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Short Ribs recipe

Red Wine and Port Braised Short Ribs

Emma Essence
Short ribs braised in red wine and port until incredibly tender and melt in your mouth.
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 6 hours
Course Dinner
Servings 4

Equipment

  • Dutch oven, slow cooker, or pressure cooker
  • Fine Mesh Sieve

Ingredients
  

  • 6-8 bone-in beef short rib
  • 1 yellow onion peeled and roughly chopped
  • 2 carrots peeled and roughly chopped
  • 2 stalks of celery roughly chopped
  • 2 tablespoon fresh thyme
  • 1 bunch fresh parsley
  • 8 cloves fresh grated garlic
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 whole bay leaves
  • 3 cups beef stock
  • 2 cups red wine
  • ½ cup port wine
  • 3 tablespoon balsamic vinegar

Instructions
 

  • Preheat the oven to 325F.
  • Pat the short ribs dry and generously coat all sides in kosher salt and black pepper. Heat the olive oil in a dutch oven pan on medium-high heat. Add the short ribs to the heated pan to sear all sides. Make sure they are not touching. Brown each side for about 2 minutes until a caramelized crust has formed on the outside. Remove the short ribs from the pan and set aside.
  • Remove the excess oil from the pan, except for one tablespoon. Set the heat to low-medium and return the pan. Add the chopped onion, carrot, and celery to the pan. Saute for about 5 minutes until tender. Add the garlic and bay leaves, and saute for an additional 1 minute.
  • Add the balsamic vinegar, red wine, and port wine to the pan. Bring to a simmer until it has reduced by one third, about 7 minutes.
  • Add the beef stock to the wine reduction and stir. Place the short ribs back in the pan. The liquid should cover the short ribs. Place the parsley and thyme around the sides and the top of the dutch oven pan. Cover the dutch oven with the lid and transfer to the preheated oven. Roast the ribs for about 3 hours, making sure to turn the ribs half way through. The cook time may vary depending on size of the ribs and can take up to 3 ½ hours to cook. You'll know when the ribs are finished, when you're able to pull the meat apart with a fork. Once finished, remove from the oven and let sit for 15 minutes to let the pan cool down. Place the covered dutch oven pan in the fridge to sit overnight or at least 6 hours.
  • When ready to serve, preheat the oven to 375F. Remove the dutch oven from the fridge. The fat from the meat should be hardened at the top of the pot. Skim off all of the fat and discard. Return the the dutch oven to the oven, uncovered. Roast for about 20 minutes until the rib's exterior has browned. Remove from the oven and take out the ribs. Strain the sauce through a fine strainer to remove all vegetables. Discard the vegetables. Serve the ribs on polenta, mashed potatoes, or egg noodles and top with the red wine port sauce.