Garlic Braised Short Ribs With Red Wine
Updated Feb. 3, 2025
- Total Time
- About 4½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 5pounds bone-in short ribs, at least 1½ inches thick
- Kosher salt and freshly ground pepper
- 2large heads garlic, halved crosswise
- 1medium onion (about 10 ounces), chopped
- 4ribs celery (about 8 ounces, chopped
- 2medium carrots (about 6 ounces), chopped
- 3tablespoons tomato paste
- 2cups dry red wine (about half a bottle)
- 2cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
- 4sprigs thyme
- 1cup parsley, coarsely chopped
- ½cup finely chopped chives
- 1tablespoon finely grated lemon zest
Nutritional analysis per serving (6 servings)
1655 calories; 142 grams fat; 60 grams saturated fat; 0 grams trans fat; 65 grams monounsaturated fat; 6 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 59 grams protein; 1570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Step 2
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Step 3
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Step 4
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Step 5
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
Private Notes
Comments
Recipe reads a little more complicated than it is. Brown the meat Remove Brown garlic head Chop the mirepoix Cook til tender in meat fat Add tomato paste, stir Add wine Add Broth and thyme and pop in the oven covered.
I highly recommend cooking this one day, if not two, before reheating and serving. As with all short ribs recipes, there is a lot of fat in the gravy. A lot. I lifted off almost 2” thickness of fat after I chilled it overnight. On the second day, I was able to spoon out additional lumps of fat. The result will be a more intensely flavored gravy.
Can anyone advise how to do this with pressure cooking in the Instant Pot (or any pressure cooker, I suppose)? I just love how short ribs come out with other Instant Pot pressure cooking recipes, and I'd like to try it with this one, too (with a smaller amount of meat if necessary). I know I can use it on slow-cooker setting, but I'm curious about how to do it with pressure cooking.
Because of wanted to purée the vegetables, I scooped the garlic out of the skins before putting this in the oven. I made this the day before so refrigerated overnight, scooped the fat off in the morning, the used an immersion blender to make the sauce. Put it all back in the refrigerator until dinner.
This was so good! I doubled the recipe per the on-page calculator, and I think the extra vegetable stock made it more of a soup, but that actually worked well. Very creamy with the mozzarella and parmesan shavings, and I added some halved cherry tomatoes.
Am making this tonight—a half-recipe—and I wonder if that will affect cooking time. I know instructions say not to check before the four-hour mark, but I’m inclined to chef at three hours give that the half-recipe converter is in beta.