Braised Beef Short Ribs In Red Wine Sauce Recipe

I’m sharing my Braised Short Ribs Recipe, starring bone-in beef short ribs, red wine, tomato paste, garlic, carrots, fresh thyme and beef stock. Read on to learn how these humble ingredients combine in the oven, slow cooker, pressure cooker or Instant Pot to produce restaurant-quality fall-apart beef.

I love a good Braised Short Ribs Recipe because nothing beats beef short ribs cooked long and slow in a Red Wine Sauce. I usually start by seasoning the bone in ribs with kosher salt and black pepper, then searing them until they get a nice crust.

I sweat onion, carrots and celery with a few smashed garlic cloves, stir in tomato paste and a cup of crushed tomatoes, then pour two cups of dry red wine and beef stock to make that rich braising liquid. Toss in bay leaves and fresh thyme, maybe a bit of bacon for depth, and let it do its thing until the meat practically falls off the bone.

It works great whether you use the oven or an Instant Pot, so if you like Beef Ribs Recipe vibes or classic Braised Beef, this one will make you want to invite people over, even if youre not a pro yet.

Why I Like this Recipe

1. I love how the ribs just fall off the bone after a long slow braise, it’s stupidly tender and tastes like something you’d pay big money for at a restaurant.
2. The red wine, caramelized tomato paste and browned bits give the sauce a deep, rich flavor that actually makes me lick my plate, scraping the pot is worth the mess.
3. I like that the recipe is flexible — oven, stove, slow cooker or Instant Pot, so I can make it no matter how much time I got.
4. Finishing the sauce with cold butter and a little bacon or pancetta gives it a glossy, full bodied finish, and the leftovers always taste even better the next day.

Ingredients

• Rich in protein and collagen, fatty and savory, gives deep meaty flavor.
• Adds acidity tannins and fruit notes, brings complexity and helps tenderize meat.
• Sweet, crunchy, full of fiber and beta carotene, brightens sauce naturally.
• Pungent and savory, small amounts add big flavor and depth.
• Gives umami and acidity, helps thicken sauce and balance richness.
• Smoky salty fat boosts mouthfeel and overall savory backbone.
• Deep savory base with gelatin for silkiness, concentrates beef flavor.
• Cold butter mounted into sauce adds glossy sheen and rounded richness.
• Fresh parsley adds herbaceous lift and vitamin K, brightens heavy flavors.

Ingredient Quantities

• • 3 to 4 lb beef short ribs, bone in (about 6 to 8 ribs)

• • 2 tsp kosher salt, plus more to taste

• • 1 tsp freshly ground black pepper, plus more to taste

• • 1/4 cup all purpose flour, for dusting (optional)

• • 2 to 3 tbsp olive oil or vegetable oil

• • 4 slices bacon or 3 oz pancetta, chopped (optional)

• • 1 large yellow onion, roughly chopped

• • 2 medium carrots, peeled and chopped

• • 2 celery stalks, chopped

• • 4 garlic cloves, smashed or minced

• • 2 tbsp tomato paste

• • 1 cup canned crushed tomatoes or 1 14 oz can

• • 2 cups dry red wine (Cabernet, Merlot or similar)

• • 2 cups beef stock or beef broth

• • 2 bay leaves

• • 3 sprigs fresh thyme or 1 tsp dried thyme

• • 1 sprig fresh rosemary or 1/2 tsp dried rosemary (optional)

• • 1 tbsp Worcestershire sauce (optional)

• • 1 to 2 tbsp brown sugar or 1 tsp granulated sugar (optional, to balance acidity)

• • 2 tbsp unsalted butter, cold, for finishing (optional)

• • Fresh parsley, chopped, for garnish (optional)

How to Make this

1. Preheat oven to 325 F. Pat 3 to 4 lb beef short ribs very dry, season all over with about 2 tsp kosher salt and 1 tsp freshly ground black pepper, and if you like, lightly dust with 1/4 cup all purpose flour.

2. In a large heavy Dutch oven heat 2 to 3 tbsp olive oil over medium high. If using 4 slices bacon or 3 oz pancetta, add it first and cook till fat renders and bits are crisp, remove and set aside, leaving fat in the pot. Brown ribs in batches until deep brown on all sides, 3 to 4 minutes per side, transferring browned ribs to a plate.

3. Add chopped 1 large yellow onion, 2 chopped carrots and 2 chopped celery stalks to the pot and sweat until softened and starting to brown, about 6 to 8 minutes. Add 4 smashed or minced garlic cloves and cook 30 to 60 seconds. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to caramelize the paste.

