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Foolproof Red Wine Braised Short Ribs: Fall-Off-The-Bone Tender

A close-up of a single, deeply colored braised short ribs piece covered in a thick, glossy sauce.
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This recipe shows you how to make restaurant-quality, melt-in-your-mouth tender braised short ribs using a simple Dutch oven method. Achieve deep, savory flavor every time.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher 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 bottle (750ml) dry red wine, such as Cabernet Sauvignon or Merlot
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions

  1. Pat the short ribs dry with paper towels. Season them generously on all sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding the pot, sear the short ribs on all sides until deep brown. Remove the browned 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 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the entire bottle of red wine. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce by about one-third, which takes about 10 minutes. This concentrates the flavor.
  6. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should mostly cover the ribs; add a little more broth if necessary.
  7. Bring the liquid back to a gentle 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. Braise for 3 to 4 hours, or until the meat is completely fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot and set them aside, covering them loosely with foil to keep warm.
  10. 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.
  11. Simmer the sauce over medium heat until it thickens slightly to your liking. Taste and adjust seasoning if needed.
  12. Serve the tender short ribs drizzled generously with the rich red wine sauce. This is a perfect comfort food dinner.

Notes

  • For the best flavor, sear the meat deeply. Do not rush this browning step; it builds the foundation for your savory beef recipes.
  • If you prefer a thicker sauce without simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce until it thickens.
  • You can prepare this dish a day ahead. Cool the ribs and sauce completely, then refrigerate. The next day, gently reheat on the stovetop or in the oven, and skim the solidified fat from the top of the sauce before serving.

Nutrition

Find it online: https://kingscook.com/braised-short-ribs-foolproof-tender-recipe/