Classic Red Wine Bone-In Short Ribs
Seared bone-in English-cut short ribs braise bone-side down in red wine, broth and tomato paste on LOW until a probe reads 195 to 205°F.
Classic Red Wine Bone-In Short Ribs
Course: Main CourseDifficulty: Easy4
servings20
minutes8
hoursSeared bone-in English-cut short ribs braise bone-side down in red wine, broth and tomato paste on LOW until a probe reads 195 to 205°F.
Ingredients
4 lb bone-in English-cut beef short ribs
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, sliced
3 carrots, cut into chunks
4 cloves garlic, smashed
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef broth
3 sprigs fresh thyme
2 bay leaves
Directions
- Pat the ribs dry and season them with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Sear the ribs 1 to 2 minutes per side until deeply browned, working in batches.
- Scatter the onion, carrots and garlic across the bottom of the slow cooker.
- Set the ribs on top, bone-side down, in a single layer.
- Whisk the tomato paste into the wine and broth and pour it around the ribs; the liquid should come one-quarter to three-quarters of the way up, never over them.
- Tuck in the thyme and bay leaves.
- Cover and cook on LOW for about 8 hours.
- Probe the thickest part, away from the bone; it should read 195 to 205°F and a fork should slide in with no resistance.
- Skim the fat, fish out the herbs, and serve with the sauce spooned over.
Notes
- If you swap the wine for more broth, the dish still works. Do not cover the ribs with liquid or the sauce turns thin and greasy.
Why bone-in ribs reward patience
The bones add flavor and gelatin to the sauce, and the meat stays juicy because it cooks next to them. The fat renders slowly, so skimming at the end is part of the method.
Setting the ribs bone-side down keeps them stable in the liquid.
Wine and what goes with it
A dry red such as Cabernet or Merlot works well. Do not use cooking wine, which is salty and flat. Serve with mashed potatoes, polenta or roasted root vegetables.
A green salad with a sharp dressing balances the richness.
Storing the ribs
Keep the ribs in the sauce for 4 days and reheat gently. Fat hardens on top after chilling, so lift it off before warming.
The common mistake is skipping the sear. Without it the sauce looks pale and tastes thin.
Reading the doneness
The temperature is only half the check. The other half is a fork sliding in and out with no tug. If you feel resistance at 195°F, keep going. Lift the ribs out gently with a spoon, since done bone-in meat can fall off the bone as you move it.
Classic Red Wine Bone-In Short Ribs at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 4 servings
- Ingredients: 12, led by bone-in English-cut beef short ribs, kosher salt, black pepper, olive oil
Tips for Classic Red Wine Bone-In Short Ribs
If you swap the wine for more broth, the dish still works. Do not cover the ribs with liquid or the sauce turns thin and greasy.
Classic Red Wine Bone-In Short Ribs FAQ
How long does Classic Red Wine Bone-In Short Ribs take?
Classic Red Wine Bone-In Short Ribs takes 8 hours of cooking after 20 minutes of prep.
How many people does Classic Red Wine Bone-In Short Ribs serve?
This recipe makes 4 servings.
What do I need to make Classic Red Wine Bone-In Short Ribs?
12 ingredients, led by bone-in English-cut beef short ribs, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
