Red Wine Braised Short Ribs

Braised short ribs are mouthwateringly delicious and probably one of the best dishes on the planet.

5 servings

Time: 24 hrs

Ethan ChlebowskiBy Ethan Chlebowski

These are best made at least 1-2 days before serving. The dish reheats super well and is a great option for hosting. Plus, making this dish teaches you the fundamentals of .

Ethan Chlebowski

Ethan Chlebowski



  • Braised short ribs

    • english cut short ribs
      4-6~2.5 lbs
    • salt
      to taste
    • cooking oil
      30 gtwo spoonfuls
    • onions
      , diced
    • carrots
      , diced
    • celery
      , diced
      1 stalk
    • tomato paste
      30 gtwo spoonfuls
    • red wine
      500 g2/3 of a bottle
    • beef broth
      200 gor as needed
    • bay leaves
  • Parmigiano polenta

    • water
      400 g
    • dried polenta
      , (yellow corn grits)
      100 g
    • salt
      5 ga sprinkle
    • milk
      30 gtwo spoonfuls
    • parmigiano reggiano
      , grated
      30 ga handful
    • butter
      20 ga knob
    • black pepper
      a sprinkle
  • Gremolata topping

    • parsley
      , minced
      2 parts
    • garlic
      , minced
      1 part
    • lemon zest
      1 part


Step 1: Salt the short ribs

Heavily salt the exterior of the short ribs.

  • Optionally let these dry for at least 3 hours or overnight in the fridge.

When you are ready to move forward with , preheat the oven to 275°F/ 135°C.

Step 2: Sear the short ribs

Set a dutch oven or braising pot over medium-high heat and add the cooking oil.

Once the oil is hot, the short ribs (in batches if needed). Take your time to develop a nice crust on all sides.

Once , set the ribs aside and turn the heat down to medium.

Step 3: Sweat the mirepoix base

Add the diced onion, carrot, and celery along with a big sprinkle of salt.

Stir over medium heat for about 10 to 15 minutes or until the vegetables are nicely .

Add the tomato paste and for about a minute longer or until it turns a deep red.

Step 4: Deglaze

Pour in the wine and scrape the bottom of the pan to any fond that has developed.

Let for 2 minutes longer to slightly the wine.

Step 5: Braise

Return the browned ribs to the pot and add enough of the beef stock (or water) to the pot so it comes 3/4 of the way up the ribs. Bring the liquid to a , cut off the heat, then partially cover with a lid and slide into the preheated 275°F/ 135°C oven.

Let the ribs for roughly 4-5 hours, or enough time for the collagen in the meat to turn into (you'll know when they are fork tender). When ready, pull the pot out of the oven and let it cool until the liquid reaches 140°F/ 60°C and the ribs are cool enough to handle.

Step 6: Rest the ribs overnight

Move the ribs to an airtight container and store them in the fridge.

  • If desired, you can remove the bone and clean up the ribs before storing.

Strain the cooking liquid into a container and set it in the fridge overnight so the fat congeals to the top.

Step 7: Start the sauce

The next day, remove the fat from the cooled cooking liquid.

Set a pan over medium-low heat and add the liquid to the pan, bring to a and let slowly while stirring occasionally for about 20 minutes.

  • Keep an eye on it so it doesn't burn!

Feel free to start the polenta as it reduces.

Step 8: Start the polenta

In a sauce-pot, bring the milk, water, and a big pinch of salt to a .

While whisking, add the polenta to the boiling liquid. Stir continuously and boil for 2 minutes.

Remove from the heat and cover. Let the polenta rest covered for 10 minutes to finish absorbing the liquid.

Step 9: Make the gremolata

Meanwhile, prepare the gremolata by mincing 2 parts parsley, 1 part garlic, and 1 part lemon zest and tossing them all together. Set aside.

Step 10: Finish the sauce

When the liquid has and thickened to the point where a trail is left with a spatula, gently add in the short ribs and turn them in the sauce to coat their exterior to bring them up to temperature.

Turn the heat off and set a lid on top to let them gently warm through in the sauce.

Step 11: Finish the polenta

While the short ribs finish warming through, finish and adjust the polenta.

Stir in the butter, the parmesan, a sprinkle of black pepper, and for bonus points, a sprinkle of the gremolata.

If the consistency is too thick, you can thin it out with a bit of milk. If it's too thin, you can it for a bit back on the stove.

Taste and adjust with salt if needed.

Step 12: Assemble & serve

To serve, spread a portion of the polenta onto a plate, add a spoonful or two of the reduced sauce, top with a short rib, and more sauce over the top.

Garnish with the gremolata. Devour.



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