Red Wine–Braised Short Ribs
Slowly braised in a bold, red wine sauce accented with a variety of fresh herbs, our fall-off-the-bone beef short ribs are worth every minute of the wait. Serve with mashed potatoes and plenty of napkins.
- 5 pounds bone-in beef short ribs, cut crosswise into 2" pieces
- Salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, roughly chopped
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle (750 ml) dry red wine
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh bay leaves
- 1 head garlic, halved crosswise
- 4 cups beef stock
- Mashed potatoes, for serving
- Prepare to cook—Preheat oven to 350°F.
- Brown the short ribs—Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all sides—about 8 minutes per batch. Transfer short ribs to a large plate. Pour off all but about 3 tablespoons of drippings from the pot (no need to be precise).
- Sauté the vegetables—Add onions, carrots, and celery to pot and sauté over medium high, stirring often, until onions are browned—about 5 minutes.
- Make the wine reduction—Add flour and tomato paste to pot. Cook, stirring constantly, until well combined and deep red—2 to 3 minutes. Pour in wine, then add short ribs along with any juices collected in plate. Bring to a boil, then lower heat to medium and simmer until wine is reduced by half—about 25 minutes.
- Braise the short ribs—Add all herbs to pot along with garlic. Stir in beef stock. Bring to a boil, cover, and transfer to pre-heated oven. Braise until short ribs are tender—2 to 2 1/2 hours.
- Finish and serve—Transfer short ribs to a serving platter. Strain sauce from pot into a large measuring cup. Spoon fat from surface of sauce and discard. Season sauce with salt and pepper to taste. Serve in shallow bowls over mashed potatoes with sauce poured on top.
The quickest way to tough short ribs is cooking them at a high temperature. Our long braise gives connective tissue time to break down, ensuring incredibly tender results.
Cabernet Sauvignon to Syrah, Merlot to Pinot Noir, you can’t go wrong braising these ribs with any dry red wine that you’d enjoy drinking.