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Red Wine Braised Short Ribs

Easy Red Wine Braised Short Ribs

Karen Tedesco
The easiest way to make luscious, melting beef short ribs with just four ingredients. Serve over creamy polenta, mashed potatoes or wide egg noodles.
4.6 from 97 votes
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Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Meat
Cuisine slow cooking
Servings 6 servings
Calories 566 kcal

Ingredients
 

For the Short Ribs

  • 3 pounds (1.3 kg) boneless beef short ribs, about 6 pieces or 5 pounds bone-in short ribs
  • Kosher salt and freshly ground black pepper
  • 2 cups (500 ml) full-bodied dry red wine such as Cotes du Rhone or Malbec
  • 1 cup (250 ml) water or low-sodium beef broth
  • 1 head of garlic sliced in half horizontally
  • 3-4 Fresh rosemary and thyme sprigs or 2 teaspoons Herbs de Provence

For the polenta

  • ½ cup (80 g) cornmeal
  • 1 cup (250 ml) milk
  • 2 cups (500 ml) water
  • Kosher salt
  • 3 tablespoons (45 g) butter
  • ⅓ cup (33.33 g) grated Parmesan cheese
US Customary - Metric

Instructions
 

  • Heat oven to 475 (245C) degrees.
  • Put the ribs on a large rimmed baking sheet. Sprinkle the meat liberally on all sides with salt (I use 2 tablespoons Diamond brand kosher salt) and black pepper.
  • Roast the ribs 20 minutes, until they're sizzling and forming a brown crust. Transfer the ribs to a roasting pan or 14" x 10" baking dish large enough to hold the ribs in one layer. Turn the oven down to 275 (140C) degrees.
  • Pour 1/2 cup of wine onto the baking sheet and scrape up any brown bits, then pour it all over the ribs. Add the remaining wine and water. Toss in the garlic and herb sprigs.
  • Cover the pan tightly with foil and return to the oven for 3 1/2 hours, until the meat is very tender and breaks apart when prodded with a fork. Remove from the oven and let the meat rest, covered, for 20 minutes. Shred the meat with a fork and pour over pan juices to keep them moist (skim the fat if you like).

To make the polenta

  • Bring the milk and water to a boil in a 2 or 3 quart heavy pot. Add 2 teaspoons salt and slowly stir in the polenta a little at time to avoid lumps.
  • Turn the heat down to low and cook, stirring frequently until the polenta thickens, about 25 minutes. Stir in the butter and cheese. Cover and keep warm until serving.

Video

Notes

  • Braised short ribs will keep refrigerated up to a week, or frozen for 1 month.
  • Reheat in a 350 oven about 25 minutes, covered.
  • Use about 5 pounds bone-in ribs instead of boneless ones if you prefer.
Short ribs recipe adapted from Poole's: Recipes and Stories.

Nutrition

Serving: 1servingCalories: 566kcalCarbohydrates: 14gProtein: 49gFat: 27gSaturated Fat: 12gSodium: 336mgPotassium: 1003mgFiber: 1gSugar: 3gVitamin A: 126IUVitamin C: 1mgCalcium: 137mgIron: 5mg