Red Wine Braised Short Rib Recipe

1. Preheat and season

Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 1 tablespoon of all-purpose flour, shaking off any excess.

2. Brown the short ribs

Heat a heavy Dutch oven or ovenproof braising pot over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When shimmering, add the short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Transfer browned ribs to a plate.

3. Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, scraping any browned bits from the bottom.

4. Deglaze and build braising liquid

Pour in 2 cups dry red wine to deglaze, stirring and scraping to loosen browned bits. Bring to a simmer and reduce by about one-third, 4–6 minutes. Add 2 cups beef stock and 1 tablespoon Worcestershire sauce. Stir in 1 teaspoon dried thyme and add 2 bay leaves. Return the browned short ribs and any accumulated juices to the pot, nestling them into the liquid so they are about two-thirds submerged.

5. Braise

Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, 2.5–3 hours. Check once at about 2 hours to ensure liquid covers the ribs; add a bit more stock or water if necessary.

6. Finish the sauce

Carefully remove the short ribs to a platter and tent with foil to keep warm. Skim excess fat from the surface of the braising liquid. Place the pot over medium-high heat on the stovetop and simmer the liquid until reduced and glossy, about 8–12 minutes. Taste and adjust seasoning with salt and pepper as needed. Optionally swirl in 1 tablespoon cold butter to add sheen. Discard bay leaves.

7. Preheat and prepare squash

While the short ribs braise, increase oven temperature to 400°F (205°C) for the squash during the final 30–40 minutes of braising, or roast concurrently if you have a second oven. Toss 4 cups 1-inch butternut squash cubes with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika (optional), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a large bowl until evenly coated.

8. Roast

Spread the squash cubes in a single layer on a rimmed baking sheet lined with parchment paper. Roast in the preheated 400°F (205°C) oven for 25–30 minutes, stirring/turning once halfway through, until edges are caramelized and centers are tender.

9. Finish and garnish

Remove squash from oven and transfer to a serving bowl. Toss with 2 tablespoons chopped fresh parsley. Taste and adjust seasoning if needed. Keep warm until ready to plate with the short ribs.

10. Plate the dish by spooning a little reduced braising sauce onto each plate or shallow bowl. Place one short rib per serving on the sauce and arrange a generous portion (about 1 cup) of roasted butternut squash alongside. Spoon additional sauce over the short rib. Sprinkle on remaining 2 tablespoons chopped fresh parsley and, if using, a light sprinkling of the optional gremolata for brightness.

11. Serve immediately. Leftover braising sauce can be cooled and refrigerated for up to 3 days or frozen for 2 months.