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Red Wine-Braised Beef Short Ribs

March 20, 2024 • 0 comments

Red Wine-Braised Beef Short Ribs
Impress your friends and family with our flavorful, tender, fall-off-the-bone Beef Short Ribs braised for hours in red wine and served over glazed mashed potatoes!
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (4 whole) Beef Short Ribs
  • (1, roughly chopped) Yellow Onion
  • (1 large, roughly chopped) Carrot
  • (2 stalks, roughly chopped) Celery
  • (5 cloves, minced) Garlic
  • (1, roughly chopped) Shallot
  • (2 Tbsp.) Tomato Paste
  • (3 Cups) Red Wine
  • (2 sprigs) Fresh Thyme
  • (2 sprigs) Fresh Rosemary
  • (32 oz. (1.5 pouches)) Beef Bone Broth
  • (2 Tbsp.) Beef Tallow
  • (2 Tbsp., cold) Butter
  • (to taste) Salt
  • (to taste) Black Pepper
  • (1 Tbsp.) Dijon Mustard


  1. Season the Beef Short Ribs with salt and black pepper on all sides.
  2. Add 2 Tbsp. of Beef Tallow  to a Dutch oven on medium high. Sear on all sides, until browned, about 3-4 minutes and remove.
  3. Add the onions, celery, carrots, shallots, and garlic and let them caramelize for 2 minutes in the pan over medium high. Add the tomato paste and Dijon mustard and cook for 2 minutes. 
  4. Deglaze the pan with the red wine. Let reduce by a third, then add the short ribs back to the pan along with enough Beef Bone Broth to cover them. Add thyme and rosemary sprigs, then cover with lid. Braise for 4 hours over a low simmer or until short ribs are soft and fork tender.
  5. To make the sauce, reduce by half until the sauce can coat the back of a spoon. Add the cold butter and stir until glossy. Serve immediately over short ribs and mashed potatoes.