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Red Wine Braised Short Ribs with Roasted Vegetables

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Tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce and served over crisp-tender roasted root vegetables. This comforting, elegant dish is perfect for cozy family dinners or special occasions.

Ingredients

Scale
  • 3–4 pounds bone-in beef short ribs
  • 2 teaspoons kosher salt (plus more for seasoning meat)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (for searing and sautéing)
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and chopped into large chunks
  • 3 celery stalks, chopped
  • 6 garlic cloves, smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, or similar)
  • 2 cups beef broth (preferably low-sodium)
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 sprig fresh rosemary (optional)
  • 1 pound small potatoes (Yukon Gold or red potatoes, quartered)
  • 2–3 carrots, peeled and cut into sticks
  • 1 medium parsnip, peeled and cut into sticks (optional)
  • 1 red onion, cut into thick wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh herbs for garnish (parsley, thyme, or rosemary)

Instructions

  1. Preheat oven to 325°F (165°C). Arrange oven racks so your Dutch oven fits in the middle.
  2. Pat short ribs dry with paper towels. Season all sides generously with 2 teaspoons kosher salt and 1 teaspoon black pepper.
  3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear short ribs in a single layer, working in batches if needed, until deep brown and crusty (about 3–4 minutes per side). Transfer browned ribs to a plate.
  4. Add onion, carrots, and celery to the pot. Sauté for 5–7 minutes, scraping up brown bits, until veggies are soft and golden.
  5. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for another 2 minutes.
  6. Pour in red wine, scraping up any remaining bits from the bottom. Let simmer for 3–4 minutes to reduce slightly.
  7. Add beef broth, balsamic vinegar, bay leaves, thyme, and rosemary. Stir to combine.
  8. Return short ribs (and any juices) to the pot, nestling them into the liquid. The liquid should come about 2/3 up the sides—add more broth if needed.
  9. Cover tightly and transfer to the oven. Braise for 2.5–3 hours, flipping ribs once halfway through, until meat is very tender.
  10. During the last 45 minutes of braising, toss potatoes, carrots, parsnip, and red onion with olive oil, salt, and pepper on a baking sheet.
  11. Roast vegetables at 425°F (220°C) for 30–40 minutes, tossing once, until golden and crisp-tender.
  12. When ribs are done, skim off excess fat from the sauce if desired. Taste and adjust seasoning. For a smoother sauce, strain out solids, or leave chunky.
  13. Serve ribs over roasted vegetables, spooning red wine sauce over everything. Garnish with fresh herbs.

Notes

For best flavor, use meaty, well-marbled short ribs and a dry red wine you enjoy drinking. Searing the ribs well is key for a rich sauce. The dish is naturally gluten-free and dairy-free; double-check broth and tomato paste labels. Leftovers improve overnight and freeze well. For a lighter dish, skim excess fat before serving.

Nutrition

Keywords: short ribs, braised beef, red wine, comfort food, roasted vegetables, Dutch oven, fall dinner, gluten-free, dairy-free, holiday recipe, Sunday supper

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