Red Wine Braised Short Ribs

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Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.

Searching for that perfect comforting dish for chilly winter nights or festive gatherings? Look no further than these wine-braised short ribs. Similar in technique and flavor to my ever-popular beef stew, this dish starts by searing the short ribs before slow-braising them to fork-tender perfection in a rich, flavorful red wine sauce. Just a little heads-up—short ribs require a few hours in the oven to reach that melt-in-your-mouth tenderness, so be sure to plan ahead. Serve them over egg noodles, mashed potatoes, or creamy polenta for a meal guaranteed to fill your home with warmth and bring smiles to everyone at your table.

What You’ll Need To Make Red Wine Braised Short Ribs

• Boneless short ribs: The star of the dish, these ribs become incredibly tender and flavorful after slow braising. If you can’t find boneless ribs, you can substitute 6 to 7 pounds of bone-in short ribs—the meat will fall off the bone as it cooks.
• Onions and garlic: These aromatics that add depth and complexity to the sauce.
• Tomato paste: Concentrates the sauce’s flavor, adding richness and a hint of sweetness.
• All-purpose flour: Thickens the braising liquid to make a velvety sauce.
• Red wine: Adds robust, complex flavors to the braising liquid.
• Beef broth: Adds savory depth to the braising liquid and enhances the meaty flavors of the dish.
• Bay leaf and fresh thyme: These herbs add layers of flavor to the sauce.
• Carrots: Add a touch of sweetness and color.
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise, your sauce will be greasy. It’s also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.

Season the short ribs all over with salt and pepper.

Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs.

Browning the beef adds flavor. It may seem strange to brown one side only, but it saves a lot of time and does the job just as well.

Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)

Add the garlic and cook, stirring occasionally, 2 minutes more.

Add the tomato paste.

Cook, stirring constantly, for 1 minute.

Add the flour.

Cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.

Add the wine, broth, sugar, bay leaf and thyme sprigs.

Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits.

Add the short ribs and any accumulated juices to the pot and return to a boil.

Cover the pot with a lid, transfer to the oven, and cook for 2 hours. Carefully remove the pot from the oven. Stir in the carrots.

Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary.

Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.

Frequently Asked Questions

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