Craving restaurant-quality comfort food? This Ina Garten’s Red Wine-Braised Short Ribs Recipe delivers fork-tender beef in rich sauce. Slow-braised perfection.
Simple steps and impressive results. Make Ina Garten’s Red Wine-Braised Short Ribs for dinner parties. Guests rave every time. Your kitchen smells amazing!
My Story With This Comforting Ina Garten’s Red Wine-Braised Short Ribs
First attempt scared me. Expensive short ribs! Birthday dinner for my husband. Followed Ina’s recipe exactly. Three hours later and magic happened. Meat fell off bones.
Sauce like velvet. He said, “Best meal ever.” Now our anniversary tradition. Rainy Sundays call for this dish. Family gathers, wine pours and stories flow. Pure love on plate.
Equipment List
- Dutch oven or heavy oven-safe pot
- Tongs
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Recipe Overview
- Recipe Name: Ina Garten’s Red Wine-Braised Short Ribs Recipe
- Servings: 6
- Prep Time: 30 mins
- Cook Time: 3 hours
- Total Time: 3 hours 30 mins
- Course: Main Dish
- Cuisine: French-American
- Calories: 580 kcal per serving
Ingredients for Ina Garten’s Red Wine-Braised Short Ribs Recipe
- 6 bone-in short ribs (about 4 lbs total)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Cabernet Sauvignon)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper
- 2 tablespoons all-purpose flour (for dusting)
Quality wine and fresh herbs make perfect Ina Garten’s Red Wine-Braised Short Ribs Recipe.
Instruction for Ina Garten’s Red Wine-Braised Short Ribs Recipe
1. Preheat and Prep Ribs
Heat oven to 325°F. Pat short ribs dry with paper towels. Season generously with salt and pepper. Dust lightly with flour. Shake off excess. Dry meat browns better.
2. Sear the Short Ribs
Heat olive oil in Dutch oven over medium-high heat. Brown ribs on all sides, about 10 minutes total. Work in batches. Don’t crowd pan. Remove to plate. Beautiful crust forms.
3. Cook the Vegetables
Lower heat to medium. Add onion, carrots and celery to pot. Cook 8-10 minutes until softened. Scrape up browned bits. These flavor the sauce deeply.
4. Add Aromatics and Tomato Paste
Add minced garlic. Cook 1 minute until fragrant. Stir in tomato paste. Cook 2 minutes. Deepens flavor base. Rich foundation for braising liquid.
5. Deglaze with Wine
Pour in red wine slowly. Scrape bottom of pot with wooden spoon. Bring to simmer. Reduce by half, about 15 minutes. Concentrates wine flavor beautifully.
6. Add Broth and Herbs
Add beef broth, thyme, rosemary and bay leaves. Nestle short ribs back in pot. Liquid should cover meat halfway. Bring to simmer.
7. Braise in Oven
Cover pot tightly with lid. Place in oven. Braise 2.5-3 hours. Meat should be fork-tender. Sauce thick and glossy.
8. Finish and Serve
Remove ribs to platter. Strain sauce through fine mesh. Skim fat. Reduce on stovetop if needed. Spoon over ribs. Garnish with herbs.
Cooking Tips and Simple Recipe Variations
- Room temperature meat sears better. Let ribs sit out 30 minutes.
- Good wine matters. Drinkable Cabernet, not cooking wine.
- Don’t skip flour dusting. Helps thicken sauce naturally.
- Chicken broth works for lighter version.
- Add mushrooms with veggies for earthiness.
- Instant Pot: 45 minutes high pressure.
- Serve over creamy polenta instead of mash.
These tips guarantee Ina Garten’s Red Wine-Braised Short Ribs Recipe success. How to make Ina Garten’s Red Wine-Braised Short Ribs? Patience pays off!
Little History Behind This Comfort Food
Short ribs braising technique French classic. “Boeuf bourguignon” inspired. Ina Garten adapted for American home cooks. Red wine tenderizes tough cuts.
Slow cooking breaks down connective tissue. Peasants originally used humble ingredients. Now elegant dinner party star. Timeless comfort perfected.
What to Serve With This Dish
Creamy mashed potatoes.
Buttery egg noodles.
Roasted root vegetables.
Green beans almondine.
Crusty French bread.
Red wine (same used in recipe).
Occasion or Event Ideas
Anniversary dinners.
Holiday family gatherings.
Winter dinner parties.
Date nights at home.
Cold weather Sunday suppers.
Impress the in-laws meal.
