Description

These Red Wine Braised Short Ribs are fall-off-the-bone tender and bursting with deep, savory flavors. Slowly simmered in a Dutch oven with aromatics, red wine, and herbs, this dish delivers comforting restaurant-quality results right in your home kitchen — perfect for special occasions or cozy weekends.

Ingredients

Units Scale

For the Short Ribs

3–4 lbs bone-in beef short ribs
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil

For Braising

1 large yellow onion, diced
2 large carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh rosemary
3–4 sprigs fresh thyme
2 bay leaves

For Finishing

Chopped fresh parsley, for garnish

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Instructions

Prepare and Sear Short Ribs: Pat short ribs dry with paper towels and season all sides with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer browned short ribs to a plate and set aside.
Sauté Vegetables: Drain excess fat if needed, leaving about 1 tablespoon in the pot. Add onion, carrots, and celery. Sauté for 5-7 minutes, scraping up any browned bits, until vegetables are softened. Stir in garlic and cook for another 1 minute until fragrant.
Add Tomato Paste & Deglaze: Stir in tomato paste and cook for 2 minutes to concentrate its flavor. Pour in the red wine, scraping up any remaining fond from the bottom of the Dutch oven. Bring to a simmer and let the wine reduce by about half, 10-12 minutes.
Add Broth and Herbs: Return the short ribs and any juices to the pot. Add beef broth, rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs—add more broth or water if needed.
Braise in Oven: Preheat oven to 325°F (163°C). Cover the Dutch oven and transfer it to the oven. Braise for 2.5 to 3 hours, or until short ribs are fork-tender and falling off the bone.
Finish & Serve: Remove short ribs and vegetables to a serving platter. Skim excess fat from the braising liquid, discard herb stems and bay leaves, then simmer liquid on stovetop for a few minutes if you’d like it thicker. Spoon sauce over the short ribs, garnish with fresh parsley, and serve hot.

Notes

For best results, use bone-in short ribs as they add extra flavor and richness to the sauce.
You can make this dish a day ahead; flavors deepen with time. Just reheat gently before serving.
If you prefer a smoother sauce, strain the braising liquid before serving, or blend vegetables for a thicker texture.
Serve over creamy mashed potatoes, polenta, or buttery noodles for a complete meal.

Nutrition

Serving Size: 1 rib with sauce
Calories: 540
Sugar: 4g
Sodium: 850mg
Fat: 34g
Saturated Fat: 13g
Unsaturated Fat: 19g
Trans Fat: 1g
Carbohydrates: 11g
Fiber: 2g
Protein: 36g
Cholesterol: 118mg