5 Genius Secrets To Ina Garten's Red Wine-Braised Short Ribs That Make Them 'Restaurant-Worthy'

Ina Garten’s Red Wine-Braised Short Ribs are not just a recipe; they are a culinary institution, consistently ranking as one of the most-searched and beloved dishes on her Barefoot Contessa website. As of December 2025, this hearty, deeply flavorful stew remains the ultimate cold-weather comfort food, celebrated for its rich, meltingly tender beef and its surprisingly simple preparation.

The genius of this dish lies in its simplicity and a few counter-intuitive steps that deliver a complex, restaurant-quality flavor profile without the fuss. We've compiled the latest insights and the "Contessa's" own tips to show you exactly how to master this classic, including the two key ingredients—a whole bottle of red wine and a bottle of Guinness—that transform ordinary short ribs into an extraordinary, make-ahead masterpiece.

The Barefoot Contessa's Short Rib Masterpiece: Red Wine-Braised Short Ribs

Ina Garten’s approach to classic comfort food is always about maximizing flavor while minimizing stress, and her short ribs are the perfect example. She famously calls this kind of dish "an attainable take" on gourmet cooking, making it a favorite for dinner parties and holiday meals because it tastes complex but is incredibly straightforward to execute.

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The core of the recipe involves slow-simmering meaty, bone-in beef short ribs in a deeply savory liquid base for hours. The result is beef that is so tender it literally falls off the bone. The entire dish is designed to be made ahead of time, which is a hallmark of Ina's best party recipes—she advises making things that travel well and are delicious, and these ribs check every box.

The Essential Ingredients List

To recreate Ina's signature Red Wine-Braised Short Ribs, you will need a few key components. The quality of your ingredients, especially the wine and the beef, will significantly impact the final flavor.

• The Meat: 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks. (Pro Tip: Ask your butcher to cut them for you to save time).
• The Aromatics: Good olive oil, Kosher salt, freshly ground black pepper, 3 cups chopped yellow onions, 2 cups chopped carrots, and 2 cups chopped celery.
• The Flavor Base: 2 tablespoons minced garlic, 1 tablespoon tomato paste, 1/2 cup all-purpose flour.
• The Liquids (The Game Changers): 1 (750-ml) bottle of dry red wine (like a good Cabernet Sauvignon or Merlot), 1 (11.2-ounce) bottle of Guinness stout, 4 cups beef stock, and 4 sprigs of fresh thyme.

Ina Garten's 5 Genius Tips for Perfect Short Ribs

What sets Ina's recipe apart are her clever, time-saving techniques that also happen to boost the flavor dramatically. These are the secrets that elevate the dish from a simple stew to a restaurant-worthy experience.

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1. Skip the Sear, Go for the Roast (The Ultimate Time Saver)

Most traditional short rib recipes require you to sear the meat in batches in a hot pan before braising—a messy, time-consuming process. Ina throws this convention out the window. Her brilliant shortcut is to simply brush the short ribs with oil, season them generously with salt and pepper, and roast them in a hot oven (400°F) for 20 minutes.

This roasting step achieves the same deep, caramelized crust and browning (the Maillard reaction) as searing, but all at once and with zero mess on your stovetop. It’s a genius move that simplifies the prep significantly.

2. The Double-Alcohol Punch: Red Wine and Guinness

The braising liquid is the soul of this dish, and Ina uses a potent, flavorful combination. The recipe calls for a full bottle of dry red wine and an entire bottle of Guinness stout.

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The red wine provides the classic, fruity acidity and deep color, while the Guinness adds a dark, malty, slightly bitter complexity that balances the richness of the beef and the sweetness of the vegetables. This combination is a flavor powerhouse that is completely non-negotiable for the authentic *Barefoot Contessa* taste.

3. The Flour-Tomato Paste Trick

After sautéing the vegetables, Ina has you stir in tomato paste and then all-purpose flour. The tomato paste adds a crucial layer of umami and depth, while the flour acts as a thickener.

By cooking the flour with the vegetables for a minute, you create a *roux* that will ensure the final sauce is velvety and thick, not watery. This simple step is key to achieving that luxurious, clingy sauce that coats the short ribs perfectly.

The Step-by-Step Braising Process

Once the prep work is done, the process is straightforward. The low and slow cooking is what guarantees the fall-off-the-bone tenderness that is the hallmark of a great short rib dish.

Roasting and Building the Base

1. Roast the Ribs: Preheat your oven to 400°F (200°C). Brush the ribs with olive oil, season heavily, and roast on a sheet pan for 20 minutes. Remove and reduce the oven temperature to 325°F (160°C).
2. Sauté the Aromatics: In a large Dutch oven (Ina recommends a 12-inch one), heat olive oil and sauté the chopped onions, carrots, and celery until softened, about 10-15 minutes.
3. Build the Flavor: Add the minced garlic, tomato paste, and flour to the vegetables. Cook for one minute, stirring constantly.

4. The Long, Slow Simmer

The time in the oven is where the magic happens. This extended braising period breaks down the tough connective tissue in the short ribs, turning them into that signature, meltingly tender meat.

1. Combine and Braise: Deglaze the pot by pouring in the red wine and Guinness, scraping up any browned bits from the bottom. Add the beef stock and thyme sprigs. Bring the mixture to a simmer.
2. Submerge: Carefully add the roasted short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the pot tightly.
3. Cook: Place the Dutch oven in the preheated 325°F oven and braise for 2 1/2 to 3 hours, or until the meat is fork-tender.

5. The Make-Ahead Advantage (The Flavor Maximizer)

Ina's final, and perhaps most crucial, tip is to make the short ribs a day ahead. This step is not just for convenience; it significantly enhances the flavor and makes the final presentation much cleaner.

After the ribs are cooked, let them cool completely, then cover and refrigerate them overnight. When chilled, the layer of fat will solidify on the surface, making it incredibly easy to scrape off and discard. This leaves you with a rich, flavorful sauce that is not greasy. Reheat the ribs gently on the stovetop or back in the oven before serving. The flavors will have deepened and married beautifully overnight, resulting in a dish that is truly perfection.

Serving Suggestions and Perfect Pairings

Ina Garten typically recommends serving her Red Wine-Braised Short Ribs with a simple, elegant side that can soak up the incredible sauce. Classic pairings include:

• Creamy Polenta (a perfect, luxurious base)
• Mashed Potatoes (often with a touch of cream cheese for extra richness)
• Sautéed Green Beans or Haricots Verts (for a touch of freshness and color)
• A simple crusty loaf of bread

This is a dish that screams comfort and sophistication, making it the ideal centerpiece for any gathering. With Ina's genius tips, you can achieve a truly restaurant-worthy result with minimal effort.