The Best Short Rib Recipe You’ll Ever Make
The Best Short Rib Recipe You’ll Ever Make is a medium French recipe that serves 4. 620 calories per serving. Recipe by Fallow on YouTube.
Prep: 30 min | Cook: 5 hrs 22 min | Total: 6 hrs 22 min
Cost: $35.90 total, $8.98 per serving
Ingredients
- 4 lb Beef Short Ribs (bone‑in, trimmed)
- 2 cup Red Wine (good quality, drinkable)
- 2 tbsp Olive Oil (for searing)
- 3 pcs Shallots (peeled and sliced)
- 2 pcs Carrots (peeled and diced)
- 2 pcs Celery Stalks (diced)
- 1 pcs Onion (diced)
- 2 tbsp Tomato Puree (smooth)
- 2 cup Beef Stock (low‑sodium, good quality)
- 2 sprigs Fresh Thyme (optional, adds aroma)
- 1 pcs Bay Leaf (optional)
- to taste Salt
- to taste Black Pepper
Instructions
Reduce Red Wine
Pour the red wine into a saucepan over medium‑high heat. Stir occasionally and let it simmer until it reduces by about two‑thirds, becoming thick and sweet with almost no tannin.
Time: PT15M
Temperature: medium‑high
Season and Sear Short Ribs
Pat the short ribs dry, season generously with salt and pepper. Heat olive oil in a large skillet over high heat and sear the ribs on all sides until a deep brown crust forms.
Time: PT10M
Temperature: high
Caramelize Shallots
Remove the ribs and set aside. In the same skillet, add the sliced shallots and cook over medium heat until they turn a beautiful golden‑brown and develop sweet caramel notes.
Time: PT5M
Temperature: medium
Sauté Remaining Vegetables
Add the diced carrots, celery, and onion to the pan. Cook, stirring occasionally, until the vegetables soften and the natural sugars begin to stick to the bottom, but avoid any blackened bits.
Time: PT5M
Temperature: medium
Add Tomato Puree
Stir in the tomato puree (about two large tablespoons) and cook for another two minutes to meld with the vegetables.
Time: PT2M
Temperature: medium
Combine Meat and Liquids
Return the seared short ribs to the Dutch oven. Pour in the reduced red wine, add the beef stock, thyme sprigs, and bay leaf. Bring to a gentle simmer.
Time: PT2M
Temperature: medium
Braise Low and Slow
Cover the Dutch oven with its lid and place it in a pre‑heated oven at 140°C. Braise for 4 hours, checking once halfway to ensure the liquid hasn’t evaporated completely.
Time: PT4H
Temperature: 140°C
Rest with Lid On
After 4 hours, turn off the oven but leave the pot inside with the lid on for an additional 45 minutes. This allows the meat to finish steaming gently and stay moist.
Time: PT45M
Finish and Serve
Remove the short ribs, skim any excess fat from the surface of the sauce, and discard the thyme sprigs and bay leaf. Slice the ribs if desired, spoon the glossy sauce over them, and serve with mashed potatoes, polenta, or crusty bread.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35g
- Carbohydrates
- 15g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Gluten-Free, Paleo, Keto
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef Chuck Roast (cut into chunks)
- Instead of Red Wine: Dry Sherry, Marsala
- Instead of Olive Oil: Vegetable Oil
- Instead of Shallots: Red Onion
- Instead of Tomato Puree: Crushed Tomatoes
- Instead of Beef Stock: Homemade stock, Vegetable stock
Equipment Needed
- Dutch Oven
- Skillet
- Tongs
- Chef's Knife
- Cutting Board
- Measuring Cups
- Ladle (optional)
- Oven
Critical Steps — Do Not Skip
- Reducing the red wine to a sweet syrup without burning.
- Developing a deep crust on the short ribs during searing.
- Caramelizing shallots before adding other vegetables.
- Avoiding burnt bits on the bottom of the pan while sautéing vegetables.
