brown the short ribs in batches over high heat, 3 to 4 minutes per side, until deeply colored on every face. A whole bottle of wine, you say? Yes, the whole bottle, and it boils down by half before the stock goes in. And if you have the time, make this the day before. Refrigerate the ribs in the braising liquid overnight, skim the solidified fat from the surface in the morning, and reheat gently. The sauce tastes better the next day, and the fat sets on top where you can lift it off. Serve over creamy polenta, mashed potatoes, or buttered egg noodles.
Season the Short Ribs the Night Before for Deeper Flavor
Season the 4 pounds of bone-in short ribs generously with salt and pepper on all sides, then refrigerate them uncovered overnight. This dry-brining step does two things: it seasons the meat throughout, and it dries the surface so you get much better browning when they hit the hot pan the next day. If you are short on time, at least give them an hour at room temperature.
Sear Deeply, Then Braise in a Full Bottle of Red Wine
Heat vegetable oil in a Dutch oven over high heat and sear the ribs in batches, 3 to 4 minutes per side, until deeply browned on all faces. Do not rush this. After searing, cook the onion, carrots, celery, and garlic in the fond, then add the tomato paste for 2 minutes. Pour in the entire bottle of red wine and boil vigorously for 8 to 10 minutes to reduce it by half and cook off the harsh alcohol. Add the beef stock, thyme, rosemary, bay leaves, and Worcestershire, return the ribs, and braise covered at 325 degrees for 2 and a half to 3 hours.
Strain and Reduce the Braising Liquid into a Glossy Sauce
When the meat is fork-tender and pulls away from the bone, transfer the ribs to a platter. Strain the braising liquid through a fine-mesh strainer into a saucepan and skim the fat from the surface. Simmer over medium-high heat for 10 to 15 minutes until it reduces to a glossy, sauce-like consistency. Spoon it over the short ribs. These are even better made a day ahead, chilled so you can lift off the solidified fat, then reheated gently.
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Red Wine Braised Short Ribs
- Total Time: 240 minutes
- Yield: 4-6 servings
Description
Bone-in short ribs seared hard, then braised covered at 325F for 2 1/2 to 3 hours in a full bottle of red wine with onion, carrot, celery and tomato paste. The strained braising liquid reduces to a glossy sauce.
Ingredients
- 4 pounds bone-in beef short ribs (English cut), about 8 pieces
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 bottle (750ml) dry red wine (such as Cabernet Sauvignon or Cotes du Rhone)
- 3 cups beef stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Instructions
- Season the short ribs generously with salt and pepper on all sides. Ideally, season them the night before and refrigerate uncovered — this dry-brining step seasons the meat throughout and dries the surface for better browning.
- Preheat the oven to 325°F. Heat the vegetable oil in a large Dutch oven over high heat. Sear the short ribs in batches, about 3-4 minutes per side, until deeply browned on all faces. Do not rush this step — the browning creates the flavor foundation for the entire braise. Transfer to a plate.
- Pour off all but 2 tablespoons of fat. Reduce heat to medium. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring and scraping up the fond from the bottom of the pot. Add the garlic and cook for 30 seconds.
- Add the tomato paste and stir for 2 minutes to caramelize it slightly. Pour in the entire bottle of red wine. Increase the heat to high and let the wine boil vigorously for 8-10 minutes, reducing it by about half. This cooks off the harsh alcohol and concentrates the flavor.
- Add the beef stock, thyme, rosemary, bay leaves, and Worcestershire sauce. Return the short ribs to the pot — the liquid should come about two-thirds up the sides of the meat, not cover them completely.
- Bring to a simmer, then cover with the lid and transfer to the oven. Braise for 2 1/2 to 3 hours, checking once at the halfway point. The ribs are done when the meat is fork-tender and pulls easily away from the bone.
- Transfer the short ribs to a serving platter. Strain the braising liquid through a fine-mesh strainer into a saucepan, pressing on the solids. Skim the fat from the surface (or chill and remove the solidified fat). Simmer the liquid over medium-high heat for 10-15 minutes until it reduces to a glossy, sauce-like consistency. Taste and adjust seasoning. Spoon the sauce over the short ribs and serve.
Notes
- Sear the ribs in batches, 3 to 4 minutes per side, until deeply browned on every face. Pour off all but 2 tablespoons of fat before the vegetables go in.
- Use the full 750 ml bottle of dry red, something you would drink. Boil it hard for 8 to 10 minutes until it has reduced by about half, then add the stock.
- The liquid should come about two-thirds of the way up the ribs, not cover them.
- To make ahead, refrigerate the ribs in the braising liquid overnight, lift off the solidified fat, and reheat gently.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 6
- Sodium: 1200
- Fat: 25
- Carbohydrates: 13
- Fiber: 2
- Protein: 26
Frequently Asked Questions
How long do short ribs braise at 325F?
Braise them covered for 2 1/2 to 3 hours, checking once at the halfway point. They are done when the meat is fork-tender and pulls easily away from the bone.
How much red wine do I need, and what kind?
One full 750 ml bottle of dry red, such as Cabernet Sauvignon or Cotes du Rhone, and drink-quality is the right call. Boil it hard for 8 to 10 minutes until it has reduced by about half, which also cooks off the harsh alcohol. The 3 cups of beef stock go in after that.
Can I make short ribs a day ahead?
Yes, and I would. Refrigerate the ribs in the braising liquid overnight, lift off the solidified fat in the morning, and reheat gently. Strain the liquid and simmer it for 10 to 15 minutes until glossy before you spoon it over the ribs.
