Braising short ribs in red wine gives them deep, dark color and flavor, and fall-off-the-bone tenderness. Customize your own braised short ribs with the Recipe Maker
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.
Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.
Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.
Serve the ribs with the sauce spooned over.
Make Ahead Tips
It’s best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.
The braising liquid for this recipe is fantastic and very flavorful. I chose to braise on the stovetop instead of in the oven because I can monitor it more closely. If I make it again I will sear a bit more and use a slightly higher temperature to fully cook off the fat. I used flanken cut because that was all my butcher had, it was still amazingly flavorful. I served it with a puree of mashed potatoes and parsnip as well as a winter root vegetable hash with chicken and apple sausage. I got rave reviews. It was great paired with a rioja wine. We also served a syrah but I think the syrah didn't pair as well.
Thanks a lot, Fine Cooking. A special trip to the butcher, a half hour of prep, three hours in the oven and the whole meal was inhaled by my kids faster than a re-tweet of a Kim naked selfie! Why don't the quick weeknight meals meet with so much enthusiasm?! "Better than the restaurant," said my teenager. Delicious results... will definitely make again (when I have another day to kill).
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?