- Keeping the lid on during the 4‑hour braise and the subsequent 45‑minute rest.
Chef Tips from the Video
- Use a wine you would happily drink; the flavor concentrates during reduction.
- Add a splash of balsamic vinegar at the end for an extra layer of sweetness if desired.
- For extra depth, roast the vegetables in the oven for 15 minutes before adding them to the pot.
Troubleshooting
Sauce is too thin after braising.
Remove the ribs and simmer the sauce uncovered over medium heat until it reduces to the desired consistency.
Meat is dry or tough.
Ensure the lid stayed on during the entire braise and rest period; if the liquid evaporated, add more stock and continue braising.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Room temperature: Do not store at room temperature; cool to room temperature before refrigerating.
Make-Ahead Tips
- The short ribs taste even better after a night in the refrigerator; simply reheat gently.
- The sauce can be prepared a day ahead and stored separately; combine with the meat before serving.
Frequently Asked Questions
What is the cultural significance and history of red wine braised short ribs in French cuisine?
Braised short ribs, known as "côte de bœuf braisée," have long been a staple of French comfort cooking, especially in the regions of Burgundy and Lyon where red wine is abundant. The slow‑cooked method transforms a tough cut into a luxurious, melt‑in‑the‑mouth dish that showcases the French love of deep, wine‑based sauces.
What are the traditional regional variations of braised short ribs in French cuisine?
In Burgundy, the ribs are often braised with red Burgundy wine, mushrooms, and pearl onions. In Provence, a lighter version uses rosé and herbs like rosemary and thyme. The version on this recipe follows the classic Burgundy style with a rich red‑wine reduction and aromatic vegetables.
How is red wine braised short ribs traditionally served in France?
Traditionally, the ribs are plated with the glossy sauce spooned over them and accompanied by buttery mashed potatoes, creamy polenta, or a simple crusty baguette to soak up the sauce. A side of green beans almondine is also common.
On what occasions or celebrations is braised short ribs commonly served in French culture?
Braised short ribs are a popular centerpiece for family gatherings, holiday meals such as Christmas or New Year's, and special weekend dinners when a slow‑cooked, comforting dish is desired.
What makes red wine braised short ribs special or unique in French cuisine?
The combination of a tough, flavorful cut with a slow, low‑temperature braise in a wine‑based sauce creates a tender, richly flavored meat that epitomizes the French technique of turning inexpensive cuts into gourmet fare. The caramelized shallots add a sweet depth rarely found in quicker preparations.
What are the authentic traditional ingredients for French red wine braised short ribs versus acceptable substitutes?
Authentic ingredients include bone‑in short ribs, a good dry red wine (often Burgundy), beef stock, shallots, carrots, celery, onion, thyme, and bay leaf. Acceptable substitutes are a dry sherry or marsala for the wine, vegetable stock if beef stock is unavailable, and red onion in place of shallots.
What other French dishes pair well with red wine braised short ribs?
Pair the ribs with classic French sides such as pommes purée (creamy mashed potatoes), gratin dauphinois, ratatouille, or a simple green salad dressed with a mustard vinaigrette. A glass of the same red wine used for cooking completes the meal.
What are the most common mistakes to avoid when making red wine braised short ribs at home?
Common errors include over‑reducing the wine and burning it, not developing a proper crust on the ribs, lifting the lid during the long braise (which releases steam and dries the meat), and allowing the vegetables to scorch, which adds bitterness to the sauce.
How do I know when the red wine braised short ribs are done cooking?
The ribs are done when the meat is fork‑tender and easily pulls away from the bone, and the internal temperature reads about 190‑200°F (88‑93°C). The sauce should be thick enough to coat the back of a spoon and have a glossy sheen.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on elevated home cooking techniques, often translating restaurant‑level recipes into approachable, step‑by‑step tutorials for home chefs. The channel emphasizes flavor development, proper technique, and thoughtful ingredient selection.
Last updated: August 24, 2026
