About Short Ribs
Short ribs are cut from the rib and plate sections of the cow. They’re thick, meaty, and intensely flavorful. Braised properly, they become fall-off-the-bone tender with a rich, deeply savory braising liquid that doubles as sauce.
Classic Red Wine Braise
Pat dry and season generously. Sear all sides in a hot Dutch oven until deep brown crust forms — 3–4 minutes per side. Remove. Add diced onion, carrot, celery; cook 5 minutes. Add 1 cup red wine (something you’d actually drink), scrape the fond off the bottom. Add 2 cups beef broth, a few sprigs of thyme and rosemary, and 2 bay leaves. Nestle ribs back in, bone side up. Cover and braise at 325°F for 3–4 hours until meat is falling off the bone. Strain braising liquid and reduce to sauce consistency.