Ina Garten’s Red Wine Braised Short Ribs Copycat Recipe

Ina Garten’s Red Wine Braised Short Ribs are the ultimate comfort food, featuring meaty beef short ribs slowly cooked with red wine, Guinness stout, vegetables, tomatoes, and fresh thyme. The long braising process transforms the beef into tender, fall-apart meat while creating a deeply flavorful sauce perfect for serving over mashed potatoes, polenta, or creamy risotto.

Why Everyone Will Love This Recipe

These braised short ribs deliver restaurant-quality flavor with classic comfort-food appeal. The combination of red wine, stout, aromatic vegetables, and slow cooking creates a rich sauce with layers of sweetness, acidity, and savory depth. While the cooking time is longer, most of the work is hands-off, making it an ideal dish for weekends, holidays, and special dinners.

What Is the Dish?

Braised short ribs are a classic example of slow-cooked comfort food, a cooking technique used around the world to transform tougher cuts of meat into tender, flavorful dishes. Beef short ribs contain plenty of connective tissue and marbling, which break down during slow cooking and create a naturally rich texture and sauce.

Red wine braised short ribs are especially associated with European-style cooking, where wine, herbs, and aromatics are used to build complex flavors. Ina Garten’s version combines French-inspired braising techniques with a touch of Irish influence through the addition of Guinness stout. Fun fact: braising was historically a practical way to cook less expensive cuts of meat, but modern chefs have embraced the technique because it produces some of the most luxurious and flavorful dishes.

Cooking Tips

• Choose short ribs with plenty of meat and good marbling for the best results.
• Roast the ribs before braising to develop deeper caramelized flavor.
• Don’t rush the vegetable cooking step—the leeks, celery, onions, and carrots create the foundation of the sauce.
• Use a dry red wine you enjoy drinking since the flavor concentrates during cooking.
• Make this dish a day ahead if possible; the flavor often improves overnight as the sauce develops.

Frequently Asked Questions

What Wine Is Best for Braised Short Ribs?

Ina Garten recommends Burgundy, Côtes du Rhône, Chianti, or another dry red wine. Choose a wine with enough flavor to stand up to the beef.

Can I Make Short Ribs Ahead of Time?

Yes. Short ribs are excellent made ahead because the flavors continue to develop after resting. Reheat gently before serving.

Why Add Guinness to Short Ribs?

Guinness stout adds roasted, slightly bitter notes that balance the richness of the beef and red wine sauce.

Can I Use Boneless Short Ribs?

Yes. Boneless short ribs can be used, though bone-in ribs often provide deeper flavor during braising.

What Should I Serve With Braised Short Ribs?

They pair beautifully with mashed potatoes, polenta, risotto, roasted vegetables, or crusty bread to soak up the sauce.

How to Store

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. For the best flavor, keep the meat stored with the sauce to prevent it from drying out. Reheat gently on the stovetop over low heat or in the oven until warmed through.

How to Freeze

Freeze cooled short ribs and sauce together in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently. Remove any excess fat that rises to the surface after thawing for the best texture.

Ingredients

• 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups chopped leeks, white and light green parts (about 3 leeks)
• 3 cups chopped celery (5–6 ribs)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped unpeeled carrots (6 carrots)
• 1 + ½ tbsps minced garlic (5 cloves)
• 1 (750 ml) bottle Burgundy, Côtes du Rhône, Chianti, or another dry red wine
• 4 cups beef stock, preferably homemade
• 1 cup canned crushed tomatoes, such as San Marzano
• 1 (11.2-ounce) bottle Guinness Draught stout
• 6 sprigs fresh thyme, tied with kitchen string

How to Make Ina Garten's Red Wine Braised Short Ribs

1. Preheat oven to 425°F. Place short ribs on a sheet pan. Brush with olive oil and season with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes, then remove and reduce oven temperature to 325°F.
2. Heat ¼ cup olive oil in a large Dutch oven over medium heat. Add leeks, celery, onions, and carrots. Cook for about 20 minutes, stirring occasionally, until softened.
3. Stir in garlic and cook for 1 minute. Add red wine, bring to a boil, then reduce heat and simmer for 10 minutes until slightly reduced.
4. Add beef stock, crushed tomatoes, Guinness, thyme bundle, 1 tablespoon salt, and 1½ teaspoons pepper.
5. Add roasted short ribs and all juices from the sheet pan. Bring to a boil, cover, and cook in the oven for 1 hour.
6. Uncover and cook for another hour, until the meat is very tender and nearly falling from the bones.
7. Remove ribs to a plate. Discard thyme and any loose bones. Simmer the sauce on the stovetop for about 20 minutes until reduced. Skim excess fat from the surface.
8. Return ribs to the sauce and warm for 5 minutes. Adjust seasoning and serve hot with your favorite side dish.