Description
A rich and comforting short ribs recipe that’s slow-braised in red wine, beef broth, and fresh herbs for melt-in-your-mouth tenderness. Perfect for winter gatherings and special occasions.
Ingredients
3 tbsp (45ml) olive oil, divided
1 large yellow onion, diced
3 medium carrots, chopped into 1-inch pieces
8 bone-in beef short ribs (about 4–5 lbs total)
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
¼ cup (30g) all-purpose flour (or cornstarch for gluten-free)
1 cup (240ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
2½ cups (600ml) low-sodium beef broth
2 tbsp (30g) tomato paste
2 fresh thyme sprigs
2 fresh rosemary sprigs
Instructions
Preheat oven to 350°F (175°C). Pat short ribs dry.
Sear Veggies: Heat 1 tbsp oil in a Dutch oven over medium heat. Add onion and carrots; sauté for 4–5 minutes. Remove and set aside.
Brown Ribs: Season ribs with salt and pepper, dust with flour. Heat 2 tbsp oil in pot. Sear ribs in batches, 2–3 minutes per side. Remove and set aside.
Deglaze: Reduce heat. Add wine, scrape bottom, and simmer 3–4 minutes. Stir in broth, tomato paste, salt, and pepper. Bring to boil.
Braise: Return ribs and veggies. Add herbs. Cover and braise in oven for 2 hours. Reduce heat to 325°F (160°C); cook 45–60 minutes more.
Finish: Let rest 20 minutes. Skim fat, discard herbs. Serve ribs with sauce.
Notes
Substitute cornstarch for a gluten-free version.
Short ribs taste even better the next day—perfect for meal prep.
Serve with mashed potatoes, polenta, or roasted vegetables.
- Prep Time: 25 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4g
- Sodium: 740mg
- Fat: 36g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
Keywords: Short Ribs Recipe, Braised Short Ribs, Winter Beef Recipe, Red Wine Short Ribs, Dutch Oven Ribs