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Red Wine Braised Beef Short Ribs with Rosemary

Red wine braised beef short ribs cook low and slow in a 7-quart Dutch oven until fork-tender, with rosemary and a rich, slightly thickened sauce. Serve the ribs with the reduced pan sauce spooned over the top.
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Prep Time 20 minutes
Cook Time 3 hours 57 minutes
Total Time 4 hours 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 4 lb beef short ribs bone-in, English-cut
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 3 fresh rosemary sprigs
  • 1 bay leaf

Equipment

  • 1 7-quart Dutch oven

Method
 

  1. Heat the oven to 325°F and pat the short ribs dry; season them all over with the salt and pepper.
  2. Heat the oil in a 7-quart Dutch oven over medium-high heat, then brown the ribs in batches on all sides, about 3 to 4 minutes per side; transfer them to a plate.
  3. Add the onion, carrots, and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes; stir in the garlic and tomato paste and cook for 1 minute.
  4. Pour in the red wine, scraping up the browned bits, and simmer until reduced by about half, 8 to 10 minutes; add the beef broth, rosemary, and bay leaf.
  5. Return the ribs and any accumulated juices to the pot, arranging them so they are partially submerged; cover and braise in the oven for 3 to 3 1/2 hours, until fork-tender and the meat pulls easily from the bones.
  6. Transfer the ribs to a serving platter and tent loosely with foil; discard the rosemary stems and bay leaf, skim the fat from the sauce, and simmer the sauce uncovered over medium heat for 10 to 15 minutes, until slightly thickened.
  7. Spoon the sauce over the ribs and serve.

Notes

For the best browning, cook the ribs in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them; olive oil can replace the vegetable oil if preferred.