Welcome to Kelly’s Kitchen! Today we are making Red Wine Braised Short Ribs, which is a deeply satisfying dish, especially on a cold fall or winter evening not just because you spent hours preparing and cooking, though that does make it quite enjoyable. But also because I think this is a comfort food we can all get behind. The short ribs are tender and rich, the sauce is velvety and perfectly seasoned. It’s like a restaurant version of a pot roast. Let’s get to it!
Red Wine Braised Short Ribs
Red Wine Braised Short Ribs Ingredients
3-3.5 lbs Short Ribs, cut crosswise, into 2″ pieces
Kosher Salt and Black Pepper to taste
3 tbsp vegetable oil (or grapeseed oil)
2-3 medium Onions, chopped
2 Ribs of Celery, chopped
3 medium Carrots, chopped
3 tbsp. All Purpose Flour
1 tbsp. Tomato Paste
1 750 ml. Dry Red Wine, like Cabernet Sauvignon
10 sprigs Flat Leaf Parsley
8 sprigs Thyme
4 sprigs Oregano
2 sprigs Rosemary
2 fresh or dried Bay Leaves
1 bulb of Garlic, cut in half crosswise
4 cups Beef Stock or Beef Bone Broth
Polenta
4 cups Water
1 tsp. Kosher Salt
1 cup Polenta
2 tbsp. Butter or 1/4 cup Heavy Cream (optional)
Grated Parmesan (optional)
How to Prepare Red Wine Braised Short Ribs
Step 1
Preheat oven to 350°. Season all sides of short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides. Transfer short ribs to a plate.
Step 2
Pour off all but 3 tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned.
Step 3
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half.
Step 4
Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2-2½ hours.
Step 5
Transfer short ribs to a platter – strain sauce from the pot into a measuring cup. Spoon fat from the surface of the sauce and discard. Season sauce to taste with salt and pepper.
For the Polenta:
Bring 4 cups water with 1 tsp. salt to boil. Add 1 cup polenta and stir often for 10 minutes. Cover pot, reduce heat to low, and simmer for 35 minutes, stirring every 10 minutes. Stir in 2 tbsp. butter, or a 1/4 cup of heavy cream. Add grated parmesan if desired. Season with more Kosher Salt to taste.
I hope you give Red Wine Braised Short Ribs a try. It really is worth the time and effort! Serve it with polenta as I have done, or mashed potatoes would be amazing. Be sure to check out Beth’s Ultimate Gift Guide from Amazon for great gifts for everyone on your list! Take care and be well, xo Kelly
Key Ingredients and Equipment
1. 9-inch Tongs 2. Sheet Pan Set 3. Lodge Cast Iron Dutch Oven 4. Shallow Pasta Bowl Set 5. Wooden Utensil Set
Just in time for holiday deals, visit Beth’s Amazon Storefront where you will find her collection of Gift Guides.
Red Wine Braised Short Ribs Recipe
3-3.5 lbs Short Ribs, cut crosswise, into 2″ pieces
Kosher Salt and Black Pepper to taste
3 tbsp vegetable oil (or grapeseed oil)
2-3 medium Onions, chopped
2 Ribs of Celery, chopped
3 medium Carrots, chopped
3 tbsp. All Purpose Flour
1 tbsp. Tomato Paste
1 750 ml. Dry Red Wine, like Cabernet Sauvignon
10 sprigs Flat Leaf Parsley
8 sprigs Thyme
4 sprigs Oregano
2 sprigs Rosemary
2 fresh or dried Bay Leaves
1 bulb of Garlic, cut in half crosswise
4 cups Beef Stock or Beef Bone Broth
Polenta
4 cups Water
1 tsp. Kosher Salt
1 cup Polenta
2 tbsp. Butter or 1/4 cup Heavy Cream (optional)
Grated Parmesan (optional)
Step 1:
Preheat oven to 350°. Season all sides of short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides. Transfer short ribs to a plate.
Step 2:
Pour off all but 3 tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned.
Step 3:
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half.
Step 4:
Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2-2½ hours.
Step 5:
Transfer short ribs to a platter – strain sauce from the pot into a measuring cup. Spoon fat from the surface of the sauce and discard. Season sauce to taste with salt and pepper.
For the Polenta:
Bring 4 cups water with 1 tsp. salt to boil. Add 1 cup polenta and stir often for 10 minutes. Cover pot, reduce heat to low, and simmer for 35 minutes, stirring every 10 minutes. Stir in 2 tbsp. butter, or a 1/4 cup of heavy cream. Add grated parmesan if desired. Season with more Kosher Salt to taste.
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