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Classic Red Wine Braised Short Ribs: Fall-Off-The-Bone Tender

A single, perfectly cooked braised short ribs piece covered in a dark, glossy sauce on a white plate.
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Make restaurant-quality braised short ribs at home. This recipe uses a slow braise in red wine to achieve melt-in-your-mouth tenderness and a deep, savory sauce perfect for any special occasion.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon dried rosemary

Instructions

  1. Pat the short ribs dry with paper towels. Season them evenly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the pot. Add the beef broth, thyme, bay leaf, and rosemary. The liquid should almost cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with its lid.
  8. Transfer the pot to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot and set them aside, keeping them warm.
  10. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the sauce.
  11. Simmer the sauce over medium heat until it thickens slightly to your desired consistency. Taste and adjust seasoning if needed.
  12. Serve the braised short ribs drizzled generously with the rich savory sauce.

Notes

  • For the best flavor, use a dry red wine you would enjoy drinking.
  • If you prefer a faster method, you can cook these in an Instant Pot on high pressure for 50 minutes, followed by a natural pressure release.
  • To achieve a thicker sauce without simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering liquid until it thickens.

Nutrition

Find it online: https://alchemychef.com/braised-short-ribs-tender-recipe/