These Red Wine Braised Short Ribs might just be one of the best recipes I’ve ever shared! It’s my favorite and the ultimate comfort food. They’re also perfect for the holidays, so you have to try it! I hope you love it as much as we do – enjoy!

How To Make My Red Wine Braised Short Ribs

Here’s a video of how I made my Red Wine Braised Short Ribs! For another delicious dish, check out Everyone’s Favorite Pot Roast recipe.

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Ingredients

• 5 pounds bone-in beef short ribs
• 1 yellow onion, diced
• 2 large carrots, peeled and diced
• 1 whole head of garlic, top cut off
• 3 sprigs fresh rosemary
• 1 bunch fresh thyme
• 5 sprigs fresh oregano
• 3 tablespoons tomato paste
• 4 tablespoons neutral high smoke point oil (I use avocado)
• 4 to 5 cups beef stock
• 1 750-mL bottle of red wine (I used a cabernet sauvignon)

Recipe Method

1. Preheat the oven to 350 degrees. Season the short ribs generously with salt and freshly cracked black pepper (about 3 to 4 teaspoons each for the whole 5 pounds).
2. In a large dutch oven, heat the oil over high heat. Once the oil is hot, carefully sear the short ribs on all sides. Be careful not to overcrowd your pot and do this in batches if needed. Once you have a golden brown sear on all sides, remove them and set aside.
3. Once all short ribs are seared, turn off the heat. Allow the leftover oil in the dutch oven to cool down a bit (about 5 minutes). Drain the leftover oil into a safe container, reserving about 2 tablespoons of the oil in the dutch oven.
4. Over medium high heat, allow the oil to get hot again. Once the oil is hot, add in the onion and carrots. Cook them for 8 to 10 minutes. Then add in the tomato paste and cook with the veggies for another 10 minutes over medium high heat, stirring frequently so that it doesn’t burn.
5. Keeping the heat where it is at, add about 1 cup of the red wine to the dutch oven, scraping any bits from the bottom. Allow the wine to almost fully cook out – you’ll have a thick paste with the veggies. Add another cup of wine and repeat the same process. Reduce the wine to about half.
6. Add in the beef stock and bring it to a boil. Add the short ribs back in along with the head of garlic and fresh herbs. Bring the pot to a boil, then cover and braise in the oven for 2 to 2.5 hours or until the short ribs are fork tender.