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A black plate with mashed potatoes and two braised short ribs stacked on top.
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Red Wine Braised Short Ribs

Tender, perfectly seasoned beef in a flavor-packed pan sauce, and all made in one pan? This recipe for Red Wine Braised Short Ribs is a staple!
Prep Time20 minutes
Cook Time3 hours
Course: Main Course
Cuisine: American
Servings: 6
Calories: 479kcal
Author: Shani W.

Equipment

  • Chef's Knife
  • Tongs
  • Dutch Oven with lid
  • Wooden Spoon
  • Wine Opener
  • Can Opener
  • Spice Bag
  • Immersion Blender

Ingredients
  

  • 3 pounds beef short ribs about 12 count
  • 2 teaspoons salt
  • 1 ¼ teaspoons black pepper
  • 2 ounces carrots diced
  • 2 stalks celery diced
  • ½ count yellow onion diced
  • 1 tablespoon salted butter
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon molasses
  • 2 ½ cups beef stock
  • 1 cup red wine cabernet recommended
  • 1 teaspoon beef bouillon
  • 1 count garlic bulb sliced in half lengthwise
  • fresh rosemary sprigs
  • fresh thyme

Instructions

  • To begin, season the ribs generously with salt and black pepper on all sides.
  • If you haven't already done so, dice the carrots, celery, and ½ an onion into even-sized pieces.
  • Melt a pat of butter in a large Dutch oven. Swirl the pot to distribute the butter evenly.
  • Sear the short ribs for 3-4 minutes on two opposite sides, working in batches if all of your ribs won't fit at once.
  • Remove the seared ribs and set aside. Then, add in the diced veggies to the Dutch oven.
  • Sauté for 4-5 minutes, stirring occasionally.
  • Pour in the tomato paste, Worcestershire, and molasses.
    Scrape up any browned bits on the bottom of the pan, and sauté for another 5 minutes.
  • Pour in the beef stock and red wine.
    Meanwhile, preheat your oven to 350℉.
  • Add in the beef bouillon.
    If you have a spice bag, place the garlic bulb (split in half horizontally), fresh rosemary, and fresh thyme inside and then add to the pot. If not, it's okay.
  • Once the liquid begins to simmer, taste it to ensure it's seasoned well.
    Next, add back in the seared ribs.
  • Cover the pot, and bake in the oven for 2 ½ hours on the lowest oven rack.
  • Take off the cover, and bake for an additional half hour to brown the tops of the ribs.
  • Remove the pot from the oven, and then gently remove the short ribs from the pan.
    They should be falling off the bone, so be careful!
  • Use a large spoon to remove excess fat and the garlic/herb bag from the liquid.
  • With an immersion blender, blend the liquid + veggies to create a thick sauce.
  • Finally, return the short ribs to the sauce and serve hot.
    I highly recommend serving over mashed potatoes with a drizzle of the red wine sauce on top. Enjoy!

Notes

Recipe Suggestions:
For your red wine, try a Cabernet, Malbec, or Shiraz. You want a dry red, not anything sweet.
 
Tips & Tricks:
The starch from the cooked vegetables with thicken up the liquid after blending to create a drool-worthy pan sauce. No need to waste those flavor-packed veggies!
We bake the last hour uncovered to help brown the tops of the short ribs; it also gives them even more flavor and tenderness.
 
 

Nutrition

Calories: 479kcal | Carbohydrates: 8g | Protein: 46g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1235mg | Potassium: 1243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1784IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 6mg