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Red Wine Braised Short Ribs recipe

My recipe for Red Wine Braised Short Ribs made in a Dutch oven is a gourmet-like meal that's easy to make and full of savory flavor. Save this recipe today so you can make it this weekend or for any special occasion!
5 from 4 votes
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Course: dinner
Cuisine: American, French
Keyword: braised short ribs recipe, Red Wine Braised Short Ribs, Red wine braised short ribs recipe
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Servings: 3 - 4 servings
Author: Rachel

Equipment

  • 1 Dutch oven

Ingredients

Seasoning ingredients for the Short Ribs

  • 1 tsp. sea salt - Per short rib
  • 1/2 tsp. fresh cracked pepper - Per short rib
  • 1/2 tsp. dried thyme - Per short rib
  • 1/2 tsp. dried rosemary - Per short rib
  • 1/4 tsp. garlic salt - Per short rib
  • 1 Tbsp. Extra virgin olive oil - Total

Red Wine Braised Short Rib Ingredients

  • 2 1/2 - 3 lbs. short ribs, seasons with the above mix This should be based on your Butcher's recommendation for the number of people you're serving and the bone to meat ratio.
  • 1 Tbsp. extra virgin olive oil
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 medium shallot, sliced
  • 1 large onion, sliced
  • 4 cloves garlic, sliced or grated
  • 4 Tbsp. butter, salted
  • 2 Tbsp. flour
  • 2 cups red wine (Cabernet Sauvignon)
  • 3 cups beef broth
  • 2 bay leaves
  • 1 Tbsp. tomato paste
  • 5 fresh sprigs of thyme
  • 3 fresh sprigs of rosemary
  • 4 fresh sprigs of oregano
  • 2 tsp. sea salt
  • 1/2 tsp fresh cracked pepper

Ingredients for the simple mashed potatoes

  • 3 lbs. Yukon gold Potatoes, peeled and sliced into 1/2 pieces
  • 1 1/2 cups whole milk
  • 3-4 Tbsp. butter, salted
  • 1 - 1 1/2 Tbsp. sea salt
  • 1/2 Tbsp. fresh cracked pepper
  • 2 tsp. garlic salt
  • Additional salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees.
  • Remove the short ribs from the packaging and pat dry. Rub with olive oil. Then add the seasoning mix per the ingredient section above.
  • Heat 1 Tbsp. extra virgin olive oil in a Dutch oven over medium to high heat and then add the short ribs.
  • Brown the meat for 3 minutes per side. Do this in batches if you need to. Don't overcrowd the pot. When done, transfer to a plate and set aside.
  • Remove all the oil from the pan. You can pour this into a glass container. You will need something that the hot oil won't burn through. But it's important to remove this so the dish isn't overly greasy.
  • Add another 1 Tbsp. of olive oil and then add in the onion and shallot. Cook for 4 minutes stirring regularly.
  • Add in the butter and the grated garlic. Stir frequently until the butter melts.
  • Add in the carrots and celery. Cook for 2 minutes.
  • Next add the flour and mix well. Cook for another 2 minutes then add the red wine and deglaze the pan, scraping the brown bits as you go.
  • Add the beef broth and add then add the tomato paste. Simmer on low for 10 minutes.
  • Add the fresh thyme, oregano, rosemary and bay leaves. Also add in the 2 tsp. of sea salt and 1/2 tsp fresh cracked pepper.
  • Now add the short ribs back to the pot, cover and bake in the oven for 3 hours.
  • When done serve immediately with the potatoes or noodles. Additional sea salt and pepper as needed.

Instructions for the potatoes

  • Boil the potatoes in a large pot of water on the stove over medium to high heat for about 10 -15 minutes.
  • Drain the potatoes when you can piece them easily with a fork
  • Once drained add the potatoes back to the pan and then combined them with the milk, butter, salt, pepper and garlic salt.
  • Mash with a potato masher until you reach a desired consistency. If you want them smoother, add a little more milk 1 tablespoon at a time.
  • Additional salt and pepper as desired.