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Red Wine Braised Short Ribs for Melt-in-Your-Mouth Tenderness

A single, rich, dark braised short ribs served atop creamy polenta with savory sauce.
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Make incredibly tender, fall-off-the-bone beef short ribs using a classic red wine braise in a Dutch oven. This recipe creates a rich, savory sauce perfect for comfort food dinners.

Ingredients

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  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, 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

Instructions

  1. Pat the short ribs dry with paper towels and season them generously with salt and pepper.
  2. Heat the 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 the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 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 3 minutes.
  6. Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaf. The liquid should mostly 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°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot. Skim any excess fat from the sauce. If you prefer a thicker sauce, simmer the remaining liquid on the stovetop until reduced to your desired consistency.
  10. Serve the short ribs over creamy mashed potatoes or polenta, spooning the rich sauce over the top.

Notes

  • For the best flavor, sear the ribs in batches to avoid overcrowding the pot, which prevents proper browning.
  • If you do not have a Dutch oven, you can use an oven-safe pot with a tight-fitting lid or a slow cooker on low for 6 to 8 hours.
  • You can make this recipe ahead of time; the flavor deepens overnight in the refrigerator. Reheat gently on the stovetop.

Nutrition

Find it online: https://delishsymphony.com/braised-short-ribs-red-wine-tender-recipe/