Red-Wine Braised Beef Short Ribs

This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.

Serves: 6
Estimated time: About 4 hours

Ingredients

  • 4–5 pounds NYPB beef short ribs
  • Kosher salt and black pepper
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups unsalted beef stock
  • Thyme and bay leaf

Method

  1. Step 1: Pat the ribs dry, season, and brown them in a Dutch oven. Work in batches.
  2. Step 2: Cook onion and carrots until softened; stir in tomato paste.
  3. Step 3: Add wine and reduce by about half. Add stock and herbs, then return the ribs.
  4. Step 4: Cover and braise at 325°F until very tender, typically 2½–3½ hours depending on thickness.
  5. Step 5: Rest briefly, skim excess fat from the sauce, and serve over potatoes or polenta.

Food-safety note

For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.

Make it your own

Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.

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