How to Make Red Wine-Braised Short Ribs | Bon Appétit

beef short ribs

🥗Healthier: pork shoulder

💰Cheaper: chuck roast

Chuck roast is more affordable and still yields tender meat when braised.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic some flavors without the alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Season the short ribs generously with salt.

Lay out the short ribs to see all the surface area before searing.

Heat a cast iron Dutch oven until hot and add oil.

Sear half of the short ribs in the hot pan without crowding to achieve a golden brown crust.

Remove the first batch of short ribs and sear the second batch.

Drain excess fat from the pan, leaving the browned bits.

Add Pancetta to the pan and cook until the fat starts to render and it becomes golden brown.

Add chopped onions to the pan and cook until they mingle with the Pancetta.

Add young carrots to the pan (or cut large carrots to a similar size).

Add chopped canned tomatoes to the pan.

Pour in red wine, ensuring it's a drinkable quality.

Nestle the short ribs back into the pot with tongs, placing them bone side up.

Add any leftover juices from the short ribs into the pot.

Cover the pot and simmer for 3.5 to 4 hours.

Prepare the gremolata by mixing parsley, chives, orange zest, and finely chopped garlic with coarse salt.

Once the ribs are done, strain the sauce and pour it back over the ribs.

Keep the ribs warm in the pot and serve them directly from there, garnished with gremolata.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens