Mains

Slow-Braised Short Ribs with Red Wine Sauce

Author: Mary DiSomma

When you think of comfort foods, you’ve got to include a good slow-cooked short rib recipe. I have a favorite recipe for short ribs—they’re braised in red wine—and that’s what I’m sharing today. These red wine braised short ribs are so tender and so rich in flavor that your guests will be talking about them long after the dishes are washed. Oh, I can already taste that juicy meat falling right off the bone! I love this dish when we go down to the farm. The last time I made it, we cooked a huge pot of beef short ribs… and then served it family-style after a day of hiking with friends. Their faces just lit up.

My recipe is pretty easy but you do have to allot a couple of hours. These are slow-braised ribs, after all! The slow braising technique is what makes the meat tender enough to melt in your mouth. So, time is the first secret ingredient, and the second secret is tomato paste. This one is totally up to the cook, but I love that extra little zing.

Slow-Braised Short Ribs with Red Wine Sauce

These slow-braised short ribs in red wine may take some time, but this recipe is very easy to make—your guests will be drooling before they even hit the table, guaranteed!

Yield
8 servings
Prep Time
25 minutes 25 min
Cook Time
3 hours 3 hrs
Total Time
3 hours 25 minutes 3 hrs 25 min

Ingredients

For the Ribs

For the Garnish

Instructions

  1. Preheat the oven to 350 degrees. Place the ribs on a paper towel and pat dry. Sprinkle lightly with salt and pepper.
  2. Scoop the flour onto a large plate. Dredge the ribs through the flour so they are lightly coated. Discard any excess flour. Set ribs aside.
  3. In a large Dutch oven, cook the pancetta or bacon until crisp. Remove with a slotted spoon and place on a paper towel-lined plate. Do not discard the fat. You don’t need the pancetta or bacon, just the grease to flavor the sauce. I keep the pancetta or bacon for use in another recipe, like my lentil soup or to top a spinach salad!
  4. Add the olive oil to the bacon grease in the Dutch oven and heat until it shimmers. When hot, add the ribs and brown on all sides, about 1 minute per side. You may need to do this in batches, depending on the size of your pan. Remove the ribs and set aside on a paper towel-lined pan.
  5. Add the onions, carrots, shallots, and garlic to the Dutch oven. Cook for approximately 2 minutes, stirring often. The vegetables will continue to cook with the ribs in the Dutch oven so there is no need to cook them until tender.
  6. Turn the heat to low and add the wine. The wine may ignite so have a pan lid available to place on top of the pan to extinguish the flames. Cook for 2 minutes, using a wooden spoon to scrape any bits of vegetables or ribs from the bottom of the pan. Bring to a boil and let cook for another 2 minutes for a total cooking time of 4 minutes.
  7. Add the 2 cups of broth, tomato paste, ½ teaspoon of salt, and ¼ teaspoon ground black pepper. Stir to combine.
  8. Now it’s time to put the ribs in the braising liquid. Add the ribs and make sure they are submerged. Add some or all of the additional 1 cup of beef broth, if needed, to submerge the ribs. Add the fresh herb sprigs on top and pop the lid on top—it’s ready to go in the oven.
  9. Place your Dutch oven on the middle rack of the preheated oven and cook for 2 hours. After 2 hours, reduce the heat to 325 degrees and cook for an additional 30 to 45 minutes. The meat should be fork-tender, meaning it will fall off the bone when touched with a fork.
  10. Remove the pot from the oven and let rest for 20 minutes with the lid on. The resting period allows the fat to rise to the top of the pot. Alternatively, you can make these tender gems a day ahead. Let cool to room temperature, then pop them in the refrigerator in the Dutch oven. The fat will solidify, making it super easy to remove.
  11. When you are ready to serve, skim off the top liquid and remove the herb sprigs. If you made your ribs in advance, skim the fat off the top and then heat the ribs up on the stovetop in the Dutch oven until warmed through.
  12. Garnish with the chopped Italian parsley. I love to serve these with my Colcannon mashed potatoes!
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Slow-Braised Short Ribs with Red Wine Sauce

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Colcannon (Irish Potato Salad)

This earthy, savory colcannon recipe takes plain old mashed potatoes up a notch. It’s so fresh and flavorful that you might even end up like me—serving it up alongside other carbs. Word to the wise: don’t be afraid to go ham on the bacon.

Yield
10-12 Servings
Prep Time
15 minutes 15 min
Cook Time
30 minutes 30 min
Total Time
45 minutes 45 min

Ingredients

Instructions

  1. In a large pot, bring 4 cups of water to a boil. Add the shredded cabbage. Reduce heat and simmer, covered, until the cabbage is tender (about 10 minutes). Drain, reserving the cooking liquid. Place the cabbage in a bowl and cover with plastic wrap or foil to retain its heat.
  2. Place the potatoes into the same pot you used for the cabbage. Add the reserved cabbage liquid, adding more water if needed to cover the potatoes. Bring to a boil, then reduce heat and cook uncovered until the potatoes are tender (about 20 minutes).
  3. While the potatoes are cooking, combine the milk, green onions, leeks, salt, and pepper in a small pot. Bring this mixture to a boil—but be careful not to overheat it or the milk will boil over! As soon as it comes to a boil, remove from heat.
  4. Drain the potatoes. Transfer to a large bowl and mash with a potato masher. Add the milk mixture.If you have a lot of motivation or muscle, feel free to mix by hand with a wooden spoon. Otherwise, simply use a hand mixer to beat until blended. Stir in the reserved cabbage, melted butter, and parsley. Transfer your colcannon into a serving bowl and top with the crumbled bacon if desired.
Colcannon (Irish Potato Salad)
Ingredient Tips

Although some folks make braised short ribs with white wine, I love to make them with red wine. A full-bodied red wine infuses this recipe with a complexity and depth of flavor that's hard to replicate with any other ingredient. Here are my best recommendations for a sauce that’s rich, velvety, and utterly irresistible.


Cabernet Sauvignon

This wine complements the richness of the short ribs without overpowering the dish. Notes of dark fruits and a hint of spice are delicious with slow-cooked meat!


Beaujolais

If you prefer something a little lighter (but still flavorful), a Beaujolais is a good choice. Bright with fruity undertones and subtle acidity, this one adds a little more balance (rather than intensity) to the flavor of the meat.


Zinfandel

Zinfandel’s bold and fruit-forward taste pairs wonderfully with hearty foods like braised meats. Why not cook with it?

Preparation + Preservation Tips

Short ribs—even slow-braised short ribs—can absolutely be made ahead of time if you want simplicity on serving day. You can make these up to one day ahead, then reheat the ribs right in a Dutch oven over medium heat until they are warmed through. This method is perfect for those days when you want to enjoy your company without the fuss of last-minute cooking.

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