Braised Beef Short Ribs in Rich Red Wine Sauce

August 5, 2025

Beef ribs can be intimating if you have never attempted them before. When I first attempted them I was unsure exactly how to cook them so that I would not mess them up! Thanks to some help from my friends my first time was a success!

Since that first time I have served this comfort food dish several times and in fact has been a guest favourite when doing private dinner caterings for customers! As such it only seemed right to share what I do to create that tasty memorable meal that will leave your guests mouths watering…

Ingredients

For the Short Ribs:

4-5 lbs beef short ribs
2 tbsp kosher salt
2 tbsp black pepper
2 tbsp garlic powder
2 tbsp olive oil
2 cups red wine (Cabernet Sauvignon)
2 cups beef stock
3 whole carrots, peeled and cut into 1/2-inch pieces
1 medium onion, diced into 1/2-inch pieces
3 celery stalks, cut into 1/2-inch pieces
3 garlic cloves, crushed
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 bay leaves
2 thyme sprigs
3 rosemary sprigs
3 tbsp flour (for sauce)
Fresh chopped Italian parsley or chives for garnish

For the Garlic Whipped Potatoes:

6-8 yellow potatoes
1 head (6-8 cloves) roasted garlic
1/2 cup heavy cream (35%), warmed
3 tbsp butter, room temperature

Instructions

Preparing the Short Ribs:

Preheat the oven to 325°F (163°C).

Mix the kosher salt, black pepper, and garlic powder in a small bowl. Rub the seasoning evenly over the ribs.

Heat olive oil in a large cast iron Dutch oven over medium-high heat. Sear the ribs for 4-5 minutes per side until deeply browned. Work in batches if necessary to avoid overcrowding. Remove and set aside.

Reduce heat to medium and add the onions, carrots, and celery. Sauté for 4-5 minutes until softened and fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pan to release their flavor.

Stir in the garlic, tomato paste, Worcestershire sauce, bay leaves, and herbs (tie them together with butcher’s twine for easy removal).

Return the short ribs to the Dutch oven, nestling them into the liquid. The liquid should just cover the ribs. If more liquid is needed, add equal parts wine and beef stock until the ribs are mostly covered. Cover and transfer to the oven. Braise for 2.5 to 3.5 hours, until the meat is fork-tender and easily pulls away from the bone.

Remove the ribs and place them in a covered dish to keep warm.

Strain the braising liquid, discarding the solids and separating the fat. Reserve 3 tablespoons of fat (use a gravy separator or skim from the top).

Making the Red Wine Sauce:

In the same Dutch oven over medium heat, add the reserved fat. Stir in the flour and whisk continuously for 2-3 minutes until thick and lightly golden.

Gradually pour in the strained braising liquid while whisking. Continue stirring until thickened. Taste and adjust seasoning if needed.

Making the Garlic Whipped Potatoes:

Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add the roasted garlic, butter, and warmed heavy cream, then whip using a hand mixer or potato masher until smooth and fluffy. Season with salt and pepper to taste.