Braised Short Ribs
Red Wine Short Ribs with Garden Vegetables
These meaty ribs transform over hours of patient braising into something extraordinary — beef so tender it practically melts away from the bone. The wine-enriched braising liquid becomes a deeply savory sauce that ties everything together beautifully.
Short ribs carry an unfair reputation for being restaurant food — something too ambitious or time-consuming for a weeknight dinner. The truth is simpler: these cuts reward patience more than skill. Once you understand that low, slow heat transforms tough connective tissue into silky richness, the technique becomes second nature.
This recipe relies on a classic French approach called braising, where searing builds flavor and wine adds complexity to what becomes an incredibly rich cooking liquid. The vegetables aren't just garnish here — they absorb the wine-infused juices while contributing their own earthy sweetness to the sauce. Baby carrots hold their shape better than chopped ones, and the combination of shallots with regular onions creates layers of flavor that develop over the long cooking time.
The beauty of braised short ribs lies in their forgiving nature. Unlike delicate proteins that demand precise timing, these ribs actually improve with a little extra time in the oven. The meat will tell you when it's ready — it should yield completely to gentle pressure from a fork. That moment when the beef releases from the bone with barely any effort is what you're waiting for, and it's worth every minute.
Ingredients
- 5 lbbone-in beef short ribs, cut flanken or English style
- 1 tspkosher salt
- 1 tspfreshly ground black pepper
- 3 tbspvegetable oil
- 2 celery stalks, diced small
- 1 Vidalia onion, diced
- 2 shallots, finely minced
- 12 baby carrots, whole
- 3 tbspall-purpose flour
- 2 tspkosher salt
- 1 tbsptomato paste
- 2 tbspgarlic paste
- 1 tspdry mustard powder
- ¼ tspred pepper flakes
- 750 mlCabernet Sauvignon or other dry red wine
- 4 cuplow-sodium beef stock
- 6 sprigfresh thyme sprigs
- 4 sprigfresh oregano sprigs
- 4 sprigfresh rosemary sprigs
- 2 bay leaves
Instructions
- Generously coat the short ribs with salt and pepper on every surface. The seasoning needs to penetrate the meat, so don't hold back — these are substantial cuts that can handle it.
- Warm the oil in a heavy Dutch oven over medium heat until it shimmers. Working in small batches to avoid crowding, sear the ribs for exactly 45 seconds on each side — you're building color and flavor, not cooking through. Move finished ribs to a platter.⏱ 45 sec
- Pour off all but about 2 tablespoons of the rendered fat from the pot. Toss in the celery, onions, shallots, and carrots, stirring occasionally until everything softens and the onions turn translucent — about 5 minutes. This aromatic base will infuse the entire dish.⏱ 5 min
- Sprinkle the flour, salt, tomato paste, garlic paste, mustard powder, and red pepper flakes over the vegetables. Stir constantly to prevent sticking and cook until the flour loses its raw smell — roughly a minute. This step thickens the braising liquid later.⏱ 1 min
- Pour in the wine and scrape up any browned bits from the bottom of the pot with a wooden spoon — those caramelized bits are pure flavor. Nestle the seared ribs back into the pot and spoon some wine over the tops. Let everything simmer vigorously until the wine reduces by about half, then heat your oven to 350°F.⏱ 20 min
- Add the beef stock and all the fresh herbs to the pot — the liquid should nearly cover the ribs. Cover tightly with the lid and slide into the oven. Braise for about 2 hours and 45 minutes, or until the meat surrenders easily to a fork and practically falls from the bone.⏱ 2 hrs 45 min
- Carefully transfer the ribs to a serving platter using tongs. Skim the fat from the surface of the braising liquid with a spoon and fish out the bay leaves. Taste the sauce and adjust seasoning if needed before serving alongside the ribs.
Tips & Tricks
- Don't skip the searing step even though it seems like extra work — those caramelized bits on the bottom of the pot become the foundation of your sauce.
- Use a wine you'd actually drink; cooking wine tastes harsh and will make your sauce bitter instead of complex.
- Check the liquid level halfway through braising and add more stock if needed — the ribs should stay mostly submerged.
- Let the finished dish rest for 10 minutes before serving so the flavors can settle and the sauce thickens slightly.
- Save any leftover braising liquid — it makes an incredible base for soup or risotto.
Frequently Asked Questions
Can I make this a day ahead?
Absolutely, and it actually tastes better the next day. Cool completely, then refrigerate overnight. The fat will solidify on top, making it easy to remove before reheating gently on the stovetop.
What if I don't have a Dutch oven?
Any heavy, oven-safe pot with a tight-fitting lid works — even a large roasting pan covered tightly with foil. The key is maintaining steady, low heat and keeping the moisture in.
Can I substitute the Cabernet Sauvignon?
Any dry red wine works well — Merlot, Pinot Noir, or even a blend. Avoid sweet wines, which will make the sauce cloying rather than complex.
How do I know when the ribs are actually done?
The meat should fall apart when gently pressed with a fork, and you should be able to easily pull it away from the bone. If there's any resistance, give them another 30 minutes.
Can I freeze the leftovers?
Yes, they freeze beautifully for up to three months. Freeze in portion-sized containers with plenty of the braising liquid to prevent the meat from drying out when reheated.