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Ina Garten's Red Wine-Braised Short Ribs Recipe

Ina Garten's Red Wine-Braised Short Ribs Recipe

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.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Cuisine French-American
Servings 6
Calories 580 kcal

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.
Keyword Ina Garten's Red Wine-Braised Short Ribs Recipe