Red Wine Braised Short Ribs Recipe⁠



  • small bundle of fresh Italian parsley⁠
  • 4 sprigs fresh rosemary⁠
  • 4 sprigs fresh oregano⁠
  • 4 pounds bone-in beef short ribs (approximately 4 inches long)⁠
  • 1 tablespoon coarse salt⁠
  • 2 teaspoons freshly ground black pepper⁠
  • 2 tablespoons avocado oil⁠
  • 2 medium yellow onions, chopped⁠
  • 2 large carrots, peeled and chopped⁠
  • 2 celery stalks, chopped⁠
  • 2 rounded tablespoons all-purpose flour⁠
  • 1 rounded tablespoon tomato paste⁠
  • 2 cups dry red wine⁠
  • 2 cups beef stock⁠
  • 1 head garlic, top sliced off⁠



  • Preheat the oven to 350 degrees Fahrenheit.⁠
  • Tie the parsley, rosemary, and oregano together in a bundle with butcher’s twine.⁠
  • Sprinkle the short ribs with salt and pepper, coating all sides.⁠
  • Heat the avocado oil in a braising pan or large Dutch oven over medium-high heat. Once it’s hot and the oil shimmers, add the short ribs to the pan. You may need to work in 2 batches so you don’t overcrowd the pan.⁠
  • Brown the short ribs evenly on all sides (about 2 minutes per side). Remove the ribs to a plate and set aside.⁠
  • Add the onion, carrots, and celery to the pan and cook for about 6 minutes, or until onions begin to brown, stirring occasionally.⁠
  • Add the flour and tomato paste to the pan and allow it to cook for about 3 minutes, stirring and scraping the bottom constantly.⁠
  • Add the wine, scraping the bottom well.⁠
  • Add the short ribs and juices from the plate back to the pan. Raise the heat to high and bring to a boil.⁠
  • Add the beef broth, bringing back to a boil. Allow the liquid to reduce over medium-high heat for 10 minutes.⁠
  • Add the herb bundle and head of garlic. Cover with the lid and place on the middle rack of the preheated oven.⁠
  • Braise for 2 hours or until the meat is tender and easily falls off the bone.⁠
  • Remove the herbs and garlic. Remove the short ribs to a serving dish. Skim the fat off the surface of the liquid with a large spoon and discard.⁠
  • Serve the short ribs with the pan sauce and vegetables.