This dish has been my go-to for slow Sunday dinners and holiday gatherings for years. I first developed this approach to short ribs during a blustery weekend when I had a bottle of good red wine and a freezer full of ribs. The combination of an aggressive initial sear, a mirepoix of aromatics, and several hours of gentle oven braising produces meat that literally falls from the bone, with a sauce that tastes like concentrated comfort. The texture is the reason I return to this method: the outside caramelizes, the interior becomes silk, and the sauce glazes the plate.

What makes these ribs special is the balance of technique and patience. Browning the meat properly gives deep savory notes, while slow oven time at a low temperature converts connective tissue into gelatin, thickening the sauce naturally. The wine lifts the flavors and adds acidity to cut through the fat. Whenever I serve this, friends pause, inhale, and then dig in — it’s the sort of recipe that invites seconds and slow conversation.

Ingredients

• Beef short ribs: 5 to 6 pieces, about 10–14 oz each. Look for well-marbled ribs from your butcher — bone-in crosscut short ribs give the best flavor and presentation.
• Salt and black pepper: 1 1/2 teaspoons each. Use kosher salt if possible for even seasoning and cracked black pepper for texture.
• Olive oil: 2 tablespoons. Choose a neutral extra-virgin olive oil with a medium smoke point for browning.
• Aromatics: 3 garlic cloves (crushed), 1 large onion (chopped), 2 celery ribs (chopped), 2 carrots (chopped). These build a classic flavor base — use yellow or brown onion for a deeper flavor.
• Tomato paste: 2 tablespoons. Cook briefly to caramelize and remove any raw tomato tang; it adds umami and color.
• Dry red wine: 2 cups. A Cabernet, Merlot, or a blend works well — pick a wine you'd enjoy drinking; avoid sweet wines.
• Beef stock: 2 cups low-sodium beef stock or broth. Low-sodium allows you to control final seasoning; if using a richer stock, adjust salt at the end.
• Herbs: 2 sprigs fresh thyme (optional) and 2 bay leaves. Fresh thyme adds brightness; bay leaves give a subtle savory backbone.

Instructions

Preheat and season: Preheat the oven to 325°F. Pat the ribs dry with paper towels — removing surface moisture helps develop a deep brown crust — then sprinkle evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons freshly cracked black pepper. Let them sit for a few minutes while the pot heats. Sear the short ribs: Heat 2 tablespoons of olive oil in a large, heavy ovenproof pot or Dutch oven over high heat until shimmering. Add half the ribs and sear aggressively, turning to brown all sides; this takes roughly 5–7 minutes for the first batch. Remove to a plate and sear the remaining ribs in the same way. Don’t overcrowd the pot — proper browning is essential for depth of flavor. Sauté the aromatics: Reduce heat to medium. Add the chopped onion and crushed garlic to the pot and cook 2 minutes until translucent and fragrant, scraping up browned bits from the bottom — those fond bits are flavor gold. Stir in chopped carrots and celery and continue cooking about 5 minutes until the carrots begin to sweeten. Build the braising liquid: Stir in 2 tablespoons tomato paste and cook for 1 minute to remove the raw edge. Pour in 2 cups dry red wine, then add 2 cups low-sodium beef stock, 2 sprigs of thyme (if using) and 2 bay leaves. Scrape the bottom of the pot to dissolve any stuck bits and to evenly distribute the tomato paste into the liquid. Return ribs and braise: Nestle the browned ribs back into the pot, arranging them so the liquid comes about three-quarters of the way up the ribs; the meat should be mostly submerged. Cover with a tight-fitting lid and transfer to the oven. Braise at 325°F for 3 hours, or until the meat can be easily pulled apart with forks — the connective tissue will have turned to gelatin. Finish the sauce: Carefully lift the ribs out and keep warm. Strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract juices if you want a smoother sauce. Return the strained liquid to the pot, bring to a simmer, and reduce until glossy and thickened to your liking. Taste and adjust seasoning with salt and pepper. If you prefer a chunky sauce, skip straining and simmer as-is.

Storage Tips

Cool leftovers quickly: transfer to shallow containers and refrigerate within two hours. Stored in an airtight container, the ribs and sauce will keep 3–4 days in the refrigerator. For longer storage, freeze in meal-sized portions for up to three months; remove most of the fat layer before freezing for easier reheating. To reheat, warm gently on the stove over medium-low heat or in a 325°F oven covered, adding a splash of beef stock or water if the sauce feels too thick. Avoid high heat which can toughen reheated meat.

Ingredient Substitutions

If short ribs are hard to find, crosscut beef shortribs are ideal, or substitute bone-in chuck short ribs; brisket ends can work though texture differs. Swap olive oil for vegetable oil if you need a higher smoke point. If you prefer no alcohol, replace the wine with an equal amount of additional beef stock and a tablespoon of balsamic vinegar for acidity. For a richer finish, whisk in a knob of cold butter off-heat to gloss the sauce before serving, or use tomato purée if you don't have paste — cook it down a bit longer to avoid a watery finish.

Serving Suggestions

Serve these ribs over creamy mashed potatoes, polenta, buttered egg noodles, or a parsnip puree to soak up the sauce. Add a crisp green salad or sautéed broccolini to cut through the richness. For garnish, sprinkle chopped flat-leaf parsley and a few drops of the reduced sauce. On special occasions, pair with roasted root vegetables and a robust red wine from the braising bottle family to echo the flavors in the sauce.

Cultural Background

Braising meat in wine is a classic technique across European cuisines — think French braises like boeuf bourguignon. Short ribs themselves are central to many comfort-food traditions; the method of searing and slow-braising transforms tough cuts into tender fare, a practice born from resourceful cooking. This particular combination of aromatics and wine reflects rustic, hearth-cooking sensibilities that celebrate long, slow cooking and concentrated, layered flavors.

Seasonal Adaptations

In winter, serve these ribs with root vegetable mash and roasted winter greens for a hearty meal. In spring and summer, lighten sides with lemony greens, grilled asparagus, or a bright herb salad and reduce the sauce slightly less for a fresher finish. For holiday meals, double the recipe and keep warm in a low oven before guests arrive; the meat holds up well under gentle reheating.

Meal Prep Tips

To prep ahead, brown the ribs and make the braising liquid a day early; cool and refrigerate overnight so you can skim excess fat and simply reheat and finish the sauce before guests arrive. For freezer meal prep, portion into ovenproof containers that can go from freezer to oven, or freeze the sauce and ribs separately to retain texture. Label containers with the date and reheating instructions to streamline busy weeknight meals.

Make this recipe your own by experimenting with herbs and accompaniments — but keep the core technique: brown, braise low and slow, strain and reduce. It rewards patience with deep, unforgettable flavor.