Name: Irresistible Braised Short Ribs with Red Wine: Rich, Tender, and Luxuriously Flavorful
Prep time: 20 min
Cook time: PT-489844H10M22S
Total time: PT-489844H10M22S
Cuisine: French-American
Ingredients: 4 lbs bone-in beef short ribs; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 cups red wine (such as Cabernet Sauvignon or Merlot); 2 cups beef broth; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp flour (optional, for thickening); 2 tbsp butter (for finishing sauce)

Description

These Irresistible Braised Short Ribs with Red Wine are melt-in-your-mouth tender, slow-cooked in a rich, flavorful sauce of red wine, herbs, garlic, and vegetables. This classic comfort dish is elegant enough for a dinner party yet simple enough for a cozy weekend meal — pure indulgence in every bite.

Ingredients

4 lbs bone-in beef short ribs
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tsp salt
1/2 tsp black pepper
1 tbsp flour (optional, for thickening)
2 tbsp butter (for finishing sauce)

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Instructions

Preheat oven to 325°F (165°C).
Pat short ribs dry and season generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches for 2–3 minutes per side until deeply browned. Remove and set aside.
In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Add beef broth, thyme, rosemary, and bay leaves. Return the short ribs to the pot, submerging them in the liquid.
Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until the meat is tender and falling off the bone.
Remove short ribs from the pot and strain the sauce. Return the liquid to the pot and simmer on the stovetop for 10 minutes to reduce and thicken. Stir in butter for a glossy finish.
Serve the short ribs with mashed potatoes, polenta, or crusty bread, drizzling the rich red wine sauce over the top.

Notes

For extra depth, add a splash of balsamic vinegar or Worcestershire sauce to the sauce before serving.
Make ahead and refrigerate overnight — the flavors deepen beautifully.
Pairs perfectly with creamy mashed potatoes, risotto, or roasted root vegetables.

Prep Time: 20 mins
Cook Time: 3 hrs
Category: Main Course
Method: Braise
Cuisine: French-American