Beef Short Ribs Braised in Red Wine

Beef Short Ribs Braised in Red Wine

You can prepare the ribs and sauce up to a day ahead, and then gently warm them back up to serving temperature in the oven or on the stove top. I served this with a bottle of Amarone that I had been waiting to try for awhile, so I substituted a younger DOC Valpolicella Classico (similar flavor profile to Amarone, but lower cost) in place of a Cabernet to enhance the flavor of the meal, but you can use whatever dry red wine you like or happen to have on hand (just don’t use anything sold specifically as “cooking wine”- that stuff tons of added salt and it tends to mess up the flavor of a really good dish). I served these ribs on top of a luxe version of mashed potatoes (made with crème fraîche, chives, and butter) to soak up the extra sauce, but these ribs would also be good paired with a risotto or polenta. If you want to round out the meal with some extra vegetables, you could try serving roasted broccoli or rabe on the side, or perhaps a sauteed kale or chard to balance the richness of the ribs and sauce.


  • 5 pounds bone-in beef short ribs, cut crosswise into 2′ pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750-ml bottle dry red wine (such as 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 cups low-salt beef stock


  1. Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons of the drippings from the pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  3. Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.