Dinner
Garlic-Braised Short Ribs With Red Wine
Bone-in short ribs browned deeply, then slow-braised for hours with caramelized garlic, vegetables and red wine until fall-apart tender.
A classic braise built for a slow Sunday. Short ribs are browned deeply, then the pot is built up with caramelized garlic, softened vegetables and tomato paste, deglazed with red wine and beef stock, and braised low and slow until the meat is fall-apart tender.
Ingredients
Yield: 6
- 2 tablespoons vegetable oil
- 3 pounds bone-in short ribs, at least 1½ inches thick
- Kosher salt and freshly ground black pepper
- 2 large heads garlic, halved crosswise
- 1 medium onion, about 10 ounces, chopped
- 3 celery ribs, about 8 ounces, chopped
- 2 medium carrots, about 6 ounces, chopped
- 3 tablespoons tomato paste
- 2 cups dry red wine, about half a bottle
- 2 cups beef stock or bone broth, plus more as needed (beef bouillon dissolved)
Instructions
Author: Courtney Orlando
- Brown the short ribs. Preheat the oven to 275°F. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the ribs generously on every side with salt and pepper. Brown the ribs in batches, turning to develop a deep, even color on all sides, about 6–8 minutes per batch. Transfer the browned ribs to a large plate.
- Cook the garlic and vegetables. Carefully pour off the excess fat, leaving about 2 tablespoons in the pot along with the browned bits. Reduce the heat to medium. Place the garlic halves cut-side down in the pot and leave them undisturbed for 1–2 minutes, until golden. Add the onion, celery, and carrots. Season with salt and pepper, then stir to coat everything in the fat. Cook for 5–10 minutes, until the vegetables soften without browning. Stir in the tomato paste and cook for another 2–3 minutes, stirring occasionally, until it begins to caramelize against the bottom and sides of the pot.
- Add the wine and broth. Pour in the red wine. Use a wooden spoon to loosen the browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce the wine slightly. Add the beef stock and thyme. Return the ribs to the pot, including any juices collected on the plate. Arrange them so the meat is submerged in the liquid. If the liquid barely covers the ribs, position them bone-side up. Add more stock or water as needed to cover the meat. Bring to a simmer, cover the pot, and transfer it to the oven.
- Braise until tender. Cook covered and undisturbed for 3½–4 hours, until the meat pulls apart easily with a fork and releases readily from the bone.
- Finish and serve. Using tongs, gently transfer the ribs to a large serving plate, keeping the bones in place if possible. For a smoother sauce, strain out the vegetables; otherwise, leave the sauce as it is. Skim or separate the fat from the sauce, then taste and adjust the salt and pepper. Scatter the parsley, chives, and lemon zest over the ribs. Serve with the sauce alongside.
Choose thick, meaty short ribs when shopping—they shrink
during cooking. Take your time with the initial browning,
which builds the flavor of the finished dish.