Red Wine Braised Short Ribs recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Cooper's Hawk Winery & Restaurant›Red Wine Braised Short Ribs Recipe

Red Wine Braised Short Ribs Recipe

Inspired by Cooper's Hawk Winery & Restaurant
Time4h
Serves6

Crispy Onion Strings

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Ingredients

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Short Ribs

Crispy Onion Strings

Method

Short Ribs

  1. 1

    Prepare and Season the Ribs

    Preheat your oven to 350°F (175°C). Season the beef short ribs generously with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion and carrots. Sauté for about 5-7 minutes until softened. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

  4. 4

    Deglaze the Pan

    Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Bring to a boil and let it reduce by half, about 5-10 minutes.

  5. 5

    Add Broth and Herbs

    Stir in the beef broth, fresh thyme, and bay leaves. Return the short ribs to the pot, making sure they are submerged in the liquid.

  6. 6

    Braise the Ribs

    Cover the pot and transfer it to the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

  7. 7

    Rest and Serve

    Remove the pot from the oven and let the ribs rest for 15 minutes before serving. Discard the bay leaves and serve the ribs with the braising liquid.

Crispy Onion Strings

  1. 8

    Soak the Onions

    In a bowl, combine the thinly sliced onions with buttermilk. Let them soak for at least 30 minutes to tenderize and flavor the onions.

  2. 9

    Prepare the Breading Mixture

    In a separate bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper.

  3. 10

    Heat the Oil

    In a deep pot or fryer, heat the oil for frying to 350°F (175°C).

  4. 11

    Bread the Onions

    Remove the soaked onions from the buttermilk and let the excess liquid drip off. Dredge the onions in the flour mixture, ensuring they are well coated.

  5. 12

    Fry the Onion Strings

    Carefully place the breaded onions in the hot oil in batches, frying until golden brown and crispy (about 2-3 minutes). Remove them with a slotted spoon and drain on paper towels.

  6. 13

    Serve

    Serve the crispy onion strings warm as a garnish over the braised short ribs or as a side dish.

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