Rich, tender, melt-in-your-mouth braised short ribs are simple to execute. While the braising process for this beefy cut of meat takes a while, it’s always worth the wait!

I love red wine braised short ribs throughout the fall and winter months. After a weekend of antiquing up and down Nova Scotia’s coastline and sleeping in a small cedar cabin heated only by a wood stove, I was craving a warm, hearty meal. I made a quick stop at my favourite Butcher, and requested 2-3lbs of beef short ribs.

Short ribs have a deep, beefy flavour that pairs perfectly with root vegetables and a high quality dry red wine. I love serving this cut at dinner parties, because it always turns out tender, and requires very little attention once the braising process starts. A deep carmelized sear is the key to this rich hearty dish.

Recipe for Red Wine Braised Short Ribs: 

2.5 lbs of Beef Short Ribs
2.5 Cups of Dry Red Wine
1/2 White Onion
2 Stalks of Celery (Diced)
2 Carrots (Roughly Chopped)
1 Can of Tomato Paste
3 Cups of Beef Broth
4 Garlic Cloves (Minced)
2 Bay Leaves
1 Sprig of Fresh Rosemary
4 Sprigs of Fresh Thyme
Sea Salt
Fresh Cracked Peppercorn
Olive Oil

Instructions for Red Wine Braised Short Ribs: 

1: Preheat Oven to 325 Degrees

2: On the stove, heat a cast iron pot over medium/high heat, then drizzle with olive oil. Pat your ribs dry with paper towel, and season generously with sea salt and freshly cracked pepper. Sear off all sides of your ribs until they develop a caramelized colour.

3: Remove your ribs from the pan and set aside. Add in diced onion, celery, carrot, and garlic to the pan and saute over medium/high heat for 3-4 minutes.

4: Pour in red wine, tomato paste, bay leaves, fresh rosemary, fresh thyme, sea salt, freshly cracked pepper, and beef broth. Increase the temperature, and allow the sauce to reduce by about 25%. Add your beef short ribs to the sauce.

5: Cover your cast iron, and place it in the oven. Allow it to braise for about 2 hours. Your short ribs are done when they are fork tender, and falling from the bone.

Note: I have also cooked beef short ribs on the stove top in cast iron. To do this, I allow the beef to cook on medium-low heat for 3-4 hours.

Red Wine Braised Short Ribs are perfect with mashed potatoes and roasted carrots. Leftovers are always delicious as well! We often shred the leftover meat in the sauce and serve it on warm fresh french baguettes as sandwiches for the week.

Enjoy!