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braised short ribs

Red Wine Braised Short Ribs

Fall-apart tender red wine braised short ribs slow cooked with fresh herbs, served with creamy mashed potatoes and honey butter thyme carrots for the ultimate cozy fall dinner.
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Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Course Dinner
Servings 4 servings

Equipment

  • 1 Dutch Oven

Ingredients
  

For the Short Ribs

  • 4 bone-in short ribs
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 large yellow onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic crushed
  • 2 tbsp tomato paste
  • 2 cups dry red wine i typically use cab sav
  • 2 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

For the Mashed Potatoes

  • 2 lbs golden potatoes
  • 1/2 cup heavy cream
  • 4 tbsp butter
  • 2 tbsp sour cream
  • 1/4 cup freshly grated parmesan
  • salt and pepper to taste

Instructions
 

Short Ribs

  • Preheat oven to 325°F.
  • Pat short ribs dry and season generously with salt and pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned. Remove and set aside.
  • Lower heat to medium. Add onion, celery, and carrots. Cook until softened, about 5–7 minutes.
  • Add garlic and tomato paste, stirring until fragrant and slightly caramelized.
  • Pour in red wine, scraping up all the brown bits from the bottom. Let simmer for 5 minutes.
  • Add beef broth, bay leaves, thyme, and rosemary. Return short ribs to the pot.
  • Cover and transfer to the oven. Braise for 2½–3 hours, until meat is fork-tender and falling off the bone.
  • Remove herbs and bay leaves before serving.

Mashed Potatoes

  • Peel golden potatoes and cut into evenly sized chunks. Place them in a large pot and cover with cold, generously salted water.
  • Bring to a boil, then cook until potatoes are fork-tender, about 15–20 minutes.
  • Drain potatoes well and return them to the hot pot for 1–2 minutes to let any excess moisture evaporate.
  • Add butter and warm heavy cream, then use a hand mixer to blend until smooth and creamy.
  • Mix in sour cream, freshly grated Parmesan, salt, and pepper to taste.
  • Adjust seasoning or cream as needed and serve warm under the short ribs to soak up all that sauce.

Notes

  • For extra flavor, sear short ribs in batches to avoid overcrowding the pan.
  • Serve with my Honey Butter Thyme Carrots for a sweet, herby balance (link in post).
  • Leftovers are amazing — the flavors deepen overnight.
Keyword cozy dinner, easy comfort food soup, short ribs