Red Wine Braised Short Ribs
Red Wine Braised Short Ribs is a medium American recipe that serves 6. 620 calories per serving. Recipe by Chef Genevieve LaMonaca on YouTube.
Prep: 20 min | Cook: 3 hrs 52 min | Total: 4 hrs 27 min
Cost: $51.50 total, $8.58 per serving
Ingredients
- 5 pounds Bone-In Short Ribs (Pat dry and season generously with salt and pepper)
- 2 tablespoons Avocado Oil (High smoke‑point oil for searing)
- 4 pieces Celery Stalks (Diced for mirepoix)
- 3 pieces Carrots (Diced for mirepoix)
- 1 piece Large Onion (Diced for mirepoix)
- 6 cloves Garlic (Mince; about half a head)
- 2 sprigs Fresh Thyme Sprigs (Tie together with rosemary and parsley)
- 2 sprigs Fresh Rosemary Sprigs (Tie together with thyme and parsley)
- 2 tablespoons Fresh Parsley (Chopped, tied with thyme and rosemary)
- 1 piece Bay Leaf (Whole)
- 3 tablespoons All-Purpose Flour (For thickening the sauce)
- 1 tablespoon Tomato Paste (Adds depth of flavor)
- 1 bottle Cabernet Sauvignon (Full 750 ml bottle, dry red wine)
- 4 cups Beef Stock (Low‑sodium)
- to taste Salt (Season throughout)
- to taste Black Pepper (Freshly ground)
- 2 pounds Yukon Gold Potatoes (For creamy mashed potatoes)
- 3 tablespoons Unsalted Butter (Divided between mash and green beans)
- 1/4 cup Heavy Cream (Adds richness to mashed potatoes)
- 1 pound Green Beans (Trimmed)
- 2 tablespoons Sliced Almonds (Toasted for garnish)
- 2 cloves Garlic (for green beans) (Minced)
Instructions
Season the Ribs
Pat the short ribs dry with paper towels, then season generously on all sides with salt and freshly ground black pepper.
Time: PT5M
Prepare Mirepoix
Dice the celery, carrots, and onion into uniform ½‑inch pieces. Mince the garlic and set aside.
Time: PT10M
Sear the Ribs
Heat 2 Tbsp avocado oil in the heavy‑bottom pot over medium‑high heat. Working in batches, add ribs and sear until deeply browned on all sides, about 3‑4 minutes per side.
Time: PT10M
Set Ribs Aside
Transfer the browned ribs to a plate and set aside while you build the braising base.
Time: PT2M
Sauté Vegetables
Add the diced celery, carrots, and onion to the same pot. Season lightly with salt and sauté, stirring occasionally, until softened and fragrant, about 5 minutes.
Time: PT5M
Add Tomato Paste and Flour
Stir in 1 Tbsp tomato paste and 3 Tbsp flour, cooking for 2 minutes until the mixture darkens slightly and loses the raw flour taste.
Time: PT2M
Deglaze with Wine
Pour the entire bottle of Cabernet Sauvignon into the pot, stirring to dissolve the roux and loosen the fond. Bring to a gentle simmer and reduce the wine by half, about 30 minutes.
Time: PT30M
Return Ribs and Add Stock & Herbs
Nestle the seared short ribs back into the pot. Add 4 cups beef stock, the tied thyme‑rosemary‑parsley bundle, bay leaf, and minced garlic. Stir gently to combine.
Time: PT5M
Oven Braise
Bring the liquid to a boil, then cover the pot loosely and transfer to a pre‑heated oven at 325°F. Braise for 3 hours, or until the meat is fork‑tender and falling off the bone.
Time: PT3H
Temperature: 325°F
Remove Ribs
Using tongs, carefully lift the ribs onto a serving platter. They should be fall‑off‑the‑bone and richly colored.
Time: PT5M
Strain and Reduce Sauce
Place a fine mesh strainer over a saucepan and pour the braising liquid through, discarding the solids. Bring the strained liquid to a simmer and reduce until slightly thickened, about 5 minutes. Adjust seasoning with salt and pepper.
Time: PT5M
Prepare Creamy Mashed Potatoes (Optional)
While the ribs rest, peel and cube the potatoes, then boil in salted water until fork‑tender, about 12 minutes. Drain, mash with 2 Tbsp butter, 1/4 cup heavy cream, and season to taste.
Time: PT20M
Cook Garlic Green Beans with Almonds (Optional)
Blanch the green beans in boiling water for 2 minutes, then shock in ice water. In a skillet, melt 1 Tbsp butter over medium heat, add minced garlic and toasted almonds, sauté 1 minute, then add the beans and toss until heated through.
Time: PT15M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 12 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: High-Protein, Keto‑friendly (moderate carbs), Contains Gluten (flour)
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Bone-In Short Ribs: Boneless short ribs, Beef chuck roast
- Instead of Avocado Oil: Canola oil, Grapeseed oil
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cabernet Sauvignon: Merlot, Zinfandel
- Instead of Beef Stock: Chicken stock, Vegetable stock
- Instead of Yukon Gold Potatoes: Russet potatoes
- Instead of Unsalted Butter: Margarine
- Instead of Heavy Cream: Half‑and‑half
- Instead of Green Beans: Snow peas
- Instead of Sliced Almonds: Chopped walnuts
Equipment Needed
- Heavy‑Bottom Pot (Dutch Oven)
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Tongs
- Fine Mesh Strainer
- Saucepan
- Blender or Potato Ricer
- Skillet
- Oven
Critical Steps — Do Not Skip
- Season the ribs thoroughly before searing
- Sear the ribs in batches to develop deep color
- Reduce the wine by half to concentrate flavor
- Braise in the oven at 325°F for 3 hours until meat is fall‑off‑the‑bone
- Strain and reduce the braising liquid to a glossy sauce
Chef Tips from the Video
- Tie the thyme, rosemary, and parsley together with kitchen twine for easy removal
- Skim the fat layer from the sauce before the final reduction for a cleaner finish
- Use a full bottle of good‑quality Cabernet; the wine’s character defines the dish
- Let the ribs rest for 10 minutes after removing from the oven to retain juices
Troubleshooting
Sauce is too thin after reduction
Continue simmering uncovered until desired thickness is reached; alternatively, whisk in a slurry of 1 tsp cornstarch mixed with cold water.
