Fall-Off-the-Bone Braised Beef Short Ribs in Red Wine Sauce

Rich, tender, slow-braised beef short ribs in a deep red wine reduction—this dish is pure luxury served with a rustic touch.

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Prep Time: 20 mins

Cook Time: 3 hrs

Servings: 4

Calories: ~630 kcal per serving

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Ingredients:

4–5 bone-in beef short ribs

Salt & black pepper (to taste)

2 tbsp olive oil

1 onion (chopped)

3 garlic cloves (minced)

2 tbsp tomato paste

1 cup red wine (Cabernet or Merlot preferred)

2 cups beef broth

2 sprigs thyme

2 sprigs rosemary

1 bay leaf

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Instructions:

1. Sear the Ribs:

Pat ribs dry, season generously with salt and pepper.

Heat olive oil in a Dutch oven, then sear ribs until browned on all sides. Remove and set aside.

2. Build the Base:

In the same pot, sauté onions and garlic until softened.

Stir in tomato paste and cook for 2 mins until darkened.

3. Deglaze & Braise:

Pour in red wine, scraping the bottom of the pan. Simmer 3–5 mins.

Add beef broth, herbs, and ribs back to the pot. Bring to a simmer.

4. Slow Cook:

Cover and braise at 325°F (163°C) in the oven for 2.5 to 3 hours, or until meat is fall-apart tender.

5. Reduce the Sauce:

Remove ribs and strain the sauce. Simmer on stove to thicken if needed.

6. Serve:

Plate ribs and spoon sauce generously over the top. Garnish with fresh thyme.

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Pro Tip:

Serve with garlic mashed potatoes or creamy polenta to soak up every drop of that rich wine-infused sauce.

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A dish that whispers elegance and roars with flavor—every bite tells a story of time, depth, and soul.