IE 11 is not supported. For an optimal experience visit our site on another browser.

Red wine braised short ribs of beef

Serves 6 – 8 Servings
Serves 6 – 8 Servings


  • 2 tablespoon olive oil
  • 1 tablespoon large onion, peeled and chopped
  • 3 tablespoon carrots, peeled and chopped
  • 1 tablespoon celery stalk, chopped
  • 2 clove garlic, peeled and crushed
  • 1/4 cup tomato paste
  • 2 cup red wine
  • 3 cup low-sodium, store-bought beef broth


Baking Directions:


Preheat the oven to 350°F.


Pour the oil into a wide, deep casserole, set on the stove top over medium heat.

Season the short ribs with salt and pepper, add them to the pan, and brown evenly, approximately 5 minutes per side.

Transfer the short ribs to a large platter to hold.


Add the onion, carrot, and celery to the casserole, brown for 5 minutes to lightly caramelize them.

Add garlic, tomato paste, wine and broth to the pan.

Bring the mixture to a rapid boil, add the seasoning packet of bouquet garni and return the short ribs to the casserole, arranged evenly in one layer.

The liquid should not cover the short ribs, but rather should rise 2/3rds up the hunks of meat, partially submerging them.

If it seems like you have too much braising liquid or the short ribs are too tightly packed together, try dividing the short ribs and liquid among 2 casseroles for more even cooking.


Cover the casserole and place in the pre-heated oven, and braise the ribs approximately 2½ hours.

Keep the meat partially submerged throughout the braising process.

Should the braising liquid evaporate too quickly additional beef broth may be added.

5. After 2½ hours of cooking pierce the short ribs with a fork; if cooked enough, the fork will meet no resistance.

If the meat still feels dense and the fork meets resistance return the casserole to the oven for an additional 30 minutes, checking again for tenderness afterward.

6. Remove the casserole from the oven and let rest for 5 to 10 minutes before transferring the ribs to plate or platter.

Degrease the braising liquid, strain it, discard the solids and return the short ribs to the liquid.

The short ribs and their sauce can be served immediately; or cool thoroughly, cover and refrigerated for up 3 days.

Reheat thoroughly before serving.


Serve the short ribs family-style, passing the reduced braising liquid alongside in a sauce boat.


Recipe Tags