Tulo

Red Wine Braised Short Ribs Recipe

A Dutch oven of glossy red wine braised short ribs topped with fresh thyme sprigs, sitting in a deep reduced red wine sauce with soft carrots and onions.
Photo by Shameel mukkath on Pexels

A dry red wine's acidity and tannins cut through the richness of the short ribs while its natural sugars concentrate into a deeply savory sauce as it reduces. Braising low and slow in that liquid for hours breaks down the tough collagen in the ribs into gelatin, which is what makes the meat fall off the bone instead of staying chewy.

Prep
25 min
Cook
210 min
Total
235 min
Servings
6

Ingredients

Servings6
  • 4 lbs beef short ribs, bone-in
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/3 cup all-purpose flour, for dredging
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery stalks, chopped
  • 4 cloves garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 1/2 cups dry red wine
  • 2 cups beef stock
  • 4 sprigs fresh thyme sprigs
  • 2 leaves bay leaves

Nutrition per serving

Calories
915
Protein
36g
Carbs
14g
Fat
75g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the short ribs dry with paper towels and season generously on all sides with the salt and pepper. Preheat the oven to 325°F (165°C).
  2. 2Dredge each rib lightly in the flour, shaking off the excess.
  3. 3Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, 3-4 minutes per side, until deeply browned on all sides, then transfer to a plate.
  4. 4Reduce the heat to medium and add the onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6-8 minutes, until softened.
  5. 5Add the garlic and tomato paste and cook for 1 minute, stirring constantly, until fragrant and slightly darkened.
  6. 6Pour in the dry red wine, scraping up any browned bits stuck to the bottom of the pot. Bring to a simmer and cook for 5-6 minutes, until reduced by about a third.
  7. 7Add the beef stock, thyme, and bay leaves. Return the short ribs to the pot along with any accumulated juices, and bring to a gentle simmer.
  8. 8Cover the pot and transfer to the oven. Braise for 2.5-3 hours, until the meat is fork-tender and pulls away easily from the bone.
  9. 9Transfer the ribs to a plate and tent loosely with foil. Skim excess fat from the surface of the sauce, then simmer it uncovered on the stovetop for 8-10 minutes to thicken slightly.
  10. 10Discard the bay leaves and thyme stems, return the ribs to the sauce to warm through, and serve.

Tips & variations

  • Choose a dry red wine you'd actually drink, Cabernet Sauvignon, Merlot, and Côtes du Rhône all work well; skip bottles labeled 'cooking wine,' which are salted and low quality.
  • The braise tastes even better the next day; refrigerate it overnight and skim the solidified fat off the top before reheating.
  • Swap the short ribs for a chuck roast cut into large chunks for a similar result at a lower price.
  • For a smoother, restaurant-style sauce, strain out the cooked vegetables before serving instead of leaving them in.

Storage & reheating

Store the cooled short ribs and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, over low heat on the stovetop until warmed through. To freeze, cool completely and freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Letting the wine reduce fully before adding the stock keeps the finished sauce from tasting sharp or boozy.
  • Pouring a glass of the same wine used in cooking at the table ties the whole dish together.

FAQ

What counts as a dry red wine for cooking?

Dry red wine has little to no residual sugar, table wines like Cabernet Sauvignon, Merlot, Pinot Noir, and Côtes du Rhône all qualify. It's the opposite of sweet reds like some Lambrusco or port.

Does the exact wine variety matter, or just that it's dry?

Dryness and quality matter more than the specific variety. Medium-bodied, fruit-forward reds work best because they reduce into a balanced sauce without turning bitter or overly tannic.

What can I substitute for red wine if I don't want to cook with alcohol?

Replace it with an equal amount of beef stock plus a tablespoon of red wine vinegar or balsamic vinegar to mimic the acidity the wine would otherwise provide.

Does the alcohol fully cook off during a long braise?

Most of it evaporates over the multi-hour braise and subsequent reduction, but a small trace amount remains; the sauce is not entirely alcohol-free.

Can this be made in a slow cooker or Instant Pot instead of the oven?

Yes. Sear the ribs and build the wine sauce on the stovetop first, then transfer everything to a slow cooker for 7-8 hours on low, or to a pressure cooker for about 45 minutes with a natural pressure release.

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