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Mastering Red Wine Braised Short Ribs: A Decadent Recipe for Fall-Off-The-Bone Perfection

This Red Wine Braised Short Ribs recipe has transformed from an intimidating kitchen challenge into a cherished, all-time favorite in my culinary repertoire. For years, the thought of preparing this classic dish from scratch felt daunting. However, after refining the process and savoring the incredibly tender results several times, I can confidently say that this recipe delivers restaurant-quality short ribs right in your home kitchen. Get ready to impress yourself and your guests with this deeply flavorful and remarkably satisfying meal that promises to become a staple for special occasions and comforting dinners alike.

Rich Red Wine Braised Short Ribs served on a bed of creamy mashed potatoes, garnished with vibrant broiled asparagus.

This post was first published February 4, 2021, and was last updated May 13, 2021, with expanded details and improved instructions for an even more exquisite dining experience.

Even as a professional chef, this particular cut of meat, and the art of braising it to perfection, eluded me for a considerable time. My professional journey rarely provided opportunities to work with short ribs, and my personal experiences eating them were few and far between. There was a certain mystique surrounding them, a feeling of ‘chef-level difficulty’ that made me hesitate. But those days are long gone! Through dedicated experimentation and a passion for classic techniques, I’ve developed a robust and foolproof method for preparing Red Wine Braised Short Ribs that are consistently tender, rich, and utterly delicious. This recipe will empower you to achieve the same confidence and remarkable results, turning a once-intimidating dish into a source of culinary pride.

While modern cuisine offers countless innovative variations for short ribs, my heart remains with the simple, classic approach. There’s an undeniable beauty in pure, unadulterated flavors and time-honored cooking methods. I believe that true culinary excellence often lies in perfecting the fundamentals, allowing the inherent quality of the ingredients to shine through. This recipe embraces that philosophy, focusing on creating layers of deep, nuanced flavor and achieving unparalleled tenderness through traditional, careful braising techniques. It’s a timeless dish that evokes warmth, comfort, and sophistication all at once.

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What Are Short Ribs, Exactly? Unpacking This Prized Cut of Beef

Short ribs are a distinctive and highly flavorful cut of beef derived from the chest plate or brisket area of the cow. They are characterized by their hearty marbling – intramuscular fat that melts during cooking – and a good amount of connective tissue, such as collagen. This combination, while making them tough in their raw state, is precisely what makes them exceptionally tender, succulent, and incredibly flavorful when subjected to slow, moist-heat cooking methods like braising. This cut typically includes a portion of the rib bone, which imparts additional depth of flavor, richness, and body to the braising liquid during the cooking process.

There are generally two main cuts of short ribs you’ll encounter at the butcher or grocery store: the “English Cut” and the “Flanken Cut.” The ribs featured in this recipe, and often preferred for traditional, deeply flavorful braising, are known as the English Cut. These are cut parallel to the bone, yielding thick, meaty pieces, often 2-4 inches thick, with a single bone running through them. Their substantial size and abundant connective tissue make them ideally suited for long, slow braising, as they hold their shape beautifully while becoming melt-in-your-mouth tender. In contrast, “Flanken Cut” short ribs are cut across the bone, resulting in thinner strips with several small bone segments, a cut commonly favored in Asian cuisines for grilling or quicker cooking methods.

The meat on these ribs is primarily composed of the intercostal muscle, which lies between each rib bone, along with some of the overlying serratus ventralis muscle. These muscles are well-worked parts of the animal, contributing to their initial toughness but also to their profound, beefy flavor profile. The scientific magic of braising transforms these tough muscle fibers and dense connective tissues into gelatin. This gelatinization is what yields meat that is literally “fall-off-the-bone” tender, remarkably juicy, and coated in a rich, glossy sauce. Understanding the unique characteristics of this cut is the first step towards truly appreciating and mastering the art of braising.

For a quick route to the full ingredient list and detailed cooking instructions, use the JUMP TO RECIPE button at the top of this post, or simply scroll down to the bottom to find the comprehensive recipe card, including specific measurements and step-by-step guidance.

