Beef Short Ribs Braised in Red Wine.”

Beef Short Ribs are cooked low and slow with garlic, herbs, carrots, and onions in a rich red wine sauce, the perfect Sunday dinner that will make your house smell amazing!

Wine braised short ribs with carrots and mashed potatoes on a plate.

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Chunks of rich meat that falls right off the bone, in a deep rich sauce. The perfect Winter night comfort food in that delicious braising liquid that’s even better the next day when the flavors just intensify!

Why this recipe works

They are so forgiving and easy to prepare, cooked low and slow in a delicious flavorful red wine sauce. Perfect on a pile of my Creamy Mashed Potatoes egg noodles, or creamy polenta.

Ingredients needed

Notes

Short ribs: You can also use a chuck roast cut into large chunks.
Wine: A dry red wine is best like merlot or cabernet.
Beef stock: Low-sodium beef broth to cut back on the sodium.
Onion: Yellow or sweet onion works great.
Carrots: Try to get thicker carrots.
Garlic: Fresh minced garlic is best.
Herbs: Use fresh herbs, Rosemary and Thyme to take this dish over the top.

How to make this recipe

Raw short ribs with flour salt and pepper sprinkled on top. then placed in a dutch oven to sear.

Step 1: Sprinkle the flour salt and pepper over the short ribs.
Step 2: Heat a large Dutch oven on medium-high heat, add the olive oil, and place the short ribs into the pot.

The short ribs are browned in the dutch oven then removed to a sheet pan.

Step 3: Brown short ribs on all sides.
Step 4: Remove the browned short ribs and place them on a sheet or plate.short ribs

Carrots and onions placed into the dutch oven then the rest of the ingredients added in, covered and bake.

Step 5: Add the carrots and onions into the pot to get some caramelization, then add in the garlic and tomato paste.
Step 6: Add in the red wine and beef broth and simmer. Turn off the heat and add back in the beef rosemary and thyme, cover, and bake!

A large dutch oven with beef short ribs and carrots.

Recipe Tips

If you don’t have a Dutch Oven I love this one. I use it for everything like my No Knead Artisan Bread and it will last forever!
If you prefer a thicker sauce after straining the carrots and onions out with a slotted spoon. Whisk in a cornstarch slurry and let the strained liquid simmer to thicken.

Short ribs on mashed potatoes with carrots.

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