Braised Short Ribs in Red Wine

Braised Short Ribs in Red Wine

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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds beef short ribs, trimmed

  • Kosher salt and freshly cracked black pepper

  • 3

    tablespoons unsalted butter, divided

  • 1

    bottle full bodied red wine, such as Cabernet

  • 4

    cups low-sodium vegetable stock

  • 4

    cloves garlic, peeled and smashed


Preheat oven to 325 degrees F. Pat ribs dry with paper towels and season with salt and pepper on all sides. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours. Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.


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