Introduction
There are some recipes that feel like a warm hug after a long day, and Vermouth-Braised Short Ribs is definitely one of them. I still remember the first time I made this dish on a chilly winter evening. The house filled with the most intoxicating aroma — a blend of caramelized onions, garlic, herbs, and vermouth slowly working their magic. By the time the short ribs emerged from the oven, they were so tender that a spoon, not a knife, was all I needed.
What makes Vermouth-Braised Short Ribs truly special is the combination of classic comfort with a touch of sophistication. The vermouth (a fortified, aromatic wine) brings depth, subtle sweetness, and a whisper of herbs that beautifully complements the rich beef. This dish is elegant enough for a dinner party but cozy enough for a Sunday family meal.
If you’ve ever wanted to master a show-stopping braised beef recipe without complicated techniques, this is it. Let’s dive in.
Ingredients
Here’s everything you’ll need to make these unforgettable Vermouth-Braised Short Ribs:
For the Short Ribs:
- 4 pounds beef short ribs (bone-in, English-cut)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 6 garlic cloves, smashed
- 1 tablespoon tomato paste
- 2 cups dry vermouth (white)
- 2 cups beef stock (low-sodium)
- 2 bay leaves
- 4–5 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
Substitution Ideas:
- Beef short ribs: You can use beef chuck roast, cut into large chunks, for a more budget-friendly option.
- Vermouth: If you can’t find vermouth, a dry white wine works nicely. For a non-alcoholic version, substitute with an equal mix of white grape juice and a splash of vinegar.
- Beef stock: Chicken or vegetable stock will work in a pinch.
- Tomato paste: If you don’t have it, use a couple of tablespoons of crushed tomatoes to add depth.
Optional Garnishes:
- Chopped fresh parsley
- Lemon zest for brightness
- A drizzle of extra-virgin olive oil
Step-by-Step Instructions
1. Season and Sear the Short Ribs
Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels — this ensures a deep, even sear. Season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs in batches, about 3–4 minutes per side, until beautifully browned. Don’t rush this step — browning creates layers of flavor that make Vermouth-Braised Short Ribs unforgettable. Transfer the ribs to a plate and set aside.
2. Build the Aromatic Base
In the same pot, lower the heat to medium. Add the onion, carrots, and celery. Cook, stirring often, until softened and golden — about 8 minutes. Add the smashed garlic and tomato paste, cooking for another 1–2 minutes until fragrant. This creates the foundation of the rich braising sauce.
3. Deglaze with Vermouth
Pour in the vermouth, scraping up all those caramelized brown bits from the bottom of the pot (flavor gold!). Simmer for 3–5 minutes until the liquid reduces slightly and its aroma turns deeply herbal and complex.
4. Add Stock and Herbs
Stir in the beef stock, Worcestershire sauce, bay leaves, and thyme sprigs. Return the short ribs to the pot, nestling them into the liquid. The ribs should be mostly submerged — if not, add a bit more stock or water.
5. Braise Low and Slow
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2½ to 3 hours, or until the short ribs are fork-tender and falling off the bone. Halfway through cooking, give them a gentle stir to ensure even braising.
6. Finish and Serve
Once the ribs are done, skim any excess fat from the surface of the sauce. If you’d like a thicker sauce, remove the ribs and simmer the liquid on the stovetop until slightly reduced. Return the ribs to the pot, warm through, and garnish with parsley and lemon zest.
Extra Tips
Serving Suggestions
- Classic: Spoon the tender ribs over creamy mashed potatoes or buttery polenta to soak up every bit of that vermouth-infused sauce.
- Rustic: Serve with crusty bread to mop up the juices — no fancy sides needed.
- Elegant: Plate them with roasted baby potatoes and sautéed greens for a dinner party presentation.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days. The flavor actually improves overnight as the ingredients mingle.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in a 325°F oven until heated through.
Ingredient Swaps & Variations
- Add a splash of balsamic vinegar at the end for extra brightness.
- Swap thyme for rosemary for a more piney, aromatic twist.
- Add mushrooms during the last hour of braising for extra umami.
Nutritional Information
Based on The New York Times recipe
Per Serving (approx.):
- Calories: 600
- Protein: 45g
- Fat: 40g
- Carbohydrates: 10g
- Fiber: 2g
- Sugars: 3g
- Sodium: 400mg
(Values may vary depending on ingredients used.)
FAQ Section
How long does it take to make Vermouth-Braised Short Ribs?
From start to finish, it takes about 3 to 3½ hours — most of that is hands-off braising time. It’s perfect for a cozy weekend cooking session.
Can I substitute the vermouth?
Yes! A dry white wine works beautifully. For a non-alcoholic version, try white grape juice with a tablespoon of apple cider vinegar or lemon juice to mimic the acidity.
Can I freeze Vermouth-Braised Short Ribs?
Absolutely. This dish freezes very well. Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently on the stove or in the oven.
Conclusion
There’s something truly magical about Vermouth-Braised Short Ribs — the way the meat practically melts at the touch of a fork, the luxurious aroma of vermouth and herbs, and the deep, savory sauce that turns simple sides into a feast. Whether you’re hosting a dinner party or just treating yourself to a special weekend meal, this dish never fails to impress.
I’d love to hear how your short ribs turn out! If you make this recipe, share your experience in the comments below or tag me on social media. And if you loved it, don’t forget to share it with your fellow food lovers. 🍷🥩✨