Red Wine Braised Beef Short Ribs

When the temperature drops, this is the dish I want. Rich, deeply savory short ribs that fall off the bone, in a glossy sauce you’ll want to spoon over everything. It’s adapted, just slightly, from The Bear.

Most of the work happens in the oven. The ribs get a good sear, then braise slowly in red wine, beef stock and, yes, a bottle of cola. It sounds unusual, but the cola adds a gentle sweetness and helps the sauce turn glossy as it reduces.

My one piece of advice is to make it the day before. The flavor deepens overnight, and the fat sets on top so it lifts right off.

Why these short ribs work

• A deep sear builds the flavor that carries the whole dish.

• Wine reduced before braising gives the sauce depth without any harshness.

• A low, slow braise turns a tough cut meltingly tender.

• Butter and a splash of vinegar at the end make the sauce glossy and balanced.

Ingredients for braised short ribs

• Short ribs: look for bone-in, English-cut ribs with good marbling.

• Red wine: a dry one you’d happily drink, like Cabernet or Merlot.

• Cola: regular, not diet. The sugar is what helps the sauce caramelize.

• Parmesan rind: optional, but it adds lovely savory depth. I keep them in the freezer just for this.

Ingredients

• 4 lb bone-in beef short ribs (8–10 ribs)

• 2 teaspoons kosher salt, plus more to taste

• 1 teaspoon black pepper

• 3 tablespoons olive oil

• 1 medium yellow onion, chopped (about 2 cups)

• 4 celery stalks, halved lengthwise and cut into ½-inch pieces

• 4 carrots, peeled and chopped (about 2 cups)

• 6 garlic cloves, finely chopped

• 2 tablespoons tomato paste

• 2 cups dry red wine

• 2 cups cola (such as Coke)

• 2 cups unsalted beef stock

• 8 thyme sprigs, plus leaves to garnish

• 4 parsley sprigs

• 5 fresh bay leaves

• 2 tablespoons unsalted butter

• 2 teaspoons aged sherry vinegar or balsamic vinegar

• Optional: a Parmesan rind

Method

1. Heat the oven: Heat the oven to 325°F. Pat the ribs very dry and season all over with the salt and pepper.

2. Sear: Heat the oil in a large Dutch oven over medium-high heat. Working in batches, brown the ribs well on all sides, 2–3 minutes per side. Transfer to a plate.

3. Build the base: Lower the heat to medium. Add the onion, carrot and celery with a pinch of salt and cook for 8–10 minutes, scraping up the browned bits. Add the garlic and tomato paste and cook for 2 minutes, until brick-red.

4. Deglaze: Pour in the wine, scrape the bottom of the pot well, and simmer until reduced by half, 5–7 minutes.

5. Braise: Add the cola, stock, thyme, parsley, bay leaves and Parmesan rind. Nestle the ribs back in, bone-side up. The liquid should come about three-quarters of the way up the meat.

6. Slow cook: Cover tightly and braise in the oven for 3–3½ hours, until fork-tender and pulling away from the bone.

7. Finish the sauce: Lift out the ribs and tent with foil. Strain the liquid, skim off the fat, and simmer until glossy and slightly reduced. Off the heat, swirl in the butter and vinegar.

8. Serve: Return the ribs to the sauce to warm through. Serve over polenta or mashed potatoes, with plenty of sauce. Dinner is served.

Tips for the best short ribs

• Pat the ribs completely dry before searing, or they’ll steam instead of brown.

• Don’t crowd the pot. Sear in batches for a proper crust.

• Make it a day ahead. Chill overnight, lift off the solid fat, and reheat gently.

Substitutions

• No wine? Use extra beef stock plus 1 tablespoon of balsamic vinegar.

• Boneless short ribs: they work, but check them after 2½ hours.

• Slow cooker: after deglazing, transfer everything to a slow cooker and cook on low for 8 hours.

How to store short ribs
Keep the ribs in their sauce in the fridge for up to 4 days, or freeze for up to 3 months. Reheat, covered, at 325°F for 30–40 minutes.

FAQ
Why cola? It adds a subtle sweetness and helps the sauce reduce to a glossy finish. You won’t taste it as cola.
How do I know they’re done? The meat should be fork-tender and pulling away from the bone.
What should I serve with them? Creamy polenta, mashed potatoes or celery root purée, plus something green.

What I used

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• Dutch oven

• Long tongs

• Fine-mesh strainer

• Fat separator