Wine-Braised Short Ribs

Total Time
2 hr 31 min
15 min
2 hr 16 min
It makes sense when cooking a long-braising stew such as this to make enough for leftovers another day.


Uncooked trimmed beef short rib

1¼ pound(s), 4 ribs, trimmed of all visible fat

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


1 medium, chopped


5 clove(s), minced

Canned diced tomatoes

15 oz, Italian-seasoned

Red wine

8 fl oz, dry

Canned beef broth

½ cup(s), low sodium


3 Tbsp

Balsamic vinegar

2 Tbsp

Bay leaf

1 leaf/leaves


  1. Preheat the oven to 300°F.
  2. Spray a Dutch oven with nonstick spray and set over medium-high heat. Sprinkle short ribs with 1/4 teaspoon of salt and 1/8 teaspoon of pepper and cook until browned, about 4 minutes on each side. Transfer the ribs to a plate.
  3. Add the onion and garlic to Dutch oven and cook, stirring, until golden, about 5 minutes. Stir in tomatoes, wine, broth, honey, vinegar, and bay leaf; bring to a boil and cook 3 minutes. Add ribs and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and transfer pot to oven. Cook until ribs are fork tender, about 1 3/4 hours. Let the mixture cool. Discard bay leaf.
  4. Refrigerate the rib mixture and sauce 2–3 hours or overnight. Spoon off and discard any congealed fat. Divide ribs and sauce in half; place one half in a container for another time. Transfer other half to a saucepan and simmer until heated through, about 10 minutes. Yields 1 short rib and generous 1/2 cup sauce per serving.


So if it’s just the two of you, you can refrigerate the leftover half of the stew for up to three days or freeze for up to one month. It is easily reheated in a saucepan, with a tablespoon or two of water until heated through. Beef short ribs are moderately high in fat so save this recipe for a once-in-a-while treat. Steamed broccoli makes a perfect accompaniment to these ribs.