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Red Wine Braised Short Ribs

Servings: 4–6
Cook Time: 3½–4 hours

Ingredients

For the ribs:

  • 4–5 lbs Oak & Barrel Meats beef short ribs

  • Kosher salt and freshly ground black pepper

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 8 cloves garlic, minced (yes—eight!)

  • 2 tbsp tomato paste

  • 2 cups dry red wine (Cabernet Sauvignon or Merlot works beautifully)

  • 3 cups beef broth (preferably homemade or low-sodium)

  • 3 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 bay leaves

Optional for finishing:

  • 1 tbsp butter (for richness)

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat & Prep
    Preheat your oven to 325°F. Pat ribs dry with paper towels and season generously with salt and pepper.

  2. Brown the Ribs
    In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, sear ribs on all sides until deeply browned (about 3–4 minutes per side). Transfer to a plate and set aside.

  3. Build the Flavor Base
    Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add garlic and cook another minute until fragrant.

  4. Add Tomato Paste & Deglaze
    Stir in tomato paste and cook for 2 minutes, scraping up browned bits. Pour in red wine to deglaze, stirring to loosen all the flavorful fond from the bottom. Simmer for about 5–7 minutes, until the wine reduces by half.

  5. Add Broth & Herbs
    Return the ribs to the pot (bone-side down). Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about ¾ of the way up the ribs.

  6. Braise
    Cover the Dutch oven tightly with a lid and place in the preheated oven. Cook for 3 to 3½ hours, until the meat is fall-apart tender and easily pulls from the bone.

  7. Finish the Sauce
    Remove ribs and set aside, tented with foil. Skim any fat from the top of the sauce, then simmer it on the stovetop for 10 minutes to thicken slightly. Stir in 1 tablespoon of butter for a glossy finish.

  8. Serve
    Spoon the rich sauce over the ribs and garnish with chopped parsley. Serve with creamy mashed potatoes, polenta, or buttered egg noodles.