Cabernet-Braised Short Ribs: Tender Oven-Braised Beef

Short ribs need two things: time and a lot of red wine. This version marinates six large bone-in ribs in a full bottle of cabernet sauvignon for at least 6 hours, then braises them at 350°F for about 2 1/2 hours. The meat should slide off the bone when you press it with a fork.

The marinade does double duty. You strain the celery, carrots, leek, garlic, bay leaf and thyme out of the wine, then cook those same vegetables in the pot after searing the meat. Nothing gets thrown away except the fat you skim off the top.

Use a heavy ovenproof pot that holds the ribs in a snug single layer, a 6 to 7 quart Dutch oven works. Serve them over mashed potatoes or polenta and spoon the braising liquid on top.

Step-by-Step Instructions

1. Marinate the ribs

Put the short ribs in a large bowl with the celery, carrots, leek, garlic, bay leaf, thyme and peppercorns. Pour in the whole bottle of wine, adding more if needed to cover the meat. Cover and refrigerate for at least 6 hours.

2. Dry and strain

Pull the ribs out of the marinade and pat them dry with paper towels. Pour the marinade through a strainer, keeping the wine in one bowl and the vegetables and herbs in another. Both get used.

3. Season and flour

Season the ribs generously on all sides with salt and pepper, then coat each one with flour and set aside on a plate. Heat the oven to 350°F with a rack in the middle.

4. Sear the meat

Heat the olive oil in a large ovenproof pot over medium-high heat. When the oil starts to shimmer and smoke, lay the ribs in carefully and brown them well, 4 to 5 minutes per side. Move them to a plate.

5. Brown the vegetables

Lower the heat to medium and add the strained vegetables and herbs to the same pot. Cook, stirring, until they soften and pick up brown edges, 5 to 7 minutes.

6. Deglaze with wine

Pour in the reserved wine and scrape the browned bits off the bottom of the pot. Stir in the tomato paste until it dissolves, then bring the liquid to a boil and let it cook for a minute so the alcohol burns off.

7. Add broth and ribs

Pour in the beef broth and bring it back to a boil. Return the ribs to the pot, nestling them into the liquid, and spoon some over the top to coat them.

8. Braise in the oven

Cover the pot and slide it onto the middle rack. Bake for about 2 1/2 hours, checking every 30 minutes to skim the fat from the surface with a spoon.

9. Check for doneness

The ribs are ready when a fork goes into the meat with almost no pushback and the meat pulls away from the bone. If it still fights the fork, cover and return it for 15 more minutes.

10. Serve

Lift the ribs out and spoon the sauce over them. Serve over mashed potatoes with chopped parsley on top.

Tips & Tricks

• Marinate the ribs in the fridge for at least 6 hours. Overnight, up to 24 hours, gives more flavor.
• Pat the ribs completely dry before searing. Wet meat steams instead of browning.
• Sear in a pot that is hot enough that the oil just starts to smoke, 4 to 5 minutes per side.
• Skim the fat off the surface every 30 minutes while it bakes. This keeps the finished sauce from tasting greasy.
• The ribs are done when a fork slides in with almost no resistance, not when the timer goes off.

Variations

Make it in a slow cooker

sear and brown everything on the stovetop as written, then move it all to the slow cooker and cook on low for 7 to 8 hours. Reduce the broth to about 1 quart so it does not overflow.

• Add a tablespoon of Dijon mustard with the tomato paste for a sharper sauce.
• Swap the cabernet for another dry red, like merlot or a Rhone blend, if that is what you have open.

How to Store Cabernet-braised Short Ribs

Frequently Asked Questions

Cabernet-Braised Short Ribs: Tender Oven-Braised Beef

Beef short ribs marinated overnight in cabernet, then braised low in a 350°F oven until the meat gives way to a fork. Serve over mashed potatoes.

25 minPrep time165 minCook time550 minTotal6Servings

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Ingredients

• 6 large beef short ribs (trimmed of excess fat)
• 2 stalks celery (trimmed and cut into 1-inch (2 cm) pieces)
• 2 medium carrots (peeled, trimmed, and cut into 1-inch (2 cm) pieces)
• 1 medium leek (white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped)
• 6 cloves garlic (peeled)
• 1 bay leaf
• 4 sprigs fresh thyme
• whole black pepper (to taste)
• 2 tablespoons all-purpose flour
• salt (to taste)
• pepper (to taste)
• 1 bottle cabernet sauvignon
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 qt unsalted beef broth (or chicken broth)
• mashed potato
• italian parsley (chopped)

Instructions

1. 1Marinate the ribs — Put the short ribs in a large bowl with the celery, carrots, leek, garlic, bay leaf, thyme and peppercorns. Pour in the whole bottle of wine, adding more if needed to cover the meat. Cover and refrigerate for at least 6 hours.
2. 2Dry and strain — Pull the ribs out of the marinade and pat them dry with paper towels. Pour the marinade through a strainer, keeping the wine in one bowl and the vegetables and herbs in another. Both get used.
3. 3Season and flour — Season the ribs generously on all sides with salt and pepper, then coat each one with flour and set aside on a plate. Heat the oven to 350°F with a rack in the middle.
4. 4Sear the meat — Heat the olive oil in a large ovenproof pot over medium-high heat. When the oil starts to shimmer and smoke, lay the ribs in carefully and brown them well, 4 to 5 minutes per side. Move them to a plate.
5. 5Brown the vegetables — Lower the heat to medium and add the strained vegetables and herbs to the same pot. Cook, stirring, until they soften and pick up brown edges, 5 to 7 minutes.
6. 6Deglaze with wine — Pour in the reserved wine and scrape the browned bits off the bottom of the pot. Stir in the tomato paste until it dissolves, then bring the liquid to a boil and let it cook for a minute so the alcohol burns off.
7. 7Add broth and ribs — Pour in the beef broth and bring it back to a boil. Return the ribs to the pot, nestling them into the liquid, and spoon some over the top to coat them.
8. 8Braise in the oven — Cover the pot and slide it onto the middle rack. Bake for about 2 1/2 hours, checking every 30 minutes to skim the fat from the surface with a spoon.
9. 9Check for doneness — The ribs are ready when a fork goes into the meat with almost no pushback and the meat pulls away from the bone. If it still fights the fork, cover and return it for 15 more minutes.
10. 10Serve — Lift the ribs out and spoon the sauce over them. Serve over mashed potatoes with chopped parsley on top.

Cook's note: The marinade and the sear both matter, so do not skip either one. If you want a thicker sauce at the end, pull the ribs out, simmer the liquid on the stovetop for 10 minutes, and spoon it over.

Servings: 6

Cuisine: American

Course: Main Course

RecipesCooker25 minutes165 minutes550 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.