Nothing says luxurious comfort like slow-cooked, tender, wine-braised beef short ribs. This recipe is the perfect Sunday supper that your family will love.
How to make my red wine-braised beef short ribs:
These wine-braised beef short ribs are perfect for special occasions, holiday dinners, or just a nice Sunday supper. They don’t require too much active cooking, as most of the magic happens while they simmer low and slow for about three hours.
I serve the short ribs over Parmesan mashed potatoes. Feel free to serve with a side of roasted carrots, Brussels sprouts, or a simple side salad.
How to cook them
- Step 1: Start with the short ribs. I use boneless, but you can use bone-in as well. If you choose to use bone-in, use closer to 3 pounds to account for the bone. Pat them dry and season liberally with salt and pepper. Brown the short ribs in a heavy-bottomed pot.
- Step 2: Take the ribs out of the pot and quickly fry lightly crushed garlic cloves with tomato paste. Pour in red wine–a full-bodied Cabernet Sauvignon works best–with beef stock. Add the short ribs back in and simmer for 3 hours.
- Step 3: Take the ribs out and simmer the broth until it reduces and thickens. Shred the ribs into big pieces and add them back to the sauce.
- Step 4: Make your side dishes! I make simple Parmesan mashed potatoes but serve these with whatever you like. Sautéed mushrooms or roasted carrots would be glorious alongside the tender short ribs.
When you’re ready to serve, simply spoon the potatoes onto plates, pile the short ribs on top, and spoon the sauce over the dish.
Tip: If you can let the short ribs set in the refrigerator overnight, that would be best since you can easily remove excess fat. Otherwise, skim off what you can while the ribs are still warm, and continue on with the recipe as-is. It’ll be delicious either way!
Looking for another beef short rib recipe? Try my short rib ragù!
Wine-Braised Beef Short Ribs
- Large pot
- Potato masher
Braised short ribs:
- 2 tablespoons olive oil
- 2 pounds boneless beef short ribs
- 2 tablespoons tomato paste
- 2 cups low-sodium beef stock
- 3 cups Cabernet Sauvignon or similar full-bodied red wine
- 10 cloves garlic, peeled and lightly crushed
- 2 tablespoons cold butter, cut into cubes
- Salt and pepper to taste
Parmesan mashed potatoes:
- 4 large Yukon gold potatoes, about 1½ pounds
- 2 tablespoons butter
- ⅓ cup freshly grated Parmigiano-Reggiano
- ⅓ cup heavy cream or whole milk
- 2 tablespoons fresh minced chives
- Salt, pepper, garlic powder, and paprika to taste
Prepare the short ribs:
- Pat the beef dry and season with salt and pepper.
- In a large, wide pot, heat the oil over medium-high until hot. Add the short ribs in an even layer and cook without moving for 3 minutes. Flip and cook an additional 2-3 minutes per side until browned all over. Remove from the pot. Turn the heat to medium.
- Add the garlic cloves and cook for 1 minute. Add the tomato paste and, using the back of your spoon, gently press the paste into any browned bits left in the bottom of the skillet. Cook for 2 minutes until the paste deepens in color.
- Pour in the red wine and lift up anything stuck to the bottom of the pot. Stir in the beef stock. Bring to a boil. Add the beef short ribs back to the pot and reduce heat to a low simmer. Simmer, covered, for 3 hours. Taste and season.
- Remove and discard the garlic cloves. Skim off as much fat from the top as you can. If you can refrigerate the short ribs overnight, you can remove the fat the next day before proceeding with the recipe. If you don’t want to wait, just skim off what you can while it’s still warm and proceed with the recipe as-is.
Finish the sauce:
- Remove the ribs from the broth and bring the broth to a rapid simmer over medium-low. Cook for 25 minutes until the broth reduces by half and thickens.
- Mount the cold butter into the sauce, whisking to incorporate until glossy. Taste and season with salt and pepper.
- Using your fork, tear the ribs into large pieces. Add them back to the sauce and toss to coat.
Prepare the mashed potatoes:
- Peel and quarter the potatoes. Cover with salted water in a large pot and bring to a boil. Boil for 20-25 minutes until fork-tender.
- Drain the potatoes and return them to the warm pot. Allow any residual water to evaporate for 5 minutes. You can turn the heat to low to speed up this process.
- Transfer the potatoes to a bowl with the butter, Parmigiano-Reggiano, and heavy cream. Use a potato masher to mash the potatoes until they reach your desired consistency. Add the chives, garlic powder, salt, pepper, and paprika, and mash to incorporate. If the potatoes seem dry, add a few more splashes of heavy cream.
- Divide the potatoes between plates. Add a few pieces of the beef on top and drizzle the sauce all over. Enjoy!