red wine braised beef short ribs recipe
Recipe type: meat
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped (I tend to add extra because I like stewed carrots)
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon, though I use Pinot too)
  • 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 (I also use chicken stock instead without any lack of flavor -- use what you have available)
  • SPECIAL EQUIPMENT: Dutch oven or similar, 5-6 quart size
  • one wine glass, for the chef
  1. Preheat oven to 350 degrees F. Season short ribs with salt and pepper.
  2. Heat oil in a large Dutch oven or casserole with a lid over medium-high. I use a 5-quart pot and it is almost brimming to the top. Working in 2 to 3 batches, brown short ribs on all sides. Sear them well -- this step is important for taste so don't skimp! Transfer short ribs to a plate. Pour off all but 3 tablespoons of drippings from pot.
  3. 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 to 3 minutes. It will be clumpy. Pour one wine glass full of wine. Set aside. Drink this as you cook.
  4. Stir remainder of wine into the Dutch oven pot, 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.
  5. Cook until short ribs are tender, 2 to 2½ hours. I often cook for 3 hours, reducing the heat for the last 30 minutes to 325 degrees F. 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. I've also been incredibly lazy and left the meat in the pot, skimming the fat from the surface with a shallow spoon, then re-seasoning the sauce if needed.
  6. The original recipe recommends to serve in shallow bowls over mashed potatoes with sauce. I like roasted potatoes on the side.
  7. This is great reheated, as the flavor deepens overnight.
Recipe by story of a kitchen at