Recipe at a glance
- Estimated yield: 4–6 servings
- Prep: about 20 minutes
- Cooking: about 210 minutes
- Additional time: about 10 minutes (resting, rising, chilling or freezing, where required)
- Total: about 240 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Wine-Braised Beef Short Ribs Recipe:
Ingredients
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups dry red wine (such as Cabernet Sauvignon, Merlot, or Syrah)
- 2 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef short ribs generously with salt and freshly ground black pepper.
- In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until they develop a deep brown crust, about 3-4 minutes per side. Transfer the seared short ribs to a plate and set aside.
- In the same pot, reduce the heat to medium and add the diced onion, carrots, and celery. Cook the vegetables, stirring occasionally, for about 5 minutes, or until they begin to soften.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, or until fragrant.
- Pour the red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and let it reduce by half, about 5-7 minutes.
- Stir in the beef broth, diced tomatoes, and tomato paste, mixing well to combine.
- Return the seared short ribs to the pot and nestle them among the vegetables and sauce. Add the rosemary, thyme, and bay leaves.
- Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- Braise the beef short ribs in the oven for 2.5 to 3 hours, or until they are fork-tender and nearly falling off the bone.
- Remove the pot from the oven and discard the rosemary, thyme, and bay leaves. If desired, skim off any excess fat from the surface of the sauce.
- Serve the wine-braised beef short ribs over mashed potatoes, polenta, or egg noodles, spooning the rich, flavorful sauce and vegetables over the top.
Enjoy this mouthwatering dish that showcases the luxurious flavors of slow-cooked beef short ribs and the richness of red wine. Perfect for special occasions or cozy weekend dinners, this recipe is sure to become a favorite in your culinary repertoire.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
