Beef short ribs braised in red wine on a plate with carrots and mashed potatoes

Short Ribs Braised in Red Wine

Course Dinner
Cuisine American
Keyword Short Ribs
Servings 6
Author Wendie


  • 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


  1. Preheat oven to 350 degrees
  2. Season ribs liberally with salt and pepper
  3. 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.
  4. 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.
  5. 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.
  6. Remove pot from oven and let cool 10 minutes before serving.