Ribs are still tough after 3 hours
Cover tightly and continue braising, checking every 30 minutes; low and slow cooking will break down connective tissue.
Sauce is overly salty
Dilute with a splash of unsalted beef stock or water, then reduce again to balance flavor.
Storage
Refrigerator: Store ribs and sauce in an airtight container for 3‑4 days
Freezer: Freeze in a freezer‑safe bag for up to 3 months
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- The short ribs can be braised a day ahead; reheat gently on the stovetop or in the oven, adding a splash of stock if needed
- The reduced sauce stores well in the fridge and can be reheated to drizzle over the ribs before serving
- Mashed potatoes and green beans can be prepared up to 2 hours ahead; keep warm in a low oven (200°F)
Frequently Asked Questions
What is the cultural significance and history of Red Wine Braised Short Ribs in American cuisine?
Red wine braised short ribs are a classic comfort‑food staple in American home cooking, drawing inspiration from French braising techniques like Boeuf Bourguignon. Over time, the dish has become a celebration of slow‑cooked, richly flavored beef that showcases the abundance of quality beef and wine in the United States.
What regional variations of braised short ribs exist within American cuisine?
In the American South, short ribs are often braised with tomatoes, Worcestershire sauce, and a hint of brown sugar, creating a sweeter profile. In the Midwest, a beer‑based braise is popular, while West Coast chefs may incorporate Asian aromatics like ginger and soy for a fusion twist.
How is Red Wine Braised Short Ribs traditionally served in the United States?
Traditionally, the ribs are served on a platter with a generous ladle of the reduced braising sauce, accompanied by creamy mashed potatoes, butter‑glazed carrots, or roasted root vegetables. The dish is often presented as a hearty main course for family gatherings or holiday meals.
What occasions or celebrations is Red Wine Braised Short Ribs commonly associated with in American culture?
The dish is a popular choice for Thanksgiving, Christmas, and special weekend family dinners because it can be prepared ahead of time and offers a luxurious, restaurant‑quality experience without the need for a chef’s kitchen.
How does Red Wine Braised Short Ribs fit into the broader American comfort‑food tradition?
It embodies the American love for slow‑cooked, meat‑centric meals that prioritize deep flavor development. The use of a full bottle of wine and aromatic herbs reflects the melding of European techniques with American ingredient abundance.
What are the authentic traditional ingredients for Red Wine Braised Short Ribs versus acceptable substitutes?
Traditional ingredients include bone‑in short ribs, a full bottle of dry red wine (Cabernet Sauvignon or Merlot), beef stock, mirepoix (celery, carrots, onion), garlic, thyme, rosemary, parsley, and bay leaf. Acceptable substitutes are boneless short ribs, beef chuck, a different dry red wine, or low‑sodium chicken stock if beef stock is unavailable.
What other American dishes pair well with Red Wine Braised Short Ribs?
Pairs beautifully with creamy mashed potatoes, butter‑roasted Brussels sprouts, garlic‑green beans, a simple arugula salad with vinaigrette, or a crusty artisan loaf to soak up the sauce.
What makes Red Wine Braised Short Ribs special or unique in American cuisine?
The combination of a full bottle of Cabernet reducing to concentrate flavor, the long low‑temperature braise that renders the meat melt‑in‑your‑mouth tender, and the final reduction of the braising liquid into a glossy, wine‑infused sauce set it apart from quicker stovetop stews.
What are the most common mistakes to avoid when making Red Wine Braised Short Ribs?
Common errors include overcrowding the pot during searing (which prevents proper browning), reducing the wine too quickly over high heat (causing bitterness), under‑seasoning the broth, and not covering the pot loosely, which can cause the liquid to evaporate too fast and dry out the meat.
Why does this Red Wine Braised Short Ribs recipe use a full bottle of wine instead of a smaller amount?
Using a full bottle ensures enough liquid for a three‑hour braise while allowing the wine to reduce by half, concentrating its tannins and fruit flavors. A smaller amount would result in a thinner sauce and less depth of flavor.
Can I make Red Wine Braised Short Ribs ahead of time and how should I store them?
Yes, the ribs can be prepared a day ahead. Cool the braised ribs and sauce, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.
What texture and appearance should I look for when the Red Wine Braised Short Ribs are done?
The meat should be fork‑tender, easily pulling away from the bone, and the sauce should be glossy, slightly thickened, and clinging to the ribs. The ribs will have a deep mahogany color from the reduced wine and caramelized aromatics.
What does the YouTube channel Chef Genevieve LaMonaca specialize in?
Chef Genevieve LaMonaca’s YouTube channel focuses on approachable, family‑friendly recipes that blend classic techniques with modern twists, emphasizing comfort foods, seasonal produce, and step‑by‑step visual guidance for home cooks of all skill levels.
How does the YouTube channel Chef Genevieve LaMonaca’s approach to American comfort cooking differ from other cooking channels?
Chef Genevieve LaMonaca emphasizes clear, methodical instruction, often breaking complex dishes into manageable steps and highlighting ingredient sourcing and cost. Her style is less about flashy production and more about practical, repeatable results for everyday kitchens.
Last updated: August 30, 2026
