Red Wine Braised Short Ribs with Gremolata

There are some recipes that are more than just a meal; they’re an experience. This is one of them. My Red Wine Braised Short Ribs are the ultimate weekend cooking project—the kind of dish that fills your entire home with the most incredible, comforting aroma and results in the most tender, fall-off-the-bone meat you will ever eat.

This is my go-to recipe for a chilly Sunday, a holiday dinner, or any time I want to make something truly special. We’re slowly simmering beef short ribs in a rich, complex red wine sauce with herbs and vegetables until they are ridiculously tender. But here’s the secret weapon that takes it from great to unforgettable: a final “sprinkle” of fresh gremolata. It’s a simple, zesty mix of parsley, lemon, and garlic that adds a brilliant pop of freshness to cut through the richness of the ribs. It’s pure magic.

Why You’ll Love This Recipe

• Fall-Off-the-Bone Tender: The slow braise transforms the tough short ribs into the most succulent, tender meat imaginable.
• Incredible Depth of Flavor: Searing the meat and slowly simmering it in red wine creates a sauce that is deeply savory, complex, and absolutely luxurious.
• The “Secret Weapon” Gremolata: This simple, fresh garnish is the key. It adds a bright, zesty finish that perfectly balances the rich, savory flavors of the ribs.

Step-by-Step Instructions

Let’s make something truly special. Here’s how to do it.

First, let’s gather our beautiful, classic ingredients.

Next, the most important step for flavor: the sear. We’ll get a deep, dark brown crust on all sides of our short ribs. This step, called the Maillard reaction, is what creates the foundational flavor for our entire dish. Don’t rush it!

Now, we’ll build our sauce base. In that same pot, we’ll soften our vegetables, then add tomato paste and red wine to build a rich, complex base for our braising liquid.

Finally, it’s time for the long, slow braise. The seared short ribs go back into the pot with the sauce, and we’ll let the oven work its magic for a few hours until the meat is unbelievably tender. While it braises, we’ll whip up our quick, fresh gremolata for the final “sprinkle.”

Ava’s Notes

• What Kind of Short Ribs? Look for English-style short ribs, which are thick and meaty chunks cut from a single bone.
• What Kind of Red Wine? Use a dry, full-bodied red wine that you would enjoy drinking, like a Cabernet Sauvignon, Merlot, or a Côtes du Rhône.
• What to Serve it With? This is a dream served over something creamy that can soak up all that incredible sauce. Creamy polenta, mashed potatoes, or even a simple pappardelle pasta are all perfect choices.

Red Wine Braised Short Ribs with Gremolata

0.0 from 0 votes

Servings

4-6

servings

Prep time

30

minutes

Cooking time

3

hours 

Total time

3

hours 

30

minutes

The ultimate cozy and elegant meal. Beef short ribs are slow-braised in a rich red wine sauce until fall-off-the-bone tender, then finished with a bright, zesty gremolata.

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Ingredients

• For the Short Ribs:

• 4 lbs bone-in English-style beef short ribs

• 2 tbsp olive oil

• 1 large yellow onion, chopped

• 2 medium carrots, chopped

• 2 stalks celery, chopped

• 2 tbsp tomato paste

• 1 750ml bottle dry red wine (like Cabernet Sauvignon)

• 4 c beef broth

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 1 bay leaf

• kosher salt and freshly ground black pepper

• For the Gremolata:

• 1/2 c finely chopped fresh flat-leaf parsley

• 1 large lemon, zested

• 1 clove garlic, finely minced

Directions

• Prep and Sear Ribs: Preheat your oven to 325°F (165°C). Pat the short ribs completely dry and season them generously on all sides with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs (working in batches to not overcrowd the pan) and sear for 3-4 minutes per side, until a deep, dark brown crust forms. Transfer the seared ribs to a plate and set aside.
• Sauté Vegetables: Pour off all but 2 tablespoons of fat from the pot. Reduce the heat to medium and add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until softened. Add the minced garlic and tomato paste and cook for another 2 minutes, stirring constantly, until the paste has darkened.
• Build the Sauce: Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and let it cook for about 5 minutes, until the wine has reduced by about half.
• Braise: Return the seared short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaf. The liquid should almost cover the ribs. Bring to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is fork-tender and falling off the bone.
• Make the Gremolata: While the ribs are in their last few minutes of braising, combine the chopped parsley, lemon zest, and minced garlic in a small bowl.
• Serve: Carefully remove the pot from the oven. Discard the herb stems and bay leaf. Serve the short ribs hot with the sauce spooned over the top, finished with a generous “sprinkle” of the fresh gremolata.

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