Braised Short Ribs with Red Cooking Wine and Rosemary Sauce

Braised beef short ribs are the ultimate comfort food. A bold red wine sauce takes them to the next level.

Course Main Dishes

Cuisine American

Keyword braised short ribs, red wine short ribs, short ribs with red wine sauce

Prep Time 15

Cook Time 3 10

Total Time 3 25

Servings -10 servings

Calories 434kcal

Author Shannah Coe

Preheat oven to 275 degrees.
Heat oil in large dutch oven over medium-high heat.
2 Tablespoons avocado oil
Season short ribs with salt and pepper. Add to dutch oven and sear on all sides. Transfer to plate.
3-4 pounds boneless short ribs, Salt and pepper
Add onion, carrots, and celery to pan. Cook, stirring, for 2-3 minutes. Stir in garlic and cook for an additional 1-2 minutes.
1 onion, 3 carrots, 3 celery stalks, 6 garlic cloves
Add cooking wine, water, rosemary, thyme, and tomato paste. Stir well.
2 cups Red Cooking Wine, 2 cups water, 4 fresh rosemary stalks, 2 fresh thyme stalks, 4 Tablespoons tomato paste
Return short ribs to dutch oven. Cover tightly and transfer to oven. Cook in preheated oven for 2-3 hours.
Remove from oven and shred meat with forks.
Whisk butter and flour into sauce in dutch oven. Serve over shredded meat.
2 Tablespoons butter, 2 Tablespoons flour