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Red Wine Braised Short Ribs


  • 5 lbs bone-in beef short ribs, cut crosswise into 2" pieces
  • Kosher salt and freshly ground black pepper
  • 3 tbsp vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp tomato paste
  • 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 c low-salt beef stock


  1. Preheat oven to 350°F.

  2. Season short ribs with salt and pepper.

  3. Heat oil in a large Dutch oven over medium-high heat.

  4. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.

  5. Pour off all but 3 tablespoons drippings from pot.

  6. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.

  7. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

  8. Stir in wine, then add short ribs with any accumulated juices.

  9. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.

  10. Add all herbs to pot along with garlic.

  11. Stir in stock. Bring to a boil, cover, and transfer to oven.

  12. Cook until short ribs are tender, 2-2 ½ hours.

  13. Transfer short ribs to a platter.

  14. Strain sauce from pot into a measuring cup.

  15. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

  16. Serve in shallow bowls over mashed potatoes with sauce spooned over.

  17. Cooks' note: To test if the ribs are done, pull on a bone. It should slide out freely.

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