This tender, melt-in-your-mouth Ina Garten Short Ribs is made with bone-in beef ribs and red wine, ready in two hours and thirty minutes. Pulling the heavy pot from the oven and easily shredding the beef with a simple fork feels incredibly rewarding. I always look forward to serving this rich, savory dish on cold winter evenings.

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Why This Classic Works

I used to rush the browning process when making braised beef, resulting in a lackluster sauce. Taking the time to sear every side of the ribs builds a deep, savory foundation that you simply cannot fake.

The combination of red wine and fresh herbs completely transforms tough cuts of meat into something luxurious. I quickly learned that cooking with a decent drinking wine makes a massive difference in the final flavor profile.

Ina Garten Short Ribs Ingredients

5 lbs bone-in beef short ribs
2 tbsp olive oil
2 cups chopped celery
2 cups chopped carrots
2 cups chopped yellow onions
3 cloves garlic, minced
1 (750ml) bottle dry red wine
2 cups beef broth
1 can (14.5 oz) diced tomatoes
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp kosher salt
1 tsp black pepper

How To Make Ina Garten Short Ribs

Season and Sear: Season the ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the ribs on all sides for about 10 minutes. Remove and set aside.
Sauté the Vegetables: Lower the heat to medium. Add the celery, carrots, and onions to the pot, cooking until softened for about 8 minutes. Stir in the minced garlic and cook for 1 more minute.
Deglaze the Pot: Pour in the red wine, scraping up the browned bits from the bottom. Simmer for 10 minutes until the liquid reduces slightly.
Braise the Beef: Return the ribs to the pot. Add the beef broth, diced tomatoes, thyme, and rosemary. Bring to a simmer, cover tightly, and bake at 325°F for 2 hours until fork-tender.

Recipe Tips

Do not crowd the pan: Sear the ribs in batches if necessary so they actually brown instead of steam.
Choose the right wine: Use a dry red wine you would actually drink, like a decent Cabernet Sauvignon or Pinot Noir.
Skim the fat: Let the braising liquid sit for a few minutes after cooking so you can easily spoon off the excess fat.

What To Serve With Short Ribs

These rich ribs pair perfectly with something creamy to soak up the savory sauce. Classic mashed potatoes or a simple soft polenta are my absolute favorites. A bright, acidic green salad on the side helps cut through the heavy richness of the beef.

How To Store

Store leftover short ribs in an airtight container in the fridge for up to 4 days. They actually taste better the next day as the flavors continue to meld. You can also freeze them in their sauce for up to 3 months.

FAQs

Can I make this on the stovetop?

Yes, you can simmer them on the lowest heat setting for about two and a half hours. However, the oven provides much more even cooking.

Can I use boneless short ribs?

Absolutely, though you may need to reduce the cooking time by 30 to 45 minutes to prevent them from drying out.

What if my sauce is too thin?

Remove the cooked ribs and boil the sauce on the stovetop for 10 minutes. It will reduce and thicken to your liking.

Nutrition

Calories: 650 kcal
Total Fat: 42 g
Saturated Fat: 16 g
Cholesterol: 110 mg
Sodium: 850 mg
Total Carbohydrate: 15 g
Protein: 38 g

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