Braised Short Ribs in Red Wine

A simple, slow-cooked dish perfect for a special meal at home or as a make-ahead main for a dinner party

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Image Credit: Isabelle Lopez

Braised short ribs in red wine is a great dish for cozy dinner parties, making them perfect for the crisp fall and winter months ahead. I love this recipe not only for its rich, deep flavors but also for its simplicity. It's a dish you can prepare a day or two in advance, giving you more time to enjoy the company of your guests. While it requires a bit of patience, the slow cooking will give you a melt-in-your-mouth dish that's well worth the wait. I promise everyone will be asking for seconds!

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Things You'll Need

  • 4 lbs. bone-in short ribs

  • Kosher salt

  • Black pepper

  • 1/4 cup flour

  • 2 Tbsp. neutral oil

  • 3 medium carrots

  • 3 celery ribs

  • 1 medium onion

  • 1 Tbsp. tomato paste

  • 1 cup dry red wine

  • 2 cups chicken broth

  • 2 sprigs rosemary

  • Parsley (optional for garnish)

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Image Credit: Isabelle Lopez

1. Prepare the short ribs

Preheat the oven to 325°F. Generously season the short ribs with salt and pepper.

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Lightly dredge the short ribs in flour.

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Image Credit: Isabelle Lopez

2. Sear the short ribs

Heat the oil in a large Dutch oven over high heat. In two batches, sear the short ribs on each side without interruption until they are deep brown, about 2 to 4 minutes per side. Place the seared short ribs on a plate.

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Image Credit: Isabelle Lopez

3. Sauté the vegetables

Add the onions, carrots, and celery to the pot and sauté for 5 to 7 minutes over medium heat. Then, add the tomato paste and mix it with the vegetables.

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4. Add the wine, broth, aromatics, and short ribs

Pour in the wine, rosemary, and broth. Make sure to scrape the bottom of the Dutch oven to release any browned bits.

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Add the short ribs back to the pot, ensuring there's enough liquid covering them. Bring the mixture to a boil and then turn off the heat and transfer the pot to the oven. Cook them in the oven for 3 to 3 1/2 hours until the meat is very tender and easily pulls apart with a fork.

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Image Credit: Isabelle Lopez

5. Serve and enjoy

Transfer the short ribs to a serving platter, spoon some of the sauce over the top, and garnish with parsley. Enjoy!

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Image Credit: Isabelle Lopez

If you're looking for a fall appetizer to go with this main dish, try this roasted butternut squash crostini appetizer.

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