Perfect Kosher Beef Short Ribs Braised In Wine

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There’s something deeply satisfying about the smell of short ribs slowly braising in wine. It fills your kitchen with warmth and tells everyone within a three-block radius that something incredible is happening. I first learned this technique from my grandmother, who would start her short ribs on Thursday afternoons for Shabbat dinner.

The key to perfect short ribs isn’t complicated, but it does require patience. You need to sear them properly first to build that rich, caramelized crust that gives the braising liquid its deep flavor. Don’t rush this step. Let each side get properly golden before moving on. And here’s the thing about kosher short ribs – they benefit from the longer cooking time even more than regular short ribs because they tend to be a bit tougher.

Why Short Ribs Need Low and Slow Cooking

I use a dry red wine for braising, usually something I’d actually drink. Cabernet Sauvignon works beautifully, but Merlot or even a good Chianti will do the job. The wine doesn’t just add flavor – it helps break down the tough connective tissue that makes short ribs so challenging if you cook them wrong. After three hours in the oven, that same tough meat becomes fork-tender and practically falls off the bone.

The Perfect Wine for Braising Beef

This dish works perfectly for Friday night dinner or any time you want something that feels special without being fussy. I like to serve it with roasted root vegetables or a simple potato kugel. The braising liquid reduces into a rich sauce that’s incredible spooned over everything on the plate.

Perfect Kosher Beef Short Ribs Braised In Wine - Jewish recipe
There's something deeply satisfying about the smell of short ribs slowly braising in wine. It fills your kitchen with warmth and tells everyone within a three-block radius that something incredible is happening. I first learned this technique from my grandmother, who would start her short ribs on Thursday afternoons for Shabbat dinner. The key to perfect short ribs isn't complicated, but it does require patience. You need to sear them properly first to build that rich, caramelized crust that gives the braising liquid its deep flavor. Don't rush this step. Let each side get properly golden before moving on. And here's the thing about kosher short ribs - they benefit from the longer cooking time even more than regular short ribs because they tend to be a bit tougher. I use a dry red wine for braising, usually something I'd actually drink. Cabernet Sauvignon works beautifully, but Merlot or even a good Chianti will do the job. The wine doesn't just add flavor - it helps break down the tough connective tissue that makes short ribs so challenging if you cook them wrong. After three hours in the oven, that same tough meat becomes fork-tender and practically falls off the bone. This dish works perfectly for Friday night dinner or any time you want something that feels special without being fussy. I like to serve it with roasted root vegetables or a simple potato kugel. The braising liquid reduces into a rich sauce that's incredible spooned over everything on the plate.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 lbs kosher beef short ribs cut flanken or English style
  • 3 tbsp vegetable oil for searing
  • 1 large onion diced
  • 3 medium carrots cut into 2-inch pieces
  • 3 stalks celery cut into 2-inch pieces
  • 6 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 bottle dry red wine 750ml, kosher Cabernet Sauvignon or Merlot
  • 2 cups beef stock kosher
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 tsp kosher salt plus more for seasoning
  • 1 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 325°F. Pat the short ribs completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
  2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil is hot and shimmering, sear the short ribs in batches, browning well on all sides, about 3-4 minutes per side. Don't overcrowd the pot. Transfer seared ribs to a plate.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the same pot with the rendered fat. Cook for 5-6 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the tomato paste and cook for 2 minutes, letting it darken slightly. This develops deeper flavor in the braising liquid.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 3-4 minutes to cook off some of the alcohol.
  6. Return the short ribs to the pot and add the beef stock, bay leaves, thyme, and rosemary. The liquid should come about 2/3 of the way up the ribs. Add more stock if needed.
  7. Bring the liquid to a gentle simmer, then cover the pot tightly with a lid or aluminum foil. Transfer to the preheated oven.
  8. Braise for 2.5 to 3 hours, checking occasionally and adding more stock if the liquid level drops too much. The ribs are done when the meat is fork-tender and practically falling off the bone.
  9. Remove the pot from the oven and let it rest for 10 minutes. Carefully remove the ribs and vegetables to a serving platter. Strain the braising liquid through a fine-mesh sieve if desired for a smoother sauce.
  10. Taste the braising liquid and adjust seasoning with salt and pepper. Spoon the sauce over the ribs and garnish with chopped fresh parsley before serving.

Notes

The short ribs can be braised up to 2 days ahead and reheated gently. In fact, they often taste even better the next day as the flavors meld. Store covered in the refrigerator and remove any solidified fat from the surface before reheating. If the sauce seems too thin, you can reduce it on the stovetop over medium heat until it reaches your desired consistency.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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