Ina Garten Red Wine Braised Short Ribs Recipe: Deep Umami Richness in Slow-Cooked Elegance

Ina Garten’s red wine braised short ribs deliver restaurant-quality depth with tender meat and a rich, velvety sauce—perfect for impressing guests or treating yourself. The secret lies in slow cooking, where red wine transforms tough cuts into melt-in-your-mouth perfection, enhanced by garlic, thyme, and a touch of mustard.

I’ve adapted this technique after years of testing, ensuring every bite carries that signature Ina Garten elegance without requiring a culinary degree.

This method starts with a deep sear to lock in flavors, followed by a slow braise that develops umami richness as the wine reduces into a glossy, aromatic sauce. A Dutch oven is ideal, but any heavy pot will work—just don’t rush it.

The result? Short ribs so tender they practically fall apart, bathed in a sauce that’s bold yet balanced, with just the right acidity from the wine. It’s the kind of dish that turns weeknights into special occasions.

Pair these ribs with roasted root vegetables or crusty bread to soak up every last drop of that deeply flavorful sauce. The wine selection matters—Cabernet Sauvignon or Merlot works best, adding complexity without overpowering the meat.

Whether you’re feeding a crowd or savoring a solo dinner, this recipe delivers foolproof results that taste like they came from a five-star kitchen.

Ready in about 3 hours (mostly hands-off time), this dish is ideal for when you want to impress without stress. The slow cooking ensures maximum tenderness, while the wine-infused sauce adds layers of sophistication. Let’s get cooking—your taste buds will thank you.

Ingredients for ina garten red wine braised short ribs

Four ingredients make this dish shine—tender beef, bold wine, aromatic herbs, and slow patience.

The short ribs are the star, so bone-in cuts from the butcher counter are non-negotiable—they stay juicier. I always ask for 2-inch pieces; anything smaller dries out. Costco or your local butcher will have the best quality, but the grocery store meat department works in a pinch. Look for good marbling—those white fat streaks are what keep the meat tender. If you're buying a whole pack, trim any large pieces of silver skin for cleaner braising. For the red wine, Cabernet Sauvignon or Merlot adds depth without overpowering; whatever's open in your fridge will work too.

No dry red wine? Substitute beef broth with 1 tablespoon balsamic vinegar—it mimics the acidity and depth. Fresh thyme is ideal, but dried thyme at one-third the amount works if you're in a hurry. The Dijon mustard adds that signature tang; if you're out, whole-grain mustard thinned with water gets close. For tomato paste, Trader Joe's squeeze tubes are perfect—they're concentrated and last months. The onions and garlic can be caramelized ahead to save time, but raw works fine too. The flour is just for dredging—don't skip it, but don't overdo it either.

This dish tastes even better the next day, so make extra. Store in the fridge for 4-5 days or freeze for 3 months. I like to portion the sauce separately so I can reheat just the ribs when I'm in a rush. The sauce thickens as it cools, so add a splash of broth when reheating. For serving, I always garnish with fresh parsley—it brightens up the rich flavors. Leftovers reheat beautifully; just cover with a splash of broth to keep everything moist.

Step-by-step instructions for Ina Garten's signature red wine braised short ribs

Here's the method that delivers melt-in-your-mouth tenderness with deep, wine-infused flavor—every time.

Pat the 3 lb beef short ribs dry with paper towels, then season generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper on all sides. Let them sit at room temperature for 30 minutes while you prepare the pan.

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add the ribs and sear for 3-4 minutes per side until deeply browned. This step is crucial—it develops the Maillard reaction that creates rich, caramelized flavor. Don't crowd the pan or the temperature will drop, preventing proper browning.

As each batch sears, transfer the ribs to a plate. Once all are browned, sprinkle them with 2 tbsp all-purpose flour and shake the pan gently to coat evenly. Return the ribs to the Dutch oven and cook for another 2 minutes to toast the flour, which will help thicken the braising liquid later.

Remove the ribs from the Dutch oven and set them aside. Reduce heat to medium, then add the chopped 1 whole yellow onion and smashed 6 cloves garlic. Cook for 3-4 minutes until softened and fragrant, stirring occasionally. This step develops the base flavors that will infuse the ribs during braising.

