Print Options:

Braised Short Ribs with Red Wine & Rosemary

Yields4 ServingsPrep Time25 minsCook Time2 hrs 30 minsTotal Time2 hrs 55 mins

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.

Braised Short Ribs with Red Wine & Rosemary

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)
Prep and season the short ribs
1

  1. Pat the short ribs dry with paper towels — this helps them brown properly.

  2. Generously season all sides with salt and black pepper.

Brown the ribs
2

  1. Heat olive oil in a large Dutch oven over medium-high heat.

  2. Working in batches, sear short ribs on all sides until deeply browned (about 2–3 minutes per side).

  3. Transfer browned ribs to a plate and set aside.

Build the flavor base
3

  1. Lower the heat to medium. Add the onion, carrots, and celery to the same pot.

  2. Cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften and caramelize.

  3. Add garlic and tomato paste, stirring for 1–2 minutes until fragrant and darkened slightly.

Deglaze with red wine
4

  1. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.

  2. Simmer for 5–6 minutes, allowing the wine to reduce by about half.

Add the stock and herbs
5

  1. Return the short ribs to the pot along with any juices that accumulated on the plate.

  2. Add beef stock, rosemary, thyme, and bay leaves.

  3. Bring the mixture to a gentle simmer, then cover with a lid.

Braise in the oven
6

  1. Preheat oven to 325°F (160°C).

  2. 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

  1. Remove short ribs and set aside on a warm plate.

  2. Strain the sauce through a fine mesh sieve (optional) or skim off excess fat from the surface.

  3. Simmer the sauce on the stove for 5–10 minutes to thicken slightly, if desired.

Serve
8

  1. Place short ribs on a platter or in shallow bowls.

  2. Spoon the rich wine sauce over the top.

  3. Garnish with fresh parsley and a touch of lemon zest for contrast.

Serving Suggestions
9

  • Serve over:

    • Creamy mashed potatoes

    • Parmesan polenta

    • Buttered noodles or roasted root vegetables

  • 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.

Nutrition Facts

4 servings

Serving size