Red Wine Braised Beef Short Ribs

barbara lentz


You don't have to use demi glace but it gives the sauce extra richness. The meat just falls off the bones.


☆☆☆☆☆ 0 votes

10 Min
3 Hr


  • 3 lb
    bone in beef short ribs at room temp
  • 3 Tbsp
    olive oil
  • 1 c
    onion diced
  • 6 clove
  • 1 pkg
    beef demi glace (optional)
  • 2 c
    beef stock
  • 1 c
    red wine
  • 3 Tbsp
    tomato paste
  • 1 tsp
    dried thyme
  • 8 oz
    fresh mushrooms chopped
  • ·
    salt and pepper to taste
  • ·
    fresh parsley for garnish

How to Make Red Wine Braised Beef Short Ribs


  1. Once the short ribs have come to room temp, salt and pepper each side and rub into meat. Place the oil in a large Dutch oven. Sear the ribs on all sides. Get a good crusty sear. Remove ribs to a plate and set aside.
  2. Add onion and garlic to oil. Saute about 3 minutes. Add the red wine and cook and reduce by half. Add the demi glace to the beef stock. Add the stock to the pan. Stir in the tomato paste and thyme. Stir until well combined. Add the ribs back into the pot and cover.
  3. Place in preheated 325 degree oven. Braise for 2 hours. Add the mushrooms in and braise another 1 hour.
  4. Remove from oven. Taste and season with salt and pepper. Garnish with parsley

Printable Recipe Card

About Red Wine Braised Beef Short Ribs

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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