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Red Wine-Braised Short Ribs

Nathan Congleton / TODAY
Cook Time:
3 hrs
Prep Time:
20 mins

Chef notes

I love that this dish requires, time, love and patience. I normally put on a good old Mahalia Jackson or Billie Holiday playlist and am immediately transported back to times when Grandma and I cooked side by side in her kitchen in South Carolina.

Technique tip: Short ribs are usually three or four to the pound; one pound, which includes the bones, will cook down to serve only one hungry diner with some leftovers (if you're lucky).


  • 2 tablespoons minced fresh rosemary leaves, from 1 large or 2 medium sprigs
  • 2 tablespoons minced fresh thyme leaves, from 3-4 sprigs
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 12-16 bone-in beef short ribs (about 4½ pounds), cut in 4-inch single bone pieces
  • 1 tablespoon vegetable oil, or more as needed
  • 1 (750-milliliter) bottle dry red wine
  • 4 cups beef or chicken stock
  • 2 bay leaves
  • water, as needed



Combine the rosemary, thyme, garlic, salt and pepper in a large resealable bag. Add the ribs and shake the bag well to ensure that all the ribs are coated with the mixture. Refrigerate for at least several hours and preferably overnight.


When you're ready to cook, preheat the oven to 350 F.


Place the oil in a large, heavy, ovenproof skillet with a lid or a Dutch oven over medium heat (it should be large enough to eventually hold all the ribs in one layer). When the oil is hot but not smoking, brush off most, but not all, of the rub and place the ribs in the pan with at least 1/2 inch separating them. Brown on all sides, about 7 minutes per side. If working in batches, simply set aside the browned batch and add up to 1 tablespoon more oil to the pan if needed.


Once all the ribs are browned, deglaze the pan with about 1/4 cup of the wine, scraping with a wooden spoon to dislodge any brown bits on the bottom. Place the ribs back in the pan in a single layer and add the rest of the wine, the beef or chicken stock, the bay leaves and enough water (if necessary) to just cover the ribs. Raise the heat bring the liquid to a boil, then lower to a steady simmer, cover the pan, and cook on top of the stove for about 30 minutes.


Transfer the entire pan, covered, to the oven and cook for 2 to 2½ hours, until the meat easily falls off the bones. Remove from the oven and, using a large spoon or ladle, skim as much grease from the liquid as possible. Discard the bay leaves. Transfer the ribs to a serving platter bring the liquid in the pan to a boil over high heat and reduce the liquid to your desired thickness to use as a sauce.