Red Wine Braised Short Ribs

Article by Lindsey Bishop Clark

Red Wine Braised Short Ribs was originally published in Dish Beautiful

Lets get shorty!

These guys are THE most soul-warming, heart-melting, house-smelling things of pure beauty! Do not walk, RUN, to your butcher and grab you some shorties! Then follow these simple instructions below. It seems like a lot of steps but the actual work time is only about 30 minutes. And I promise you, this is worth every single second!

These short ribs are featured in the highlights on Instagram here and will remain there until the day Instagram dies. I will walk you through the process in the video and show you how simple this really is.

  • red-wine-braised-shortribs-300?v=1


  • 4 bone-in short ribs
  • 3 large carrots, diced
  • 1 large celery stalk, diced
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 6 sprigs thyme
  • 1 Tbl tomato paste
  • 1 cup flour, for dredging
  • 2 cups beef stock
  • 1 bottle (750 ml) red wine
  • Flaky salt + Pepper


Preheat the oven to 300 F.

Season with salt and pepper ribs on all sides and dredge in flour. Add 1 Tbl oil to Dutch oven, over medium high heat and wait until oil is shimmering. Add your ribs and sear on all sides. Work in batches to avoid over-crowding the pan. Make sure all sides are crispy and golden brown, remove from pan and set aside.

In the same pan, add all the veg, cook down until soft, about 7 minutes. Then add tomato paste and vinegar and give it a stir.

Nestle ribs back into the Dutch oven and add that bottle (yes, full bottle) of red wine.( i used a Cabernet Sauvignon for an extra rich sauce.) Then add the beef stock and thyme. *You want to make certain that all the meat is covered with liquid so add more stock as needed. Cover the Dutch oven with lid and braise for 2 1/2 hours.

After 2 1/2 hours remove lid, give is a quick stir and pop the temp down to 300. Continue to braise, lid on, for 1 hour, checking until meat is falling off the bone, or completely off the bone.

Remove ribs from the dutch oven and set aside, cover with foil.

Over a sauce pan, run the juices and veg through an fine mesh sieve. Over medium heat, reduce the sauce to half (about 20-30 minutes) You can discard the veg or freeze and save for a hearty soup.

Once reduced the sauce is reduced, return ribs to the sauce to warm. Plate over whipped potatoes and finish with reduction, a touch of parsley and flaky salt. 

Follow Lindsey Bishop Clark @dishbeautiful

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