Storage and Reheating Tips
- Fridge: Covered container, 4 days.
- Freezer: Remove bones first, 3 months.
- Reheat: Low oven 300°F covered dish.
- Stovetop: Simmer gently with splash broth.
- Microwave: Covered with damp paper towel.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 580 kcal |
| Fat | 38g |
| Protein | 35g |
| Carbohydrates | 12g |
| Fiber | 2g |
| Iron | 25% DV |
| Sodium | 650mg |
Values approximate per serving with sauce.
Is This Dish Good for You?
Short ribs provide protein, iron, B vitamins. Red wine adds antioxidants during cooking. Veggies contribute fiber, vitamins. Braising preserves nutrients.
Portion control key due to richness. Balance with green salad. Occasional indulgence beats processed meats. Homemade sauce controls sodium. Nourishing comfort food done right.
Ina Garten’s Red Wine-Braised Short Ribs Recipe
Ingredients
- 6 bone-in short ribs about 4 lbs total
- 2 tablespoons olive oil
- 1 large onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cups dry red wine Cabernet Sauvignon
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper
- 2 tablespoons all-purpose flour for dusting
Instructions
Preheat and Prep Ribs
- Heat oven to 325°F. Pat short ribs dry with paper towels. Season generously with salt and pepper. Dust lightly with flour. Shake off excess. Dry meat browns better.
Sear the Short Ribs
- Heat olive oil in Dutch oven over medium-high heat. Brown ribs on all sides, about 10 minutes total. Work in batches. Don’t crowd pan. Remove to plate. Beautiful crust forms.
Cook the Vegetables
- Lower heat to medium. Add onion, carrots and celery to pot. Cook 8-10 minutes until softened. Scrape up browned bits. These flavor the sauce deeply.
Add Aromatics and Tomato Paste
- Add minced garlic. Cook 1 minute until fragrant. Stir in tomato paste. Cook 2 minutes. Deepens flavor base. Rich foundation for braising liquid.
Deglaze with Wine
- Pour in red wine slowly. Scrape bottom of pot with wooden spoon. Bring to simmer. Reduce by half, about 15 minutes. Concentrates wine flavor beautifully.
Add Broth and Herbs
- Add beef broth, thyme, rosemary and bay leaves. Nestle short ribs back in pot. Liquid should cover meat halfway. Bring to simmer.
Braise in Oven
- Cover pot tightly with lid. Place in oven. Braise 2.5-3 hours. Meat should be fork-tender. Sauce thick and glossy.
Finish and Serve
- Remove ribs to platter. Strain sauce through fine mesh. Skim fat. Reduce on stovetop if needed. Spoon over ribs. Garnish with herbs.
Notes
- Room temperature meat sears better. Let ribs sit out 30 minutes.
- Good wine matters. Drinkable Cabernet, not cooking wine.
- Don’t skip flour dusting. Helps thicken sauce naturally.
- Chicken broth works for lighter version.
- Add mushrooms with veggies for earthiness.
- Instant Pot: 45 minutes high pressure.
- Serve over creamy polenta instead of mash.
FAQs about Ina Garten’s Red Wine-Braised Short Ribs Recipe
Can I make Ina Garten’s Red Wine-Braised Short Ribs in slow cooker?
Yes! Sear meat first, then cook low 8 hours. Same great results. Add wine gradually. Thicken sauce on stovetop after cooking.
What if I don’t have Dutch oven?
Use deep oven-safe skillet with tight lid. Or heavy stockpot. Wrap foil tightly if lid loose. Maintains steam for tender meat.
How to make Ina Garten’s Red Wine-Braised Short Ribs less expensive?
Bone-in cheaper than boneless. Buy family packs. Use half bottle wine, freeze rest. Leftovers taste even better day two.
Can I substitute different wine?
Merlot or Pinot Noir work. Avoid sweet wines. Non-alcoholic red blend okay. Broth-only version still delicious.
Why is my sauce thin?
Didn’t reduce wine enough or skipped flour dusting. Simmer uncovered after straining. Mix cornstarch slurry for quick fix.
Final Thoughts
Ina Garten’s Red Wine-Braised Short Ribs Recipe transforms humble ingredients into unforgettable meals. That first tender bite melts in mouth. Rich sauce clings perfectly.
Kitchen fills with warmth, literally and figuratively. Perfect for making memories around table. Sunday afternoons never felt so special. Who’s braising short ribs this weekend? Share your wine choice below. Cooking love, one slow simmer at a time. Happy cooking, friends!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!