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Tender Braised Shortribs

Tender, flavorful beef short ribs cooked in red wine and broth

Course Main Course
Keyword beef short ribs, braised short ribs, holiday dinner
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings


NOTE: shortribs come in varying sizes. You can usually feed 6 people from 5 pounds of short ribs.

  • 5 pounds bone in beef short ribs (these should be offered at your grocery store cut into approximately 3" pieces)
  • sea salt and freshly ground pepper
  • 1/2 cup your choice of flour (separated)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 6 carrots, peeled and sliced
  • 3 celery ribs, diced small
  • 1 tablespoon tomato paste
  • 3 cups good red wine (preferably Cabernet Sauvignon)
  • 8 sprigs fresh rosemary
  • 8 sprigs fresh thyme
  • 8 sprigs fresh flat leaf parsley
  • 4 sprigs fresh oregano
  • 1 head of garlic, loose peels removed and cut in half crosswise
  • 4 cups good quality beef broth


  1. Sprinkle all short ribs with sea salt and pepper to taste. Set aside

  2. In a shallow bowl whisk together 1/4 cup flour, cinnamon and nutmeg, dredge short ribs in flour mixture, coating all sides

  3. Dice carrots, celery and onion. Tie rosemary, thyme, parsley and oregano into a little bundle. Cut garlic head in half crosswise

  4. Preheat Oven to 350 degrees.

  5. Place dutch oven (or cast iron pot) on cooktop on high heat, add olive oil. When hot, add half the short short ribs, brown each side for 3 minutes (except for bone side), remove and set on a plate, repeat with second batch, place all ribs on a plate

  6. Add carrots, celery and onions to pot and cook on medium heat, stirring frequently for five minutes. Add 1/4 cup flour and tomato paste to pot, stir well, cook for 3 more minutes. Add wine to pot and bring to a boil, stir, scraping any browed bits from pan. Turn down to a simmer and carefully add short ribs to pot. Simmer uncovered for 25 minutes.

  7. Add broth and stir. Add herb bundle and garlic to pot, cover pot with lid and place in the oven. Cook for 2 1/2 hours.

  8. Remove from oven, scoop out bundle of herbs and garlic. Serve ribs over mashed potatoes or cauliflower puree, spoon sauce over the top!