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Red Wine Braised Short Ribs
Recipe by Fallow
A classic French‑style braised short rib cooked low and slow in red wine, beef stock, and aromatic vegetables. The meat becomes melt‑in‑your‑mouth tender while the sauce develops deep, sweet‑savory flavors, finished with a touch of mustard and cherry vinegar. Served over silky potato puree, this one‑pot dish is restaurant quality for the home kitchen.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
5h 22m
Prep
51m
Cook
45m
Cleanup
6h 58m
Total
Cost Breakdown
Total cost:$28.10
Per serving:$7.03
Critical Success Points
- • Seasoning and flour dredge before browning
- • Developing a deep brown crust on the ribs
- • Caramelizing the vegetables to the right golden color
- • Reducing the red wine to a syrupy consistency
- • Low‑temperature braise (140°C) for 4 hours
- • Resting the meat before final plating
Safety Warnings
- • Handle the hot Dutch oven with oven mitts; the handle becomes extremely hot.
- • Be careful when removing the pot from the oven; use a sturdy pot holder.
- • Watch the reduction stage – the wine can splatter when boiling.
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