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Red Wine Braised Short Ribs

Short ribs that fall apart with a fork after braising low and slow in red wine. The braising liquid becomes an insanely rich sauce that’s perfect over mashed potatoes.
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Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Rest Time: 30 minutes
Total Time: 4 hours 30 minutes

Ingredients

Ingredients (~8 servings)

  • ~6 lbs bone-in English-cut short ribs
  • 1 Tbsp neutral oil
  • 1 Tbsp unsalted butter
  • 1 large yellow onion finely diced
  • 3 medium carrots peeled and finely diced
  • 4 celery ribs finely diced
  • 5 garlic cloves minced
  • 3 Tbsp all-purpose flour
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp dijon mustard
  • 3 cups bold red wine like Bordeaux or Merlot
  • 3 cups beef stock
  • 12 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 3 fresh bay leaves
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

Instructions

  • Preheat oven to 350F.
  • Pat short ribs dry with paper towels and season generously with salt and pepper.
  • Heat oil in a Dutch oven over medium-high heat until shimmering.
  • Sear ribs on all sides until deeply browned, about 3-4 minutes per side, working in batches to avoid crowding.
  • Remove ribs and set aside.
  • Reduce heat to medium and add butter to the pot.
  • Add diced onions, celery, and carrots and cook 8-10 minutes, stirring occasionally, until caramelized and golden.
  • Add garlic and cook 1 minute until fragrant.
  • Push vegetables to the side and add tomato paste to the empty space.
  • Cook tomato paste 4-5 minutes, stirring occasionally, until it darkens to brick color.
  • Sprinkle flour over everything and stir well to combine.
  • Cook 2-3 minutes to cook out the raw flour taste.
  • Whisk together red wine, dijon mustard, and beef stock in a measuring cup and season with salt and pepper.
  • Pour mixture into the pot and stir well, scraping up browned bits from the bottom.
  • Bring to a gentle simmer.
  • Nestle ribs back into the liquid so it comes about 3/4 of the way up the sides.
  • Tie thyme and rosemary together with kitchen twine and tuck between the ribs.
  • Add bay leaves to the liquid.
  • Cover tightly and transfer to oven.
  • Braise 3 to 3 1/2 hours until meat is fork-tender and practically falling off the bone.
  • Remove from oven and let rest covered for 30 minutes.
  • Remove and discard herb bundle and bay leaves.
  • Taste braising liquid and season with additional salt and pepper as needed.
  • Serve short ribs with braising liquid spooned over mashed potatoes, risotto, or polenta.
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