Wine Braised Short Ribs

  • Author: Jenna
  • Prep Time: 30 min
  • Cook Time: 2 1/2 hrs
  • Total Time: 4 minute
  • Yield: 6 to 8 1x


  • 5 lb bone-in beef short ribs 
  • Salt and black pepper - to taste
  • 3 tbsp olive oil 
  • 3 onions, finely chopped - can sub leeks
  • 3 carrots, finned chopped 
  • 2 celery ribs, finely chopped 
  • 2 tablespoons of tomato paste 
  • 1 tablespoon of flour 
  • 1 cup of beef broth 
  • 3 cups of red wine


  1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine and beef broth, then add short ribs with any accumulated juices. 
  3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. ]
  4. Serve in shallow bowls over mashed potatoes with sauce spooned over.

  • Category: Medium
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1

Keywords: wine braised short ribs