Short Rib Recipe: Hearty Braised Beef in Red Wine
A soul-warming short rib recipe that delivers fall-off-the-bone tender meat, slow cooked in red wine and aromatic herbs—pure comfort food bliss.
Ingredients
- 4 pounds bone-in beef short ribs about 8 pieces; look for well-marbled ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil (or avocado oil)
- 1 large yellow onion, chopped substitute shallots for a milder bite
- 3 carrots, peeled and cut into 1-inch chunks
- 2 celery stalks, sliced
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste preferably imported Italian
- 1 cup full-bodied red wine Cabernet or Merlot work beautifully
- 2 cups low-sodium beef broth (or chicken broth if you prefer lighter)
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 3 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 1 tablespoon Worcestershire sauce optional for extra umami
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water for gravy, optional
Instructions
- Preheat your oven to 325°F. Season the short ribs generously with salt and pepper.
- In a large Dutch oven over medium-high heat, warm the olive oil until shimmering. Sear ribs on all sides until deeply browned. Transfer ribs to a plate.
- Lower heat to medium. Add onions, carrots, celery, and garlic. Sauté until softened and fragrant.
- Stir in tomato paste, then pour in red wine to deglaze. Let the wine reduce by half.
- Return short ribs to the pot, add broth, herbs, and Worcestershire sauce. Braise in the oven for 2½–3 hours.
- Strain the cooking liquid, skim off excess fat, and thicken with cornstarch slurry. Season with salt and pepper.
- Serve ribs over mashed potatoes or noodles, spooning gravy on top. Garnish with chopped parsley.
Notes
For best tenderness, choose well-marbled short ribs with even marbling. Let the meat rest in the braising liquid after cooking. Leftover meat makes a great taco filling.
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