Name: Tom Colicchio’s Red Wine-Braised Short Ribs Recipe
Prep time: 20 min
Cook time: PT-497353H49M55S
Total time: 11 h
Cuisine: American
Ingredients: 2 tablespoons canola oil; 6 flanken-style short ribs with bones, cut 2-inches thick (about 4 pounds); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large onion, finely chopped; 2 carrots, sliced; 3 celery ribs, sliced; 3 garlic cloves, thickly sliced; 1 (750-milliliter) bottle dry red wine, such as Cabernet Sauvignon; 4 thyme sprigs; 3 cups chicken stock

Jump to Recipe· 4.1 from 82 reviews

If you’ve ever dreamed of a truly soul-satisfying meal that combines tender, fall-off-the-bone beef with deep, luxurious flavors, then you are going to adore Tom Colicchio’s Red Wine-Braised Short Ribs Recipe. This dish is a masterpiece of slow-cooked goodness, where the short ribs soak up the richness of dry red wine, aromatic herbs, and savory vegetables, resulting in a sauce so rich you’ll want to savor every drop. Perfect for a special dinner or a comforting weekend project, these ribs deliver on both taste and texture in the most delightful way.

Ingredients You'll Need

The image shows several ingredients arranged neatly on a white marbled surface. There is a white bowl with raw ribs that have a mix of red meat and white bones in the lower-left area. Above the ribs, there is a small white bowl filled with orange carrot slices. Next to it, there is a tiny white bowl with several peeled garlic cloves. To the right of those, a clear glass measuring cup holds brown broth, and beside it, a few sprigs of fresh green thyme are laid out. Below the thyme, there is a small white bowl with black pepper. Below the broth and pepper, a medium white bowl contains green celery slices, and next to it, a white bowl with finely chopped white onions. A small white bowl with salt and a larger white bowl with clear cooking oil are also present. On the far right side stands a dark bottle of red wine. All ingredients are spaced well and clearly visible. photo taken with an iphone --ar 4:5 --v 7

Getting ready to whip up Tom Colicchio’s Red Wine-Braised Short Ribs Recipe? Here’s a beautifully simple lineup of ingredients where each plays a starring role in building the robust flavor and velvety texture this dish is known for.

Canola oil: Provides a clean, neutral base for browning the ribs without overpowering their flavor.

Flanken-style short ribs (about 4 pounds): These 2-inch thick ribs give you tender meat with a rich marbling perfect for braising.
Kosher salt: Enhances all the natural flavors of the beef and vegetables.
Freshly ground black pepper: Adds subtle heat and complexity.
Large onion, finely chopped: Slowly caramelizes to add sweetness and depth to the sauce.

Carrots, sliced: Bring natural sweetness and body to the braising liquid.
Celery ribs, sliced: Provide an essential aromatic backbone to the dish.
Garlic cloves, thickly sliced: Infuse a fragrant pungency that mellows through cooking.

Dry red wine (750ml bottle, such as Cabernet Sauvignon): The star of the marinade and sauce, offering richness and acidity.
Thyme sprigs: Earthy herbs that perfectly complement beef’s hearty flavor.
Chicken stock (3 cups): Adds moisture and umami, helping the ribs cook slowly and develop that luscious sauce.

How to Make Tom Colicchio’s Red Wine-Braised Short Ribs Recipe

Step 1: Brown the Short Ribs

Start by heating the canola oil over moderate heat in a large skillet. Season your flanken-style short ribs generously with kosher salt and freshly ground black pepper. Add them to the skillet and cook for about 18 minutes, turning once, until each side develops a beautiful, crusty brown sear. This step is critical—it locks in flavor and creates a rich caramelized base that will elevate the final dish. Once browned, transfer the ribs to a shallow baking dish in a single layer, ready for the marinade.

Step 2: Sauté the Vegetables

Using the same skillet, gently cook the finely chopped onion, sliced carrots, celery, and garlic over low heat, stirring occasionally. You want them soft and lightly browned, around 20 minutes. This slow cooking releases the sweetness and deepens the flavor of the vegetables, forming the aromatic foundation for the braising liquid. Don’t rush this step; patience here means more flavor later.

Step 3: Prepare the Marinade

Pour in the bottle of dry red wine and toss in the thyme sprigs, then bring the mixture to a boil over high heat. The boiling not only intensifies the wine's complex flavors but also starts reducing the liquid to concentrate those beautiful notes. Once bubbly, pour this hot marinade over the short ribs in the baking dish. Allow the ribs to cool slightly, cover the dish, and refrigerate overnight—this marinating step infuses the beef with those deeply flavorful wine and herb notes.

