Chuck short ribs contain 30% more collagen than regular ribs, creating restaurant-quality gelatin after just 3 hours of braising.
Red Wine Braised Short Ribs
Indulge in the ultimate comfort food with these luscious short ribs, slow-cooked to perfection in a rich red wine sauce. With aromatic garlic and fresh herbs enhancing every bite, this dish transforms simple ingredients into a hearty masterpiece that’s sure to impress. Get ready to savor the flavors and cozy up with a bowl of pure delight!
Prep
30
min
Cook
180
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- beef tallow (to taste)
- 3 lbs (1.36 kg) boneless chuck short ribs
- 1.5-2 cups (355 ml) carrots, chopped
- 1.5-2 cups (355 ml) celery, chopped
- for garnish chopped parsley
- 4-6 tbsp (59 ml) fresh ground meatd garlic
- 3 springs fresh rosemary
- 1 750 ml red wine (cabernet)
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- 3-4 cups (710 ml) beef broth
- dried bay leaf (to taste)
- extra virgin olive oil (to taste)
- fresh thyme (to taste)
- garlic powder (to taste)
- pepper (to taste)
- salt (to taste)
- yellow onion, diced (to taste)
👨🍳 Instructions
- 1
Pat the short ribs dry, coat in olive oil and season generously on all sides with salt, pepper, and garlic powder.
- 2
Sear the short ribs in a large greased skillet over medium-high heat until a nice crust forms on all sides, then set aside.
- 3
In a dutch oven or large oven-safe pot over medium heat, add olive oil followed by celery, carrots, onions, and garlic. Season with salt and pepper and sauté for a few minutes.
- 4
Clear a spot in the middle of the pot and add tomato paste, mixing until well combined. Place the short ribs on top.
- 5
Pour in the red wine and beef broth until the liquid covers the top of the short ribs. Add thyme, rosemary, and bay leaf.
- 6
Cover and bake in the oven at 325°F for 2.5-3 hours or until the short ribs are fall-apart tender.
- 7
Once done, turn off the oven and leave the short ribs inside while preparing the garlic-parm potato purée.
- 8
Plate the dish and enjoy!
💡 Pro Tips
- ✓Sear short ribs at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard reaction compounds that create deep umami flavors essential for braised dishes.technique400-450°F surface temp, 3-4 minutes per side
- ✓Use a 2:1 ratio of wine to beef broth and reduce the wine by 50% before adding broth to concentrate flavors and cook off harsh alcohol notes while preserving wine's acidity.ingredient2:1 wine:broth ratio, 50% reduction
- ✓Braise at exactly 325°F because this temperature keeps liquid at 200-205°F, breaking down collagen into gelatin without overcooking muscle fibers that toughen above 212°F.timing325°F oven, 200-205°F liquid temp
- ✓Salt short ribs 40-60 minutes before searing to allow salt penetration 6-8mm deep, which seasons the meat and draws out surface moisture for better browning.technique40-60 minutes, 6-8mm penetration
- ✓Rest finished short ribs in turned-off oven for 15-20 minutes so internal temperature drops to 140-145°F, allowing muscle fibers to reabsorb braising liquid and firm up slightly for cleaner slicing.timing15-20 minutes, 140-145°F final temp
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