Red Wine Braised Short Ribs

Ingredients

• 4 lb Bone‑in Short Ribs (thick‑cut, trimmed of excess fat)
• 2 tsp Kosher Salt (for seasoning ribs)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for searing)
• 2 medium Carrot (peeled and diced)
• 2 Celery Stalks (diced)
• 1 large Yellow Onion (diced)
• 2 tbsp Tomato Paste (concentrated)
• 2 tbsp All‑Purpose Flour (for thickening)
• 2 cup Dry Red Wine (full‑bodied, such as Cabernet Sauvignon)
• 2 cup Beef Stock (low‑sodium)
• 3 cloves Garlic (minced)
• 2 tbsp Fresh Parsley (chopped, plus extra for garnish)
• 1 tsp Fresh Rosemary (finely chopped)
• 1 tsp Fresh Thyme (leaves stripped)
• 2 lb Russet Potatoes (peeled and cubed)
• 4 tbsp Unsalted Butter (room temperature, plus extra for garnish)
• 1/2 cup Whole Milk (warmed)
• 1 lb Carrots (peeled and cut into 1‑inch pieces)
• 2 tbsp Honey

Instructions

1. Season and Sear the Short Ribs

   Pat the short ribs dry, then season generously with kosher salt and freshly ground black pepper on all sides. Heat olive oil in the Dutch oven over medium‑high heat and sear the ribs until deeply browned, about 2‑3 minutes per side. Remove and set aside.

   Time: PT10M

2. Sauté Aromatics

   Add the diced carrot, celery, and onion to the same pot. Sprinkle with a pinch of salt and sauté, stirring occasionally, until softened and lightly caramelized, about 5‑7 minutes.

   Time: PT7M

3. Add Tomato Paste and Flour

   Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Sprinkle the flour over the vegetables, stir well, and cook for another minute to eliminate the raw flour taste.

   Time: PT3M

4. Deglaze with Red Wine

   Pour in the red wine, stirring to loosen any remaining fond. Bring to a simmer and reduce the wine by half, about 8‑10 minutes. If you’re short on time, add the wine in two batches, allowing each batch to reduce before adding the next.

   Time: PT10M

5. Return Ribs and Add Liquid

   Return the seared short ribs to the pot. Add the beef stock, minced garlic, chopped parsley, rosemary, and thyme. Bring the mixture to a gentle simmer.

   Time: PT5M

6. Braise in the Oven

   Cover the Dutch oven loosely with its lid and place it in a pre‑heated oven at 300°F. Braise for 4 hours, or until the meat is fork‑tender and falling off the bone.

   Time: PT4H

   Temperature: 300°F

7. Finish the Sauce

   Remove the short ribs and set aside, keeping them warm. Strain the braising liquid through a fine mesh strainer into a saucepan, discarding solids. Simmer the sauce over medium heat until it thickens to a gravy consistency, about 10‑15 minutes. Adjust seasoning with salt and pepper if needed.

   Time: PT15M

8. Prepare Creamy Mashed Potatoes (Optional)

   While the ribs are braising, boil the cubed potatoes in salted water until fork‑tender, about 12‑15 minutes. Drain, return to pot, add butter and warmed milk, then mash until smooth and creamy. Season with salt and pepper.

   Time: PT20M

9. Make Honey‑Glazed Carrots (Optional)

   In a skillet, melt 1 tbsp butter over medium heat. Add the carrot pieces, drizzle with honey, and sauté until carrots are tender and lightly caramelized, about 8‑10 minutes. Season with a pinch of salt.

   Time: PT10M

10. Plate and Serve

    Spoon a generous mound of mashed potatoes onto each plate, arrange the short ribs on top, drizzle with the reduced sauce, and garnish with minced fresh parsley. Serve the honey‑glazed carrots on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

30g

Fat

35g

Fiber

4g

Ingredient Substitutions

• Instead of Bone‑in Short Ribs: Beef Chuck Roast, cut into 2‑inch pieces
• Instead of Kosher Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Carrot: Parsnip
• Instead of Celery Stalks: Fennel stalk
• Instead of Yellow Onion: White Onion
• Instead of Tomato Paste: Tomato purée (use 3 tbsp)
• Instead of All‑Purpose Flour: Cornstarch (1 tbsp)
• Instead of Dry Red Wine: Beef broth + 1 tbsp red wine vinegar
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
• Instead of Fresh Thyme: Dried thyme (1/2 tsp)
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Half‑and‑half, Almond milk (for dairy‑free)
• Instead of Carrots: Parsnips
• Instead of Honey: Maple syrup

Equipment Needed

• Large Dutch Oven or Oven‑Safe Heavy Pot with Lid
• Chef's Knife
• Cutting Board
• Tongs
• Wooden Spoon or Heat‑Resistant Spatula
• Fine Mesh Strainer
• Measuring Cups and Spoons
• Oven Mitts
• Potato Masher (optional)
• Whisk (optional)

Critical Steps — Do Not Skip

• Searing the short ribs to develop deep flavor.
• Reducing the red wine by half to concentrate its taste.
• Braising at a low temperature (300°F) for 4 hours for tenderness.
• Straining and reducing the sauce to achieve proper thickness.

Chef Tips from the Video

• Use a wine you love drinking; the flavor intensifies during reduction.
• After searing, let the ribs rest for a minute before adding vegetables – this prevents burning the aromatics.
• Skim the fat from the surface of the sauce for a cleaner finish.

Troubleshooting

Storage

Refrigerator: Store ribs and sauce in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The short ribs can be braised a day ahead; reheat gently on the stove.
• Sauce thickens when cooled; whisk in a splash of stock before reheating.
• Mashed potatoes and carrots reheat well in the microwave or on the stovetop.

Frequently Asked Questions