These red wine-braised short ribs are fall-off-the-bone tender

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These red wine-braised short ribs are cooked slowly in a Dutch oven to make them oh so tender. While they do take a few hours to make, every minute is worth it. They’re perfect for dinner on a cold winter night.


  • 5 pounds bone-in beef short ribs, cut in half if possible
  • salt and pepper
  • 1/4 cup olive oil
  • 1 large sweet onion, peeled and chopped
  • 2 cups baby carrots
  • 3 celery stalks, chopped
  • 1/4 cup flour
  • 2 tablespoons tomato paste
  • 1 standard size bottle Cabernet or other dry red wine
  • 1/4 cup fresh thyme
  • 1 head garlic, cut in half crosswise
  • 4 cups chicken stock



  1. Season ribs with salt and pepper. Heat oil in a large Dutch oven or other oven-proof pot over medium-high and brown ribs on all sides. Remove from pot and set aside.
  2. Add onion, carrots and celery to pot and cook in drippings, stirring frequently, for 5 minutes. Add flour and tomato paste and stir for another minute.
  3. Pour in red wine and bring to a simmer. Return ribs to the pot. Turn heat to medium-low and cook for 30 minutes.
  4. Preheat oven to 350° F.
  5. Add thyme, garlic and chicken broth to the pot and bring to a simmer. Put the covered pot in the oven and cook for 2 1/2 hours until short ribs are tender.
  6. Once done, season to taste with salt and pepper.
  7. Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top.

If you’re looking for more winter recipes, check out this chowder recipe that uses leftover holiday ham and potatoes.

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