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
Serves: approximately 6 servings
  • 4 tablespoons canola oil, divided
  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 6 pounds beef chuck short ribs
  • 3 teaspoons kosher salt, divided
  • 11⁄4 teaspoons ground black pepper, divided
  • 3 tablespoons tomato paste
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups beef broth
  • 2 cups red wine, such as Cabernet Sauvignon
  • 1 tablespoon chopped fresh thyme
  • 4 dried bay leaves
  • 2 tablespoons red wine vinegar
  • 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 1⁄4 teaspoon pepper, and vinegar. Garnish with thyme sprigs, if desired. Serve with braising liquid.




  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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