Slow-braised beef short ribs simmered in red wine, beef stock, and fresh herbs until tender and deeply flavorful — served with creamy mashed potatoes or polenta for a perfect winter meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 2 hrs 30 minsTotal Time 2 hrs 55 minsFor the short ribs
4 lbs beef short ribs, bone-in
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, roughly chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups dry red wine (Cabernet Sauvignon or Merlot work beautifully)
2 ½ cups beef stock (low sodium preferred)
2 sprigs fresh rosemary
2 sprigs thyme
2 bay leaves
Optional for garnish
Fresh chopped parsley
Zest of ½ lemon (for brightness)
Prep and season the short ribs
1
Pat the short ribs dry with paper towels — this helps them brown properly.
Generously season all sides with salt and black pepper.
Brown the ribs
2
Heat olive oil in a large Dutch oven over medium-high heat.
Working in batches, sear short ribs on all sides until deeply browned (about 2–3 minutes per side ).
Transfer browned ribs to a plate and set aside.
Build the flavor base
3
Lower the heat to medium. Add the onion, carrots, and celery to the same pot.
Cook for 5–7 minutes , stirring occasionally, until the vegetables start to soften and caramelize.
Add garlic and tomato paste , stirring for 1–2 minutes until fragrant and darkened slightly.
Deglaze with red wine
4
Pour in the red wine , scraping up any browned bits from the bottom of the pot with a wooden spoon.
Simmer for 5–6 minutes , allowing the wine to reduce by about half.
Add the stock and herbs
5
Return the short ribs to the pot along with any juices that accumulated on the plate.
Add beef stock , rosemary , thyme , and bay leaves .
Bring the mixture to a gentle simmer, then cover with a lid.
Braise in the oven
6
Preheat oven to 325°F (160°C) .
Transfer the covered pot to the oven and cook for 2 ½ hours , until the ribs are fork-tender and the meat is falling off the bone.
Finish the sauce
7
Remove short ribs and set aside on a warm plate.
Strain the sauce through a fine mesh sieve (optional) or skim off excess fat from the surface.
Simmer the sauce on the stove for 5–10 minutes to thicken slightly, if desired.
Serve
8
Place short ribs on a platter or in shallow bowls.
Spoon the rich wine sauce over the top.
Garnish with fresh parsley and a touch of lemon zest for contrast.
Serving Suggestions
9
Serve over:
Pair with a bold red wine (Cabernet Sauvignon, Shiraz, or Malbec).
Add a side of roasted Brussels sprouts or garlic green beans for balance.
Tips & Variations
10
Make ahead: This dish tastes even better the next day! Cool completely, refrigerate overnight, and reheat gently before serving.
Thicker sauce: Stir in a tablespoon of butter or flour slurry at the end to give the sauce extra body.
Vegetable addition: Add a handful of mushrooms in the last hour of braising for added earthiness.
Slow cooker version: Brown the ribs first, then transfer everything to a slow cooker and cook on low for 7–8 hours .
Ingredients For the short ribs
4 lbs beef short ribs, bone-in
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, roughly chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups dry red wine (Cabernet Sauvignon or Merlot work beautifully)
2 ½ cups beef stock (low sodium preferred)
2 sprigs fresh rosemary
2 sprigs thyme
2 bay leaves
Optional for garnish
Fresh chopped parsley
Zest of ½ lemon (for brightness)
Directions Prep and season the short ribs
1
Pat the short ribs dry with paper towels — this helps them brown properly.
Generously season all sides with salt and black pepper.
Brown the ribs
2
Heat olive oil in a large Dutch oven over medium-high heat.
Working in batches, sear short ribs on all sides until deeply browned (about 2–3 minutes per side ).
Transfer browned ribs to a plate and set aside.
Build the flavor base
3
Lower the heat to medium. Add the onion, carrots, and celery to the same pot.
Cook for 5–7 minutes , stirring occasionally, until the vegetables start to soften and caramelize.
Add garlic and tomato paste , stirring for 1–2 minutes until fragrant and darkened slightly.
Deglaze with red wine
4
Pour in the red wine , scraping up any browned bits from the bottom of the pot with a wooden spoon.
Simmer for 5–6 minutes , allowing the wine to reduce by about half.
Add the stock and herbs
5
Return the short ribs to the pot along with any juices that accumulated on the plate.
Add beef stock , rosemary , thyme , and bay leaves .
Bring the mixture to a gentle simmer, then cover with a lid.
Braise in the oven
6
Preheat oven to 325°F (160°C) .
Transfer the covered pot to the oven and cook for 2 ½ hours , until the ribs are fork-tender and the meat is falling off the bone.
Finish the sauce
7
Remove short ribs and set aside on a warm plate.
Strain the sauce through a fine mesh sieve (optional) or skim off excess fat from the surface.
Simmer the sauce on the stove for 5–10 minutes to thicken slightly, if desired.
Serve
8
Place short ribs on a platter or in shallow bowls.
Spoon the rich wine sauce over the top.
Garnish with fresh parsley and a touch of lemon zest for contrast.
Serving Suggestions
9
Serve over:
Pair with a bold red wine (Cabernet Sauvignon, Shiraz, or Malbec).
Add a side of roasted Brussels sprouts or garlic green beans for balance.
Tips & Variations
10
Make ahead: This dish tastes even better the next day! Cool completely, refrigerate overnight, and reheat gently before serving.
Thicker sauce: Stir in a tablespoon of butter or flour slurry at the end to give the sauce extra body.
Vegetable addition: Add a handful of mushrooms in the last hour of braising for added earthiness.
Slow cooker version: Brown the ribs first, then transfer everything to a slow cooker and cook on low for 7–8 hours .
Braised Short Ribs with Red Wine & Rosemary
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