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Red wine braised boneless short ribs recipe made by oven-braising short ribs low and slow in a rich red wine sauce until fall-apart tender. This dish is great for entertaining or cozy weekends, with time to prep early and very little to handle once guests arrive.
About the Taste
When you dry brine these boneless short ribs, it does three things. One, it breaks down the fibers resulting in incredibly tender insides. Two, it dries out the surface of the meat giving you the best crust. And three, it seasons it all the way through. Then you start the cooking. This dish is slow braised for hours in a savory, rich wine sauce until it falls apart. The creamy polenta soaks up that sauce and the wilted spinach and crispy fried parsnips to finish the dish.
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Table of Contents
Prep the Ingredients
The Dry Brine
- Salt & Season: Sprinkle ½ tsp kosher salt per lb evenly on all sides of the boneless short ribs.
- Refrigerate: Place the meat uncovered in the refrigerator for 1 to 12 hours. This seasons the center and dries the surface for a better crust.
- Temper the Meat: Remove the ribs from the fridge 30 minutes before cooking. This ensures the meat isn’t ice-cold when it hits the pan, allowing for a perfect sear.
The Vegetables
- Onion, Shallots, Garlic & Celery: Rough chop these together.
- Parsnip: Rough chop 1 (save the others for frying later).
- Pro Tip: You can chop these up to 24 hours in advance to save time.
The Braising Base
- Measure Liquids: Set out your red wine, balsamic vinegar, and beef bone broth so they’re ready to grab when you need them.
- Bundle the Umami: Place the red miso, maple syrup, peppercorns, allspice, and dried mushrooms together in one small bowl.
- Fresh Herbs: Rinse the parsley and leave the bunch whole. Keeping it whole allows the flavor to infuse while making it easy to fish out before you strain the sauce.
The Finishing Touches
Cornstarch | Spinach | Chives | Parsnips |Cheesy Polenta
- Thickening Agent: Measure the cornstarch and water now and have it sitting near the stove for when you are ready to create your slurry.
- Spinach Prep: Wash and dry the spinach completely.
- Toppings: Wash and dry the chives, then thinly slice them and refrigerate them immediately. This keeps them crisp and prevents them from wilting before they hit the plate.
- Parsnip Matchsticks: Slice the parsnips into matchsticks shortly before frying so they hold their structure. If prepping ahead, store them in cold water, but ensure they are bone-dry before frying to get the best crunch.
- Polenta Setup: Measure all polenta ingredients (milk, broth, cheese, butter) before you start the sauce’s final simmer. This allows you to cook the polenta and finish the sauce without feeling rushed.
Chef Nadia’s Tips
- Take your time when searing the short ribs. A deep, even brown on the surface builds the foundation of the sauce, since those browned bits dissolve into the braise as it cooks. Let the meat sit on each side long enough to color properly before turning.
- Choose a dry red wine you would actually drink. Braising concentrates flavor, so if it’s a wine that wouldn’t taste good to drink, it’s not going to taste good in your sauce. A straightforward cabernet, zinfandel, or similar full-bodied red works well without needing anything expensive.
- Polenta thickens as it sits, even after it’s fully cooked. If it tightens up while you’re finishing the sauce or plating, loosen it with a small splash of warm milk and stir until smooth.
Ingredient Swaps
- Red Miso: White miso works here, but the sauce will be lighter and less savory. Red miso gives more depth and umami, so expect a softer finish if you swap.
- Dried Shiitake Mushrooms: Porcini mushrooms are a good substitute and add a deeper, earthier note. Use slightly less porcini, since they are more intense than shiitake.
- Red Wine: Any dry, full-bodied red works well, including cabernet sauvignon, zinfandel, or merlot.
- Balsamic Vinegar: Red wine vinegar can be used in place of balsamic. The sauce will be brighter and a bit sharper, with less natural sweetness.
- Beef Bone Broth: Regular beef stock is an easy swap and won’t affect the braise. The sauce will be slightly lighter in body but still rich.
- Parsnips: Carrots can stand in for the fried topping if parsnips aren’t available. They’ll fry well but will be sweeter and a little softer.
- Spinach: Baby kale or Swiss chard both work. Kale stays firmer with a bit more chew; chard is slightly earthier and wilts quickly once you remove the stem.
- Cheesy Polenta: Mashed potatoes or a smooth potato purée are solid alternatives. They absorb the sauce well but won’t be quite as creamy or fluid as polenta.
Similar Recipes
- Miso Maple Short Ribs: Boneless short ribs finished in a miso maple sauce that’s deeper, sweeter, and more concentrated. This flavor is bold and savory-sweet rather than wine-forward.
- Braised Short Ribs with Polenta: Short ribs braised in a classic red wine sauce that’s smoother and softer, with less reduction and a gentler finish. The sauce is designed to pool into the polenta instead of coating the meat, making it a little more mellow overall.
- Braised Short Ribs: A simpler braise with a lighter, broth-based sauce that stays clean and savory. This version focuses on tenderness and pure beef flavor without sweetness or a heavily reduced sauce.
The Perfect Pairings
Tinto de Verano: Cold, lightly citrusy, and not too serious. This is an easy drink to pour while everything finishes cooking and works especially well with a rich braise.
Arugula Fennel Salad: Peppery arugula, shaved fennel, and lemon keep this simple and sharp. It’s the kind of salad that makes sense next to something slow-cooked and rich without trying to compete with it.
Potato Purée: If you want an alternative to polenta, this is it. Smooth, buttery, and perfect for catching sauce, keeping that classic feel on the plate.
