• 6 lb. bone-in beef short ribs
  • Kosher salt
  • 1 tbsp. olive oil
  • 2 onions, halved through the roots, skins discarded
  • 2 heads garlic cloves, peeled and smashed
  • 1 (4.5-ounce) tube double-concentrated tomato paste
  • 1 (750-ml) bottle red wine
  • 4 sprigs thyme
  • 1/2 tsp. crushed red pepper flakes


  • Rimmed baking sheet
  • Large Dutch oven or pot
  • Slotted spoon

Preparation Time: 20 minutes

Cooking Time: 2 hours 30 minutes (plus overnight chilling)

Yield: 6-8 servings


Step 1 – Preparing the Ribs:

  1. Heat broiler to high with the rack set about 5 inches from the top.
  2. Arrange ribs in a single layer on a rimmed baking sheet and season with salt.
  3. Broil, turning once, until deeply browned and crisped, 15 to 20 minutes.
  4. Set aside. Switch the oven to 300°F.

Step 2 – Preparing the Braising Liquid:

  1. Meanwhile, in a large Dutch oven or pot, heat oil over medium-high.
  2. Add onion halves, cut sides down, and garlic.
  3. Cook until lightly browned and fragrant, 2 to 3 minutes.
  4. Add tomato paste and stir to coat.
  5. Increase heat to high, and add wine, thyme, and red pepper flakes.
  6. Bring to a boil, then reduce to a simmer until the steam coming off the pot no longer smells super-boozy and the wine has reduced slightly, 8 to 10 minutes.

Step 3 – Braising the Ribs:

  1. Add the browned short ribs (discard any fat on the sheet pan) to the pot.
  2. Cover with enough water to submerge the ribs (5 to 6 cups).
  3. Bring to a boil, then transfer to the oven.
  4. Cook until beef is super-tender, 2 hours to 2 hours 30 minutes.
  5. Cool to room temperature, then chill overnight. (This overnight rest is essential to deepening the flavor and improving the texture of the meat.)

Step 4 – Removing Fat and Shredding Meat:

  1. An hour or two before serving, scrape the congealed fat off the top and discard.
  2. Cook over medium-low heat just until the liquid is no longer congealed.
  3. Use a slotted spoon to scoop out the meat and transfer to a large bowl or sheet pan.
  4. Discard thyme and onion.
  5. Simmer the braising liquid over medium-high heat until thickened and reduced slightly, 10 to 15 minutes.
  6. Once cool enough to touch, use your hands to pull meat off bones; discard bones and any cartilage. Be careful not to shred the meat too much—you want it to be in nice, juicy chunks.

Step 5 – Final Assembly:

  1. Remove the pot from heat.
  2. Add the shredded meat to the thickened braising liquid.
  3. Gently stir to combine.
  4. Serve warm.

Nutritional Information (per serving – approximate):

  • Calories: 450-500
  • Fat: 25g
  • Protein: 40g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 3g

Enjoy your delicious Red Wine-Braised Beef Short Ribs!

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