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Beef Short Ribs Recipe Braised in Red Wine

Tender, fall-off-the-bone beef short ribs braised slowly in a rich red wine sauce with fresh herbs and aromatics. A comforting and elegant dish perfect for family dinners or special occasions
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 4 lbs bone-in beef short ribs
  • Salt and black pepper to season
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 bottle 750 ml dry red wine (Cabernet Sauvignon or Merlot works great)
  • 4 cups beef stock
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Optional for serving: mashed potatoes creamy polenta, or crusty bread.

Method
 

  1. Pat the short ribs dry and season generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, then set aside.
  4. Add the onion, carrots, and celery to the same pot. Cook until softened and lightly caramelized. Stir in the garlic and tomato paste, cooking for 1 minute.
  5. Pour in the red wine, scraping the bottom of the pot to release browned bits. Let simmer for 10 minutes to reduce slightly.
  6. Return the short ribs to the pot and add beef stock until nearly covered. Stir in rosemary, thyme, and bay leaves.
  7. Cover and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, until the meat is fork-tender.
  8. Remove herbs, skim excess fat, and serve hot over mashed potatoes, polenta, or crusty bread.

Notes

Use a bold, dry red wine such as Cabernet Sauvignon or Merlot for the best flavor.
This recipe can be made a day ahead — the flavors deepen overnight. Reheat gently before serving.
Serve with creamy mashed potatoes, buttery polenta, or egg noodles to soak up the delicious sauce.