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Red Wine Braised Short Ribs: Fall-Off-The-Bone Comfort

Three tender braised short ribs served over creamy polenta with rich sauce, next to a glass of red wine.
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Make restaurant-quality braised short ribs at home. This Dutch oven recipe yields incredibly tender, fall-off-the-bone beef simmered in a rich, savory red wine sauce. It is the ultimate comfort food dinner.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Season the short ribs generously on all sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 6 to 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should nearly cover the ribs.
  7. Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the short ribs from the pot and set them aside, keeping them warm.
  10. Skim any excess fat from the surface of the braising liquid. If you desire a thicker sauce, simmer the liquid on the stovetop until it reduces to your preferred consistency. Taste and adjust seasoning if needed.
  11. Serve the tender braised short ribs over creamy mashed potatoes or polenta, spooning the rich beef gravy generously over the top.

Notes

  • You can prepare this dish a day ahead. Cool the ribs and sauce completely, then refrigerate. The next day, gently reheat on the stovetop or in the oven, skimming off the hardened fat layer before serving.
  • For an Instant Pot method, sear the ribs, sauté the vegetables, deglaze with wine, add broth and aromatics, then pressure cook on High for 50 minutes followed by a Natural Pressure Release for 15 minutes.
  • This rich beef gravy pairs perfectly with creamy mashed potatoes or polenta.

Nutrition

Find it online: https://hearthbite.com/braised-short-ribs-fall-off-the-bone-recipe/