This Short Rib Recipe will bring the feel of fine dining right to your dining room. These Braised Short Ribs will fall right off the bone after slow cooking in a deep, velvety Merlot making them tender and juicy!

dutch Oven Red Wine Braised Beef Short Ribs

The ultimate comfort food, so rich and hearty…

I was inspired to make these short ribs while working as a waitress in a fine dining restaurant. I knew I had to recreate the dish with my own twist! I wanted a thick, decadent sauce, keeping the veggies incorporated, meat that melts in your mouth, fresh herbs, and a bed of homemade fluffy mashed potatoes. This is definitely a favorite in my household.

To Make This Recipe You Will Need

• Short Ribs
• Carrots
• Celery
• Yellow Onion
• Garlic
• Olive Oil
• Tomato Paste
• Flour
• Red Wine (I used Merlot)
• Beef Broth
• Bay Leaf
• Fresh Rosemary and Thyme
• Salt and Pepper
• (optional mushrooms)

Drink Pairing

I used a bottle of Merlot in this recipe, and had an Old Vine Zinfandel with my dinner, which was a perfect pairing. If you don't drink red wine, you might try a full-bodied white wine such as a Chardonnay.

Ingredients 

• 4 lb Meaty Beef Short Ribs
• 4 Carrots
• 4 Celery Stalks
• 1 Large Sweet Yellow Onion
• 8 Garlic Cloves
• 3 Tbsp Olive Oil
• 1 6oz Tomato Paste
• 2 Tbsp Flour
• 1 Bottle Merlot
• 1 32 oz Beef Broth
• 3 Bay Leaves
• 3 Sprigs Rosemary
• 3 Sprigs Thyme
• 1 C Mushrooms (optional)
• Salt & Pepper (to taste)

   Instructions

• First, preheat the oven to 350 degrees.
• Liberally season all sides of the meat with salt & pepper.
• Add olive oil to Dutch Oven and place it over med-high heat.
• Sear the meat 4-6 mins, or until it forms a crust on each side, and set aside.
• Add Mirepoix (onion, carrot, celery) and cook until soft and onion is translucent (roughly 9-10 mins.)
• Add tomato paste, flour, and crushed garlic and cook for 2 additional minutes.
• Pour in the entire bottle of red wine and bring to a boil.
• Reduce heat to simmer for 15 minutes or until wine reduces by half.
• Add the beef broth and place the short ribs back into the Dutch Oven.
• Add Bay leaves, rosemary, and thyme, cover pot with lid and place in the oven. If adding mushrooms do so at this time.
• Cook for 3-4 hours, or until tender.
• Take out of the oven, let sit for 10 mins before serving.

How to Serve

The best part about this dish is that with the added the flour, the sauce thickened while cooking. I served mine over some Homestyle Mashed Potatoes and garnished with thyme. This will easily serve 4 people, likely still with leftovers. I used my leftovers for Beef Short Rib Croquettes with a Spiced Bechamel.

Substitutions and Suggestions

• Red Wine – If you’re looking for Non-Alcoholic options with the same rich flavor, I would recommend using pure pomegranate or cranberry juice. Nothing with added sugar, there’s also quite a few NA wines on the market now.
• Use a red wine you would enjoy drinking! I recommend a medium- full bodied wine. It’s a major component in this dish, so you don’t have to buy the most expensive bottle but what you use will definitely affect the overall taste and quality of the dish.
• Instead of Mashed Potatoes, you could use Mashed Cauliflower or a Cauliflower puree.
• Low and Slow is the way to go! The longer these cook, the more tender they get.
• If you don’t have fresh herbs, feel free to substitute with dried herbs.

Another fantastic recipe in the books! I’m so excited to share more recipes here on my blog. If you make these, please let me know in the comments or head over to my socials @theculinarycat on Pinterest and TikTok.