Red Wine Braised Short Ribs

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Slow-cooked, rich short ribs bathed in a luxurious red wine sauce—this is my ultimate crowd-pleaser for cozy winter gatherings and festive occasions. Effortlessly elegant and deeply comforting, these red wine braised short ribs are always a hit at the table.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Dinner

Cuisine: American, Italian

Servings: servings

Calories: 448.07kcal

Author: Sarah Hill

Equipment

Dutch Oven

Ingredients

3 pounds bone-in beef short ribs
Kosher salt
Black pepper
¼ cup flour
2 tablespoons olive oil
1 large yellow onion diced
2-3 large carrots peeled and diced
2 celery sticks diced
6 garlic cloves minced or chopped
3 tablespoons tomato paste (double or tripe concentrated)
2 cups full-bodied red wine Cabernet Sauvignon, Pinot Noir, Merlot
2 cups beef broth or stock
5 fresh thyme sprigs
2 bay leaves
Salt and black pepper to taste

Instructions

Pat dry the short ribs with paper towels and season generously with Kosher salt and black pepper on all sides. Next, coat the short ribs on all sides with flour. In a large Dutch oven or pot, heat olive oil over medium-high heat.
Preheat the oven to 350 degrees F.
Once the oil is hot, add the short ribs and cook for about 3 minutes per side, until browned. Transfer them to a plate and set aside.
Carefully drain all but about 1-2 tablespoons of drippings from the pot.
Add the onion, carrots and celery to the pot and stir until slightly softened about 5 minutes. Add the garlic and cook for 2 minutes while stirring.
Next, add in the tomato paste and allow this to brown for about 3 minutes. Deglaze the pan with the red wine and carefully scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
Add the short ribs back to the pot along with the broth, thyme and bay leaves. Stir to combine and bring it to a simmer.
Cover the pot, transfer it to the lower part of the oven and cook for 2-2 ½ hours. Uncover and cook for another 30 minutes to reduce the sauce.
Remove from the oven and discard the bay leaves and thyme. Adjust the sauce to taste with more salt and pepper as needed.
Serve over mashed potatoes with extra sauce. Enjoy!

Video

Notes

Allow the short ribs to come to room temperature before cooking to ensure an even cook.
Use an herb bag or wrap them in kitchen twine to make picking out your herbs easier. Both make removing the herbs from a steaming hot sauce a bit easier.
Rest the braised short ribs for 10-15 minutes before serving them to allow moisture to redistribute.
I like to leave my short ribs in the pot while reducing my sauce, but a lot of recipes say to remove them after the ribs are braised. You can remove the meat from the pot and set it aside, then strain out all the aromatic vegetables. Reduce the braising liquid to concentrate the wine and gelatin from the stock (and any additional gelatin that the short ribs added). Then, add the short ribs back to the pot.
You can store them in the refrigerator for up to 3–4 days. I like to keep my short ribs and braising liquid in an airtight container to prevent them from drying out.
Reheat on the stovetop by gently warming them on low heat for 20–30 minutes, adding a bit of broth if needed.
Freeze for longer storage, up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition