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red wine braised short ribs in a large pot
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5 from 18 votes

Red Wine Braised Short Ribs

If you have never tried red wine braised short ribs you are missing out on one of life's greatest food pleasures! This is comfort food at it's finest!
Prep Time30 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Course: Dinner
Cuisine: American
Keyword: beef, braised, short ribs
Servings: 6 to 8
Author: Andrea Mut


  • 6-7 L soup pot or Dutch oven


  • 4-5 lbs (1.8 kg – 2.2 kg) Beef short ribs
  • Salt and pepper
  • 2 tablespoon avocado or grapeseed oil
  • 1 large Spanish onion, large dice
  • 2 medium carrots, large dice
  • 2 stalks celery
  • 6 cloves garlic smashed
  • 3 tablespoon all purpose flour or gluten free alternative
  • 3 tablespoon tomato paste
  • 2 cups red wine
  • 4 cups chicken stock, low or no sodium
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 bunch parsley stems


  • Preheat oven to 325 degrees F. Season ribs with salt and pepper on both sides. Be generous with the salt.
  • In a large Dutch oven heat oil over medium high heat. Working in 2 or 3 batches, brown ribs on all sides creating a nice deep colour. This will take 15 to 20 minutes. Try not to over crowd the pan. This will cause steaming instead of searing which will prevent the meat from browning.
  • Transfer to a dish and set aside. Remove all but about 2-3 tablespoon of the oil left in the pot.
  • Lower heat to medium low and add onions, carrots, celery, and garlic. Sautee, stirring frequently, until vegetables start to soften and brown. 5-7 minutes. Add tomato paste and sprinkle with flour. Stir constantly until well combined and a deep red colour, 2-3 minutes.
  • Add the wine and stir, scraping up all the bits that have stuck to the bottom of the pan. Pour in the stock and stir to combine.
  • Add ribs and any accumulated juices, making sure the meat is mostly submerged in the liquid. You can add a bit more wine or stock if necessary. Bring to a boil.
  • Add thyme, bay leaves, and parsley stems. Cover and place in preheated oven for 2 ½ hours or until meat is falling off the bone. This cooking time will vary depending on how big or small the ribs are.
  • Remove ribs, and any meat that has fallen off, from the sauce and set aside. Skim any fat from the top with a spoon. Strain the sauce, pressing the vegetables to extract all the flavour. Taste and add salt and pepper if needed.
  • Serve ribs with the sauce on a bed of mashed potatoes, cauliflower mash, or with crusty bread.


Storage - Store ribs and sauce together in an airtight container and refrigerate for up to a week. This dish also freezes well for up to 3 months.
Because this dish is already very rich, I use chicken stock instead of beef stock. However, you can use beef stock as well. 
See above post for substitutions and pro tips!