Red Wine Braised Short Ribs Recipe

Name: Red Wine Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs beef short ribs, bones intact; salt & freshly ground black pepper; 8 tablespoons vegetable oil, divided; 1.5 (750 ml) bottles dry red wine; 1 (750 ml) bottle port wine (or another bottle of red wine); 2 onions, chopped; 1 leek, chopped; 2 carrots, peeled and chopped; 2 turnips, chopped; 2 celery root, chopped (celeriac); 3 celery ribs, chopped; 10 garlic cloves, peeled; 3 tablespoons tomato paste; 1 bunch fresh thyme; 1 bunch fresh rosemary; 1 bunch fresh parsley; 2 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt

Servings: persons

8 lbs beef short ribs, bones intact
salt & freshly ground black pepper
8 tablespoons vegetable oil, divided
1.5 (750 ml) bottles dry red wine
1 (750 ml) bottle port wine (or another bottle of red wine)
2 onions, chopped
1 leek, chopped
2 carrots, peeled and chopped
2 turnips, chopped
2 celery root, chopped (celeriac)
3 celery ribs, chopped
10 garlic cloves, peeled
3 tablespoons tomato paste
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch fresh parsley
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon salt

1
Season the short ribs with salt and pepper.
2
Heat the oil in a Dutch oven over high heat.
3
Sear ribs, in batches, on all sides until well browned.
4
Remove ribs and set aside.
5
Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan.
6
Pour out and reserve.
7
Preheat oven to 350F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic.
8
Brown over medium heat, then add tomato paste and cook 5 minutes more.
9
Add the herbs and return the short ribs.
10
Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt.
11
Add enough water to cover contents by at least 1 inch.
12
Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone.
13
Remove meat and cover tightly with the foil.
14
Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy.
15
Strain.

3036

kcal

Calories

186

Fat

109

Carbs

256

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 lbs beef short ribs, bones intact, salt & freshly ground black pepper, 8 tablespoons vegetable oil, divided, 1.5 (750 ml) bottles dry red wine, and more.

Yes, Red Wine Braised Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions