Braised Beef Short Ribs with Red Wine Sauce

Beef short ribs beg to be braised. Low-and-slow cooking is the best method to bring out the juicy tenderness of this thick, short cut of meat. And the broth they’re cooked in is key.

Here, I went heavy on dry red wine because of the richness it infuses into meat. A dry, yet fruity flavor penetrates the beef, giving it moist texture and deep flavor all the way through.

Accompanying ingredients like leek, carrots, garlic, and tomato paste provide a savory, aromatic base for the meat to soak up during cooking.

Note: The thin bone on the bottom of each rib will likely fall off during cooking. (That’s a good thing.) Simply remove those before straining the sauce.

For a tasty side dish for the ribs, check out Butter-Fried Smashed Petite Gold Potatoes.  

Serves 3-4

Ingredients

• 4 meaty beef short ribs (4-5 oz each, 2 inches thick), trimmed
• sea salt
• freshly ground black pepper
• 2 tbsp olive oil
• 1 medium leek, chopped (white and light green parts only)
• 1/2 cup chopped onion
• 1/2 cup chopped, peeled carrot
• 2 garlic cloves, chopped
• 2 tablespoons tomato paste
• 2-1/2 cups dry red wine
• 1-1/2 cups unsalted beef broth
• 2 bay leaves

Trimmed Short Ribs 

Vegetables and Aromatics

Preparation

1. Preheat the oven to 400° F.
2. Place the short ribs bone-side down on a shallow, foil-lined baking pan and season with salt and pepper. Roast 15 minutes. Remove from the oven and reduce the oven temperature to 275° F.

Ribs Ready to Pre-Roast

Pre-Roasted Ribs

1. Meanwhile, heat a Dutch oven over medium-low heat and add the olive oil. Add the leek, onion, and carrot and cook, stirring occasionally, 10 minutes.
2. Add the garlic and tomato paste and season with salt and pepper. Cook, stirring frequently, 2 minutes.

Vegetables Beginning to Cook

Garlic and Tomato Paste Added

1. Add the wine, beef broth, and bay leaves. Increase the heat to medium-high and bring to a simmer. Cook 3 minutes.
2. Nestle the roasted ribs into the pan ingredients. Cover tightly and braise until the beef is very tender, 2-1/2 to 3 hours, depending on thickness. (Turn after about 1 hour.)

Wine Mixture Beginning to Cook

Beef Ready to Braise 

Braised Ribs

1. Carefully remove the short ribs from the Dutch oven and set aside. Discard the bay leaves and skim any excess fat from the sauce.
2. Place a sieve over a large bowl and strain the sauce into it. Discard the solids.
3. Return the sauce to the pan over low heat on the stovetop. Return the ribs to the pan and turn gently in the sauce to coat.

Strained Broth

Broth and Beef Returned to Pot

To serve, plate the ribs and spoon the sauce over them.

Braised Beef Short Ribs with Red Wine Sauce