Braised Short Ribs with Red Wine Recipe

Name: Braised Short Ribs with Red Wine
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pounds bone-in beef short ribs; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups dry red wine (such as Cabernet Sauvignon or Merlot); 2 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves

French · Main course · 200 min total

Braised Short Ribs with Red Wine recipe videos

Tender, fall-off-the-bone short ribs braised in a rich red wine sauce with aromatic vegetables. This hearty dish is perfect for a special dinner or a comforting weekend meal.

20
min prep

180
min cook

4
servings

850
kcal/serving

Ingredients

4 pounds bone-in beef short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves

Instructions

Preheat oven to 325°F (165°C). Pat short ribs dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.
Pour in red wine, scraping up any browned bits from the bottom. Bring to a boil and let simmer until reduced by half, about 5 minutes.
Return short ribs to the pot, along with any accumulated juices. Add beef broth, thyme sprigs, and bay leaves. Bring to a simmer.
Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is very tender and pulling away from the bones.
Remove from oven. Discard thyme sprigs and bay leaves. Skim excess fat from the surface. Taste and adjust seasoning with salt and pepper. Serve short ribs with the sauce and vegetables.

Tips

For a thicker sauce, remove the short ribs and simmer the liquid on the stovetop until reduced to desired consistency.
Short ribs can be made a day ahead; reheat gently before serving.
Pair with mashed potatoes, polenta, or crusty bread to soak up the sauce.

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