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Ina Garten's Red Wine-Braised Short Ribs Recipe

Ina Garten's Red Wine-Braised Short Ribs Recipe

Emily Grace
If you love rich, tender and flavorful meat, you will enjoy Ina Garten's Red Wine-Braised Short Ribs Recipe. These short ribs are slow-cooked in red wine and aromatic vegetables until they melt in your mouth.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 650 kcal

Ingredients
  

  • 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 onions chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 cups dry red wine
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon cornstarch optional, for thickening

Instructions
 

Preheat the Oven

  • Preheat your oven to 325°F (165°C). This temperature allows the short ribs to cook slowly and become tender.

Season the Short Ribs

  • Pat the short ribs dry. Generously season all sides with salt and black pepper for a flavorful crust.

Sear the Ribs

  • Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until golden brown. Remove and set aside.

Cook the Vegetables

  • Add chopped onions, carrots and celery to the pot. Cook for 5–7 minutes until vegetables are soft and aromatic.

Add Garlic and Tomato Paste

  • Stir in minced garlic and tomato paste. Cook for one minute to release the flavors.

Deglaze with Red Wine

  • Pour in the red wine. Scrape the bottom of the pot to loosen browned bits. Let the wine simmer for 3–5 minutes to reduce slightly.

Add Broth and Herbs

  • Return the short ribs to the pot. Add beef broth, rosemary, thyme and bay leaves. Make sure the liquid covers most of the ribs.

Braise in the Oven

  • Cover the Dutch oven and place it in the preheated oven. Cook for 2–2.5 hours until the meat is tender and falling off the bone.

Check and Thicken Sauce

  • Remove the ribs from the pot. Optional: mix cornstarch with water and stir into the sauce to thicken. Simmer until slightly thickened.

Serve the Short Ribs

  • Serve the ribs hot with the sauce poured over them. They are perfect with mashed potatoes or creamy polenta.

Notes

  • Use bone-in ribs for richer flavor and better presentation.
  • Pat the meat dry before searing to get a nice crust.
  • Cook low and slow to ensure tenderness.
  • Use a good quality dry red wine for best flavor.
  • Skim excess fat from the sauce before serving.
Keyword Ina Garten's Red Wine-Braised Short Ribs Recipe