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red wine short ribs

Red Wine Short Ribs

This easy, fork tender, red wine short ribs recipe is perfect for these cold fall nights. Bone-in short ribs, slow-cooked in a dutch oven, leaving you with tender fall-off-the-bone meat.
5 from 2 votes
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Course: Main Course
Cuisine: Beef
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 2
Author: Jeri Mobley-Arias


  • tablespoons avocado oil 
  • 4-5 Short ribs
  • cups carrots, diced
  • ¾  cup celery, diced
  • 1 medium onion, chopped
  • 1 medium leek, chopped, white and light green parts only
  • 5 large garlic cloves, minced
  • 2 cups dry red wine, I use pinot noir
  • cups beef broth  
  • 2 tablespoons tomato paste
  • 2 sprigs thyme
  • 2 bay leaves
  • Kosher salt, Diamond Crystal brand


  • Start by preheating the oven to 300°F and heat dutch oven over high heat.
  • Generously season short ribs with kosher salt and freshly cracked pepper.
  • Add avocado oil to dutch oven and slowly add short ribs. Sear on all sides until deeply and evenly brown. Remove from dutch oven and place on a plate.
  • Remove all but 3 tablespoons of fat from dutch oven and add onions, carrots and celery. Cook for 4 minutes, then add garlic and leeks. Season with kosher salt and freshly cracked pepper. Cook for an additional 6 minutes, careful not to brown the vegetables, rather cook vegetables over medium low heat until they are translucent, soft, and fragrant.
  • Add tomato paste and press into vegetables using the back of spoon or cooking utensil. Cook for two minutes.
  • Add red wine and cook over medium-heat until slightly reduced, 4-5 minutes.
  • Add beef broth, thyme, bay leaves and stir. Nestle short ribs back into dutch oven. Cover with lid.
  • Cook for 2 hours undisturbed. After the 2 hour mark, check short ribs for tenderness. Once meat easily shreds with a fork and meat is falling off the bone, remove from oven. Oven time typically takes 2 hours 45 minutes to 3 hours. Once cooked, discard thyme and bay leaves.
  • To serve, place short ribs atop Herbed Mashed Potatoes and spoon sauce over. If you prefer a thicker sauce, see below.


If you don't mind bits of vegetables, simple spoon over short ribs when serving. If you prefer a sauce, remove short ribs from dutch oven and cover to keep warm. Use a double rod strainer to separate vegetables from sauce. Discard vegetables as the flavor has been completely pulled out during cooking.  Spoon and discard as much fat from the remaining sauce. In a saucepan, reduce sauce to desired consistency. Adjust with kosher salt and freshly cracked pepper, if needed. Spoon over short ribs just before serving.