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Red Wine Braised Short Ribs

This recipe for red wine braised short ribs is an impressive dish that looks and tastes like it came from a French bistro. The slow braise in red wine and beef broth creates incredibly tender, fall-apart meat that is rich and deeply flavorful.

  • Total Time: Approx. 4 hours 25 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 (3 to 4 lbs.) beef short ribs, bone-in, preferably chuck
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (750ml) bottle dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • For Serving (Optional):
  • Mashed potatoes, polenta, or egg noodles
  • Fresh parsley, chopped

Instructions

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the bottle of red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has reduced by about half, about 10-15 minutes.
  6. Stir in the beef broth, tomato paste, and Worcestershire sauce. Add the thyme, rosemary, and bay leaves.
  7. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Add more beef broth if necessary to cover.
  8. Bring the liquid to a simmer, then cover the Dutch oven tightly (with lid or foil) and transfer to the preheated oven.
  9. Braise for 3 to 4 hours, or until the short ribs are very tender and falling off the bone. The exact cooking time will depend on the size and thickness of the ribs.
  10. Remove the short ribs from the pot and set aside. Discard the thyme, rosemary, and bay leaves.
  11. If desired, skim off excess fat from the braising liquid. You can also thicken the sauce by simmering it on the stovetop over medium heat until it reaches your desired consistency.
  12. Serve the short ribs spooned over mashed potatoes, polenta, or egg noodles, with plenty of the braising sauce drizzled over the top. Garnish with fresh parsley, if desired.

Notes

For an even richer flavor, consider letting the braised short ribs cool in the sauce overnight in the refrigerator, then reheating gently before serving. This allows the flavors to meld even further.

  • Author: Chef Stella
  • Prep Time: 25 minutes
  • Cook Time: 3-4 hours
  • Method: Main Course
  • Cuisine: French