Red Wine Braised Short Ribs
Red Wine Braised Short Ribs is a medium American recipe that serves 4. 600 calories per serving. Recipe by Kelly’s Clean Kitchen on YouTube.
Prep: 30 min | Cook: 2 hrs 15 min | Total: 3 hrs 5 min
Cost: $48.28 total, $12.07 per serving
Ingredients
- 4 pounds Short Ribs (bone‑in, trimmed)
- 2 tablespoons Kosher Salt (for dry brine)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Olive Oil (for searing)
- 1 large Onion (diced)
- 2 Celery Stalks (diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 bottle Red Wine (Pinot Noir) (750 ml, dry)
- 2 cups Beef Stock (low‑sodium)
- 2 Bay Leaves
- 1 tablespoon Unsalted Butter (for finishing sauce)
Instructions
Dry Brine the Ribs
Pat the short ribs dry, sprinkle evenly with kosher salt (and optional pepper), and place on a rack in the refrigerator uncovered overnight.
Time: PT15M
Sear the Short Ribs
Remove ribs from the fridge, wipe off excess moisture, and sear in the Dutch oven with olive oil over medium‑high heat until all sides are deep golden brown, about 3‑4 minutes per side.
Time: PT10M
Temperature: medium-high
Sauté Aromatics
Add diced onion, celery, and a pinch of salt to the pot. Cook, stirring occasionally, until translucent, about 4‑5 minutes.
Time: PT5M
Temperature: medium
Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste darkens slightly and the raw garlic scent disappears.
Time: PT2M
Temperature: medium
Deglaze with Red Wine
Pour the entire bottle of Pinot Noir into the pot, stirring to dissolve the fond. Bring to a gentle boil and let reduce by about one‑third, roughly 5 minutes.
Time: PT5M
Temperature: medium
Return Ribs and Add Stock
Nestle the seared ribs back into the pot, add bay leaves, and pour in beef stock until the liquid reaches about three‑quarters of the pot’s height. Bring to a simmer.
Time: PT5M
Temperature: medium
Oven Braise
Cover the pot with its lid and transfer to a preheated oven at 325°F. Braise for 2 hours, or until the meat is fork‑tender and falling off the bone.
Time: PT2H
Temperature: 325°F
Remove Ribs and Keep Warm
Using tongs, lift the ribs onto a serving platter and cover loosely with foil to stay warm while you finish the sauce.
Time: PT5M
Finish the Sauce
Strain the vegetables out of the pot, return the liquid to the stove, and simmer over medium‑high heat, reducing until it coats the back of a spoon (nap‑like consistency), about 10‑15 minutes. Whisk in butter for shine.
Time: PT15M
Temperature: medium-high
Serve
Pour the reduced sauce over the short ribs or serve on the side. Pair with mashed potatoes, polenta, or crusty bread.
Time: PT5M
Nutrition Facts
- Calories
- 600
- Protein
- 35 g
- Carbohydrates
- 10 g
- Fat
- 45 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Dairy-Free, Keto-Friendly
Allergens: Beef, Wine (sulphites)
Ingredient Substitutions
- Instead of Short Ribs: Beef Chuck Roast (cut into large chunks)
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Onion: Shallot
- Instead of Celery Stalks: Carrot (diced)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
- Instead of Red Wine (Pinot Noir): Merlot, Cabernet Sauvignon
- Instead of Beef Stock: Chicken stock, Water with bouillon cube
- Instead of Bay Leaves: Thyme sprigs
- Instead of Unsalted Butter: Olive oil (1 tsp)
Equipment Needed
- Large Dutch Oven or Oven‑Safe Pot with Lid
- Tongs
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Fine Mesh Strainer (optional)
- Ladle or Large Spoon
Critical Steps — Do Not Skip
- Dry brine the ribs overnight for flavor penetration.
- Sear the ribs to develop a deep brown crust.
- Deglaze with red wine to lift the fond.
- Braise in the oven at 325°F for 2 hours until tender.
- Reduce the sauce to a nap‑like consistency.
Chef Tips from the Video
- Use bone‑in short ribs for maximum gelatin and flavor.
- A good quality Pinot Noir adds fruitiness; avoid overly sweet wines.
- Skim the fat layer after braising for a cleaner sauce.
- Let the ribs rest for 10 minutes after removing from the oven to redistribute juices.
Troubleshooting
Ribs are not tender after 2 hours.
Continue braising, checking every 30 minutes. Add a bit more stock if the liquid level is low.
Sauce is too thin after reduction.
Increase heat slightly and reduce longer, or stir in a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Ribs are dry.
Make sure the ribs were not over‑seared and that enough liquid was added; cover tightly and avoid over‑cooking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 3 months; reheat gently.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The ribs can be braised a day ahead; reheat gently on the stove with a splash of stock.
- Sauce improves after resting; make the reduction ahead and store separately.
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 dish that blends French braising techniques (like Boeuf à la mode) with American barbecue traditions. Over the 20th century they became a staple of hearty, family‑style meals, especially in the Midwest and South, symbolizing slow‑cooked, melt‑in‑your‑mouth beef.
What regional variations of braised short ribs exist within United States cuisine?
In the Southwest, cooks often add chilies and cumin; in the Northeast, a red‑wine reduction with carrots and thyme is common; in the South, a tomato‑based sauce with sweet onions and a touch of bourbon is popular. Each variation reflects local ingredient preferences.
How is red wine braised short ribs traditionally served in American home cooking?
Traditionally the ribs are plated on a bed of creamy mashed potatoes, polenta, or buttered noodles, with the glossy reduced sauce spooned over. A side of roasted root vegetables or a simple green salad completes the meal.
During what occasions are red wine braised short ribs typically prepared in American culture?
They are popular for holiday gatherings (Thanksgiving, Christmas), weekend family dinners, and special occasions like birthdays because the dish feels indulgent yet can be made ahead, allowing the host to spend time with guests.
What makes red wine braised short ribs special in the broader context of American comfort food?
The combination of rich, gelatin‑rich bone marrow, the deep umami from the wine‑infused braising liquid, and the melt‑away texture sets it apart from simpler stews. It showcases how a slow‑cook method can transform a relatively inexpensive cut into a luxurious main.
What are the authentic traditional ingredients for red wine braised short ribs versus acceptable substitutes?
Traditional ingredients include bone‑in short ribs, dry red wine (Pinot Noir or Cabernet), beef stock, aromatics (onion, garlic, celery), tomato paste, and bay leaves. Substitutes can be a different dry red wine, chicken stock, or using chuck roast instead of short ribs.
What other American dishes pair well with red wine braised short ribs?
Pairs beautifully with creamy mashed potatoes, cheesy grits, buttered egg noodles, roasted Brussels sprouts, or a crisp green salad with vinaigrette to cut through the richness.
What are the most common mistakes to avoid when making red wine braised short ribs?
Common errors include skipping the dry brine, overcrowding the pot when searing (which prevents browning), not deglazing fully, and under‑cooking in the oven. Each step builds flavor; missing any can result in bland or tough meat.
Why does this recipe deglaze with a whole bottle of red wine instead of a smaller amount?
Using a full bottle provides enough liquid for a long braise, ensures the ribs stay submerged, and creates a robust, concentrated sauce after reduction. A smaller amount would evaporate too quickly, leaving the meat dry.
What does the YouTube channel Kelly’s Clean Kitchen specialize in?
Kelly’s Clean Kitchen focuses on straightforward, family‑friendly recipes that emphasize clean‑eating techniques, minimal waste, and clear step‑by‑step instructions. The channel often highlights classic comfort foods with a healthy, organized approach.
Last updated: August 20, 2026
