This Red Wine Braised Short Ribs recipe has been on my to-make list for a while because I was intimidated to make it from scratch. But now that I have made this dish a few times, it's a recipe that will live in my repertoire as an all-time favorite!
This post was first published February 4 , 2021, and was last updated May 13, 2021.
This classic recipe is one, that even as a Chef, eluded me for a long time! I had rarely eaten them and never had the chance to work with them in any restaurant that I worked in. To be honest, they kind of intimidated me. But no more! After testing out a few recipes, I'm now confident in my ability to prepare and serve Short Ribs Braised in Red Wine.
While there are many variations for short ribs these days, I am a fan of simple and classic. It is just who I am. I have always been a purest, and I find nothing wrong with that.
What Are Short Ribs, Exactly?
Short ribs come from the chest plate of the cow. They are a somewhat tough piece of meat attached to the rib bone. The ribs you see here are known as an "English Cut" of rib versus a "Flanken" cut.
They consist of what remains of the rib in this area after the rib chop is removed. Due to the thinness of the serratus ventralis here, the meat on these ribs is generally intercostal muscle, or the muscle between each rib.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Preparing Your Short Ribs
Short ribs can be tough, so they are best stewed for an extended period of time to tenderize them. Braising is often the preferred method, and this can be done on the stove-top or in the oven. The method I am sharing today is all done on the stove-top.
It's key to bring the meat to room temperature before cooking and season it at least 30 minutes before cooking. This allows the salt to penetrate the meat to the core. I take my ribs out of the fridge about 60-90 minutes before cooking and season them immediately.
Braising the Short Ribs in Red Wine
The secret to decadent and flavor-filled short ribs is building in layers of flavor that compliment the stewed meat. Begin with a traditional mirepoix (aka carrots, onion, and celery). After searing the short ribs, cook the vegetables down in all the delicious fat that is released from them.
Stew the vegetables down over high heat for a short time. I don't even peel anything as it will all be strained out later to make the sauce. Deglaze the pot with wine, reduce it at a rapid boil, and add the tomato paste and stock to cover.
Return the ribs to the pot and stew them for a few hours. I bring the mixture to a boil, add the ribs to the pot, put on the lid, and reduce the heat to the lowest setting. Then, allow them to simmer for 3-4 hours. Cook them until the ribs become fall off the bone tender.
Finishing the Red Wine Braised Short Ribs
After the short ribs have cooked for about 3.5 hours, remove the cooked ribs from the pan. Strain the sauce to remove the stewed vegetables. Do this into a bowl or into a large measuring cup. Allow the sauce to settle for a few minutes, then skim the fat off the top.
Return the sauce to the pot and reduce it by half until thick. It will get very rich and turn into the most luxurious and thick sauce you have ever enjoyed. Taste the sauce and add more salt and pepper if needed.
Serve the Red Wine Braised Short Ribs over mashed potatoes with a generous pour of the sauce and your favorite green veggie. I share a quick preparation of my favorite way to enjoy asparagus in the notes of the recipe.