These Red Wine Braised Short Ribs are melt-in-your-mouth tender and the kind of dish that makes you feel like a chef in your own kitchen. This recipe reflects my years of classical training and love for comforting and luxurious recipes.
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If there is one dish that people always request from me, it's my braised short ribs! Every restaurant I worked at my job was making sure the short ribs were prepped and ready for service.
The secret to making the best beef short ribs is using Roasted Veal Stock as the braising liquid. I also like to reduce this stock down for a silky smooth Demi Glace Sauce to finish the short ribs.
Serve these bone-in short ribs with your favorite sides. I like to use my Boursin Mashed Potatoes with roasted carrots and Frizzled Leeks for a garnish.
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What are Beef Short Ribs?
Short ribs are made up of a thick piece of meat sitting o top of a section of rib bone, with beautiful marbling running through. That marbling is what makes them juicy and tender once cooked low and slow.
There are two main styles of short ribs you'll see at the butcher:
- English-cut short ribs: These are the most common for braising. They're cut into chunky, rectangular pieces (usually 2-3 inches thick). Perfect for slow-cooked dishes where the meat can fall off the bone.
- Flanken-cut short ribs: These are sliced across the bone into thing strips and ofter used for Korean BBQ. They cook quickly over high heat.
Why You'll Love This Recipe
- Melt-in-your-mouth tender. Bone-in short ribs are slow-braised until the meat falls off the bone. Every bit is rich, juicy, and packed with flavor!
- Cozy and comforting. This is the kind of meal that warms you from the inside out. Perfect for chilly nights, Sunday dinners, or when you're craving something elegant but hearty.
- Packed with flavor. The braising liquid contains red wine, veal stock, caramelized vegetables, and fresh herbs.
- Feeds a crowd (or just your family). Whether you're cooking for a family or hosting a dinner party, braised short ribs are impressive yet easy to serve. Just add mashed potatoes or creamy polenta and dinner's done.
How Much Short Ribs Per Person?
When planning a meal around short ribs, it's important to by the right amount since they will shrink in size as they braise.
- Bone-in short ribs - Plan 1 to 11/2 pound per person.
- Boneless short ribs - ¾ pound per person.
- Family of 4 - You'll want 4 to 6 pounds of bone-in short ribs.
- Dinner party for 10 - Go for 10 to 15 pounds, depending on the sides you're serving.
Ingredients & Substitutions
Ingredients
- Beef Short Ribs - Choose bone-in short ribs for the most tender result. Boneless short ribs are another option, just increase the braising time to 4-5 hours.
- Veal Stock - Gives the sauce a silky-smooth mouthfeel that fine dining restaurants use. This stock is packed with collagen, which helps thicken the sauce. Not everyone has access to veal stock, so beef stock will work in a pinch.
- Red Wine - Use a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. Replace wine with extra stock and a few tablespoons of balsamic vinegar for a delicious swap.
- Onions, Carrots, and Celery (Mirepoix) - This classic trio forms the aromatic base of the braise.
- Garlic - I like to smash the garlic and not chop it so it doesn't burn when caramelizing vegetables.
- Tomato Paste - Helps develop that deep caramelize flavor, but make sure to cook it for a few minutes to remove the acidity. Don't have tomato paste? Tomato puree or fresh dice tomatoes are welcome.
- Aromatics (Bay Leaves, Peppercorns, Thyme, Rosemary) - These aromatic help infuse and flavor the braising liquid, making for a delicious sauce. If you only have dried herbs, use 1 teaspoon of dried thyme and rosemary.
See recipe card for quantities.
Different Ways To Cook Short Ribs
- Oven Braised: This classic method is my personal favorite. The meat absorbs all the flavors from the wine, stock, and aromatics.
- Sous Vide: They slow cook in a water bath (typically 48 hours at 140°F/60°C) and come out tender and juicy. Finish them with a quick sear for that golden crust.
- Smoked: Smoke at 225°F for about 8 hours using an oak or cherry wood.
- Air Fried: I don't recommend this cooking technique for short ribs! The air fryer can't go low and slow, which is needed for a tender result. Save the air fryer for your weeknight Air Fryer Salmon Teriyaki.
Step-By-Step Instructions: How To Braise Short Ribs
Step 1: Temper and Season the Meat
Let your short ribs sit out at room temperature for about 1 hour before searing. This helps them cook evenly and develop a nice crust.
Season generously on all sides with kosher salt and freshly cracked black pepper. Short ribs are a thick cut and need plenty of seasoning to flavor the meat all the way through.
Step 2: Sear the Short Ribs
Choose a pan with plenty of surface area, like a Dutch oven, rondeau, or large cast-iron skillet. Heat it over high heat until it's rippin' hot, then add 2-3 tablespoons of avocado oil (or another high smoke-point oil).
Sear the short ribs on all sides until deeply golden brown. Don't rush this process. Depending on how many short ribs you have, you may need to work in two batches to avoid overcrowding the pan.
Transfer the seared short ribs to a large plate or roasting pan and set aside.
Step 3: Caramelize the Vegetables
Pour off most of the fat, leaving about 1-2 tablespoons in the pan. Add chopped onions, carrots, celery, and smashed garlic.
Cook over medium hear for 8-10 minutes, stirring occasionally, until vegetables turn golden-brown. Stir in tomato paste and cook for another 3-5 minutes to caramelize the vegetables.
Tip: You want a dark fond (those brown bits on the bottom of the pan), not burnt black spots. That fond is liquid gold!
Step 4: Deglaze with Red Wine
Use a decent quality red wine (one you would drink) to deglaze the pan. Use a wooden spoon to scrape up every bit of fond from the bottom. Reduce the wine by half to burn off the alcohol and intensify the sweetness.
