Master the Art of Fall-Off-The-Bone Red Wine Braised Short Ribs: A Classic Recipe

Prepare to elevate your home cooking with this incredible Red Wine Braised Short Ribs recipe. For years, the thought of creating such a sophisticated dish from scratch seemed daunting, a culinary challenge reserved for professional kitchens. However, after refining this recipe, I’m thrilled to share a method that transforms humble short ribs into a spectacularly tender, flavor-packed masterpiece. This isn’t just a meal; it’s an experience, guaranteeing a spot as an all-time favorite in your culinary repertoire.

Red Wine Braised Short Ribs recipe on a bed of mashed potatoes with broiled asparagus around them.

This post was first published February 4, 2021, and was last updated May 13, 2021.

Even as a seasoned chef, this classic dish once felt like a mystery. Short ribs weren’t a common item on restaurant menus where I worked, and their robust nature sometimes felt intimidating. But that apprehension is a thing of the past! Through dedicated experimentation and a passion for classic flavors, I’ve developed a foolproof approach to preparing these succulent, melt-in-your-mouth short ribs braised in rich red wine. This recipe focuses on timeless techniques that bring out the best in the meat, proving that simplicity often yields the most extraordinary results.

While modern cuisine offers countless variations for preparing short ribs, my philosophy leans towards the authentic and classic. There’s an undeniable beauty in adhering to traditional methods that have stood the test of time, allowing the inherent quality of the ingredients to shine. This recipe embraces that purity, delivering a depth of flavor that is both comforting and profoundly satisfying.

What Are Short Ribs, Exactly? Unpacking This Prized Cut

Short ribs are a distinctive cut of beef, originating from the chest plate of the cow. They are essentially segments of the rib bone, typically featuring a generous amount of meat. This meat, often referred to as a “tougher” cut, is precisely what makes it ideal for slow-cooking methods like braising, transforming it into incredible tenderness.

There are generally two main cuts of short ribs you’ll encounter: “English Cut” and “Flanken Cut.” The ribs highlighted in this recipe are the “English Cut.” This cut involves a single bone with a thick layer of meat on top, often cut into manageable lengths. The “Flanken Cut,” on the other hand, is cut across the bones, resulting in thinner strips of meat with several small bone segments running through them, commonly used in Korean BBQ. The English Cut, with its substantial meat-to-bone ratio, is perfect for the deep, slow braise we’re about to undertake, as it allows the connective tissues to slowly break down, infusing the meat with immense flavor and a luxurious, fork-tender texture. The muscle between these ribs, primarily the *intercostal muscle*, contributes significantly to the rich taste and texture when properly prepared.

Why Braising is the Perfect Method for Short Ribs

Braising is a culinary technique that involves searing meat at a high temperature, then slowly cooking it in a liquid at a lower temperature for an extended period. This method is exceptionally suited for cuts like short ribs, which are naturally tough due to their high collagen content. The initial sear creates a beautiful crust and locks in rich flavors through the Maillard reaction. Subsequently, the long, gentle simmer in liquid allows the collagen to slowly break down into gelatin, resulting in that coveted “fall-off-the-bone” tenderness and a rich, unctuous mouthfeel. The liquid, which often includes wine, broth, and aromatics, not only moistens the meat but also deeply infuses it with complex flavors, creating a truly decadent dish that can’t be achieved with quicker cooking methods.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Preparing Your Short Ribs for Optimal Flavor and Tenderness

Achieving truly exceptional braised short ribs starts with proper preparation. Since short ribs are inherently tough, they demand an extended cooking time, and braising, whether on the stovetop or in the oven, is the ideal method. This recipe guides you through a seamless stovetop braise, perfect for hands-on cooks.

A critical step for maximizing tenderness and flavor is to **bring the meat to room temperature before cooking**. This ensures even cooking from edge to center. Equally important is to **season the short ribs generously at least 30 minutes before cooking**, though an hour or even overnight is even better. This extended seasoning period allows the salt to penetrate deep into the meat fibers, enhancing its natural flavors and contributing to a more tender final product. I typically remove my ribs from the fridge 60-90 minutes before I plan to cook and season them immediately, giving them ample time to absorb the salt and come to temperature.

