Braised Beef Short Ribs in Red Wine Sauce
Tender beef short ribs braised low and slow with red wine, tomato sauce, and aromatics. Garlic, onions, fresh thyme and basil infuse the rich sauce over 4 hours. Sear the ribs first for depth, then braise covered in a Dutch oven until fall-apart tender. Rest before serving for optimal texture.
Ingredients
Instructions
- 1
Remove beef short ribs from refrigeration 1 hour before cooking
- 2
Coat short ribs with olive oil and season with salt and pepper
- 3
Sear each side on high heat for 1-2 minutes until browned, either over open fire or in a pan on stovetop
- 4
Transfer short ribs to Dutch oven with tomato pasta sauce, water, red wine, garlic cloves, onions, thyme, and basil
- 5
Cover with lid and braise on low indirect heat for 4 hours, or in oven at 275°F for 4 hours
- 6
Remove from heat and rest uncovered for 15 minutes before serving
Tips
Searing the ribs develops fond and depth of flavor before braising
Low indirect heat prevents tough, stringy meat and allows connective tissue to break down
Resting uncovered allows meat fibers to relax and reabsorb juices
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop or in oven at low temperature.
Braise completely 1 day ahead. Flavors deepen overnight. Reheat before serving.
Ladle short ribs into bowls with sauce. Accompany with crusty bread, mashed potatoes, or egg noodles to soak up sauce.
Common Mistakes
Sear too briefly to avoid pale, gray exterior that lacks caramelization
Skip the initial sear to avoid flat, one-dimensional sauce flavor
Cook at high heat to avoid tough, chewy meat from rapid moisture loss
Serve immediately without resting to avoid dense, fibrous texture