Autumn / No. 12 / Braising
Red Wine Braised Short Ribs
Bone-in beef short ribs browned deeply, then braised low and slow in red wine, stock and aromatics until fork-tender. Make-ahead friendly.
- Prep
- 30 min
- Cook
- 3 hr 30 min
- Total
- 4 hr
- Yield
- 6 servings
Photo: Braised Beef Short Rib & Peppercorn Sirloin (3466998593) by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, via Wikimedia Commons. Cropped and resized.
When the weather turns, a pot of braised short ribs in the oven is one of the most comforting things a kitchen can produce. The ribs are seasoned, browned until deeply caramelized, then simmered gently in red wine and stock with onions, carrots, celery and herbs until the meat slips from the bone.
It takes time, but almost all of it is hands-off. Even better, short ribs taste best the day after they are cooked, once the flavors have settled and the fat can be lifted cleanly from the chilled sauce. Serve over mashed potatoes, polenta or buttered egg noodles.
Method
- 1
Season the short ribs all over with salt and pepper, ideally the night before, and refrigerate uncovered.
- 2
Heat the oven to 325°F (165°C). Heat the oil in a large Dutch oven over medium-high heat. Working in batches, brown the ribs well on all sides, 10 to 12 minutes per batch. Transfer to a plate.
- 3
Pour off all but 2 tablespoons of fat. Add the onion, carrots and celery and cook over medium heat for 8 minutes, until softened and browned at the edges. Add the garlic and tomato paste and stir for 2 minutes, until the paste darkens.
- 4
Pour in the wine, scraping up the browned bits. Bring to a boil and simmer for 10 to 15 minutes, until reduced by about half.
- 5
Add the stock, thyme, bay leaves and rosemary. Return the ribs to the pot, bone side up, with any juices. The liquid should come about three quarters of the way up the meat.
- 6
Bring to a simmer, cover, and transfer to the oven. Braise for 2 1/2 to 3 hours, until the meat is very tender and pulling away from the bone.
- 7
Transfer the ribs to a platter. Strain the liquid, pressing on the vegetables, and skim off the fat (or chill overnight and lift off the solid fat). Simmer the sauce until it coats a spoon, season, and return the ribs to warm through. Finish with parsley and lemon zest.
Cook's notes
- Ask the butcher for English-cut short ribs: thick pieces with one bone each.
- An inexpensive but drinkable wine is ideal; avoid anything labeled cooking wine.
- The braise can also be done on the stovetop over very low heat, turning the ribs occasionally.
Keeping
Refrigerate in the sauce for up to 4 days or freeze for up to 3 months. Reheat gently, covered, in a 300°F oven or on the stove.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
