Braised Beef Short Ribs in Red Wine (Fall-Off-the-Bone)
Inspired by rustic French and American cuisines, these slow-cooked beef short ribs are a sumptuous blend of savory depth and melt-in-the-mouth texture. Marinated in red wine and aromatic herbs, these ribs unfold an unforgettable dining experience.
Equipment
- Large oven-proof Dutch oven (5-6 quart / 5-6 litre)
- Heavy-bottomed skillet or the Dutch oven for searing
- Kitchen tongs
- Fat separator or large spoon for skimming
- Aluminium foil or tight-fitting lid
- Instant-read thermometer
- Paper towels (for patting ribs dry before searing)
Ingredients
- 3.3 lbs beef short ribs bone-in, preferably grass-fed for quality, about 1.5kg
- 2 tbsp olive oil or neutral oil vegetable or canola for searing, 30 ml
- 1 cup red wine a robust variety like Cabernet Sauvignon, 240 ml
- 2 cups beef stock low sodium preferred, 480 ml
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp salt to taste
- 1 tsp black pepper freshly ground
- 2 pieces bay leaves
Instructions
- Pat dry the beef short ribs with paper towels to soak up excess moisture and season all sides generously with salt and pepper.3.3 lbs beef short ribs, 1 tsp salt, 1 tsp black pepper
- Heat the olive oil in a large oven-proof Dutch oven over medium-high heat. Sear the ribs in batches, cooking until deeply browned on all sides, about 3-4 minutes per side. Do not move the ribs while each side is browning — let the crust develop undisturbed.3.3 lbs beef short ribs, 2 tbsp olive oil or neutral oil
- Remove the ribs and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 5 minutes.1 medium onion, 4 cloves garlic
- Stir in tomato paste, thyme, and bay leaves, cooking for an additional minute until fragrant.2 tbsp tomato paste, 2 tsp dried thyme, 2 pieces bay leaves
- Pour in the red wine, scraping any browned bits from the bottom of the pot, and let it simmer until reduced by half.1 cup red wine
- Return the ribs to the pot and add beef stock, ensuring the ribs are mostly covered. Bring to a gentle simmer.3.3 lbs beef short ribs, 2 cups beef stock
- While searing the ribs (step 2), preheat your oven to 150°C / 300°F (130°C fan-forced). Once the stock has been added and the pot reaches a gentle simmer, cover the pot with a tight-fitting lid and transfer it to the oven. Cook until the meat is tender and falling off the bone, about 4 hours.
- Carefully remove the bay leaves, let the dish rest for 15 minutes for flavours to meld, then season with additional salt and pepper to taste before serving.1 tsp salt, 1 tsp black pepper, 2 pieces bay leaves
Notes
Storage: Refrigerate ribs submerged in braising liquid in an airtight container for up to 4 days. Freeze in portions with plenty of sauce for up to 3 months.
Make-Ahead: These taste even better the next day. Braise fully, cool, refrigerate, and reheat gently in a covered pot over low heat for 20 minutes, adding a splash of stock if the sauce has thickened.
Substitutions: Swap dried thyme for 4-5 sprigs of fresh thyme (remove before serving). Use bone-in chuck short ribs or flanken-cut ribs — adjust cooking time down by 30-45 minutes for flanken.
Pro Tip: After braising, strain the sauce into a fat separator or chill overnight — the fat solidifies on top and lifts off cleanly, giving you a leaner, more intensely flavoured sauce.
Serving Suggestion: Serve over creamy mashed potatoes, soft polenta, or buttered egg noodles to soak up the rich wine sauce. A simple green salad with a lemony dressing cuts through the richness nicely.
Nutrition
Serving: 1servingCalories: 627kcalCarbohydrates: 9gProtein: 55gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 161mgSodium: 1064mgPotassium: 1420mgFiber: 1gSugar: 3gVitamin A: 177IUVitamin C: 5mgCalcium: 67mgIron: 8mg
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