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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Michelle Boulé
Comfort food is nothing without a Red Wine Braised Short Ribs recipe in your back pocket. These are a labor of love but the payoff is phenomenal!
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Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course
Cuisine American
Servings 6
Calories 306 kcal


  • Chef's Knife
  • Wooden Spoon
  • Le Creuset Dutch Oven
  • Lodge Dutch Oven


  • 4 Beef Shanks
  • Salt
  • Pepper
  • 2 Tbsp Vegetable Oil
  • 1 Cup Onion Chopped
  • 1 Cup Celery Chopped
  • 1 Cup Carrot Chopped
  • 3 Tbsp Flour
  • 2 Tbsp Tomato Paste
  • 750 Ml Red Wine Dry
  • 1 Tbsp Parsley
  • 1 Tbsp Thyme
  • 1 Tbsp Oregano
  • 1 Tbsp Rosemary
  • 3 Bay Leaves
  • 1 Head Garlic
  • 4 Cups Beef Stock


  • Season beef shanks generously with salt and pepper. Brown in a dutch oven on medium-high heat on all sides. Remove from pot and set aside.
  • Add vegetable oil and onions, celery and carrot. Cook for several minutes until onion has turned translucent and celery and carrot have softened.
  • Stir in flour and tomato paste. Cook for several minutes or until flour is no longer raw.
  • Add red wine and bring to a boil.
  • Return beef shanks to dutch oven and lower heat to a simmer. Cook uncovered for 20 minutes or until liquid has reduced by half and alcohol has cooked off.
  • Add in seasonings and beef stock. 
  • Cook covered for 2-3 hours in the oven at 350 degrees. Serve when tender and meat is coming off the bone. To create a sauce, spoon out some of the braising liquid and reduce in a small pot. Add a slurry of cornstarch to thicken, then serve over the beef shanks. Enjoy!


Calories: 306kcalCarbohydrates: 17gProtein: 20gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 438mgPotassium: 959mgFiber: 2gSugar: 5gVitamin A: 3861IUVitamin C: 9mgCalcium: 92mgIron: 4mg
Keyword Red Wine Braised Short Ribs
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