I took the classic slow-and-low red wine–braised short ribs and made a few thoughtful tweaks to elevate the flavor and texture. The result is a cozy, decadent, elegant, and deeply comforting beef dish that’s perfect for holidays, dinner parties, or any special occasion.
The key differences here are two modest but game-changing additions: brown sugar for a rounded sweetness and fish sauce for a boost of savory umami. These two ingredients deepen the sauce while keeping the classic braise profile intact.
Why this Recipe Works
- Searing the meat: builds a deeply flavored crust and concentrates the short ribs’ natural sweetness.
- Low and slow braising: yields meltingly tender, juicy meat that falls off the bone.
- Red wine plus ruby port: the port adds gentle sweetness that balances wine tannins and amplifies complexity.
- Reducing the sauce: concentrates flavor and gives a glossy, clingy finish.
- Extra umami from fish sauce: adds savory depth without tasting “fishy” when used sparingly.
- Make-ahead friendly: flavors develop even more after resting in the refrigerator overnight.
I’m mostly plant-forward, so when I serve meat it’s a treat reserved for Shabbat or holidays. This year I swapped brisket for short ribs and set out to perfect a classic braise. After several iterations and feedback from dinner guests, I landed on this version and couldn’t be happier with the result.
For best results, sear all sides.
How to Make These Red Wine Braised Short Ribs
The method follows the tried-and-true braise template:
- Brown the short ribs in batches to develop a deep crust.
- Sauté aromatics in the fond left behind.
- Add tomato paste, wines, and stock to build the braising liquid.
- Cover and cook gently in the oven until the meat is fork-tender.
- Remove the ribs, strain the braising liquid, then return it to the pot.
- Add brown sugar and fish sauce and reduce until the sauce is thick and glossy.
- Taste and adjust seasoning, then return the ribs to glaze and rewarm.
The Evolution of the Recipe
My experimentation began with a cranberry-braised short rib I developed for a cranberry project. That version was bright and festive, but when cranberries went out of season I focused on perfecting the classic red-wine braise: aromatics, dry red wine, tomato paste, stock. I wanted a sweeter, thicker, and more complex sauce without losing the dish’s traditional soul.
Splitting the liquid between dry red wine and ruby port provided the extra sweetness and body I wanted. Brown sugar added rounded caramel notes and helped the sauce glaze the meat. For savory complexity, fish sauce was the subtle trick that elevated the final dish—bringing a deep, savory backbone without overt fishiness. Guests declared these the best short ribs they’d had, and the recipe has remained largely unchanged since.
My guests sampled many versions along the way, and the combination of red wine, port, brown sugar, and fish sauce proved to be a winning balance of sweetness, acidity, and savory depth.
Timing and Effort
Searing the ribs takes the most active time, and it’s worth the patience—those brown bits develop major flavor. Don’t fuss over perfectly chopped vegetables; they’re strained out of the braising liquid at the end, so rustic pieces are fine. Cut garlic in half and braise it whole to save time.
After browning and assembling the braise, most of the time is hands-off in the oven. Check the ribs for tenderness after about 2½ hours; total braise time typically ranges from 2½ to 3½ hours depending on thickness.
Cooks Tips
- Buy bone-in short ribs—they add flavor and texture.
- Choose thicker, meatier cuts: ask the butcher for 2-inch pieces for best yield and presentation.
- Prefer organic, grass-fed when possible for flavor and quality.
- English-style or flanken short ribs both work; I usually prefer English style for this braise.
- Substitutions: beef stock or bone broth are ideal; chicken or vegetable stock can substitute in a pinch.
- Braising time: varies by thickness—begin checking at 2½ hours and cook until fork tender.
- Storage: refrigerate in an airtight container up to 4 days or freeze up to 3 months. If chilled overnight, remove solidified fat from the top before reheating.
- Equipment: a Dutch oven is ideal; any large oven-safe pot will do.
If you try the recipe I’d love to hear how it turns out—leave a comment and share a photo. These short ribs pair beautifully with creamy mashed potatoes, polenta, or a root-vegetable mash. Enjoy making waves in the kitchen!
Red Wine Braised Short Ribs
Ingredients
- 5 pounds beef short ribs cut into 2-inch pieces
- kosher salt and freshly ground black pepper
- 2 tablespoon vegetable or other high smoking point oil just enough to coat bottom of your pot
- 2 large heads of garlic halved crosswise
- 4 celery ribs chopped
- 2 large carrots chopped
- 1 large yellow onion chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups ruby port wine
- 2 cups beef stock or bone broth
- 2 cups good-quality brown beef stock alternatively brown or white chicken stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon brown sugar
- 1/2 tablespoon fish sauce add more to taste if desired
- parsley or chives optional garnish
Instructions
-
Preheat the oven to 300°F.
-
Pat short ribs very dry with paper towels and season generously with salt and pepper.
-
Heat oil in a large Dutch oven over medium-high until shimmering. Working in batches so the pot isn’t crowded, sear the short ribs on all sides, about 4–8 minutes per side, until deeply browned. Transfer to a platter and repeat with remaining ribs.
-
Reduce heat to medium. Add the cut-side-down garlic and cook undisturbed 2–3 minutes until golden. Add onion, celery, and carrots; season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 6–10 minutes. Stir in tomato paste and cook until it begins to caramelize at the edges, about 2–3 minutes.
-
Pour in the red wine and port, scraping up browned bits from the bottom and sides. Let the liquid simmer 3–5 minutes to burn off some alcohol and concentrate flavor.
-
Add stock, return the short ribs and any juices to the pot, arranging meat side down so they’re mostly submerged. Add thyme and bay leaves, bring to a gentle simmer, cover, and transfer to the oven.
-
Braise undisturbed until the ribs are fork-tender and nearly falling from the bone, 2½–3½ hours depending on thickness.
-
Carefully remove the short ribs with tongs and transfer to a plate.
-
Strain the braising liquid through a fine-mesh sieve into a large, heatproof bowl, pressing to extract as much liquid as possible. Discard the solids.
-
Return the strained liquid to the Dutch oven. Stir in brown sugar and fish sauce and bring to a gentle simmer.
-
Reduce the sauce until it coats the back of a spoon and becomes glossy, about 30–45 minutes.
-
Taste and adjust seasoning with salt and pepper. Return the short ribs to the pot and spoon the reduced sauce over them to rewarm and glaze.
-
Garnish with chopped parsley or chives if desired and serve.
Video
Notes
- Buy bone-in short ribs. They improve flavor and texture.
- When possible, choose organic and grass-fed.
- English-style or flanken ribs work. I usually choose English-style for classic braising.
- Ask for thicker, meatier cuts. Have the butcher cut them into 2-inch pieces if needed.
- No Dutch oven? Use any large oven-safe pot instead.
- Stock options: beef or bone broth are best; chicken or vegetable stock will work in a pinch.
- Start checking for doneness after 2½ hours. Look for fork-tender ribs that pull away from the bone.
- Braise meat side down and bone side up for best results.
- If refrigerating overnight, cool to room temperature, refrigerate, then remove hardened fat from the top before reheating.
- Storage: refrigerate up to 4 days or freeze up to 3 months.