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Wine-Braised Short Ribs Recipe

French · Main course · 200 min total

Tender, fall-off-the-bone beef short ribs slow-cooked in a rich red wine sauce with aromatic vegetables. This comforting dish is perfect for a special dinner.

Ingredients

• 4 pounds bone-in beef short ribs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (e.g., Cabernet Sauvignon)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until browned on all sides, about 3-4 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and tomato paste; cook 1 minute.
4. Pour in wine, scraping up browned bits. Bring to a boil and cook until reduced by half, about 5 minutes.
5. Return short ribs to pot. Add beef broth, thyme, and bay leaves. Bring to a simmer.
6. Cover and transfer to oven. Braise until meat is tender, about 2.5 to 3 hours.
7. Remove from oven. Discard thyme and bay leaves. Skim fat from surface. Serve ribs with sauce over mashed potatoes or polenta.

Tips

• For best results, make a day ahead; flavors meld and fat solidifies for easy removal.
• Leftover sauce can be strained and used as a base for soup or stew.

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