Red Wine Braised Short Ribs
Fall-off-the-bone beef short ribs slow-braised in dry red wine and beef bone broth with aromatic vegetables and fresh herbs. A classic French braise featuring only whole, natural ingredients for a deeply rich and satisfying high-protein main course.
20m
4
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Ingredients
- 3 lbs bone-in beef short ribs (about 4 large ribs)
- 1 1/2 cups dry red wine (such as Cabernet Sauvignon or Côtes du Rhône)
- 2 cups beef bone broth
- 3 large carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 large yellow onion, roughly chopped
- 6 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons avocado oil or tallow
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste (pure, no additives)
Instructions
- 1
Season and Prep the Ribs
Pat the short ribs completely dry with paper towels. Season generously on all sides with sea salt and black pepper. Allow them to sit at room temperature for 20 minutes before cooking to ensure even browning.
- 2
Sear the Short Ribs
Preheat your oven to 325°F (163°C). Heat avocado oil or tallow in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Work in batches to avoid crowding. Remove ribs and set aside.
- 3
Sauté the Aromatics
Reduce heat to medium. Add the onion, carrots, and celery to the same Dutch oven with the rendered fat. Cook, stirring occasionally, for 6–8 minutes until softened and lightly golden. Add the smashed garlic and tomato paste and cook for another 2 minutes until fragrant.
- 4
Deglaze with Wine
Pour in the red wine and scrape up all the browned bits from the bottom of the pot using a wooden spoon. Bring to a simmer and let the wine reduce by half, about 5 minutes. This concentrates the flavor and cooks off the raw alcohol.
- 5
Add Broth and Braise
Add the beef bone broth, fresh thyme sprigs, and bay leaves. Nestle the seared short ribs back into the pot — the liquid should come about two-thirds up the ribs. Bring to a gentle simmer, then cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
- 6
Slow Braise
Braise in the oven for 2.5 to 3 hours, turning the ribs once halfway through, until the meat is completely fork-tender and pulling away from the bone. The braising liquid should be rich and deeply colored.
- 7
Reduce the Sauce
Remove the short ribs and set them on a plate. Discard the thyme sprigs and bay leaves. Skim excess fat from the braising liquid, then place the Dutch oven over medium-high heat on the stovetop. Simmer the liquid for 10–15 minutes until it reduces to a glossy sauce. Taste and adjust seasoning.
- 8
Serve
Return the short ribs to the pot and spoon the reduced sauce and softened vegetables over them. Serve immediately, plated over a bed of cauliflower mash, roasted root vegetables, or alongside braised greens for a complete all-natural meal.
Chef's Tips
For the best depth of flavor, sear the ribs until they release naturally from the pan — forcing them off early means the crust isn't fully formed. If time allows, braise the ribs a day ahead and refrigerate overnight; the fat will solidify on top for easy removal and the flavors deepen considerably. Use a full-bodied dry red wine you'd actually enjoy drinking — the quality of the wine directly impacts the final sauce.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this red wine braised short ribs
How long does it take to make Red Wine Braised Short Ribs?
This recipe takes 200 minutes total time, including 20 minutes prep time and 180 minutes cooking time.
How many servings does this Red Wine Braised Short Ribs recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Red Wine Braised Short Ribs recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Red Wine Braised Short Ribs recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this red wine braised short ribs ahead of time?
Yes! You can prepare this red wine braised short ribs up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover red wine braised short ribs?
Store leftover red wine braised short ribs covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with red wine braised short ribs?
This red wine braised short ribs pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze red wine braised short ribs?
Yes, this red wine braised short ribs freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.