Red Wine Braised Short Ribs

Ingredients

• 5 lb Beef Short Ribs (bone‑in, trimmed)
• 0.33 cup Olive Oil (divided: some for brushing ribs, remainder for sautéing vegetables)
• 2.5 tbsp Salt (divided: 1.5 tbsp for ribs, 1 tbsp for stew, plus 1 tbsp later)
• 3 tsp Black Pepper (divided: 1.5 tsp for ribs, 1.5 tsp for stew)
• 3 cup Leeks (chopped and dried in a salad spinner)
• 3 cup Celery (chopped)
• 2 cup Carrots (chopped)
• 2 cup Onions (chopped)
• 4 clove Garlic (minced; added at the end of sauté to avoid burning)
• 1 bottle Red Wine (full‑bodied French red, drinkable quality)
• 4 cup Beef Stock (homemade or store‑bought, low‑sodium preferred)
• 1 cup Crushed Tomatoes (about half a standard 28‑oz can)
• 1 bottle Irish Stout Beer (12‑oz bottle, dark and malty)
• 4 sprig Fresh Thyme (tied into a bundle, removed before serving)

Instructions

1. Preheat and Roast Ribs

   Preheat the oven to 425°F. Brush the short ribs all over with olive oil, then season with 1.5 tbsp salt and 1.5 tsp black pepper. Arrange the ribs in a single layer on a sheet pan and roast for 20 minutes, until nicely browned.

   Time: PT20M

   Temperature: 425°F

2. Prepare and Sauté Vegetables

   While the ribs roast, chop leeks, celery, carrots, and onions. Spin the leeks in a salad spinner to remove excess moisture. Heat 0.25 cup olive oil in a large Dutch oven over medium heat, add all the vegetables, and sauté for 20 minutes, stirring occasionally, until they begin to soften.

   Time: PT20M

3. Add Garlic

   Stir in the minced garlic and cook for 1 minute, just until fragrant. Remove from heat to prevent burning.

   Time: PT1M

4. Deglaze with Red Wine

   Pour the entire bottle of red wine into the pot, increase the heat to bring it to a boil, then reduce to a gentle simmer for 10 minutes to concentrate flavor and evaporate some alcohol.

   Time: PT10M

5. Build the Braising Liquid

   Add 4 cups beef stock, 1 cup crushed tomatoes, the bottle of Irish stout, the thyme bundle, an additional 1 tbsp salt and 1.5 tsp pepper. Stir to combine.

   Time: PT5M

6. Combine Ribs and Liquid, Start Oven Braise

   Transfer the roasted short ribs (and any pan juices) into the pot with the braising liquid. Bring the mixture to a boil, then cover the pot and place it in a preheated oven at 325°F for 1 hour.

   Time: PT1H

   Temperature: 325°F

7. Continue Braising Uncovered

   Remove the pot from the oven, uncover, and return it to the oven at 325°F for another 1 hour, allowing the sauce to reduce and the meat to become fork‑tender.

   Time: PT1H

   Temperature: 325°F

8. Finish the Sauce

   Remove the pot from the oven. Using a slotted spoon, lift the ribs onto a plate and discard the thyme bundle. Place the pot back on the stovetop over medium heat and simmer the sauce for 20 minutes, skimming off excess fat.

   Time: PT20M

9. Reheat Ribs and Serve

   Return the short ribs to the pot, heat through for 5 minutes, then serve hot over mashed potatoes or blue‑cheese grits, spooning generous sauce and vegetables over each portion.

   Time: PT5M

Nutrition Facts

Calories

1130

Protein

70 g

Carbohydrates

30 g

Fat

70 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Short Ribs: Beef Chuck Roast, Beef Brisket
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Salt: Kosher Salt, Sea Salt
• Instead of Black Pepper: White Pepper, Ground Cayenne (use less)
• Instead of Leeks: Yellow Onion, Shallots
• Instead of Celery: Fennel stalks
• Instead of Carrots: Parsnips
• Instead of Onions: Yellow Onion, Sweet Onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Red Wine: Cabernet Sauvignon, Merlot
• Instead of Beef Stock: Chicken Stock, Vegetable Stock
• Instead of Crushed Tomatoes: Tomato Paste diluted 1:1 with water
• Instead of Irish Stout Beer: Porter, Dark Ale
• Instead of Fresh Thyme: Dried Thyme (1 tsp)

Equipment Needed

• Sheet Pan
• Large Dutch Oven or Heavy‑Bottom Pot
• Salad Spinner (optional)
• Chef's Knife
• Cutting Board
• Wooden Spoon or Heat‑Resistant Spatula
• Tongs
• Measuring Cups and Spoons
• Slotted Spoon

Critical Steps — Do Not Skip

• Roasting the short ribs at high heat for a caramelized crust
• Drying leeks before sauté to prevent steaming
• Adding garlic at the end of sauté to avoid burning
• Simmering the whole bottle of red wine to reduce and develop flavor
• Long, low‑temperature braise (2 hours total) for tenderness
• Skimming excess fat from the final sauce

Chef Tips from the Video

• Use a full‑bodied French red wine and a dark Irish stout for maximum depth.
• If you have homemade beef stock, the flavor will be richer and less salty.
• Roasting the ribs first on a sheet pan eliminates the need for constant flipping in a skillet.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze up to 3 months.

Room temperature: Not recommended; the dish contains perishable meat and dairy‑free broth.

Make-Ahead Tips

• The stew improves after a night in the refrigerator; reheat gently on the stove.
• Fully cooled ribs and sauce can be frozen in separate containers for easier reheating.

Frequently Asked Questions