Loading Video...

Red Wine Braised Short Ribs

  • Level: Easy
  • Total: 3 hr 35 min
  • Prep: 5 min
  • Cook: 3 hr 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

4 English cut beef short ribs, trimmed (roughly 8 ounces each)

Kosher salt and freshly cracked black pepper

3 tablespoons unsalted butter, divided

1 bottle full bodied red wine, such as Cabernet

4 cups low-sodium vegetable stock

4 cloves garlic, peeled and smashed

Directions

  1. Preheat oven to 325 degrees F.
  2. Pat ribs dry with paper towels and season with salt and pepper on all sides.
  3. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
  4. Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Red Wine-Braised Short Ribs

Linguine with Braised Red Wine Short Rib Sauce

Braised Short Ribs

Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives

Braised Short Ribs with Mushrooms

Chinese Braised Short Ribs

Slow Braised Beef Short Ribs

Glazed and Braised Short Ribs with Sherry Vinegar

🤤 More Drool-Worthy Recipes