These tender red wine braised short ribs make a cozy, impressive winter dinner. Braised low and slow in the oven with fresh thyme, garlic and red wine, the meat becomes fall-off-the-bone tender. Serve with carrots and creamy gouda mashed potatoes, and reduce the braising liquid into a glossy red wine sauce to finish the dish.
Originally published on 01/09/2018.
Braised short ribs look like a restaurant-worthy meal, similar in comfort to pot roast or beef bourguignon, but they are easy to make at home. With the right technique—searing, slow braising in a covered pot, and a good red wine—they reward you with rich flavor and tender meat.
Prefer bone-in short ribs when possible: the bone and fat marbling help keep the meat moist and flavorful while it braises. The rendered fat and connective tissue break down during the long, low-temperature cook, producing melt-in-your-mouth tenderness.
What Are Short Ribs?
Short ribs come from the chuck area of the cow and are well suited to braising because of their marbling and connective tissue. You can find them bone-in or boneless, but bone-in usually yields more tender, flavorful results.
How to Braise Short Ribs
Braising combines an initial high-heat sear with a long, slow finish in liquid. Start by seasoning and searing the ribs on all sides in the pot you’ll use for braising—this develops deep flavor. After searing, lower the heat, add aromatics like smashed garlic and tomato paste, then deglaze with red wine and add beef broth or water and a sprig of thyme.
Cover the pot and transfer it to a low oven (around 300–325°F) and braise for several hours. Resist the urge to rush the process—braising low and slow is what turns tough connective tissue into tender, silky meat. About 30 minutes before the end of cooking, add large chunks of carrots so they cook until tender but not mushy.
Red Wine Sauce
Choose a bold red—Rioja works well and doesn’t have to be expensive. The wine contributes a lot of the final flavor, especially when reduced into a sauce. Once the ribs are done, strain the braising liquid to remove solids and fat, return it to the pot, and simmer until reduced by about half. Finish with a pat of butter for shine and richness. This concentrated red wine reduction is essential—don’t skip it.
Gouda Potatoes and Carrots
The gouda mashed potatoes are prepared like traditional mashed potatoes but with shredded gouda folded in for a smoky, creamy finish. After boiling and draining the potatoes, return them to the hot pot for a minute to let excess steam evaporate—this step helps keep the mash light and fluffy instead of gummy. Beat or mash to your preferred texture, add milk, then stir in the gouda.
Carrots are added to the braising pot toward the end of cooking so they soak up flavor and become pleasantly tender. Large chunks hold their shape and pair nicely with the rich ribs and creamy potatoes.
Red Wine Braised Short Ribs
45 minutes
3 hours
3 hours 45 minutes
These red wine braised short ribs are braised with thyme and garlic until tender. Serve with carrots and gouda mashed potatoes and finish with a reduced red wine sauce.
Ingredients
- 4 lbs bone-in short ribs
- ¾ tsp kosher salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 7 garlic cloves, peeled and smashed
- 16 oz Rioja red wine
- 2 c water
- 2 tsp beef bouillon base
- 1 tbsp tomato paste
- 1 large sprig fresh thyme
- 4 large carrots, peeled and chopped into large chunks
- 1 tbsp butter
Gouda Potatoes
- 2 russet potatoes
- 1 c gouda cheese, shredded
- ¼ c milk
Instructions
- Preheat the oven to 325°F.
- Pat the ribs dry and season with salt and pepper.
- Heat olive oil in a large, oven-safe pot over medium-high heat. Sear the short ribs on all sides, then transfer to a plate.
- Reduce heat to low. Add tomato paste and smashed garlic, stirring for about 2 minutes. Pour in the red wine and beef broth (or water with bouillon). Return the ribs to the pot, bone side down, and bring to a simmer. Add a sprig of thyme.
- Cover the pot and transfer to the oven. Braise for about 3 hours.
- About 30 minutes before the end of cooking, add the chopped carrots to the pot.
- While the ribs finish, make the gouda mashed potatoes: peel and chop potatoes into even pieces, cover with salted water and boil until tender. Drain, return to the hot pot for 1–2 minutes to steam off excess moisture, then mash or beat until smooth. Stir in milk and gouda. Adjust milk to reach desired consistency.
- When the ribs are done, remove meat and carrots to a plate. Strain the braising liquid into a fat separator or skim fat, then return the liquid to the pot. Bring to a boil and reduce until thickened and concentrated, about half the volume. Stir in a pat of butter for shine.
- To serve, spoon mashed potatoes into bowls or plates, top with short ribs and carrots, and spoon the red wine sauce over everything.
Notes
Tough meat: If ribs are not tender after 3 hours, continue cooking until they are soft. Occasionally a particularly gristly cut can take longer to become tender.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 1185
Total Fat: 79g
Protein: 84g
Nutrition values are estimates.