red wine braised beef short ribs recipe

cozy time ::::


To braise – (brāz); from the French braiser.

tr.v. braised, brais·ing, brais·es    To sear meat at a high temperature, then cook it with liquid at low temperature in a covered pot. Heat, liquid, and time are key: the low slow cooking with moisture is optimal for breaking down collagen in tough cuts of meat.


It is the time of year that cooking slow casseroles and stews make for a cozy kitchen. This is one of those recipes.

It’s easy to assemble with distracted focus, as your children run around screaming or requesting your help. Vegetables can be chopped over a period of a couple hours. Browning the meat does take a bit more focus obviously, with the high heat, but I reserve this when I know my husband can rise to the occasion and keep the kids out of the kitchen for a few moments or there are eyes glued to the TV. You could even brown the meat at bedtime, refrigerate it, and cook the entire dish the next day.


ready to start the long-haul braising

The best part is allowing this dish to cook slowly, permeating the rich, red wine and beef flavors throughout the house. Your autumn coziness will be all the better. Reserve this for an easy weekend dinner with family or with friends. The leftovers are great rewarmed and served similarly. I have also used the leftovers, bones picked clean, in tomato sauce for pasta. A few quick pulses in the food processor help shred the meat with little effort. It also makes a great alternative filling for a fancy almost but not quite Cornish pasty. I make the Cornish pasty filling I’ve previously posted and use the red wine braised meat to amplify the flavor.

Make your weekend. Make this. (And Happy Halloween.)


One year ago: feline in memorium (when our 14-year-old cat died)

Two years ago: bloody broken glass cupcakes

Three years ago: braided peach curd bread and ginger frozen custard

Four years ago: lemon cupcakes and oven-roasted tomato tart


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.


  • Jodie October 13, 2016 Reply

    This sounds delicious. What sides do you serve it with?

    • story kitchen October 15, 2016 Reply

      I love roasted or mashed potatoes. A light green salad is nice for contrasted texture.

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