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Red Wine Braised Short Ribs: Fork Tender Comfort

Close-up of incredibly tender braised short ribs served over mashed potatoes and covered in rich gravy.
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Make restaurant-quality braised short ribs at home. This recipe uses a Dutch oven to achieve fall-apart, melt-in-your-mouth beef cooked low and slow in a rich red wine sauce. It is the best short ribs recipe for a hearty winter meal.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons 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)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf

Instructions

  1. Pat the short ribs dry with paper towels and season them thoroughly 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 Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 6 to 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 reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. Add the beef broth, thyme sprigs, and bay leaf. The liquid should nearly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the Dutch oven 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. Strain the braising liquid into a saucepan, discarding the solids. Skim off excess fat from the sauce.
  10. Simmer the sauce over medium heat until it thickens into a rich gravy. Taste and adjust seasoning if needed.
  11. Serve the tender braised short ribs over creamy mashed potatoes, spooning the rich gravy over the top.

Notes

  • For an even richer sauce, use a combination of red wine and cola for the braising liquid.
  • You can prepare this dish a day ahead; the flavor deepens overnight. Reheat gently on the stovetop.
  • If you do not have a Dutch oven, you can use a heavy, oven-safe pot with a tight-fitting lid.

Nutrition

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