Red Wine–Braised Short Ribs Recipe

The dish features meaty short ribs braised with aromatic vegetables, tomato paste, anchovies, garlic, and herbs, creating a rich, flavorful base.
After the ribs are browned, they’re submerged in a mixture of dry red wine, chicken stock, and white vinegar, then slow-cooked in the oven at 325°F for three hours.
The result is tender, fall-off-the-bone short ribs with a deep, savory sauce that improves in flavor when made a day ahead.

Tom Valenti’s succulent beef short ribs are braised low and slow in red wine with herbs and a whole head of garlic to yield tender, melt-in-your-mouth meat with a deeply savory sauce. Serve them with creamy mashed potatoes, polenta, or buttered noodles to soak up the sauce. A side of roasted root vegetables or a simple green salad balances the richness.

Why you should sauté tomato paste

Tomato paste is super-concentrated, so it’s a great way to add tomatoey goodness without extra moisture. Sautéing it caramelizes the sugars to further intensify its flavor while eliminating any hint of tinniness — anywhere from 30 seconds to a couple minutes should do the trick.

The best liquid for braising

Braising liquid has a few roles: It imparts moisture, aids tenderization, and infuses whatever you’re cooking with flavor. The ideal braising liquid varies from dish to dish, but it should always be flavorful — bland liquid means a bland dish. It’s typically a combination of liquids that provides the best result, often broth or stock plus alcohol such as beer, wine, or cider, or perhaps tomato sauce or even milk. Poultry usually pairs best with a white wine braise, whereas richer meats like these short ribs shine when cooked in a dry, full-bodied red. such as Cabernet Sauvignon, Syrah, or Zinfandel — choose one you’d be happy to drink.

Notes from the Food & Wine Test Kitchen

Pat the ribs dry before seasoning and searing in batches to ensure they brown nicely.
Don’t be tempted to skip the anchovies — they’ll melt into the dish to add umami without any fishiness.
If making ahead, you can strain the braising liquid as directed in Step 3, then chill the ribs in the sauce, removing the hardened fat before reheating and seasoning to taste.