Red-Wine-Braised Short Ribs with Carrots

October 23, 2013

Here’s another dish I made during my cooking streak before I got sick. I had purchased a few packages of short ribs here and there over the summer when they were marked down and was keeping them in my freezer until I came across a good recipe. When I saw this braise mentioned in the October issue of Bon Appetit (though not printed; I had to go to the web site to find it), I knew this was how i wanted to use my ribs. I was fortunate enough to find a vendor selling small young carrots at the market that weekend, and I convinced my coworker to trade me a bottle of his favorite local red wine for a serving of the finished product. (Because hey, if your bottle costs about $8, that compares extremely favorably to how much you’d pay for a serving of short ribs in a restaurant, am I right?) :)

So these took a long time, as is expected of a braise, but they were incredibly tasty. The flavor was traditional, similar to pot roast – no weird ingredients or surprises, just super tender fall-off-the-bone meat with an excellent braising sauce. And like many braises, it’s even better reheated the second or third day. Enjoy!

Red wine braised short ribs

The short ribs can be cooked 2 days ahead. Cover and chill; reheat at 200 degrees F for 30 minutes before serving.

Serves 8


  • 5  pounds English-style bone-in beef short ribs, cut between the bones (about 10)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4  cup olive oil
  • 4  ounces pancetta (Italian bacon), chopped
  • 1  medium onion, finely chopped
  • 4  sprigs thyme
  • 1  pound young carrots, unpeeled, halved if large
  • 1  (750-ml) bottle full-bodied red wine (such as a Rhône variety)
  • 1  28-ounce can chopped tomatoes


  1. Season short ribs with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook short ribs until browned on all sides, 8–10 minutes per batch; transfer to a plate. Pour off fat from pot.
  2. Add pancetta to same pot and cook, stirring occasionally, until fat is rendered and pancetta begins to brown, 5 to 7 minutes. Add onion, thyme, and carrots. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add wine and tomatoes and bring to a boil. Return short ribs to pot, pressing down to submerge. Cover pot, reduce heat, and simmer until short ribs are very tender and meat is almost falling off the bone, 3½ to 4 hours.
  3. Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in pot. Strain cooking liquid through a fine-mesh sieve into a medium bowl; return to pot. Bring to a boil, reduce heat to medium, and simmer until thickened and reduced by half, 15 to 20 minutes; season with salt and pepper. Return short ribs to pot and turn to coat. Place short ribs, carrots, and sauce on a large serving platter; serve hot.

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