Stir in 1 tbsp tomato paste and cook for 1 minute until it darkens slightly. Add 1 tbsp Dijon mustard and cook for another 30 seconds, stirring constantly. This combination creates a rich, complex foundation for your braising liquid. Pour in 1.5 cups dry red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.

Bring the liquid to a simmer, then add 1.5 cups beef broth and 2 tbsp fresh thyme. Return the ribs to the Dutch oven, bone-side down, then cover tightly with a lid. The ribs should be submerged about halfway—if not, add a splash of water or broth to help them cook evenly.

Transfer the Dutch oven to a preheated 325°F oven and braise for 2.5 to 3 hours. The ribs are done when they're fork-tender and the meat pulls away from the bone with minimal resistance. I check for doneness by inserting a fork into the thickest part of a rib—it should slide in easily with just slight resistance.

About 45 minutes before the ribs are done, uncover the Dutch oven and increase the oven temperature to 375°F. This final step allows the braising liquid to reduce slightly, creating a thicker, more flavorful sauce. If the liquid reduces too much before the ribs are tender, add a splash of water or broth to maintain moisture.

Real talk: Your oven might run hot or cold, so start checking for doneness at the 2-hour mark. The ribs should be falling off the bone when you give them a gentle tug. If they're not quite there, return them to the oven for another 30 minutes.

Once the ribs are fork-tender, remove them from the Dutch oven and transfer to a serving platter. Skim any excess fat from the braising liquid, then strain it through a fine-mesh sieve into a saucepan. Return the strained liquid to the Dutch oven and simmer over medium heat for 5-7 minutes until slightly thickened.

Taste the sauce and adjust seasoning with additional kosher salt and freshly ground black pepper if needed. The sauce should be rich, slightly tangy from the wine, and well-seasoned. Return the ribs to the Dutch oven, spooning the sauce over them to coat evenly.

Garnish with 0.25 cup chopped fresh parsley just before serving. The bright green parsley provides a beautiful contrast to the deep red wine sauce and adds a fresh finish. Serve the ribs hot with crusty bread or mashed potatoes to soak up every last drop of that luxurious braising liquid.

Essential equipment for ina garten red wine braised short ribs

Dutch Oven Essentials

Your Dutch oven is the workhorse of this recipe—it’s the only pot that can handle searing, braising, and sauce reduction in one. I swear by a Le Creuset 5.5-quart for its even heat distribution, but any heavy, oven-safe pot with a tight-fitting lid will work.

Look for enamel-coated cast iron for durability, or stainless steel if you prefer lighter weight. Avoid thin aluminum pots—they won’t retain heat well enough for even cooking. 🔥

Precision Thermometer

A meat thermometer is non-negotiable for perfect results. I use the ThermoWorks Smoke because it’s accurate and has a long probe for checking deep cuts. Insert it into the thickest part of a rib—aim for 203°F for fork-tender meat.

If you don’t have one, a candy thermometer works in a pinch, but it’s less precise. Pro tip: Rest the ribs for 10 minutes after removing from the oven to let juices redistribute.

Wooden Spoons & Tongs

For stirring and deglazing, a wooden spoon is your best friend—it won’t scratch your Dutch oven like metal utensils. I keep a Oxo Good Grips in my kitchen for its sturdy handle and heat-resistant design. Tongs are essential for flipping ribs during searing and plating.

Look for heavy-duty stainless steel tongs, like Chicago Cutlery, to handle the weight of the meat without bending.

Fine-Mesh Sieve

Straining the braising liquid is where restaurant-quality sauce begins. A fine-mesh sieve removes impurities while keeping the rich, wine-infused flavors intact. I use the OXO Good Grips collapsible strainer—it’s easy to store and won’t clog with herbs or sediment.

If you’re in a hurry, a cheesecloth-lined colander works too, but it requires more effort to rinse.

Kitchen Timer & Lid Handle

Set a kitchen timer for the 30-minute room-temperature rest before searing and again for the 2.5- to 3-hour braising time. I love the Cuisinart Countdown Timer because it’s loud enough to hear over the oven.

For safety, use a silicon oven mitt or lid handle—the Dutch oven gets heavy when full, and you’ll want to avoid burns when transferring it in and out of the oven. 💡

Frequently asked questions