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Short Ribs Braised in Red Wine

Short ribs braised in red wine sound like something you’d find on a five-star restaurant menu, but in reality, they’re super low-maintenance.
Print Recipe
Short Ribs Braised in Red Wine
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes

Ingredients

  • 4-5 pounds bone-in beef short ribs 2-3 inches thick
  • kosher salt
  • pepper
  • 3 tablespoons avocado oil
  • 1 large onion chopped
  • 4 large carrots peeled and cut into large chucks
  • 6 cloves garlic smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 4 cups water
  • 1 tablespoon beef bouillon
  • 2 sprigs fresh thyme

Instructions

  • 1️⃣ Preheat the Oven – Set your oven to 350°F.
  • 2️⃣ Season & Sear the Ribs – Generously coat the short ribs with flour, salt, and pepper. In a large 7-quart Dutch oven or heavy-bottomed pot, heat some oil over medium-high heat. Sear the ribs on all sides until golden brown, then transfer them to a plate.
  • 3️⃣ Sauté the Veggies – Toss the onions and carrots into the pot and cook, stirring occasionally, until they develop a deep, rich color (about 10 minutes). Stir in the garlic and cook for another minute, then mix in the tomato paste and let it cook for 5 more minutes to intensify the flavor.
  • 4️⃣ Deglaze & Simmer – Pour in the red wine, scraping up all those flavorful browned bits from the bottom of the pot. Add the water + bouillon and bring everything to a gentle boil. Once bubbling, turn off the heat and return the short ribs to the pot.
  • 5️⃣ Bake Low & Slow – Toss in sprigs of thyme, cover with a lid, and pop it into the oven for 2-2.5 hours. Then, reduce the heat to 325°F and let it braise for another hour until the meat is ultra-tender.
  • 6️⃣ Strain & Serve – Remove the pot from the oven and strain out the carrots and onions, leaving behind a rich, flavorful gravy. Serve the short ribs with the gravy poured over the top, and enjoy!