I love experimenting with robust flavors. In this recipe, beef short ribs are dusted in flour and seared in olive oil, then simmered in red wine, beef broth, garlic, onions, and carrots until tender. My French Short Ribs offer an enticing blend of savory ingredients that spark curiosity and invite a closer look.

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I’ve recently been experimenting with a version of Red Wine Braised Beef Short Ribs that really blew my mind. I started with 4 lbs of bone-in beef short ribs, seasoned them with salt and freshly ground black pepper, and dusted them lightly in all-purpose flour.

Cooking them in olive oil with a chunky mix of onion, carrots, and celery reminded me of a twist on a classic French short ribs recipe I once enjoyed. I then mixed in minced garlic and tomato paste before adding in a whole bottle of red wine and beef broth to get that deep, rich flavor that you just cant get enough of.

Layering in bay leaves and fresh thyme gave the dish a perfect aromatic lift. There’s just something about this slow braise approach that transforms the meat into tender, melt-in-your-mouth perfection.

Its a dish that nods subtly to iconic styles like Wolfgang Puck Braised Short Ribs and modern beef rib dinner ideas. Enjoy!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the meat gets so tender that it practically melts in your mouth after slow cooking for hours which makes every bite feel like a warm, satisfying hug. Second, the mix of red wine, garlic, and herbs creates a deep, rich flavor that is both bold and comforting, reminding me of home cooked meals and family dinners. Third, the veggies add an extra layer of sweetness and texture that balances out the savory meat so perfectly. And lastly, even though it takes a bit of time, making this dish is super rewarding because its simplicity brings out the best in each ingredient, making it the perfect go-to dish on a chilly evening.

Ingredients

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Beef short ribs is full of protein and rich flavors that make the dish hearty and filling.
Red wine adds a tangy, deep taste that helps break down the meat and gives a bold flavor.
Tomato paste brings a slightly sweet, umami burst that thickens the sauce and ties everything together.
Olive oil offers healthy fats that help sear the meat and enhance the overall richness of the recipe.
Garlic and veggies like onion and carrots provide natural sweetness and a boost of vitamins for balance.

Ingredient Quantities

4 lbs beef short ribs, bone-in (about 8 pieces)

Salt, to taste (roughly 1 tsp per side)

Freshly ground black pepper, to taste

2 tbsp all-purpose flour (for dusting the meat)

2 tbsp olive oil

1 large onion, cut into chunky pieces

2 carrots, roughly chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 tbsp tomato paste

1 bottle (750 ml) red wine

2 cups beef broth

2 bay leaves

3 sprigs fresh thyme

Fresh parsley, chopped (for garnish)

How to Make this

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1. Preheat your oven to 325°F. Generously season the beef short ribs on all sides with salt and pepper, then dust them lightly with flour.

2. In a big oven-safe pot, heat the olive oil over medium-high heat and brown the short ribs on all sides. Do this in batches so they get a nice sear, then remove them from the pot.

3. Lower the heat a bit and add the chopped onion, carrots, and celery to the pot. Cook ’em until they start to soften, about 5-7 minutes.

4. Stir in the minced garlic and tomato paste, mixing well so everything gets coated and fragrant.

5. Pour in the entire bottle of red wine. Scrape off any browned bits stuck to the bottom of the pot—this is where the flavor hides!

6. Add the beef broth to the pot along with the bay leaves and fresh thyme sprigs.

7. Return the browned short ribs to the pot, making sure they’re mostly submerged in the liquid.

8. Bring everything to a simmer, then cover the pot with a lid and transfer it to the oven. Let it braise slowly for about 2 ½ to 3 hours, or until the meat is super tender.

9. Once done, take the pot out of the oven and remove the bay leaves and thyme sprigs.

10. Taste and adjust the seasoning with extra salt or pepper if needed, sprinkle chopped fresh parsley over the top, and serve hot with your favorite sides like mashed potatoes or crusty bread for a comforting meal.

