Red Wine Braised Short Ribs

Name: Red Wine Braised Short Ribs
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb bone-in beef short ribs (or 2 1/2 lb boneless); 2 tsp salt; 1 tsp black pepper; 2 tbsp oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, smashed; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 2 cups dry red wine; 2 cups beef broth; 2 sprigs rosemary and 4 sprigs thyme; 2 bay leaves; 1 tbsp balsamic vinegar; mashed sweet potatoes and roasted Brussels sprouts, to serve

Beef short ribs seared and braised for hours in red wine, beef broth and aromatics until fork-tender, then glazed with the reduced sauce. Serve with mashed sweet potatoes and roasted Brussels sprouts for a special fall dinner.

Prep25 min

Cook3 hr

Total3 hr 25 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

Amazon Walmart

8-inch chef's knifeFor all the chopping

Amazon

Instant-read thermometerFor knowing when meat is done

Amazon Walmart

Store links go to the same item at each retailer, checked November 5, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

4 lb bone-in beef short ribs (or 2 1/2 lb boneless)

2 tsp salt

1 tsp black pepper

2 tbsp oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, smashed

2 tbsp tomato paste

2 tbsp all-purpose flour

2 cups dry red wine

2 cups beef broth

2 sprigs rosemary and 4 sprigs thyme

2 bay leaves

1 tbsp balsamic vinegar

mashed sweet potatoes and roasted Brussels sprouts, to serve

Steps

Season the ribs with the salt and pepper, ideally a few hours ahead. Heat the oven to 325°F.

Heat the oil in a Dutch oven over medium-high heat. Brown the ribs well on all sides in batches, 8 to 10 minutes per batch. Set aside and pour off all but 2 tbsp fat.

Add the onion, carrots and celery and cook 6 minutes. Stir in the garlic, tomato paste and flour for 1 minute.

Pour in the wine, scraping up the browned bits, and boil 5 minutes to reduce slightly. Add the broth, herbs and bay leaves.

Return the ribs, bone side up, in a snug layer. Bring to a simmer, cover and braise in the oven 2 1/2 to 3 hours, until the meat is very tender. (Or cook in a slow cooker on low 8 hours after browning.)

Lift out the ribs. Strain the liquid, skim off the fat, and boil it until thick enough to coat a spoon, about 10 minutes. Stir in the vinegar.

Spoon the sauce over the ribs and serve with mashed sweet potatoes and Brussels sprouts.

TipBraise a day ahead and chill the ribs in their liquid; the fat lifts off in one piece and the flavor improves.