Red Wine Braised Beef Short ribs are slow cooked and braised in a thick hearty sauce of red wine and herb seasoned vegetables. |
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Red Wine Braised Beef Short Ribs

Red Wine Braised Beef Short ribs are slow cooked and braised in a thick hearty sauce of red wine and herb seasoned vegetables.
Course Main Course
Cuisine American
Keyword Braised, Red Wine, Short Ribs, Slow Cooking
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Calories 320kcal
Author David & Debbie Spivey


  • 5 slices bacon raw
  • 6 beef short ribs 5-inch-long
  • Kosher salt and fresh cracked black pepper to taste
  • 2 cups onions chopped
  • 4 cloves garlic smashed
  • 1 ½ cups carrots chopped
  • 8 ounces Portobello mushrooms quartered
  • 3 tablespoons all-purpose flour
  • 2 ½ cups chicken broth divided
  • 2 cups red wine I used a pinot noir, but any full-bodied red wine will work, divided
  • 1 tablespoon tomato paste
  • 5 sprigs fresh rosemary
  • 5 sprigs fresh thyme


  • Preheat the oven to 325 degrees F.
  • Cook bacon in a large Dutch oven over medium-low heat until bacon is crisp. Drain on a paper towel. (Use as bacon bits or for a sandwich later.) Reserve pan drippings in pan.
  • Sprinkle the short ribs with the salt and pepper; sear in the hot bacon drippings on all sides until well browned, 8 to 10 minutes. Remove the short ribs from the pot.
  • Smash the garlic cloves and add to the pot; saute for about a minute to flavor the oil. Add the onions, carrots, and mushrooms to the drippings in the pan. Cook the vegetables about 7 to 10 minutes, or until they have released their liquid. Remove the vegetables from the pan with a slotted spoon.
  • Add the tomato paste to the pan and allow it to brown. Before the tomato paste starts to burn, stir 2 cups of chicken broth and 1 ½ cups red wine. Cook, over high heat for about 10 minutes or until the liquid is reduced in half. Remove from heat and stir in vegetables until well combined. Place the short ribs into the pot with the vegetable mixture and top with fresh rosemary and thyme.
  • Cover and bake for 2 to 2 ½ hours or until the meat is tender.
  • Remove the stems from the rosemary and thyme; discard. Take out the ribs; place them on a plate a wrap in aluminum foil to keep warm. Pour vegetables through a fine mesh strainer into a bowl, reserving the liquid. Reserve vegetables and keep warm with the ribs.
  • Let cooking liquid stand for about 10 minutes. Using a spoon, skim the fat from top of the liquid; discard.
  • In the same Dutch oven over medium heat, melt the butter. Stir flour into the melted butter; cook stirring constantly, for about 2 minutes. Slowly stir the cooking liquid back into the pot, along with the remaining ½ cup of chicken broth and remaining ½ cup wine. Cook for 10 more minutes or until the liquid has thickened. Stir vegetables into the sauce.
  • To serve, place the ribs onto a plate with vegetable sauce poured over them accompanied with mashed potatoes or over egg noodles.


Recipe Adapted from Paula Deen


Calories: 320kcal | Carbohydrates: 24g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 799mg | Potassium: 853mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8140IU | Vitamin C: 22.9mg | Calcium: 63mg | Iron: 2.1mg
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