Wine-Braised Beef Short Ribs

These fall-off the bone beef short ribs are perfect for Sunday dinner. Cook them low and slow for a few hours, and they'll melt in your mouth!

Prep Time 15 minutes
Servings 4 people


  • 4 meaty beef short ribs
  • 6 cloves garlic peeled
  • 1 med leek chopped
  • 2 med carrots chopped in 1 inch pieces
  • 2 pieces celery chopped in 1 inch pieces
  • 1 bay leaf
  • 1 bunch fresh thyme
  • 3/4 bottle cabernet-sauvignon 500 ml
  • salt and pepper to taste
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 2 cups beef or chicken broth


  1. Place the short ribs bone side up in a large dish. Add the carrots, garlic, leek, celery, bay leaf and thyme. Pour the red wine all over the ribs and vegetables. Cover and refrigerate for 6-24 hours.

  2. Preheat the oven to 350 degrees.

  3. Remove the meat from the wine and veggies. Pat dry with a paper towel, and season with salt and pepper.

  4. Strain the veggies from the wine, but reserve both for later use. 

  5. In a dutch oven or oven-safe pot, heat on stove top over med-high. Add the olive oil, and when it starts smoking, add the ribs and sear until they have a nice brown crust on them. About 5 mins per side. Remove from the pan and let rest on a plate.

  6. In the same pot, add the reserved veggies from the marinade and saute for 5-7 minutes until they're lightly caramelized and browned. Add the wine to the pot and stir it to de-glaze the bottom.

  7. Add the tomato paste, and stir until it breaks down and blends with the wine. Bring the wine to a boil to cook off the alcohol. Add the broth and bring to a boil. Add the ribs to the pot, and spoon the liquid over them.

  8. Cover the pot and place it on the middle rack of the oven. Bake until the meat is tender and will pull away from the bone with a fork. (About 2.5 hours).

  9. Serve with garlic mashed potatoes.

Recipe Notes

If you want a gravy consistency for the sauce, remove the ribs from the pot. Place it on the stove top, and bring to a low simmer. Mix some cornstarch with water, slowly whisk it into the sauce and let it thicken. Remove from the heat and add the ribs back into the gravy.

Recipe adapted from Wolfgang Puck.