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Perfectly Tender Red Wine Braised Short Ribs

A close-up of a tender braised short ribs piece covered in rich sauce, served atop creamy yellow polenta.
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This recipe delivers fall-off-the-bone tender beef short ribs with a deep, savory red wine gravy, creating a restaurant quality dinner at home.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the carrots, celery, and onion to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  6. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should nearly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  8. Transfer the Dutch oven to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the short ribs from the liquid and set them aside, keeping them warm.
  10. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the sauce.
  11. Simmer the sauce over medium heat until it reduces and thickens into a rich gravy. Taste and adjust seasoning if needed.
  12. Serve the tender beef ribs over mashed potatoes or polenta, spooning the rich short rib gravy over the top.

Notes

  • For extra depth, sear the ribs in batches to avoid overcrowding the pot.
  • If you prefer a thicker sauce without reducing, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce until it thickens.
  • This dish tastes even better the next day after the flavors have fully melded.

Nutrition

Find it online: https://daisyrecipe.com/braised-short-ribs-recipe-tender-fall-bone/