Red Wine Braised Short Ribs


PREP TIME: 15min
COOK TIME: 210min
SERVES: 4 servings


  • 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons unsalted butter, divided
  • 1 bottle full bodied red wine, such as Cabernet
  • 4 cups low-sodium vegetable stock
  • 4 cloves garlic, peeled and smashed


  1. Preheat oven to 325 degrees F.
  2. Pat ribs dry with paper towels and season with salt and pepper on all sides.
  3. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.
  4. Add the ribs and brown on all sides. 
  5. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute.  
  6. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. 
  7. Add the ribs and any juices they have released back to the pot along with the stock.
  8. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
  9. Transfer the ribs to a plate and tent with foil to keep warm. 
  10. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. 
  11. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes.  
  12. Remove from the heat and whisk in the remaining 1 tablespoon of butter. 
  13. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.