4. Pour in 2 cups dry red wine and scrape up browned bits from the bottom of the pot. Let wine come to a simmer and reduce by about half, 4 to 6 minutes.

5. Stir in 1 cup crushed tomatoes, 2 cups beef stock, the reserved bacon, 2 bay leaves, 3 sprigs fresh thyme (or 1 tsp dried), and 1 sprig rosemary if using (or 1/2 tsp dried). Add 1 tbsp Worcestershire sauce and 1 to 2 tbsp brown sugar or 1 tsp granulated sugar if you want to balance acidity. Bring to a gentle simmer.

6. Nestle the browned ribs back into the sauce so the liquid comes most of the way up the sides of the ribs. Cover the pot and transfer to the oven. Braise until ribs are fork tender and falling off the bone, about 2 1/2 to 3 hours. (If you prefer stove top, simmer very gently covered for the same time. For Instant Pot, pressure cook on high for 45 minutes and allow a natural release of 15 minutes.)

7. When ribs are done lift them out and keep warm. Skim excess fat from the sauce, then simmer the sauce on the stove to reduce and thicken to your liking. Taste and adjust salt and pepper. For a glossy richer finish whisk in 2 tbsp cold unsalted butter off the heat.

8. Return ribs to the sauce to warm for a minute, sprinkle with chopped fresh parsley and serve hot spooned with lots of sauce. It’s okay if some sauce has little bits of carrot and onion, that’s flavor.

Equipment Needed

1. Oven (preheats to 325 F)
2. Large heavy Dutch oven, 6 to 7 qt (oven-safe)
3. Instant Pot or stovetop pot, only if you choose that method (optional)
4. Large rimmed baking sheet or plate for holding browned ribs
5. Tongs for turning ribs
6. Chef knife and cutting board for vegetables and trimming
7. Measuring cups and spoons (cups for liquids, tsp and tbsp for seasonings)
8. Wooden spoon or heatproof spatula for stirring and scraping browned bits
9. Slotted spoon or spatula to lift bacon/pancetta and ribs
10. Ladle for serving sauce
11. Skimmer or small spoon and a heatproof bowl for skimming fat
12. Small whisk for finishing with cold butter
13. Paper towels or clean kitchen towels for patting ribs dry
14. Oven mitts or potholders
15. Small bowls for mise en place (optional but helpful)

FAQ

Braised Beef Short Ribs In Red Wine Sauce Recipe Substitutions and Variations

• Beef short ribs: swap with chuck roast (3 to 4 lb, cut into large chunks) or beef shank or oxtail; chuck will shred a bit faster, shank and oxtail need longer braise time, but all give great rich flavor.
• Dry red wine: use equal parts beef stock plus 1 to 2 tbsp red wine vinegar or balsamic, or unsweetened black grape juice plus 1 tbsp vinegar if you want no alcohol; taste and adjust for acidity.
• Beef stock: replace with chicken or vegetable stock plus 1 tbsp soy sauce or 1 tsp Worcestershire for more umami, or dilute concentrated beef bouillon to the same volume.
• Bacon or pancetta: use smoked ham, prosciutto, or omit and add 1 tsp smoked paprika or 1/2 tsp liquid smoke for smoky depth; you can also boost savory flavor with an extra splash of Worcestershire.
• Tomato paste/crushed tomatoes: swap with passata or canned tomato sauce, or use about 1 cup fresh tomatoes pureed plus 1 tsp sugar to tame acidity; in a pinch 1 to 2 tbsp ketchup can stand in for paste.

Pro Tips

1. Pat the ribs super dry and salt them a bit ahead of time so they brown way better. If you dust with flour, shake off the extra or it will just burn and taste floury.

2. Brown in batches and save the rendered fat and any crisped bacon bits. When you deglaze the pot with wine, scrape those brown bits up good, then reduce the liquid until it is more concentrated for deeper flavor.

3. Cook long enough until the meat is fork tender, not just by clock time. Flip or rotate the ribs once or twice while braising so they soften evenly. If you use a pressure cooker let it do a natural release so the meat relaxes and wont spatter.

4. Finish the sauce by skimming cold fat, then reduce to thicken and whisk in a little cold butter off the heat for gloss. If you want cleaner sauce make it a day ahead, chill so the fat firms up on top, skim it, then rewarm; the flavors actually get better overnight.