Braised Red Wine Short Ribs

A bowl of brown butter mashed potatoes with a red wine-braised short rib on top with a glass of wine.

Comfort food meets elegance with these braised red wine short ribs. Cooked low and slow in a rich herbed red wine sauce, these short ribs are melt-in-your-mouth tender and always sure to impress. As a bonus, these gourmet short ribs are surprisingly simple to make and come together in one pot to make your life a little easier. Who doesn't love that?

Course Main Dishes

Cuisine French

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings servings

Calories 585kcal

Author Amanda McGrory-Dixon

Equipment

Large Dutch oven or slow cooker

Ingredients

8 beef chuck short ribs
Salt and pepper
3 tablespoons all-purpose flour plus additional flour for dusting
2 tablespoons olive oil
1 medium onion chopped
3 carrots peeled and chopped into 3-inch pieces
2 celery ribs chopped
5 garlic cloves grated or minced
1 tablespoon tomato paste
1 (750-ml) bottle cabernet sauvignon
10 fresh parsley sprigs
10 fresh thyme sprigs
5 fresh oregano sprigs
3 fresh rosemary sprigs
2 fresh sage sprigs
2 dried bay leaves
2 teaspoons anchovy paste
¼ teaspoon crushed red pepper
4 cups beef stock

Instructions

Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and lightly dust with flour. In a large Dutch oven, heat oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on all sides. Cook about four to five minutes on the large, wide sides and a couple minutes should do on the smaller sides. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
Reduce the heat to medium and add onions, carrots and celery. Stirring every so often, cook until the vegetables soften and brown, about four to five minutes. Add garlic and cook for 30 seconds, stirring constantly.
Keep the constant stirring and add 3 tablespoons flour and tomato paste and cook for about 2-3 minutes.
Pour in wine, scrapping the bottom of the Dutch oven to deglaze. Add the short ribs back to the pot and simmer for about 15 minutes to reduce. Add the herbs and beef stock and bring to a boil. Cover and move to the oven.
In the oven, cook until short ribs are tender and shreddable and can easily be removed from the bone, about three to three and a half hours. Alternatively, you could cook the short ribs in a slow cooker on low for eight hours or cover and simmer on the stove for about two to three hours, though the oven is my favorite method.
Once the short ribs are ready, you could serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over mashed potatoes or polenta. Enjoy!

Notes

If you don't have homemade beef stock, I highly recommend using 4 cups of water with 1 tablespoon Better Than Bouillon Beef Base rather than canned stock or regular bouillon cubes. The flavor is much better, and it's readily available in the soup section at most grocery stores.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition