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Simple Recipes for Every Day

Wine Braised Short Ribs

wine braised short ribs on a serving plate made with red wine, spices, celery, onion, carrots and garlic cloves
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  2 hrs 45 min

Ingredients

  • 5 pounds bone-in, beef short ribs
  • 1 tablespoons kosher salt, plus more for serving
  • 2 teaspoons freshly cracked black pepper, plus more for serving
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 celery ribs, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 2 cups red wine, such as pinot noir
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 cups beef stock
  • Finely chopped flat-leaf parsley, for serving
  • mashed potatoes, egg noodles or polenta, for serving

Method

  1. Preheat the oven to 350°F with a rack in the center position.

  2. Season the short ribs with salt and pepper.

  3. Heat the oil in a large dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2-3 minutes per side. Transfer the ribs to a plate. Remove all but 2 tablespoons of the fat from the pot.

  4. Reduce the heat to medium. Add the onion, celery and carrots, cook, stirring constantly, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Add the tomato paste, stirring to combine. Pour in the wine and stir to incorporate. Bring to a simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes.

  5. Return the ribs to the pan along with any collected juices. Add the bay leaves, thyme and beef stock. Increase the heat to high and bring to a boil, cover the pot and transfer it to the oven. Cook until the ribs are tender and falling off the bone, about 2 hours.

  6. Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent with a foil to keep warm.

  7. Return the pan to medium-high heat and bring the liquid to a boil. Cook until reduced by about ⅓, 8-10 minutes. Pour the sauce over the meat, season with additional salt and pepper to taste and garnish with parsley. Serve short ribs family-style with mashed potatoes, egg noodles or polenta.