Braised red wine short ribs

There’s something undeniably comforting about braised short ribs, especially when they’re cooked with the rich flavors of red wine. This recipe promises a melt-in-your-mouth experience that will leave you craving more. Perfect for a cozy dinner at home or a special gathering with loved ones, these braised red wine short ribs are sure to impress.


  • 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • Chopped fresh parsley, for garnish


  1. Preheat and Season: Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
  2. Sear the Short Ribs: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 8-10 minutes per batch. Transfer the ribs to a plate and set aside.
  3. Sauté Vegetables: In the same pot, add the diced onion and carrots. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 5 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
  4. Deglaze with Wine: Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 8-10 minutes.
  5. Braise the Ribs: Return the short ribs to the pot along with any juices that have accumulated on the plate. Add the beef broth, thyme, rosemary, and bay leaf. Bring to a simmer.
  6. Cook in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs until they are fork-tender and the meat is falling off the bones, about 2.5 to 3 hours.
  7. Serve: Remove the pot from the oven. Discard the thyme sprigs, rosemary sprig, and bay leaf. Skim off any excess fat from the surface of the cooking liquid. Serve the short ribs hot, garnished with chopped parsley.

Enjoying Your Meal:

These braised red wine short ribs pair wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the luxurious sauce. Don’t forget a glass of the same red wine used in cooking to complement this savory dish. Whether it’s a weeknight treat or a celebratory feast, this recipe is guaranteed to elevate your dining experience.


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