Red Wine Braised Short Ribs

Red Wine Braised Short Ribs are a rich, savory dish that delivers fall-off-the-bone tenderness with deep, bold flavors. Slow-cooked in a flavorful red wine sauce with aromatic vegetables, these short ribs are perfect for a cozy dinner or an elegant meal. Whether served over mashed potatoes, creamy polenta, or buttered noodles, this dish is a true comfort food classic.

INGREDIENTS:

For the Short Ribs

4 lbs (1.8 kg) bone-in beef short ribs

2 tbsp olive oil

Salt and black pepper, to taste

1 large onion, diced

2 large carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

2 tbsp tomato paste

2 cups (480 ml) dry red wine (Cabernet Sauvignon or Merlot)

2 cups (480 ml) beef broth

2 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

DIRECTIONS:

Step 1: Prepare the Short Ribs

Pat the short ribs dry with paper towels and season generously with salt and black pepper.

Step 2: Sear the Short Ribs

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.

Step 3: Sauté the Vegetables

In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened.

Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes.

Step 4: Deglaze with Red Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until slightly reduced.

Step 5: Add Broth and Herbs

Return the short ribs to the pot and add the beef broth, rosemary, thyme, and bay leaves.

Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (163°C).

Step 6: Braise the Short Ribs

Cook for 2 ½ to 3 hours, or until the meat is tender and easily pulls away from the bone.

Step 7: Finish and Serve

Remove the short ribs from the pot and skim excess fat from the sauce.

If desired, simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken.

Serve the short ribs over mashed potatoes, polenta, or pasta, drizzled with the rich sauce.