Red Wine-Braised Beef Short Ribs Recipe
Prep Time:
Cook Time:
  • 2 pounds bone-in beef short ribs
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons neutral cooking oil (e.g. vegetable or canola)
  • 1 yellow onion, quartered, then halved (8 pieces total)
  • 4 cloves garlic, peeled and smashed
  • 3 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef broth (or more as needed)
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried chiles de árbol
  • 3 pieces cinnamon bark, or 2 cinnamon sticks
Optional Ingredients
  • mashed potatoes, for serving
  1. Season each side of the short ribs with salt and pepper. Allow them to rest at room temperature for 30 minutes. Meanwhile, preheat oven to 325 F.
  2. Heat oil in a Dutch oven over medium-high heat. Once very hot, add the seasoned short ribs and sear on each side until deeply browned, about 5 minutes per side. If needed, work in batches.
  3. Once browned on each side, remove the short ribs and set aside. Add the onions to the Dutch oven and sauté in the beef fat until softened, about 3 minutes.
  4. Add garlic and cook until fragrant, about 1 minute.
  5. Add tomato paste and stir until well combined with the vegetables. Cook until the paste begins to stick to the bottom, about 2 to 3 minutes.
  6. Deglaze the pot with red wine and bring to a simmer. Add the short ribs back to the pot. Allow the wine to reduce by half, about 10 minutes.
  7. Once wine is reduced, add broth until the short ribs are submerged.
  8. Add thyme, rosemary, chiles, and cinnamon to the broth. Nestle the herbs and spices into the broth, then cover the Dutch oven and place it in the oven. Cook for 2 ½ to 3 hours, until the beef is fall-apart tender.
  9. Once beef is very tender, remove the lid and raise the oven temperature to 425 F. Roast until the braising liquid is reduced to a sauce and beef is crispy on top, about 30 minutes. Remove from the oven.
  10. Serve hot by spooning the sauce over the finished short ribs alongside mashed potatoes, if desired.