Red Wine Braised Short Ribs

Elijah Grounds

Luxuriously tender and deeply savory, these Red Wine Braised Short Ribs are inspired by traditional French bistro fare with a rustic, elegant twist. Slowly simmered in robust red wine, aromatic herbs, and a mirepoix of vegetables, the ribs become meltingly soft, making them the perfect dish for cozy dinners or impressive gatherings.

4 from 3 votes

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Main Course

Cuisine French

Servings plates

Calories 642 kcal

Equipment

Dutch oven or heavy-bottomed oven-safe pot
Chef's Knife
Cutting board
Tongs
Wooden spoon

Ingredients

3 pounds bone-in beef short ribs preferably thick-cut, well-marbled
2 teaspoons kosher salt plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion chopped
2 medium carrots peeled and diced
2 stalks celery diced
4 cloves garlic minced
2 tablespoons tomato paste
2 cups dry red wine like Cabernet Sauvignon or Merlot
2 cups beef broth low-sodium
3 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Preheat the oven to 325°F (163°C).
Season the short ribs generously with kosher salt and black pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Set aside.
Reduce heat to medium. Add onions, carrots, and celery to the pot and sauté until softened and lightly browned, about 10 minutes.
Stir in the garlic and tomato paste, cooking until the paste darkens and is fragrant, about 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5-7 minutes, reducing the wine slightly.
Add the beef broth, thyme, rosemary, bay leaf, and return the short ribs to the pot. Make sure the ribs are mostly submerged.
Cover and braise in the preheated oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Remove the ribs and keep warm. Discard bay leaf and herb stems. Optionally skim fat and reduce the sauce on the stovetop for a thicker consistency.

Notes

For an extra depth of flavor, marinate the ribs in the wine and herbs overnight before cooking.
Substitute red wine with pomegranate juice for a non-alcoholic option while maintaining acidity and complexity.
To quickly skim fat from the sauce, chill it for 15 minutes and scoop the solidified fat from the surface.

Nutrition

Calories: 642kcalCarbohydrates: 13gProtein: 51gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 147mgSodium: 1647mgPotassium: 1436mgFiber: 2gSugar: 4gVitamin A: 5348IUVitamin C: 9mgCalcium: 61mgIron: 6mg

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