Red Wine–Braised Short Ribs
Red Wine–Braised Short Ribs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Season short ribs with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat.
Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
Transfer short ribs to a plate.
Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs with any accumulated juices.
Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
Add all herbs to pot along with garlic.
Stir in stock.
Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours.
Transfer short ribs to a platter.
Strain sauce from pot into a measuring cup.
Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
Serve in shallow bowls over mashed potatoes with sauce spooned over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.