Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

When temperatures start their downward spiral, this rich and hearty short ribs supper is the perfect warm-up.

Red Wine Braised Short Ribs
Yield: approximately 6 servings
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  1. 4 tablespoons canola oil, divided
  2. 1 cup chopped yellow onion
  3. 1 cup chopped carrot
  4. 1 cup chopped celery
  5. 2 cloves garlic, minced
  6. 6 pounds beef chuck short ribs
  7. 3 teaspoons kosher salt, divided
  8. 11⁄4 teaspoons ground black pepper, divided
  9. 3 tablespoons tomato paste
  10. 2 tablespoons unsweetened cocoa powder
  11. 2 cups beef broth
  12. 2 cups red wine, such as Cabernet Sauvignon
  13. 1 tablespoon chopped fresh thyme
  14. 4 dried bay leaves
  15. 2 tablespoons red wine vinegar
  16. Garnish: fresh thyme sprigs
  1. Preheat oven to 300°. In a large Dutch oven, heat 2 tablespoons canola oil over medium-high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, approximately 4 minutes. Add garlic; cook 1 minute. Remove vegetable mixture from pan.
  2. Add remaining 2 tablespoons canola oil to pan. Sprinkle ribs with 2 teaspoons salt and 1 teaspoon pepper. Add half of ribs to pan; cook until browned on all sides, approximately 8 minutes. Remove from pan. Repeat procedure with remaining ribs.
  3. Return vegetable mixture and ribs to pan. In a small bowl, whisk together tomato paste and cocoa powder. Add tomato paste mixture, broth, wine, thyme, and bay leaves to pan.
  4. Bake, covered, until tender, approximately 2 hours and 45 minutes, basting occasionally with cooking liquid. Discard thyme and bay leaves. Stir in remaining 1 teaspoon salt, remaining
  5. 1⁄4 teaspoon pepper, and vinegar. Garnish with thyme sprigs, if desired. Serve with braising liquid.
Taste of the South


  1. I made this for New Years Eve. Maybe cooked a bit longer than it should have (3 1/2 hours) (movie lasted longer than antisipated) but delicious! Making again tonight. Really looking forward to a nice dinner.

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