Red wine braised short ribs are a classic American comfort dish that evolved from French braising techniques. The slow‑cooked, wine‑infused meat became popular in the United States during the mid‑20th century as home cooks sought restaurant‑quality meals at the dinner table.

In the American South, short ribs are often braised with tomatoes, onions, and a touch of brown sugar. In the Pacific Northwest, chefs may add coffee or stout beer. The version on Chef Genevieve LaMonaca’s channel uses red wine and fresh herbs for a richer, European‑style flavor.

Traditionally the ribs are served over a creamy mash—such as mashed potatoes or polenta—and drizzled with the reduced braising sauce. They are often accompanied by a bright vegetable side like honey‑glazed carrots or roasted Brussels sprouts.

This hearty dish is a favorite for holiday meals, family gatherings, and dinner‑party celebrations because it can be prepared ahead of time and impresses guests with its deep flavor and tender meat.

The combination of a robust red‑wine reduction, aromatic herbs, and a long, low‑temperature braise creates a melt‑in‑your‑mouth texture that is rare in everyday American cooking, elevating a simple cut of beef to a gourmet experience.

Common pitfalls include not searing the ribs long enough, reducing the wine too quickly, and cooking at too high a temperature, which can result in tough meat or a greasy sauce. Follow the low‑and‑slow oven temperature and reduce the wine by half for best results.

Flour is added after the tomato paste to create a roux‑like base that thickens the sauce gradually during the braise, giving it a velvety texture. A cornstarch slurry would thicken too quickly and could create a glossy, less rustic finish.

Yes, the ribs can be fully braised a day ahead. Cool them to room temperature, then refrigerate in an airtight container with the sauce. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened too much.

The meat should be fork‑tender and pull away from the bone easily. The sauce should be glossy, deep mahogany in color, and coat the back of a spoon without being watery.

Test a rib by inserting a fork; it should slide in with little resistance and the meat should separate from the bone. The internal temperature will be around 190‑200°F, indicating the connective tissue has broken down.

The YouTube channel Chef Genevieve LaMonaca specializes in classic American dinner recipes with a focus on comforting, family‑friendly meals, detailed technique explanations, and approachable plating ideas.

Chef Genevieve LaMonaca emphasizes step‑by‑step fundamentals, such as proper searing and deglazing, while keeping ingredient lists simple and accessible. Her videos often include side‑dish pairings and practical make‑ahead tips that many other channels overlook.