Cherries Jubilee 🍒: Warm cherries with a simple sauce is a good ending to this rich and savory evening.
Red Wine Braised Short Ribs FAQ
Yes. Braised short ribs reheat very well, and the flavor often improves after resting. Let them cool in the sauce, refrigerate overnight, then reheat gently on the stove or in a low oven until warmed through.
They do. Boneless short ribs cook a little more evenly and are easier to portion, especially when serving over polenta or potatoes. You still get rich flavor and tender meat without needing to work around the bones. The cooking times do change, so keep that in mind.
Stick with a dry, full-bodied red you would actually drink, like cabernet sauvignon or merlot. Avoid sweet wines, since the sauce reduces as it cooks and concentrates whatever flavor you start with.
Straining gives you a smoother, more cohesive sauce. You keep all the flavor from the vegetables and seasonings, just without the bulk.
Potato purée or mashed potatoes are both great options and work the same way on the plate. They soak up the sauce just as well and are a great alternative.
Equipment
- Dutch oven or braising pan with lid
- saucepan
- fine mesh strainer
- large skillet
Ingredients
Short Ribs
- 3 to 4 lb boneless beef short ribs
- ½ tsp kosher salt, per lb
- neutral oil, for searing
The Sauce
- 1 onion, rough chopped
- 4 shallots, rough chopped
- 5 garlic cloves, rough chopped
- 2 celery ribs, rough chopped
- 3 parsnips, peeled, rough chopped
- 1 tbsp black peppercorns
- 1 tsp allspice
- 2 tbsp maple syrup
- 2 oz dried shiitake mushrooms
- 3 tbsp red miso
- ⅓ cup balsamic vinegar
- 750 ml bottle dry red wine
- 4 cups beef bone broth or stock
- ½ bunch parsley
- 1½ tbsp cornstarch
For Finishing
- 2 parsnips, peeled, sliced into matchsticks
- neutral oil, for frying
- 5 oz fresh spinach
- kosher salt, to taste
- black pepper, to taste
- chives, finely sliced
Cheesy Polenta
- 1 cup polenta
- 4 cups milk
- 1 cup broth, or water
- ¾ cup aged cheddar, shredded
- ¼ cup heavy cream
- salt and pepper, to taste
- 2 tbsps cold butter
Instructions
- Brine the Short Ribs: Season the short ribs evenly with kosher salt. Refrigerate uncovered for at least 1 hour and up to 12 hours. Remove from the refrigerator 30 minutes before searing.3 to 4 lb boneless beef short ribs, ½ tsp kosher salt
- Reduce the Wine: Add the red wine and balsamic vinegar to a saucepan. Bring to a simmer over medium heat and reduce by half until slightly thickened and syrupy. Set aside.750 ml bottle dry red wine, ⅓ cup balsamic vinegar
- Sear the Short Ribs: Preheat a Dutch oven or braising pan over medium heat for 5 minutes. Add a thin layer of oil. Sear the short ribs on all sides until deeply golden. Transfer to a plate.neutral oil
- Build the Base: Add the onion, shallots, garlic, celery, and 1 parsnip to the pan. Cook over medium heat, stirring occasionally, until golden, about 7 to 8 minutes. Stir in the peppercorns, allspice, maple syrup, dried shiitake mushrooms, and miso. Cook for 2 minutes until fragrant.1 onion, 4 shallots, 5 garlic cloves, 2 celery ribs, 3 parsnips, 1 tbsp black peppercorns, 1 tsp allspice, 2 tbsp maple syrup, 2 oz dried shiitake mushrooms, 3 tbsp red miso
- Braise: Return the short ribs to the pan. Pour in the beef broth and the reduced wine mixture. Lay the parsley over the top. Bring to a simmer, cover, and transfer to a 375°F (190°C) oven for 30 minutes. Reduce the oven temperature to 325°F (165°C) and continue braising for about 2 hours, or until the meat is very tender.4 cups beef bone broth or stock, ½ bunch parsley
- Strain and Thicken the Sauce: Remove the short ribs from the pan and set aside. Strain and reserve the braising liquid, pressing firmly on the veggies to extract as much liquid as possible. Transfer the liquid to a saucepan and bring to a simmer. Mix the cornstarch with a few tablespoons of the hot liquid to form a slurry, then add gradually to the sauce, stirring until thickened to your liking.1½ tbsp cornstarch
- Make the Polenta: Bring the broth (or water) and milk to a simmer on high heat. Once boiling, change the heat to low and whisk in the polenta, removing any lumps. Cover and let simmer for 20-25 minutes, stirring frequently. Add cheddar, salt, pepper, heavy cream and mix well. Turn off the heat and add the butter.
- Fry the Parsnips: Fry the matchstick parsnip in hot oil until golden and crisp. Drain on paper towels and season lightly with salt.2 parsnips, neutral oil
- Wilt the Spinach: In a large skillet over medium heat, add the spinach, season with salt and pepper, and cook for 1 to 2 minutes until just wilted.5 oz fresh spinach, kosher salt, black pepper
- Finish: Return the short ribs to the thickened sauce and gently warm through.
- Serve: Spoon the short ribs and sauce over cheesy polenta. Add the wilted spinach, top with crispy parsnips, and finish with sliced chives.chives
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely loved putting this recipe to work and creating a wonderful meal for some of my extended family. Clean plates from everyone – a good sign that the meal was thoroughly enjoyed!
Mel! These turned out beautiful! I’m so glad you all enjoyed it. Thank you for the pics. I love it!