Fall-off-the-bone tender beef short ribs, slowly braised in a rich red wine sauce with aromatics and herbs. Served with creamy mashed potatoes and roasted root vegetables, this dish is pure comfort meets elegance.
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Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 3 hrsTotal Time 3 hrs 25 minsFor the Short Ribs
1 ½ kg beef short ribs, bone-in
Salt and black pepper
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups red wine (Cabernet Sauvignon or Merlot work well)
2 cups beef stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
For Serving
Creamy mashed potatoes or parsnip purée
Roasted root vegetables (carrots, parsnips, turnips)
Chopped parsley or microgreens for garnish
Sear the Ribs
1
Pat ribs dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.
Build the Braise
2
In the same pot, sauté onion, carrot, and celery until softened (about 5–7 minutes).
Stir in garlic and tomato paste, cooking another 2 minutes.
Deglaze the pot with red wine, scraping the bottom to loosen browned bits.
Add beef stock, rosemary, thyme, bay leaves, and seared ribs back into the pot.
Braise
3
Bring to a simmer, then cover with a lid and transfer to a preheated oven at 325°F (165°C) .
Braise for 2.5–3 hours, or until the meat is fork-tender and nearly falling off the bone.
Reduce the Sauce
4
Remove the ribs and strain the sauce.
Skim fat if needed and simmer the liquid on the stove until thickened into a rich glaze.
Serve
5
Plate with mashed potatoes and vegetables.
Spoon the sauce generously over the ribs.
Garnish with chopped parsley or microgreens.
Wine Pairing
6 Serve with a bold red like a Syrah, Zinfandel, or Bordeaux to complement the richness of the dish.
Ingredients For the Short Ribs
1 ½ kg beef short ribs, bone-in
Salt and black pepper
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups red wine (Cabernet Sauvignon or Merlot work well)
2 cups beef stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
For Serving
Creamy mashed potatoes or parsnip purée
Roasted root vegetables (carrots, parsnips, turnips)
Chopped parsley or microgreens for garnish
Directions Sear the Ribs
1
Pat ribs dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.
Build the Braise
2
In the same pot, sauté onion, carrot, and celery until softened (about 5–7 minutes).
Stir in garlic and tomato paste, cooking another 2 minutes.
Deglaze the pot with red wine, scraping the bottom to loosen browned bits.
Add beef stock, rosemary, thyme, bay leaves, and seared ribs back into the pot.
Braise
3
Bring to a simmer, then cover with a lid and transfer to a preheated oven at 325°F (165°C) .
Braise for 2.5–3 hours, or until the meat is fork-tender and nearly falling off the bone.
Reduce the Sauce
4
Remove the ribs and strain the sauce.
Skim fat if needed and simmer the liquid on the stove until thickened into a rich glaze.
Serve
5
Plate with mashed potatoes and vegetables.
Spoon the sauce generously over the ribs.
Garnish with chopped parsley or microgreens.
Wine Pairing
6 Serve with a bold red like a Syrah, Zinfandel, or Bordeaux to complement the richness of the dish.
Braised Short Ribs with Red Wine Reduction
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