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Red Wine Braised Short Ribs: Fall-Off-The-Bone Comfort

A single, rich, dark piece of braised short ribs covered in thick sauce, resting in a white bowl.
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Make incredibly tender, melt-in-your-mouth beef short ribs using this rich red wine braising method. This recipe delivers restaurant-quality flavor perfect for special occasions or a cozy weeknight dinner.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously on all sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5 to 7 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 about half, approximately 5 minutes.
  6. Return the short ribs to the pot. Add the beef broth, diced tomatoes, bay leaves, and thyme. The liquid should mostly cover the ribs.
  7. Bring the liquid to a gentle simmer on the stovetop.
  8. Cover the Dutch oven tightly with a lid. Transfer the pot to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius).
  9. Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  10. Carefully remove the ribs from the pot and set them aside, keeping them warm.
  11. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the sauce.
  12. Simmer the sauce over medium heat until it thickens into a rich gravy, about 10 to 15 minutes. Taste and adjust seasoning if needed.
  13. Return the short ribs to the sauce briefly to coat, or serve the sauce over the ribs.

Notes

  • For the best sear, make sure your short ribs are completely dry before placing them in the hot oil.
  • If you prefer using a slow cooker, sear the ribs and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 hours.
  • Serve these tender beef short ribs over creamy mashed potato pairing or creamy polenta for the ultimate comfort food experience.

Nutrition

Find it online: https://carlacooking.com/braised-short-ribs-tender-fall-off-bone-recipe/