Step 5: Build the Braise
Spoon in the caramelize vegetables and reduced wine over the seared short ribs. Pour in the veal stock until the liquid comes half way up the sides of the short ribs. Lay in the bay leaves, peppercorns, thyme, and rosemary.
Chef's Note: Veal stock gives the sauce a gelatin body, but beef stock works great too.
Step 6: Braise Low and Slow
Cover the tops of short ribs with a piece of parchment paper, then aluminum foil. Transfer to a 300°F (149°C) oven and braise for 3 hours. Short ribs are done when they are fall apart tender.
Step 7. Finish and Serve
Let the short ribs rest for 10 minutes, then serve with mashed potatoes and carrots. I like to spoon my homemade Demi-Glace or Chicken Demi-Glace over top, but you can also blend the braising liquid in a blender for a quick and flavorful sauce.
Chef Tips
Temper your meat: Let your short ribs rest at room temperature for about 1 hour before searing. This helps them cook more evenly and promotes a golden-brown crust.
Season generously: Don't be shy with the salt! Short ribs are a thick cut that needs plenty of seasoning to penetrate the meat. Season each side with kosher salt (and freshly cracked black pepper, if desired) before searing.
Sear for maximum flavor: Use a high smoke point oil like avocado or canola oil, and brown the short ribs on all sides. Remember color equals flavor. Take your time here, it's worth it.
Caramelize your vegetables: Slowly cook your onions, carrots, and celery until golden brown. You want a fond (those browned bits on the bottom of the pan), but not burnt.
Reduce the wine: When deglazing with red wine, let it reduce by half to cook off the alcohol and bring out the sweetness.
Check for tenderness: Braised short ribs are typically done after about 3 hours, but every oven is different. The meat should lift easily from the bone, being fall-apart tender.
Make an easy sauce: Remove bay leaves, thyme, and rosemary and blend the braising liquid with the vegetables in a Vitamix or high-speed blender for a delicious sauce.
Let them rest: Just like steak, short ribs benefit from a short rest before serving. Ten minutes gives the juices time to redistribute for a tender bite.
What To Serve with Beef Short Ribs
For the ultimate pairing, serve your short ribs over a bed of Boursin Mashed Potatoes. If you're feeling fancy, parmesan risotto is a restaurant-worthy option, while creamy polenta offers a rustic Italian vibe.
To round out the plate, my Green Beans Almondine, tender broccolini, or glazed carrots add a crisp and tender texture.
Recipe FAQ's
In my opinion, the best way to cook short ribs is by oven braising. It's the classical French method that's been perfected over hundreds of years.
Other techniques like sous vide or even smoking can be used, but nothing beats the texture and flavor you get from a traditional oven braise.
Oven braised bone-in short ribs are typically ready in 3-4 hours, while boneless may take around 4-5 hours to cook.
I recommend increasing the braising time to 4-5 hours for boneless short ribs. I like to check for doneness by picking the short ribs up with tongs and if the meat fall-apart they are ready.
Short ribs are so easy to reheat! Place them in a 300°F oven with some of the reserved braising liquid, and warm for 30-45 minutes, or until short ribs are heated through.
You can braise short ribs using just beef or veal stock, or swap wine for beer or even a small amount of balsamic vinegar.
Related Recipes
📖 Recipe
Red Wine Braised Short Ribs
Equipment
Ingredients
- 3 tablespoon avocado oil or any high smoke point oil
- 8 beef short ribs, bone-in
- 1 tablespoon salt
- 2 teaspoons freshly cracked black pepper
- 1 onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves peeled, and smashed
- 3 tablespoons tomato paste
- 2 cups red wine a good quality cabernet sauvignon, merlot, or pinot noir.
- 2 cups veal stock or beef stock
- 2 bay leaves
- 1 tablespoon black peppercorns
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
Instructions
- Preheat oven to 300°F(149°C).
- Sear the ribs: Season short ribs on all sides with kosher salt and black pepper. Heat 2-3 tablespoons of avocado oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until golden brown. Work in batches if needed. Transfer to a roasting pan.
- Caramelize the vegetables: Remove excess fat, leaving about 1-2 tablespoon in the pan. Add onions, carrots, celery, and garlic. cook for 10 minutes, stirring often, then add tomato paste and cook for 5 more minutes to caramelize.
- Deglaze: Pour in the red wine, scraping up all the browned bits from the bottom. Simmer until reduced by half.
- Braise: Add caramelized vegetables, herbs (bay leaves, thyme, rosemary), peppercorns, and enough veal stock to come halfway up the sides of the ribs.
- Bake low and slow: Cover the ribs with parchment paper and foil, then braise in a 300°F (149°C) oven for 3 hours, until the meat is fall-apart tender.
- Make the sauce: Remove the herbs and blend the braising liquid and vegetables in a blender until smooth. Alternatively, you can drizzle Demi-Glace over top the short ribs.
- Serve: Let rest 10 minutes, then serve with mashed potatoes, creamy polenta, or roasted carrots. Spoon sauce over the top and enjoy.
Notes
- Braising Liquid: Cook short ribs in veal stock for the best flavor! Use store-bought beef stock if you can't find veal stock.
- Feed a crowd: This recipe is easy to scale up to serve a large crowd of people.
- Amount to buy: Purchase 1 - 11/2 pounds of bone-in short ribs per person.
- Bring meat to room temperature: Let the short ribs sit out at room temperature for 30 minutes - 1 hour for a perfect golden brown sear.
Nutrition
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Mike Cleavenger says
The best braised short ribs cooked in the oven!