Tender braised short ribs cooked in red wine with carrots, onions, and fresh herbs. This slow-cooked beef recipe is rich, flavorful, and perfect for weeknight dinners or special occasions. Serve with mashed potatoes or polenta for a hearty meal.

Ingredients

3 tablespoons olive oil
1 yellow onion, diced
3 carrots, chopped
8 bone-in beef short ribs
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
1 cup dry red wine (Côte du Rhône or Pinot Noir recommended)
2 1/2 cups low-sodium beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary

Instructions

Preheat oven: Set oven to 350°F (175°C).
Cook vegetables: Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add onion and carrots, cooking a few minutes until slightly softened. Remove and set aside.
Prepare ribs: Season ribs with salt and pepper, then coat with flour. Add remaining 2 tablespoons of oil to the pot and increase heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove ribs and set aside.
Deglaze the pan: Pour in red wine, scraping up any browned bits from the bottom. Bring to a boil and cook for 2 minutes.
Add broth and seasonings: Stir in beef broth, tomato paste, salt, and pepper. Taste and adjust seasoning if needed.
Combine ingredients: Return ribs and cooked vegetables to the pot. Add whole sprigs of thyme and rosemary. Cover with a lid.
Braise: Place in the oven and cook at 350°F (175°C) for 2 hours. Reduce oven temperature to 325°F (160°C) and cook an additional 30–45 minutes, until ribs are very tender and nearly falling off the bone.
Rest and serve: Remove from oven and let rest 20 minutes with lid on. Skim excess fat from the surface. Serve ribs over mashed potatoes with pan juices.

Tips

Brown the ribs well for maximum flavor.
Use a heavy-bottomed Dutch oven for even cooking.
Let ribs rest after braising to retain juices.
Skim fat before serving for a cleaner sauce.

Variations and Substitutions

Wine alternatives: Use beef or vegetable stock instead of red wine for a non-alcoholic version.
Vegetables: Add parsnips, turnips, or celery root for extra flavor.
Herbs: Substitute thyme or rosemary with sage or bay leaves.
Slow cooker method: Cook on low for 6–8 hours for tender ribs.

FAQs

Can I make this ahead of time?
Yes, braised short ribs taste even better the next day after flavors meld.

How do I store leftovers?
Refrigerate in a sealed container for 3–4 days. Reheat gently on the stove.

Can I freeze braised short ribs?
Yes, freeze in airtight containers for up to 3 months.

Serving Suggestions

Serve over creamy mashed potatoes, polenta, or buttered egg noodles.
Pair with roasted root vegetables or sautéed greens.
Spoon pan juices or gravy over the ribs for extra flavor.
Garnish with fresh herbs for presentation.

Why You’ll Love This Recipe

These braised short ribs are tender, flavorful, and infused with rich red wine and aromatic herbs. The slow cooking process creates a melt-in-your-mouth texture, making it a comforting and impressive main course for family dinners or special occasions.