Equipment Needed

1. Oven (preheated to 325°F)
2. A large oven-safe pot (like a Dutch oven)
3. Chef’s knife
4. Cutting board
5. Bowl for dusting the meat with flour
6. Measuring spoons and measuring cup
7. Tongs or a spatula for turning the meat
8. Wooden spoon for stirring
9. Plate to set aside browned meat pieces
10. Pot holder for safely handling the hot pot

FAQ

How do I know when the ribs are done?

The ribs should be so tender they fall off the bone easily. It might take around 2.5 to 3 hours in the oven.

Can i use boneless short ribs instead?

Yup, you can, but bone-in ribs really boosts the flavor and makes it a bit more special.

What kind of red wine should i use?

Use a decent bottle of red wine that you'd actually drink, like a Cabernet Sauvignon or Merlot. Cheap wine can ruin the taste.

Can i prepare this recipe in advance?

Definitely, it actually gets better after a day. Just reheat it gently before serving.

Do i really need to dust the meat with flour?

Yes, the flour helps sear up a nice crust on the meat and thickens the sauce a bit. It's a small step that makes a big differance.

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food Recipe Substitutions and Variations

If you cant get beef short ribs, try using pork spare ribs or even lamb shanks instead. They work pretty good in a red wine braise
If you dont have olive oil, you can use avocado oil as a substitute
Instead of beef broth, you can use chicken broth or vegetable broth to keep the recipe flavorful
If you run out of tomato paste, a small amount of crushed tomatoes works fine in the dish

Pro Tips

• Make sure you brown the meat in batches so the pan doesnt get crowded – this helps build a rich flavor from those tasty browned bits that form on the bottom.

• After searing, be sure to deglaze the pot with the red wine. Scraping up all those caramelized pieces is key to get that deep, savory sauce.

• When adding the veggies, dont rush it – let them cook until they’re just soft enough before adding garlic and tomato paste, so you get a nice balance of texture and flavor.

• Once the meat is braising, check the seasoning at the end and adjust salt and pepper to your liking. This little step makes sure your dish comes out perfect every time.

Red Wine Braised Beef Short Ribs: Luxurious Comfort Food Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Oven (preheated to 325°F)
2. A large oven-safe pot (like a Dutch oven)
3. Chef’s knife
4. Cutting board
5. Bowl for dusting the meat with flour
6. Measuring spoons and measuring cup
7. Tongs or a spatula for turning the meat
8. Wooden spoon for stirring
9. Plate to set aside browned meat pieces
10. Pot holder for safely handling the hot pot

Ingredients

4 lbs beef short ribs, bone-in (about 8 pieces)
Salt, to taste (roughly 1 tsp per side)
Freshly ground black pepper, to taste
2 tbsp all-purpose flour (for dusting the meat)
2 tbsp olive oil
1 large onion, cut into chunky pieces
2 carrots, roughly chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 bottle (750 ml) red wine
2 cups beef broth
2 bay leaves
3 sprigs fresh thyme
Fresh parsley, chopped (for garnish)

Directions

Preheat your oven to 325°F. Generously season the beef short ribs on all sides with salt and pepper, then dust them lightly with flour.
In a big oven-safe pot, heat the olive oil over medium-high heat and brown the short ribs on all sides. Do this in batches so they get a nice sear, then remove them from the pot.
Lower the heat a bit and add the chopped onion, carrots, and celery to the pot. Cook 'em until they start to soften, about 5-7 minutes.
Stir in the minced garlic and tomato paste, mixing well so everything gets coated and fragrant.
Pour in the entire bottle of red wine. Scrape off any browned bits stuck to the bottom of the pot—this is where the flavor hides!
Add the beef broth to the pot along with the bay leaves and fresh thyme sprigs.
Return the browned short ribs to the pot, making sure they’re mostly submerged in the liquid.
Bring everything to a simmer, then cover the pot with a lid and transfer it to the oven. Let it braise slowly for about 2 ½ to 3 hours, or until the meat is super tender.
Once done, take the pot out of the oven and remove the bay leaves and thyme sprigs.
Taste and adjust the seasoning with extra salt or pepper if needed, sprinkle chopped fresh parsley over the top, and serve hot with your favorite sides like mashed potatoes or crusty bread for a comforting meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.