Red Wine Braised Beef Short Ribs

Serves: 4 | Prep Time: 20 mins | Cook Time: 2 ½ – 3 hours

There are few dishes as comforting and satisfying as braised beef short ribs. Slow-cooked until the meat is fall-off-the-bone tender, these ribs are infused with the rich flavors of red wine, garlic, and fresh herbs. Perfect for a cozy family dinner or a special occasion, this dish turns a humble cut of meat into something extraordinary. Pair it with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every drop of the velvety sauce.

Ingredients

• 4–5 beef short ribs (about 2 ½ lbs)

• Salt & freshly ground black pepper

• 2 tbsp olive oil

• 1 large onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups red wine (Cabernet Sauvignon or Merlot work beautifully)

• 2 cups beef broth

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

Instructions

1. Prep the Ribs – Pat the short ribs dry and season generously with salt and pepper.

2. Sear – Heat olive oil in a heavy Dutch oven over medium-high heat. Sear ribs on all sides until browned (about 8 minutes total). Remove and set aside.

3. Sauté the Vegetables – In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, cooking for another minute.

4. Deglaze – Pour in red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 5 minutes until slightly reduced.

5. Braise – Return ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C). Cook for 2 ½ – 3 hours, until the ribs are fork-tender.

6. Finish the Sauce – Remove ribs from the pot. Discard herbs and bay leaves. Skim fat from the sauce, then simmer for 5 minutes to thicken.

7. Serve – Plate the ribs over mashed potatoes, polenta, or noodles, and spoon the rich sauce generously over top.

Why This Recipe Works

The slow braise allows the collagen in the short ribs to break down, creating tender, juicy meat and a sauce that’s rich and deeply flavorful. The red wine adds depth, the herbs provide earthiness, and the vegetables balance everything with sweetness. It’s a dish that feels luxurious yet rustic, making it perfect for impressing guests or savoring at home.

From the D’Recipe Book at D’Rite Stuff
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