What You’ll Need To Make Red Wine Braised Short Ribs
Boneless short ribs: This cut becomes incredibly tender and flavorful after slow braising. If you can’t find boneless ribs, you can substitute 6 to 7 pounds of bone-in short ribs—the meat will fall off the bone as it cooks.
Onions and garlic: These aromatics that add depth and complexity to the sauce.
Tomato paste: Concentrates the sauce’s flavor, adding richness and a hint of sweetness.
All-purpose flour: Thickens the braising liquid to make a velvety sauce.
Red wine: Adds robust, complex flavors to the braising liquid. When cooking with wine, I recommend using a bottle that’s inexpensive but still good enough to drink. A Pinot Noir or Merlot in the $8 to $12 range is ideal.
Beef broth: Adds savory depth to the braising liquid and enhances the meaty flavors of the dish.
Bay leaf and fresh thyme: These herbs add layers of flavor to the sauce.
Step-by-Step Instructions
Begin by seasoning the short ribs all over with salt and pepper.
Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, undisturbed, until well browned on one side, 3 to 5 minutes. (Browning only one side might seem unusual, but it saves time and still delivers great flavor.)
Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs.
Pour off all but 1 tablespoon of fat and return the pot to medium-low heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes, then add the tomato paste and cook, stirring constantly, for 1 minute.
Add the flour.
Cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute. Add the wine, broth, sugar, bay leaf, and thyme sprigs.
Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil.
Cover the pot with a lid, transfer to the oven, and cook for 2 hours. Carefully remove the pot from the oven. Stir in the carrots.
Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs and serve. Alternatively, store the short ribs in a covered container in the refrigerator for up to 2 days or freeze for up to 3 months.
Red Wine Braised Short Ribs
Serves 6 to 8- 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks (see note)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 6 cloves garlic, roughly chopped
- 1 1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 1/3 cups red wine (see note)
- 1 cup beef broth
- 2 teaspoons sugar
- 1 bay leaf
- 5 sprigs fresh thyme
- 2 large carrots, sliced 1/2-inch-thick diagonally
Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
Add the wine, broth, sugar, bay leaf, and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.
Note: It’s very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It’s also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
Note: In selecting wine for this recipe, look for an inexpensive bottle that’s still good enough to drink: a Pinot Noir or Merlot in the $8 - $12 range would be ideal.
Make-Ahead Instructions: The short ribs can be made up to 2 days ahead of time. Reheat, covered, over medium-low heat on the stovetop or in a 325 degrees F oven.
Nutrition Information
Per serving (8 servings)Calories: 680, Fat: 47 g, Saturated fat: 19 g, Carbohydrates: 12 g, Sugar: 4 g, Fiber: 2 g, Protein: 41 g, Sodium: 740 mg, Cholesterol: 166 mg