Short Ribs on a plate seasoned with salt and pepper in preparation for Red Wine Braised Short Ribs recipe.

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

The secret to achieving profoundly flavorful and decadent short ribs lies in meticulously building layers of flavor. This process begins with the crucial step of searing the short ribs to develop a deep, savory crust. Once seared and set aside, the aromatic foundation is built with a traditional mirepoix – a classic French blend of diced carrots, onions, and celery. These vegetables are sautéed in the rich fat rendered from the short ribs, absorbing all the delicious fond (browned bits) left in the pot.

**Sauté the vegetables over medium-high heat for a short time**, allowing them to soften and release their sugars without over-caramelizing. There’s no need to peel the carrots or celery, as they will be strained out later to create a velvety smooth sauce. Next, deglaze the pot with a robust red wine, scraping up all those flavorful bits from the bottom. Reduce the wine significantly at a rapid boil to concentrate its essence before stirring in tomato paste and then adding enough beef stock to just cover the ribs. This creates the perfect rich, acidic, and savory braising liquid.

Short Ribs on a plate seasoned with salt and pepper. Surrounded by the ingredients needed to braise them.

Once the braising liquid is simmering, return the seared ribs to the pot, nestling them gently into the flavorful broth. Bring the mixture to a boil, then reduce the heat to its lowest setting, cover the pot with a tight-fitting lid, and let the magic happen. Allow the short ribs to simmer for a glorious 3-4 hours, or until they become unbelievably fall-off-the-bone tender. This slow, gentle cooking is what transforms the tough cut into a melt-in-your-mouth delicacy.

Choosing the Right Red Wine for Braising

The red wine you choose plays a pivotal role in the final flavor of your braised short ribs. Opt for a dry, full-bodied red wine that you would also enjoy drinking. Cabernet Sauvignon, Merlot, or Zinfandel are excellent choices, offering a robust flavor profile that can stand up to the richness of the beef without being overpowering. Avoid anything too sweet or overly tannic, as these characteristics can become concentrated and less desirable during the long cooking process. Remember, if you wouldn’t drink it, don’t cook with it!

Finishing the Red Wine Braised Short Ribs: The Perfect Sauce

After the short ribs have luxuriously simmered for approximately 3.5 to 4 hours and are perfectly tender, it’s time to refine the accompanying sauce. Carefully remove the cooked ribs from the pot and set them aside. Next, strain the braising liquid through a fine-mesh sieve into a bowl or a large measuring cup, discarding all the stewed vegetables. This step ensures a wonderfully smooth and refined sauce.

Allow the strained sauce to settle for a few minutes, which will cause the fat to rise to the top. Using a ladle or a fat separator, carefully skim off and discard the excess fat. This step is crucial for achieving a clean, rich flavor without an oily mouthfeel.

The fat separated from the sauce for this Red Wine Braised Short Ribs recipe.

Return the skimmed sauce to the pot and bring it to a gentle simmer over medium heat. Reduce the sauce by about half, stirring occasionally, until it thickens to a luxurious, glossy consistency that coats the back of a spoon. This reduction intensifies all the beautiful flavors, transforming it into the most decadent and rich gravy you’ve ever tasted. Taste the sauce and adjust seasonings with additional salt and pepper if needed to achieve perfect balance.

Serve these exquisite Red Wine Braised Short Ribs over a bed of creamy mashed potatoes, with a generous pour of the velvety sauce and your favorite green vegetable. Broiled asparagus, as shared in the recipe notes, makes for a delightful and simple pairing, adding a fresh, crisp contrast to the rich meat.

Make Ahead and Storage Tips for Enhanced Flavor

One of the true beauties of braised short ribs is that they often taste even better the next day! This recipe is designed to be a worthwhile two-day process, which significantly enhances both the tenderness of the short ribs and the richness of the sauce. After the initial long simmer, allowing the ribs to cool completely in their braising liquid and then rest overnight in the refrigerator allows the flavors to meld and deepen. It also makes fat removal incredibly easy, as the fat solidifies at the top, allowing you to simply scoop it off before reheating.

