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Red wine braised boneless short ribs made by searing the meat and oven-braising low and slow until fall-apart tender. The braising liquid is then reduced into a rich red wine sauce. This dish is practical for entertaining or cozy weekends, allowing you to prep early with minimal hands-on time once guests arrive.
Table of Contents
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.
Prep the Ingredients
Make-Ahead Prep (Up to 24 Hours)
- Process Vegetables: Rough chop 1 onion, 4 shallots, 5 garlic cloves, 2 celery ribs, and 3 peeled parsnips. Store in an airtight container in the refrigerator.
- Reduce Wine Base: Simmer the 750 ml bottle of dry red wine and 1/3 cup balsamic vinegar over medium heat until reduced by half. Cool and store in a sealed container in the refrigerator.
- Measure The Base: Combine 1 tbsp black peppercorns, 1 tsp allspice, 2 tbsp maple syrup, 2 oz dried shiitake mushrooms, and 3 tbsp red miso in a single container.
- Shred Cheese: Shred 3/4 cup of aged cheddar. Store in a sealed container in the refrigerator.
- Prep Garnishes: Finely slice the chives and store in the refrigerator. Peel and slice the remaining 2 parsnips into matchsticks. Submerge the matchsticks in cold water and refrigerate to prevent oxidation. Dry completely before frying.
Day-Of Prep (1 to 12 Hours Before Cooking)
- Dry Brine Ribs: Season the 3 to 4 lbs of boneless beef short ribs evenly with 1/2 tsp kosher salt per pound.
- Additional Time (Brining): Refrigerate the salted ribs uncovered for 1 to 12 hours.
- Stage Pre-Measured Ingredients: Measure out 4 cups of beef bone broth, 1 cup of polenta, 4 cups of milk, 1 cup of broth (for polenta), 1/4 cup heavy cream, 2 tbsps cold butter, and 1.5 tbsp cornstarch into separate staging containers. Do not mix the cornstarch with water until ready to use.
- Prep Spinach: Wash the 5 oz of fresh spinach and dry completely.
Pre-Cooking Prep (30 Minutes Before)
- Additional Time (Temper): Remove the short ribs from the refrigerator 30 minutes before searing.
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The Dinner Party Timeline
Morning of (1-12 hrs ahead): Dry brine the short ribs with kosher salt. Place them on a wire rack over a baking sheet and refrigerate uncovered to season and dry out the exterior for a better sear.
3 hrs 55 mins ahead: Remove the beef from the refrigerator to take the chill off for 30 minutes.
3 hrs 25 mins ahead: Simmer the red wine and balsamic vinegar. Begin the next step while this reduces by half.
3 hrs 20 mins ahead: Preheat the oven to 375°F (190°C). Sear the short ribs and remove. In same pan sauté the braising ingredients. Add the beef back in with the stock and reduced wine.
2 hrs 50 mins ahead: Add pan to the oven.
After 30 minutes, lower the oven to 325°F (165°C). Continue to braise the beef for 2 more hours.
45 mins ahead:
Topping Prep – You can fry the parsnips earlier in the day or wait until right beforehand. If making ahead, cool them fully on a paper towel and then store in an airtight container at room temperature.
Potato Puree or Polenta – Both of these take around 30-45 minutes. Give yourself enough time to have this ready close to when the red wine braised short ribs are coming out of the oven.
20 mins ahead: Pull the pan from the oven. Remove the meat from the pan and let it rest.
15 mins ahead: Strain the braising liquid, whisk in the cornstarch slurry, and simmer until thickened. Add the beef back to the sauce to warm through.
5 mins ahead: Wilt the spinach.
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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.
How to Serve – The Classic Pairings
Pour a glass of red or a cold Tinto de Verano while the short ribs finish cooking. The light citrus flavor pairs easily with the main dish. Serve the ribs alongside a simple arugula and shaved fennel salad dressed in lemon, which balances the meat without overpowering it. If you want an alternative to polenta, a smooth potato purée provides a classic base to absorb the extra wine sauce. Finish the meal with warm cherries jubilee.
Red Wine Boneless 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.
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.
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
- 1 parsnip, 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: In that same pan, 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, 1 parsnip, 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
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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!