SaveRed Wine Braised Short Ribs
Fall-off-the-bone short ribs in a deep red wine reduction with carrots, celery, and rosemary. Restaurant showstopper.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $42.00 · $7.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 5 lb bone-in short ribs (English-cut, 3-inch pieces)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1/4 cup all-purpose flour
- 3 tbsp neutral oil
- 1 large yellow onion (diced)
- 3 piece carrots (diced)
- 3 stalk celery (diced)
- 8 cloves garlic (smashed)
- 3 tbsp tomato paste
- 750 ml dry red wine (Cabernet or Syrah, full bottle)
- 4 cup beef stock
- 3 sprig fresh rosemary
- 8 sprig fresh thyme
- 3 piece bay leaves
- 1 tbsp red wine vinegar
- 1/4 cup flat-leaf parsley (chopped, for finish)
Instructions
- 1
Preheat oven to 325°F. Pat ribs bone-dry, season aggressively, dust lightly with flour.
Dry meat = deep Maillard sear = deep sauce flavor.
- 2
Heat oil in Dutch oven over medium-high. Sear ribs on all sides until mahogany, 2 minutes per side, in 2 batches. Remove.
- 3
Pour off all but 2 tbsp fat. Add onion, carrot, celery, garlic, 1 tsp salt. Cook 8 minutes until deeply caramelized.
- 4
Add tomato paste, cook 2 minutes until brick red and caramelized on the pan.
- 5
Pour in wine, scrape fond ruthlessly. Reduce by half, about 10 minutes.
Reducing the wine burns off rawness and concentrates fruit — skip this and sauce tastes boozy.
- 6
Add stock, herbs, bay. Return ribs, bone-side up. Liquid should come 2/3 up the ribs — add water if needed.
Never fully submerge — the top develops a glaze while the bottom braises.
- 7
Cover, braise in oven 2.5-3 hours until meat pulls cleanly from the bone. USDA 145°F is long-passed — you want 203°F for collagen collapse.
- 8
Remove ribs. Strain sauce, discard solids. Skim fat. Reduce sauce to nappé (coats a spoon) on stovetop, about 10 minutes.
- 9
Stir vinegar into sauce. Return ribs, baste. Rest 10 minutes. Serve over mashed potato or creamy polenta.
Vinegar at the end cuts fat — without it, the dish tastes heavy.
Pairs With
Crozes-Hermitage or Saint-Joseph
Peppery, meaty — echoes the braise.
Old-vine Dry Creek
Bramble fruit stands up to red-wine reduction.
Ariel Cab Sauv
Tannic, dry, matches the structure.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Edith Piaf, jazz manouche, and the kind of music that makes butter taste like love.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Make 1-2 days ahead — flavors deepen, and chilled fat scrapes off easily.
- •A whole bottle of wine feels like a lot — it reduces to concentrated magic. Trust it.
- •Sub oxtail or beef cheeks for the same method and even more collagen.
Substitutions
- short ribs → oxtail (add 30 min) or beef cheeks
- red wine → dark beer + grape juice (last resort)
Leftovers
Refrigerate 4 days, freeze 3 months. Reheat covered at 325°F with a splash of stock.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
