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Classic Red Wine Braised Short Ribs

A close-up of tender braised short ribs served atop a bed of creamy yellow polenta, drizzled with rich sauce and fruit topping.
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Make tender, fall-off-the-bone beef short ribs using a simple red wine braise for a rich, flavorful sauce perfect for serving over polenta or mashed potatoes.

Ingredients

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  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, 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
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat 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 carrots, celery, and onion to the pot. Cook, stirring occasionally, until softened, about 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 pot. Add the beef broth, thyme sprigs, and bay leaf. The liquid should almost 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 very tender and easily pulls away from the bone.
  9. Remove the ribs from the liquid. Skim any excess fat from the sauce. If the sauce is too thin, simmer it on the stovetop until it reduces to your desired consistency.
  10. Taste the sauce and adjust seasoning if needed. Serve the short ribs immediately over creamy polenta or mashed potatoes, spooning the rich sauce over the top.

Notes

  • For extra flavor, sear the ribs in batches to avoid overcrowding the pot.
  • If you prefer a Crockpot method, follow steps 1 through 5, then transfer everything to the slow cooker and cook on low for 8 to 10 hours.
  • To achieve a glossy sauce, whisk in one tablespoon of cold butter right before serving.

Nutrition

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