To store, simply keep the short ribs submerged in their sauce in an airtight container in the refrigerator for up to 3-4 days. For longer storage, both the ribs and the sauce freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop over low heat, ensuring the ribs warm through without drying out.

Perfect Pairings: What to Serve with Your Gourmet Meal

Red Wine Braised Short Ribs are a complete meal in themselves, but pairing them with the right sides can elevate the experience even further. Creamy mashed potatoes are a classic for a reason, perfect for soaking up every drop of that luscious sauce. Beyond potatoes, consider a creamy polenta or a mushroom risotto for an equally comforting and elegant accompaniment. For a fresh contrast, alongside the recommended broiled asparagus, a simple green salad with a light vinaigrette or some roasted root vegetables like parsnips and carrots would be splendid.

For wine enthusiasts, serving the same red wine used for braising alongside the meal is an excellent choice, creating a harmonious flavor profile. A full-bodied Cabernet Sauvignon or Merlot would be ideal.

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📖 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 completely worthwhile 2 day process. You can eat them after the initial cooking time, but allowing them to rest overnight makes for much more tender short ribs and a more decadent and smooth sauce.

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 clove Garlic, smashed
1 ½ cups Red Wine, merlot or cabernet
1, 6oz can Tomato Paste
4 cups Beef Broth
5 thyme Sprigs
4 tablespoons Unsalted Butter
2 cups Crimini Mushrooms, quartered
Chives, for garnish
Serve with Mashed Potatoes and Asparagus

Instructions

Season the short ribs with salt, this can be done the day you bring them home from the store, up to 2-3 days ahead of time, but at a minimum do it 30 minutes before cooking. Allowing the salt to penetrate the meat is one if the key components to this dish being good or being AMAZING!
In a large dutch oven heat the vegetable oil over medium heat. Add the ribs to the pan in batches if needed and sear until browned on all sides, about 3-5 minutes per side. Remove the short ribs from the pan and set them on a plate.
Add the onion, carrots, celery, and garlic to the pan and sauté until the onion is translucent, 5 minutes.
Deglaze the bottom of the pot with the wine and reduce it by half, add the tomato paste and stir in until well combined and you have a smooth moving paste in the bottom of your pot. Add the beef broth and thyme and bring the mixture to a boil.
Return the short ribs to the dutch oven along with any juices that may have released from them. Reduce the heat to low and simmer the ribs in the pot with the lid on for 4 ½ to 5 hours.
Turn off the heat and allow the short ribs and their broth to cool with the lid off the pot for about 2 hours, or until room temperature. Place the pot in the fridge and allow the ribs to rest overnight.
The next day, remove the pot from the fridge and scoop all of the hardened fat from the top of the sauce. The fat will have risen to the top of the pot and this is easiest to remove when the mixture is COLD, straight from the fridge. Discard the fat that you remove.
Return the pot to the stove and turn the heat on to medium-low. Allow the short ribs to warm back up gently for about an hour. When the mixture is warm, gently remove the short ribs from the pot and using a fine mesh strainer, strain all of the vegetables out of the sauce into a bowl. Return the strained sauce to the pot and heat it over medium heat until reduced by half. Just before serving return the short ribs to the pot and allow them to warm back up over low heat for about 10 minutes.
To make the mushrooms to garnish the dish with, sauté the mushrooms in 4 tablespoons of butter until they are well browned. Spoon about a half a cup of the short rib liquid out of the pot onto the mushrooms. Continue cooking the mushrooms until the liquid gets thick and glazes the mushrooms. If it gets too thick, just spoon a couple more tablespoons of the braising liquid into the pan. The mushrooms should move in the pan, but not be dripping in sauce.
Serve the short ribs over mashed potatoes, sprinkle the mushrooms over, spoon lots of sauce from the pot over them like gravy and top with chives.

Notes

For a perfect vegetable pairing, serve them with some broiled asparagus. Season some asparagus with olive oil, salt, and pepper and cook under a high broiler for 5-7 minutes until they begin to char ever so slightly and are cooked through. Get my Mashed Potato recipe here!

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Tender Red Wine Short Ribs