Red Wine Braised Short Ribs with Garlic & Herbs
Red wine braised short ribs cooked low and slow until deeply tender, finished in a rich, savory sauce built from a hard sear, Cabernet Sauvignon, and simple aromatics. A patient, intentional approach that rewards time.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 4 servings 1x
- Category: Beef, comfort food
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 8 bone-in beef short ribs
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 medium yellow onions
- 3 carrots
- 2 celery stalks
- 6 cloves of garlic
- 2 tablespoons tomato paste
- 3 cups Cabernet Sauvignon (see Wine note below)
- 2 cups beef stock (see Stock note below)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven to 200°F. In a large mixing bowl, toss the short ribs with olive oil, kosher salt, and black pepper until evenly coated.
- Heat a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned and well-developed crusts form. This may take several minutes per side—don’t rush it. Transfer to a plate and set aside. (see Equipment note below)
- Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until softened and lightly browned, scraping up any browned bits from the bottom.
- Add the garlic and tomato paste. Cook 1–2 minutes, stirring constantly, until fragrant, and the tomato paste darkens slightly.
- Deglaze with the Cabernet Sauvignon. Bring to a simmer and cook 10–12 minutes, reducing slightly and allowing the alcohol to cook off.
- Add the beef stock, rosemary, thyme, and bay leaves. Return the short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the ribs.
- Cover and transfer to the oven. Braise for 5½–6½ hours, turning the ribs once or twice, until the meat is exceptionally tender and pulling away from the bone.
- Remove the ribs and skim excess fat from the surface. Simmer the sauce gently on the stovetop until slightly thickened, if desired.
- Return the ribs to the sauce and warm through. Serve with the sauce spooned generously over the top.
Notes
- Wine: Cabernet Sauvignon is recommended for its structure and depth. A dry Merlot or Rhône-style red may be substituted if needed.
- Stock: Beef stock provides the most decadent flavor, but beef broth may be substituted.
- Equipment: A Dutch oven works best for this recipe, but any oven-safe pot with a tight-fitting lid will work. A deep roasting pan tightly covered with foil may also be used.