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Braised Beef Short Ribs

Red wine braised short ribs are an impressive and easy comfort food recipe. Serve with mashed potatoes, pasta, or polenta. So tender!

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings: 6 servings
Calories: 701 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 5 pounds meaty bone-in short ribs 1 1/2 inches or thicker
  • 2 tablespoons kosher salt divided
  • 1 ½ teaspoons ground black pepper
  • 6 medium carrots chopped (about 3 cups)
  • 4 ribs celery chopped (about 3 cups)
  • 1 medium onion chopped
  • 6 cloves garlic minced (about 2 tablespoons)
  • 3 tablespoons tomato paste
  • 1 bottle (750 ml) dry red wine such as Chianti, cabernet sauvignon, or Cotes de Rhone
  • 4 cups beef stock or chicken stock plus more as needed
  • 1 (14-ounce) can fire roasted diced tomatoes in their juices
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon Dijon mustard
  • 6 sprigs fresh thyme tied into a bundle with kitchen string
  • 1 teaspoon dried oregano
  • ¼ cup finely chopped fresh flat-leaf parsley
FOR SERVING:
  • Cooked papardelle or similar pasta, mashed potatoes, roasted potatoes, or creamy polenta

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F. Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.
  2. Heat a large Dutch oven or similar large, sturdy-bottomed, oven-safe pot with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don’t need to add any oil). Add about half of the short ribs in a single layer, making sure they are not touching one another (if the pan is too crowded, they won’t brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.
  3. Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.
  4. Scoot the vegetables to one side to create an open space in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.
  5. Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
  6. Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.
  7. Nestle the short ribs into the pot, along with any cooking liquid that has collected in the pot.
  8. Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven.
  9. Bake the short ribs in the oven, covered, for 1 hour.
  10. Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.
  11. With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
  12. Return the pot to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.
  13. With a large spoon, skim off some of the fat from the sauce (you won't be able to get it all; just spoon off what you can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.

Notes

  • TO STORE: Refrigerate leftover short ribs in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze braised short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1of 6 (without pasta or potatoes) Calories 701kcal (35%) Carbohydrates 22g (7%) Protein 59g (118%) Fat 30g (46%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Cholesterol 168mg (56%) Potassium 1665mg (48%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 10877IU (218%) Vitamin C 13mg (14%) Calcium 108mg (11%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 701

% Daily Value*

Serving 1of 6 (without pasta or potatoes)
Calories 701kcal 35%
Carbohydrates 22g 7%
Protein 59g 118%
Fat 30g 46%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Cholesterol 168mg 56%
Potassium 1665mg 35%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 10877IU 218%
Vitamin C 13mg 14%
Calcium 108mg 11%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.