Step 4: Braise the Short Ribs

The next day, preheat your oven to 350°F. Transfer the ribs and marinade into a large, enameled cast-iron casserole, adding the chicken stock. Bring the mix to a boil on the stove before covering and placing it in the lower third of the oven. Braise the ribs for 1 ½ hours until the meat is tender but still holding together. Then uncover and continue braising for 45 minutes longer, turning the ribs once or twice so the sauce reduces by about half, thickening into a rich glaze. This slow cook ensures the meat melts in your mouth while the sauce concentrates all the savory, wine-soaked goodness.

Step 5: Final Touches and Broiling

Transfer the tender ribs to a clean baking dish, discarding the bones as they naturally fall off. Strain the sauce into a heatproof measuring cup and skim off excess fat. Pour about 2 cups of the sauce over the ribs. Set your broiler to preheat, then broil the meat for around 10 minutes, turning it once or twice until the ribs are gloriously glazed and sizzling. This quick finish adds a sweet caramelized kiss that brings the entire dish together spectacularly.

How to Serve Tom Colicchio’s Red Wine-Braised Short Ribs Recipe

A light blue cast iron pot with two handles, filled with several pieces of dark brown meat with bones, sitting in a rich reddish-brown liquid with visible herbs and slices of garlic on top. The pot is placed on a white marbled surface. The meat pieces have a textured and slightly shiny surface, and the liquid looks thick and full of flavor. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like fresh thyme sprigs or a sprinkle of chopped parsley brighten the plate visually and offer a fresh, herbal contrast to the richness of the ribs. A light drizzle of extra sauce over the meat before serving brings that glossy, appetizing sheen that invites everyone to dig in.

Side Dishes

Tom Colicchio’s Red Wine-Braised Short Ribs Recipe pairs beautifully with creamy mashed potatoes that soak up every bite of the luscious sauce, buttered noodles that add a comforting, starchy base, or crusty bread for sopping up delicious juices. Any of these options elevate the meal without competing with the star of the show.

Creative Ways to Present

For something a little different, try serving the ribs atop a bed of polenta or creamy risotto to add a luxurious texture contrast. You can also create stunning individual servings by placing ribs beside roasted seasonal vegetables arranged artistically on the plate—because sometimes we eat with our eyes first!

Make Ahead and Storage

Storing Leftovers

Leftover Tom Colicchio’s Red Wine-Braised Short Ribs Recipe keep wonderfully well in the refrigerator for up to 3 days. Store the ribs and sauce separately to preserve the meat’s texture and reheat gently for best results. This way, the flavor only deepens.

Freezing

If you want to save some for longer, freeze the ribs and sauce in airtight containers for up to 3 months. When you’re ready, thaw overnight in the refrigerator and reheat slowly to maintain that tender, melt-in-your-mouth quality.

Reheating

To reheat, place the ribs in a covered casserole dish with a splash of the braising sauce or stock. Warm gently in the oven at a low temperature or on the stove over low heat. Avoid microwaving, as slow, even warmth is the key to preserving the meat’s tenderness and flavor depth.

FAQs

What are flanken-style short ribs?

Flanken-style short ribs are cut across the bones rather than parallel, resulting in thinner strips with several small bone segments. This cut is ideal for braising because it allows the marinade and sauce to penetrate deeply, yielding tender, flavorful meat.

Can I use a different type of wine?

Absolutely! While Cabernet Sauvignon is a classic choice for its boldness and structure, other dry red wines like Merlot or Zinfandel will also work well, offering their own unique flavor profiles.

Do I have to marinate the ribs overnight?

Overnight marinating is highly recommended to maximize the depth of flavor, but if you’re short on time, even a few hours will help the ribs soak up the wine and herbs.

Can I use beef stock instead of chicken stock?

Yes, beef stock will complement the ribs’ rich flavor nicely and add even more depth. Chicken stock is simply a lighter option that balances the sauce.

How do I know when the ribs are done braising?

The ribs are done when the meat is very tender but not completely falling apart—typically after about 2 hours total. You should be able to pull the meat apart easily with a fork, and the sauce will have thickened beautifully.

Final Thoughts

There’s something truly magical about sinking your teeth into Tom Colicchio’s Red Wine-Braised Short Ribs Recipe. The balance of tender meat and sophisticated, rich sauce is a game-changer for dinner parties or cozy nights in. I can’t recommend enough taking the time to prepare this dish; it’s a rewarding experience that fills your kitchen with irresistible aromas and your table with a meal that everyone will remember fondly. Give it a try—you’ll wonder why you ever settled for anything less!

Tom Colicchio’s Red Wine-Braised Short Ribs Recipe

Ingredients You'll Need