Preparing Your Short Ribs for Optimal Flavor and Tenderness

Given their inherent toughness and robust nature, short ribs demand a specific and patient cooking approach to unlock their full potential. They are unequivocally best when subjected to an extended period of stewing or braising, a slow-cooking method that tenderizes the meat beautifully and infuses it with profound flavor. Braising is widely considered the superior technique, offering consistent results whether executed on the stove-top or in the oven. The particular method I am sharing with you today simplifies the process by performing all the braising right on your stove-top, making it accessible, energy-efficient, and easy to monitor.

Achieving truly exceptional short ribs begins long before they even hit the heat. It’s crucial to bring the meat to room temperature before you start cooking. This seemingly minor step ensures that the short ribs cook more evenly from edge to center, preventing the undesirable outcome of an overcooked exterior while the interior remains undercooked. Furthermore, seasoning the meat generously with kosher salt at least 30 minutes prior to cooking (and ideally several hours or even overnight) is a non-negotiable step. This allows the salt ample time to penetrate deep into the meat’s core, enhancing its natural savory flavors, breaking down muscle fibers, and contributing significantly to its tenderness through a process akin to dry brining. I typically remove my ribs from the refrigerator about 60-90 minutes before I intend to start cooking and season them immediately. This resting period allows the salt to work its magic while I gather and prep the other ingredients, ensuring that this simple act of foresight makes a profound difference in the final taste and luxurious texture of your finished dish.

Raw beef short ribs generously seasoned with coarse salt and freshly ground black pepper, resting on a white plate in preparation for searing.

Braising the Short Ribs in Red Wine: Building Layers of Decadent Flavor

The secret to creating truly decadent and flavor-filled short ribs lies in meticulously building layers of complementary flavors that will infuse the meat during its long, slow stew. This process begins with the foundational aromatics: a traditional mirepoix comprising diced carrots, onions, and celery. After the initial crucial step of searing the short ribs to develop a rich, savory crust – the Maillard reaction at its finest, creating hundreds of new flavor compounds – you’ll cook these finely chopped vegetables directly in the glorious, rendered beef fat left behind in the pot. This step ensures that every subsequent ingredient picks up the deep, beefy essence, creating a cohesive and rich flavor profile from the very beginning.

Sauté the mirepoix over medium-high heat for a short but intense period, allowing them to soften, caramelize slightly, and release their aromatic compounds. There’s no need to meticulously peel the carrots or celery, as all the solids will be strained out later to create your silky smooth sauce; their primary role here is to impart flavor. Once the vegetables have softened and taken on a beautiful golden hue, it’s time to deglaze the pot. Pour in your chosen red wine – a key player in this dish – and bring it to a rapid boil. Allow it to reduce significantly, by about half. This reduction process concentrates the wine’s complex fruit and tannic flavors and burns off the alcohol, leaving behind only its delicious essence. Next, stir in the tomato paste, cooking it briefly for a minute or two to deepen its color and flavor (this also enhances its natural sweetness and umami), then add the beef stock until the ribs are almost fully submerged. This rich liquid forms the heart of your braising environment, promising an incredible depth of taste and the foundation for a spectacular sauce.

Ingredients for Red Wine Braised Short Ribs laid out on a kitchen counter: seasoned short ribs, whole vegetables, and aromatics alongside wine and broth.

Perfectly seared short ribs with a deep brown, caramelized crust resting on a plate after being removed from the pot, ready for braising.

Once your aromatic base and braising liquid are prepared, gently return the seared ribs to the pot, ensuring they are largely submerged. Bring the entire mixture to a gentle boil, then immediately reduce the heat to the lowest setting on your stove-top. Cover the pot tightly with a lid, creating a moist, steamy environment, and allow the magic of slow simmering to unfold. The ribs will cook for an extended period, typically 3-4 hours, gradually transforming from tough cuts into incredibly tender, succulent meat that effortlessly falls away from the bone with just a gentle nudge. This slow transformation is the cornerstone of the dish’s irresistible texture and deep, comforting flavor. For truly superior results, elevating this dish to gourmet levels, I highly recommend following the recipe’s suggestion to cook the ribs the day before serving, allowing them to rest overnight in the fridge. This crucial rest period not only further tenderizes the meat but also allows the complex flavors to meld and deepen beautifully, making the resulting sauce even more decadent, smooth, and cohesive.

