Red Wine Braised Short Ribs (Fall-Off-The-Bone)

Braised short ribs garnished with green onions and herbs in a white bowl.

4.34 from 6 votes

Red Wine Braised Short Ribs (Fall-Off-The-Bone)

We have fully entered cozy mode with these Red Wine Braised Short Ribs! Charred to perfection, fall-off-the-bone tender short ribs with red wine and a secret ingredient: balsamic vinegar!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: French

Diet: Gluten Free, Kosher, Low Fat, Low Lactose

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

2 1/2 pounds bone-in short ribs about 4-5 bone-in short ribs
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil
1 yellow onion roughly chopped
2 medium-sized carrots roughly chopped
2 ribs of celery roughly chopped
6 garlic cloves
6 ounce can of tomato paste
1 tablespoon balsamic vinegar
2 sprigs rosemary optional
4 cups water or beef stock/beef broth
2 cups dry red wine
Optional topping: a mixture of green onions/chives, lemon zest, parsley and cilantro

Instructions

Preheat your oven to 350 degrees. To begin, heat a Dutch oven or deep pot with oil. Sear your short ribs on all sides on high heat. You want a nice browned char, so be patient and don’t overcrowd the pan - I did it in 2 batches. About 7-8 minutes per side, until charred. Remove and set aside in a bowl.
Remove about 1/2 of the short ribs' oil and drizzle on additional oil, if needed. Add in your onions, carrots, celery and garlic. Stir well and sweat to 10-15 minutes, season with salt and pepper.
Next, add in your tomato paste and cook that down, so the tomato paste is completely cooked down.
After that, add in your red wine, rosemary (if using), and balsamic vinegar and reduce that down as well on medium low, let that reduce for 5 to 10 minutes.
Then, add your short ribs back in and do a light toss with all the vegetables. Finish off the braise with broth or water.
Bring this to a boil, then place in the oven. Braise for around 3-4 to ours until your short ribs are completely tender and fall apart off the bone.
You can keep checking on it every 45 minutes to toss and look. Serve with parsley/cilantro and green onions/chives!

Notes

Don't rush the sear: Ensure you are getting a really nice, deep, char on all sides of the short ribs for the optimal flavor.
Let the wine reduce: Let the wine reduce fully before adding your water or stock.
Red wine substitute: Feel free to adjust with a splash more of balsamic in place of wine, and adjust with more stock or water.
Prep: You can prepare this ahead of time and reheat it on the stovetop, finishing with your fresh herbs last.
Storing: Store in an airtight container in the refrigerator for up to 4 days.

Nutrition