It’s also the perfect meal for hosting, as the short ribs taste even more heavenly when allowed to rest overnight and served reheated the following day.
The preparation is delightfully straightforward, kicking up the flavor at every stage: First, head to your butcher and request bone-in short ribs (which pack more taste than boneless ones) to be sliced into 2″ segments. Utilizing a Dutch oven, sear the ribs in batches, ensuring they are browned on all sides. As you remove the fat, take care to preserve the browned morsels at the bottom of the pan. Then, sauté a medley of fragrant vegetables in the leftover drippings, followed by toasting the tomato paste and flour. This will infuse a rich, savory taste and thickness to the braise. Once deglazed with red wine (scraping up those delectable browned bits), let the meat simmer on the stovetop for a while before nestling in generous amounts of garlic and fresh herbs. Top it off with beef broth and slide the braise into the oven.
The extended cooking time allows the braising liquid to develop into a luxurious sauce, while the short ribs become ridiculously tender and ready to fall off the bone. Transfer the meat to a serving dish and strain the sauce, skimming off any fat that rises to the top. Pair the short ribs with the best mashed potatoes in the world. 
Red Wine and Rosemary Braised Short Ribs
- Total Time: 170 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Fall-apart tender short ribs braised in rich red wine and herbs. Perfect for a special dinner or a cozy night in.
Ingredients
- 2 kg (5 lbs) bone-in beef short ribs
- Kosher salt
- freshly ground black pepper
- 3 Tbsp vegetable oil
- 3 medium yellow onions
- 3 medium carrots
- 2 celery stalks
- 3 Tbsp all-purpose flour
- 1 Tbsp tomato paste
- 1 (750 ml) bottle dry red wine
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic
- 4 cups (946 ml) water
- 4 tsp Better Than Bouillon Beef Stock
Instructions
- Preheat your oven to 350°F (177°C).
- Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Brown the short ribs in two separate batches, ensuring all sides are seared for approximately 8 minutes per batch.
- Remove the short ribs to a plate and leave only 3 Tbsp. of the drippings in the pot.
- Combine the onions, carrots, and celery in the Dutch oven, cooking over medium-high heat while stirring frequently until the onions have a golden hue, approximately 5 minutes.
- Blend in the flour and tomato paste, stirring continuously until they form a rich, deep red mixture, which takes about 2-3 minutes.
- Pour in the wine, followed by the seared short ribs and any juices that have collected on the plate.
- Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer until the wine has reduced by half, taking roughly 25 minutes.
- Add all the herbs to the pot, along with the halved garlic head.
- Stir in the water and beef stock and return the mixture to a boil.
- Cover the Dutch oven and transfer it to the preheated oven.
- Braise the short ribs until they become tender, which should take around 2-2½ hours.
- Carefully move the short ribs to a serving platter.
- Pour the sauce from the pot through a strainer into a measuring cup or bowl.
- Skim off any fat that rises to the surface and discard it.
- Adjust the sauce seasoning with salt and pepper to your taste.
- Serve the short ribs in shallow bowls over mashed potatoes.
Notes
- For deeper flavor, sear the short ribs in batches to avoid overcrowding the pan and ensure proper browning.
- Substitute Cabernet Sauvignon or Merlot for a similar robust red wine flavor profile.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the oven.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 1200
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 50
- Cholesterol: 150
Frequently Asked Questions
What type of red wine is best for braising short ribs?
A dry, full-bodied red wine such as Cabernet Sauvignon, Côtes du Rhône, or a simple Bordeaux works well. Avoid wines labeled as cooking wine, and do not use anything sweet.
Do I need to brown the short ribs before braising?
Yes. Browning builds a crust on the outside of the ribs and develops fond on the bottom of the pot, both of which add significant depth to the finished braising liquid.
How long do braised short ribs need in the oven?
At 350°F (177°C), short ribs typically braise for 2.5 to 3 hours until the meat is falling-off-the-bone tender and a fork slides in with no resistance.
Can I make braised short ribs ahead of time?
Yes. They reheat very well and the flavor improves overnight. Cool and refrigerate with the braising liquid, then skim the solidified fat off the top before reheating.
What sides pair well with red wine braised short ribs?
Creamy polenta, mashed potatoes, or buttered egg noodles are all classic pairings that absorb the braising sauce. Roasted root vegetables also work well.
I love short ribs, and I love red wine – so this was like the perfect recipe for me!
Turned out really well!