Finishing Touches: Creating the Perfect Red Wine Sauce for Your Short Ribs

After your short ribs have simmered for approximately 3.5 to 4 hours, reaching that coveted fall-off-the-bone tenderness, it’s time for the crucial finishing steps that elevate this dish from excellent to truly extraordinary. Carefully remove the cooked, tender short ribs from the braising liquid and set them aside on a clean plate or platter. The next step involves refining the intensely flavorful braising liquid into a luscious, rich, and velvety smooth sauce. To do this, carefully strain the entire liquid through a fine-mesh sieve into a separate bowl or a large measuring cup, firmly pressing on the solids (the spent vegetables and thyme sprigs) to extract every last drop of flavorful liquid. Once strained, discard the solids; they have imparted all their wonderful essence and are no longer needed. This straining process results in a clear, pure, and intensely flavorful liquid, free of any fibrous bits, ready for its transformation.

Allow the strained sauce to settle for a few minutes. You’ll distinctly notice a layer of fat rising to the surface. It is essential to skim this fat off the top for a more refined sauce that is glossy and rich, rather than greasy. While a little residual fat contributes to mouthfeel and flavor, too much can make the sauce heavy and less appealing. An OXO Good Grips Fat Separator (as listed in the recommended products section) can make this task incredibly easy and efficient, allowing you to pour off the lean liquid from the bottom. The cleaner the sauce, the more luxurious its texture and the more vibrant its flavor will be.

A large measuring cup clearly showing a distinct layer of fat separated from the rich, dark red wine braising sauce, ready for skimming.

Once the fat has been diligently skimmed, return the purified, flavorful sauce to the pot. Now, the magic of reduction begins. Over medium heat, gently simmer the sauce, allowing it to slowly and steadily reduce by about half. As it simmers, the water content evaporates, causing the sauce to thicken considerably and concentrating all those incredible, layered flavors into a gloriously rich, velvety, and deeply complex sauce. This reduction process is where the sauce truly transforms, developing an unparalleled intensity, a glossy sheen, and a luscious texture that will make it the most decadent and luxurious gravy you have ever enjoyed. Taste the deeply reduced sauce and adjust the seasoning with additional salt and freshly ground black pepper as needed, ensuring it’s perfectly balanced and harmonizes with the rich beef.

To serve this magnificent dish, gently nestle the warm, fall-off-the-bone Red Wine Braised Short Ribs over a generous bed of creamy, buttery mashed potatoes. The mashed potatoes serve as the perfect creamy counterpoint, soaking up the rich flavors. Drizzle an abundant amount of the exquisite, rich red wine sauce over the ribs and potatoes, letting it cascade down like a savory velvet ribbon. Complete this magnificent dish with your favorite vibrant green vegetable; I highly recommend a quick preparation of broiled asparagus, which adds a refreshing textural contrast, a hint of freshness, and a beautiful pop of color. I’ve included my preferred method for preparing asparagus in the notes section of the recipe card for your convenience. Garnish with fresh chopped chives or finely chopped parsley for an added touch of freshness, herbaceous aroma, and elegant presentation.

Plated Red Wine Braised Short Ribs on a bed of creamy mashed potatoes, elegantly surrounded by perfectly broiled asparagus, with rich sauce generously drizzled over.

Have you tried this incredible recipe? I would love to hear your thoughts and see your culinary creations! Please leave a review or comment below to share your experience and tips. And don’t forget to sign up for my newsletter to get more delicious, chef-tested recipes straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily culinary inspiration, behind-the-scenes glimpses, and engaging foodie content!

📖 Recipe

Yield: 4 servings

Red Wine Braised Short Ribs

Prep Time:
20 minutes

Cook Time:
4 hours

Total Time:
4 hours 20 minutes

This recipe is a deeply rewarding two-day process, designed to yield the most incredibly tender short ribs and a profoundly rich, velvety smooth sauce. While absolutely delicious after the initial cooking, allowing the ribs to rest overnight not only makes for a significantly more tender short rib but also enhances the decadence and smoothness of the accompanying sauce, letting all the flavors fully meld and deepen.

