Red Wine Braised Short Ribs are beef short ribs slow-cooked in a rich red wine sauce with roasted vegetables until completely tender and fall-apart. The Dutch oven braising method creates deep, concentrated flavors and an elegant dish that works for both weeknight dinners and impressive entertaining.
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Generously season the short ribs on all sides with kosher salt. Let them sit at room temperature for about 1 hour.
While the ribs rest, slice the onion, and chop the celery and carrots into large chunks. Smash the garlic cloves.
Preheat your oven to 400°F (200°C).
Heat avocado oil in a large Dutch oven over medium-high heat.
Sear the short ribs on all sides until a deep brown crust forms. Once seared, remove the ribs from the pot and set aside.
Add the sliced onion, chopped celery, and carrots to the Dutch oven. Sauté for about a minute, scraping up any bits from the bottom of the pot.
Add the smashed garlic, tomato paste, and umami seasoning. Stir to combine and cook for another minute until fragrant.
Deglaze the pot by pouring in the red wine.
Pour in the beef stock and stir everything together to create the braising liquid.
Return the seared short ribs to the pot, nestling them into the liquid.
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours.
Carefully remove from the oven. Serve the short ribs and vegetables over mashed potatoes, spooning the braising liquid over the top.
Store braised short ribs in an airtight container in the braising liquid for up to 4 days refrigerated. Reheat gently on the stovetop over medium-low heat or in a 300°F oven until warmed through.
Dutch oven (5–6 quart capacity)
Plan for 2.5 to 3 hours in a 325°F oven. Ribs are done when the meat pulls easily from the bone and a fork pierces it with no resistance.
Yes. Braise the ribs 1–2 days ahead, cool completely, and refrigerate in the braising liquid. Skim fat from the surface before reheating gently on the stovetop or in a 300°F oven.
Use a dry red wine you'd drink—Cabernet Sauvignon, Pinot Noir, or Côtes du Rhône work well. Avoid very tannic or oak-forward wines, which can overpower the dish.
Yes. Use 1 teaspoon soy sauce, or replace entirely with extra tomato paste or a pinch of salt to taste.
Yes. Increase all ingredients proportionally. You may need to braise in 2 Dutch ovens or increase cooking time slightly for larger batches.
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