Ina Garten's Red Wine-Braised Short Ribs Redefine Comfort Food

A rich and flavourful braised short ribs recipe has gained popularity since its debut on German TV. Chef Tim Mälzer first shared the dish, Rotwein-gebräute Rinderrippchen, in 2018 on Kitchen Impossible. The method involves slow-cooking beef in a mix of red wine and Guinness for deep, malty undertones.

Ina Garten later adapted the technique, simplifying the process by roasting the ribs instead of searing them. Her version also includes tips for serving and seasoning to enhance the dish's hearty appeal.

The recipe starts with 5 pounds of meaty bone-in beef short ribs, cut into 2-inch pieces. Unlike traditional methods, Ina Garten skips pan-searing and roasts the ribs in the oven for even browning and less mess.

After browning, the ribs are braised in a sauce made with red wine and Guinness beer. The wine adds acidity and fruitiness, while the stout contributes caramel and malt notes. Ina recommends dry reds like Burgundy, Côtes du Rhône, or Chianti, though other similar wines work too. For the beer, Guinness is the easiest to find, but any dark stout will do.

The ribs cook in the oven for 2 hours—covered for the first hour, then uncovered to let the sauce thicken. Once braising is done, the sauce reduces for 20 minutes, skimmed of fat, before the ribs return to the pot for a final 5-minute reheat. The dish can also be made a day ahead and warmed before serving.

Seasoning is kept simple with kosher salt and freshly ground black pepper. Ina suggests pairing the ribs with creamy polenta and crisp broccolini to balance the rich, savoury flavours.

The recipe combines slow cooking with bold ingredients for tender, flavourful ribs. By roasting instead of searing, Ina Garten's method cuts down on kitchen mess while keeping the dish deeply savoury. Served over polenta with greens, it makes a hearty meal that can be prepared in advance.