Ingredients

2 tablespoons Vegetable Oil
4 pounds Bone-in Short Ribs
1 tablespoon Kosher Salt
1 medium Yellow Onion, diced
3 large Carrots, sliced
4 Celery stalks, diced
2 cloves Garlic, smashed
1 ½ cups Red Wine (Merlot or Cabernet recommended for best flavor)
1 (6oz) can Tomato Paste
4 cups Beef Broth (preferably low-sodium)
5 sprigs Fresh Thyme
4 tablespoons Unsalted Butter
2 cups Crimini Mushrooms, quartered
Fresh Chives, for garnish
Serve with Creamy Mashed Potatoes and Roasted Asparagus

Instructions

Prepare the Short Ribs: Generously season the short ribs with Kosher salt. For maximum flavor penetration and tenderness, perform this step at least 30 minutes before cooking, or ideally, 2-3 days in advance (storing in the fridge). Allow the seasoned ribs to come to room temperature for about 60-90 minutes before proceeding to ensure even cooking.

Sear the Ribs: In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat. Add the short ribs in batches if necessary, ensuring not to overcrowd the pan. Sear each side until a deep, golden-brown crust forms, about 3-5 minutes per side. This crucial step develops rich flavor. Remove the seared ribs and set them aside on a plate.

Sauté Aromatics: Add the diced onion, sliced carrots, diced celery, and smashed garlic to the same pot (using the rendered beef fat for flavor). Sauté over medium heat, stirring occasionally, until the vegetables soften and the onion becomes translucent, approximately 5-7 minutes.

Deglaze and Build Liquid: Pour in the red wine, scraping up all the delicious browned bits from the bottom of the pot. Bring to a rapid boil and reduce the wine by half, concentrating its flavor. Stir in the tomato paste and cook for another minute. Then, add the beef broth and fresh thyme sprigs, bringing the mixture back to a gentle boil.

Braise the Ribs: Return the seared short ribs, along with any accumulated juices, to the Dutch oven. Ensure they are mostly submerged in the braising liquid. Reduce the heat to the lowest setting, cover the pot tightly, and simmer gently for 4 ½ to 5 hours, or until the ribs are incredibly tender and literally fall off the bone.

Rest Overnight (Recommended): For optimal tenderness and flavor, turn off the heat after cooking. Remove the lid and let the short ribs and broth cool to room temperature for about 2 hours. Once cooled, cover the pot and refrigerate overnight. This allows the meat to reabsorb juices and the flavors to deepen beautifully.

Skim the Fat: The next day, remove the pot from the fridge. A solidified layer of fat will have risen to the top of the sauce. Carefully scoop off and discard this hardened fat. This step is much easier when the mixture is cold and results in a cleaner, more refined sauce.

Finish the Sauce and Rewarm Ribs: Return the pot to the stove and warm the short ribs and liquid over medium-low heat for about an hour. Once warm, gently remove the short ribs and set aside. Strain the braising liquid through a fine-mesh strainer into a clean bowl, pressing on the solids to extract all the liquid, then discard the spent vegetables. Return the strained, smooth sauce to the pot and simmer over medium heat until reduced by half and thickened to a luxurious, glossy consistency. Just before serving, return the warm short ribs to the reduced sauce and let them gently heat through for about 10 minutes.

Prepare Mushroom Garnish (Optional): In a separate pan, sauté the quartered crimini mushrooms in 4 tablespoons of unsalted butter over medium-high heat until deeply browned. Spoon about ½ cup of the reduced short rib liquid into the pan with the mushrooms. Continue cooking until the liquid thickens and beautifully glazes the mushrooms. Add a touch more braising liquid if needed to maintain a glossy, saucy consistency.

Serve: Plate the incredibly tender short ribs over creamy mashed potatoes. Spoon a generous amount of the rich, reduced red wine sauce over the ribs like gravy. Garnish with the sautéed mushrooms (if using) and a sprinkle of fresh chopped chives for a fresh finish.

Notes

For a perfect and vibrant vegetable pairing, serve your magnificent Red Wine Braised Short Ribs with some beautifully broiled asparagus. To prepare, simply toss fresh asparagus spears with a drizzle of olive oil, a pinch of salt, and freshly ground black pepper. Arrange them in a single layer on a baking sheet and cook under a high broiler for 5-7 minutes, watching carefully, until they are tender-crisp and begin to char ever so slightly at the tips. This method brings out their natural sweetness and provides a wonderful textural contrast to the rich short ribs. Don’t forget to get my creamy Mashed Potato recipe here! They are the ultimate accompaniment!

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