Red Wine Braised Short Ribs (Tender Oven-Braised Recipe)
Restaurant-quality ribs at home. This slow-braised recipe delivers fall-off-the-bone tender meat with deep wine-soaked flavor you'll crave all year long.
Equipment
- Dutch oven or large braising pot (oven safe)
- Tongs to sear the short ribs
- Cheese cloth for the sachet
- Kitchen twine for the sachet
- Fine sieve mesh strainer, to strain the porcini mushrooms
Ingredients
For the Sachet
- 1 bay leaf
- 1 small cinnamon stick about 4”
- 1 sprig rosemary about 4”
- 2 whole star anise
For the Mushrooms and Short Ribs
- 1 cup dried porcini mushrooms
- 2.5 pounds bone-in short ribs
- 1 Tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 Tablespoons olive oil
For the Braising Liquid and Vegetables
- 1 large onion large dice
- ¼ cup tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 2 large carrots peeled and cut into bite-sized pieces
- 3 medium celery stalks cut into ¼” pieces
- 1 Tablespoon dried thyme
- 2 Tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the Citrus Parsley Topping
- 1 lemon zest only
- 2 Tablespoons lemon juice
- 2 Tablespoons grapefruit juice
- ¼ cup parsley finely chopped
- Pinch sea salt
- Pinch black pepper
Instructions
Prepare the Sachet and Mushrooms
- Start by making your sachet. To make the sachet, put the bay leaf, cinnamon stick, rosemary sprig, and the star anise in a piece of cheesecloth. Pull the sides up like a package or bag and tie with kitchen twine. Cut off any excess cheesecloth or twine with kitchen scissors and set the sachet aside.1 bay leaf, 1 small cinnamon stick, 1 sprig rosemary, 2 whole star anise
- Next, soak the mushrooms in a large bowl of warm water. Let them soak for about 15 minutes, agitating the mushrooms gently halfway through. Then carefully remove the mushrooms with a strainer or slotted spoon and rinse one more time with cold water. Set aside on paper towels. Thoroughly strain the mushroom water and save for a different use or discard. Rough chop the mushrooms and set aside.1 cup dried porcini mushrooms
Season and Sear the Short Ribs
- Preheat the oven to 325°F.
- Rub the short ribs with the kosher salt, black pepper, and garlic powder.2.5 pounds bone-in short ribs, 1 Tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
- In a large enough pot/Dutch oven to hold all of the ribs, add the olive oil over medium-high heat to high heat. When hot, add the short ribs and sear on all sides (about 3-4 minutes per side). Once seared, turn the heat to medium low and remove the short ribs to a plate with tongs.3 Tablespoons olive oil
Start the Vegetables and Braising Liquid
- Reduce to medium-low heat, then add the onions to your large pot. Stir to coat and turn the heat back to medium-high and cook for about 5 minutes or until the onions start to get some color.1 large onion
- Next add the tomato paste and cook for 30 seconds stirring often. Then turn the stove down to medium heat and carefully add half of the red wine, stirring constantly and scraping the bottom of the pot to remove the brown bits (fond).¼ cup tomato paste, 2 cups dry red wine
- Add the remaining red wine, then add the short ribs back to the pot bone side down. Then carefully add the stock, carrots, celery, dried thyme, sugar, salt and pepper, and the sachet. Make sure the sachet is submerged. Turn the heat up and bring to a simmer. Cover and put the pot in the oven.2 cups beef stock, 2 large carrots, 3 medium celery stalks, 1 Tablespoon dried thyme, 2 Tablespoons sugar, 2 teaspoons kosher salt, 1 teaspoon black pepper
Braise in the Oven
- Let the ribs slow braise in the oven for 3.5-4 hours depending on the level of tenderness you desire. Although this seems like a long time, 3.5 hours will give you very tender meat that keeps its shape and is still falling off the bone. Slow braising for 4 hours will be more tender and will break down a little more if you want to serve this off the bone or shredded. You have leeway here so you can prepare any other side dishes you want while it cooks or just relax!
Make The Citrus Parsley
- While the beef ribs braise, make the citrus parsley. Add all of the ingredients to a small bowl and stir. Let it sit and stir again before serving. Once the ribs are done, remove and serve with some citrus parsley topping on top to brighten it up!1 lemon, 2 Tablespoons lemon juice, 2 Tablespoons grapefruit juice, ¼ cup parsley, Pinch sea salt, Pinch black pepper
Notes
Substitutions:
- Swap the porcini for fresh mushrooms. If you can't find porcini, shiitakes work as a substitute, though the flavor will be slightly different. Use cremini or baby bellas, about 8 ounces, and sauté them with the onions. You'll lose some of the earthy depth, but you'll gain a meatier texture.
- Try different aromatics in the sachet. If star anise isn't available, skip it rather than substituting. Swap the cinnamon and star anise for orange peel and fennel seeds for a more Mediterranean vibe. Or use smoked paprika and chipotle for a smoky, spicy take. You can also experiment with a variety of fresh herbs like thyme, sage and fresh rosemary.
- Go boneless. Boneless short ribs work fine here. You'll lose a bit of body in the sauce, but the cooking time stays about the same. Just make sure they're well-marbled.
- Add root vegetables. Parsnips, turnips, or fingerling potatoes can go in with the carrots and celery. They'll soak up the braise and give you a more complete one-pot meal.
- Parsley citrus topping swaps: If you hate parsley, sub in fresh chives or tarragon, but the citrus is important!
- How to store leftover braised short ribs:
- Let the ribs cool to room temperature, then transfer them to an airtight container with the sauce and vegetables. They'll keep in the fridge for up to four days. The fat will solidify on top, which actually helps seal in freshness.
- How to reheat leftover braised short ribs:
- When you're ready to reheat, lift off the fat layer, then warm the ribs gently on the stovetop over low heat or in a 300°F oven, covered, for about 20 minutes. Add a splash of stock or water if the sauce has thickened too much.
- The citrus parsley should always be made fresh, though. It loses its brightness after a day, so whip up a new batch right before serving leftovers.
- Can you freeze leftover braised short ribs?
- You can freeze braised short ribs for up to three months. Let them cool completely, then pack them in a freezer-safe container with the sauce. Thaw overnight in the fridge before reheating. The texture holds up remarkably well, and the flavors stay intact. Just make sure to reheat slowly so the meat doesn't dry out.
- Let the ribs come to room temperature before searing. Cold meat won't brown as well. Pull them out of the fridge 30 minutes before you start cooking.
- Don't crowd the pot during the sear. If you have to sear in batches, do it. Overcrowding drops the temperature and prevents a proper crust from forming.
- Skim the fat before serving. After braising, a layer of fat will pool on top of the sauce. You can skim it off with a spoon or, if you have time, chill the whole pot overnight and lift off the solidified fat in the morning before reheating.
- Don't skip the citrus parsley topping. It sounds like a garnish, but it's actually a crucial part of the dish. The brightness cuts through the richness and makes every bite feel balanced instead of heavy.
Nutrition
Calories: 679kcalCarbohydrates: 33gProtein: 45gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 122mgSodium: 3442mgPotassium: 1532mgFiber: 5gSugar: 14gVitamin A: 6651IUVitamin C: 34mgCalcium: 106mgIron: 8mg
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