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The Best Red Wine Braised Short Ribs: Melt-in-Your-Mouth Tender

A perfectly cooked, dark braised short ribs served atop creamy yellow polenta with rich sauce.
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Follow this foolproof method to make restaurant-quality, fall-off-the-bone tender beef short ribs in a rich, savory red wine sauce. This 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 black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides in batches, about 3-4 minutes per side. Remove the browned ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 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 pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should nearly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the pot to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius). Braise for 3 to 4 hours, or until the meat is completely fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot and set them aside, keeping them warm.
  10. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the sauce.
  11. Simmer the sauce over medium heat until it thickens slightly to your desired consistency. Taste and adjust seasoning if needed.
  12. Serve the melt-in-your-mouth beef short ribs over mashed potatoes or polenta, spooning the rich sauce generously over the top.

Notes

  • For the richest flavor, sear the short ribs until they have a deep brown crust. Do not rush this step.
  • If you prefer a quicker method, you can use an Instant Pot; brown the ribs, sauté the vegetables, then pressure cook on high for 60 minutes followed by a natural pressure release.
  • If you do not have fresh herbs, use 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary.

Nutrition

Find it online: https://delicerecipe.com/braised-short-ribs-melt-in-mouth-recipe/