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Rosemary Braised Short Ribs Paired with Wine

Superman Cooks
Entertaining? Serve up these hearty, rich rosemary braised short ribs paired Sonoma-Cutrer wine.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main
Servings 4 to 6 servings


  • 2 lbs boneless short ribs
  • 1 cup red wine
  • 1 lb tri-color carrots
  • 2 stalks celery
  • 2 tbsp tomato paste
  • 2 tbsp beef base
  • 2 tsp chopped rosemary
  • 1 medium onion
  • 6-10 chippolini onions
  • 1/4 cup olive oil


  • Preheat oven to 375°.
  • In a large sauté pan, heat oil. While oil is heating up, salt and pepper all sides of short ribs.
  • Place ribs in sauté pan and brown all sides. Remove and place in heavy dutch oven.
  • Cut celery and tri-colored carrots into 2 inch pieces and place around ribs.
  • In sauté pan, add 1 medium onion (diced into small pieces) and cook until translucent, about 5-8 minutes.
  • Add red wine, tomato paste, rosemary and beef base and cook for 1 minute and then add mixture to short ribs.
  • Peel chippolini onions and add to ribs.
  • Cover and place in oven and cook for 30 minutes.
  • Reduce heat to 325° and continue to cook for 1 hour 30 minutes (or until beef is tender).
  • Remove from oven. Serve over mashed potatoes, spooning liquid mixture and vegetables on top.