These Beef Short Ribs in Red Wine are cooked low and slow in a rich deep sauce. Your family is sure to enjoy this!
Everyone loves these Beef Short Ribs Braised in Red Wine. Chunks of rich meat that falls right off the bone, in a deep rich sauce. The perfect Winter night comfort food.
Browning the short ribs, sears them and give them more flavor and a little color.
After the veggies have a little brown to them add the garlic, then the tomato paste. The tomato paste needs a little heat to wake it up.
I am absolutely obsessed with short ribs. They are so forgiving and easy to prepare, cooked low and slow in a delicious rich liquid. Perfect on a pile of creamy mashed potatoes or even Polenta. YUM!
It’s even better the next day, if that’s even possible! When it sits in that delicious braising liquid the flavors just intensify. If you don’t have Dutch Oven check this one out. I love this pot, I use it for everything and it will last forever!
Do you want to try some pork ribs? Check out my Easy Oven Baked Ribs one of my most popular recipes on the blog!
Short Ribs Braised in Red Wine
These Beef Short Ribs in Red Wine are cooked low and slow in a rich deep sauce. Your family is sure to enjoy this!
Ingredients
- 4 pounds bone-in beef short ribs, 2-3 inches thick
- kosher salt
- pepper
- 3 tablespoons cooking oil
- 1 small onion roughly chopped
- 6 carrots peeled and cut into large chucks
- 6 cloves garlic diced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Parsley for garnish
Instructions
- Preheat oven to 350 degrees
- Season ribs liberally with salt and pepper
- In a large dutch oven or heavy bottom pot. Heat oil over medium high heat. Sear ribs on all sides and transfer to a plate.
- Add onions and carrots to cook, occasionally stirring until browned about 10 minutes. Add garlic and cook another minute and then add tomato paste and cook another 5 minutes.
- Add red wine to deglaze the pot, then add the beef broth and bring to a low boil. Turn the heat to low and add back in the short ribs. Add your sprigs of Rosemary and Thyme into the pot. Cover with lid and bake for 2 hours then lower the heat to 325 degrees and bake another hour.
- Remove pot from oven and let cool 10 minutes before serving.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 1117 Total Fat 77g Saturated Fat 31g Trans Fat 4g Unsaturated Fat 45g Cholesterol 316mg Sodium 799mg Carbohydrates 9g Net Carbohydrates 0g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 84g
The cook time has been corrected. It should be 3 hours as recipe states.
Okay it says total time 2 hours 20 minutes. But Step #5 says cook at 350 degrees for 2 hours and then lower heat to 325 degrees and cook for another hour. Which is which? Am I missing something?
Absolutely! I would do about 8 hours on low or 5-6 on high.
Can these be made in a slow cooker?
You bring the liquid to a low boil to deglaze the pot. Then put the ribs in the liquid and put them in the oven to bake. Hope this helps Miriam 🙂
Hi. Do you bake in the oven after braising or put it on the the stove top for 3 hours?
Oh yay Debbie! I’m so glad you loved it. My son requests this frequently! Thanks for taking the time to come back here to let me know 🙂
Just made the short ribs tonight. Delicious! This recipe is the best short rib recipe I’ve ever tried. Easiest too! Thank You!
Thank you Jessica! They are delicious and super easy 🙂
These short ribs look beyond delicious! Perfect for Sunday suppers!