Beef Short Ribs Braised in Red Wine

How to Make Beef Short Ribs Braised in Red Wine

1. 1

   Step 1: Season and prep the short ribs and vegetables

   Active 20 min

   Pat the beef short ribs dry and season all over with kosher salt and black pepper. Peel and finely chop the yellow onion and carrot, and mince the garlic. Preheat the oven to 325°F (160°C) while you finish prepping.

   For this step

   • 3 1/2 lbbeef short ribs
   • 2 teaspoonskosher salt
   • 1 teaspoonblack pepper
   • 1 largeyellow onion
   • 2 mediumcarrot
   • 4 clovesgarlic
   
2. 2

   Step 2: Sear the short ribs

   Active 20 min

   Heat the vegetable oil in a large, heavy Dutch oven over medium-high heat until shimmering. Working in batches if needed, sear the beef short ribs until deeply browned on all sides, about 3–4 minutes per side; transfer browned short ribs to a plate.

   For this step

   • 2 tablespoonsvegetable oil
   
3. 3

   Step 3: Build the braising base

   Active 15 min

   Reduce heat to medium and add the chopped yellow onion and carrot to the pot; sauté until softened, about 6–8 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes to caramelize the paste. Pour in the dry red wine to deglaze the pan, scraping up browned bits, then add the beef stock and bring to a gentle simmer.

   For this step

   • 2 tablespoonstomato paste
   • 2 cupsdry red wine
   • 2 cupsbeef stock
   
4. 4

   Step 4: Return ribs to the pot and braise in the oven

   Active 5 min · Passive 120 min

   Nestle the seared beef short ribs back into the braising liquid so they are partially submerged. Bring the liquid to a bare simmer on the stovetop, cover the Dutch oven, and transfer to the preheated oven. Braise until the short ribs are fork-tender and nearly fall-off-the-bone, about 2 hours (120 minutes).
   
5. 5

   Step 5: Finish the sauce and serve

   Active 10 min

   Carefully remove the short ribs from the pot and keep warm. Skim excess fat from the braising liquid, then simmer the sauce on the stovetop until reduced and slightly thickened, 8–12 minutes. Return the short ribs to the sauce to warm briefly, adjust seasoning with kosher salt and black pepper if needed, and serve immediately.
   

1. Pat the beef short ribs dry and season all over with kosher salt and black pepper. Peel and finely chop the yellow onion and carrot, and mince the garlic. Preheat the oven to 325°F (160°C) while you finish prepping.
2. Heat the vegetable oil in a large, heavy Dutch oven over medium-high heat until shimmering. Working in batches if needed, sear the beef short ribs until deeply browned on all sides, about 3–4 minutes per side; transfer browned short ribs to a plate.
3. Reduce heat to medium and add the chopped yellow onion and carrot to the pot; sauté until softened, about 6–8 minutes. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes to caramelize the paste. Pour in the dry red wine to deglaze the pan, scraping up browned bits, then add the beef stock and bring to a gentle simmer.
4. Nestle the seared beef short ribs back into the braising liquid so they are partially submerged. Bring the liquid to a bare simmer on the stovetop, cover the Dutch oven, and transfer to the preheated oven. Braise until the short ribs are fork-tender and nearly fall-off-the-bone, about 2 hours (120 minutes).
5. Carefully remove the short ribs from the pot and keep warm. Skim excess fat from the braising liquid, then simmer the sauce on the stovetop until reduced and slightly thickened, 8–12 minutes. Return the short ribs to the sauce to warm briefly, adjust seasoning with kosher salt and black pepper if needed, and serve immediately.