Red wine braised short ribs are one of the most comforting beef dishes you can make at home. When cooked properly, the meat becomes deeply flavorful, tender enough to pull apart with a fork, and coated in a rich sauce made from red wine, beef bone broth, aromatics, and herbs. It is the kind of slow-cooked main course that feels restaurant-worthy, yet the method is simple and reliable when you follow the basic steps of browning, deglazing, braising, straining, and reducing.
A silky potato purée is a classic pairing for braised short ribs because it catches every bit of the sauce and balances the richness of the beef. In this version, parsnips are added to the potatoes for a slightly sweet, fresh flavor that works beautifully with the red wine braising liquid. The result is a smooth parsnip-potato purée that makes the dish feel complete without overpowering the short ribs.
One of the best things about braised beef short ribs is that they taste even better the next day. The flavors continue to develop as the meat rests in the sauce, making this an excellent recipe to prepare a day or two ahead. To serve, simply warm the short ribs slowly in the sauce until they are heated through and tender again.
The quality of the ingredients makes a noticeable difference in this recipe. Well-marbled short ribs, fresh vegetables, dry red wine, and a good beef bone broth all help build a sauce with body and depth. Since the braising liquid becomes the final sauce, choose ingredients you would enjoy tasting in the finished dish.
You may find both bone-in and boneless short ribs at the store. Either option works well for red wine braised short ribs. Bone-in short ribs can add extra flavor to the braising sauce, while boneless short ribs provide more meat per pound. Use whichever cut looks best and is available from your butcher or grocery store.
Before cooking, pat the short ribs dry with paper towels. Season them generously with kosher salt and freshly ground pepper, then dust them lightly with flour. This helps the meat brown evenly and gives the sauce a little extra body.
Sear the short ribs on all sides until they develop a deep brown crust. This step is essential because browning creates the foundation of flavor for the entire dish. Once browned, remove the ribs and drain most of the fat from the pot.
Sweat the onions until translucent, then deglaze the pot with red wine, scraping up the browned bits from the bottom. Add the remaining vegetables and herbs, then reduce the wine until most of it has cooked off. Reducing the wine by about three-quarters prevents the finished sauce from tasting too sharp or wine-heavy.
After braising, strain the sauce, remove the fat, and reduce it further until it reaches the consistency you like. This concentrates the flavor and creates a glossy sauce for spooning over the short ribs and purée. The best way to reheat the ribs is slowly in this finished sauce.
More Comforting Recipes to Try
Grilled Short Ribs
Sous Vide Short Ribs
Brisket Ragu
Smoked Pork Ribs
Braised Short Ribs
Ingredients
- 2 lbs bone-in beef short ribs
- flour for dusting
- canola oil
- kosher salt and pepper
- 1 1/2 cups dry red wine
- 1 onion sliced
- 4 garlic cloves smashed
- 4 thyme sprigs
- 2 bay leaves
- 2 carrots sliced into 1-inch pieces
- small bunch fresh parsley
- 1 container, 17.6 ounces, Kettle & Fire Beef Bone Broth or another high-quality beef bone broth
- 1 lb parsnips, about 3 medium, peeled and cut into 1-inch pieces
- 1 lb russet potato, about 1 large, peeled and cut into 1-inch pieces
- 2 garlic cloves peeled
- kosher salt and white pepper
- 2 tablespoons butter
- 1/2 cup cream or milk
Instructions
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Preheat the oven to 325 degrees. Pat the short ribs dry, season them generously with kosher salt and pepper, then dust all sides lightly with flour. Heat a large Dutch oven or heavy pot over medium-high heat with enough canola oil to coat the bottom. When the oil begins to smoke, sear the short ribs on all sides until well browned. Remove them from the pot and set aside.
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Drain off all but about 1 tablespoon of fat from the pot and return it to medium heat. Add the sliced onion and cook until translucent, stirring often and avoiding browning. Carefully pour in the red wine to deglaze the pot, scraping up the browned bits from the bottom.
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Add the carrots, smashed garlic, thyme, bay leaves, and parsley. Increase the heat and reduce the wine by about three-quarters, until the mixture begins to look slightly syrupy. This step concentrates the flavor and keeps the sauce balanced.
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Add the beef bone broth and bring the liquid to a simmer. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2 to 2 1/2 hours, turning the ribs halfway through, until the meat is extremely tender.
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Remove the short ribs from the pot and set them aside. Strain the sauce through a fine mesh strainer and discard the solids. Use a fat separator, or chill the sauce until the fat rises to the top and can be removed.
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Pour the strained sauce into a smaller pan and reduce it to your desired consistency. Gently rewarm the short ribs in the sauce before serving over the parsnip-potato purée.
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Steam or boil the parsnips, potato, and garlic until tender, about 20 minutes. Steaming works especially well because it limits excess water absorption.
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Warm the cream or milk in a small pan or microwave until hot but not boiling.
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Pass the cooked parsnips, potato, and garlic through a potato ricer or food mill for the smoothest texture.
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Slowly mix in the warm cream or milk and butter. Season with kosher salt and white pepper, adjusting the liquid and seasoning as needed until the purée is smooth and balanced.
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Keep the purée warm until ready to serve.
Notes
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This post was written in partnership with Kettle & Fire. All thoughts and opinions are my own.