The ribs come wrapped in butcher paper, thick and irregular, each bone capped with a knob of fat. They don’t look like a centerpiece. They look like work.

Short ribs are honest meat. The muscle worked hard, developed flavor, accumulated collagen. Raw, they feel dense, almost unyielding. The marbling runs through in thick veins. This is not tender meat. This is meat that becomes tender.

They sear hard in a Dutch oven—each side hissing, then quieting, leaving behind a dark fond that sticks like memory. The sound is sharp, insistent. Steam rises. The kitchen fills with the smell of browning meat.

The vegetables go into the same pot, into the same fat. They soften and caramelize, picking up the flavors left behind. Deglaze with red wine, enough to almost cover. Add a bay leaf, a sprig of thyme, an onion halved. The rest is time.

Into the oven at 300°F. Three hours. Four, if the house is cold. No peeking. The liquid bubbles softly under the lid, a low conversation between meat, wine, and bone. The collagen surrenders slowly, turning gelatinous, then silken. By evening, the ribs lift from the bone with the nudge of a fork. The sauce thickens on its own, with a sheen of fat you can skim or leave.

Red Wine Braised Short Ribs

Serves 6
Time: 45 minutes active, 3–4 hours braising

Ingredients

  • 4 lb (about 1.8 kg) bone-in beef short ribs, excess hard fat trimmed but marbling left intact
  • 2 tbsp vegetable oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 bottle (750 ml) dry red wine
  • 2 cups (480 ml) beef stock
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Heat oven to 300°F (150°C). Pat ribs dry. Season all over with salt and pepper.
  2. Heat oil in a heavy Dutch oven over medium-high heat. Sear ribs in batches, turning to brown all sides deeply, about 3–4 minutes per side. Remove ribs to a plate.
  3. Add onion, carrots, and celery to the same pot. Cook, stirring, until softened and lightly browned, about 8 minutes.
  4. Add garlic and tomato paste. Cook 1 minute, stirring, until fragrant and darkened slightly.
  5. Pour in red wine, scraping up browned bits from the bottom. Simmer until reduced by about half.
  6. Return ribs and any accumulated juices to the pot. Add beef stock, thyme, and bay leaves. Liquid should nearly cover the ribs.
  7. Bring just to a simmer. Cover tightly with a lid and transfer to the oven. Braise 3–4 hours, until meat pulls easily from the bone with a fork.
  8. Transfer ribs to a platter. Strain braising liquid into a saucepan, discarding solids. Skim fat from the surface. Simmer to reduce slightly, if a thicker sauce is wanted. Spoon over ribs.

Equipment

  • Heavy Dutch oven with tight-fitting lid
  • Tongs
  • Fine-mesh strainer

It reheats the next day without complaint. Someone uses the last crust of bread to wipe the plate clean. The kitchen light stays on a little longer.