Red Wine Braised Beef Short Ribs

  • Pin It
  • print
Recipe Courtesy of

Servings: 6 servings
Prep Time: 45 min
Cook Time: 3 hr 0 min
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoons canola oil
Six 5-inch-long beef short ribs
1/2 teaspoon salt
1 teaspoon ground pepper
2 cups chopped onions
1 1/2 cups chopped carrots
Two 8-ounce packages baby portobello mushrooms, quartered
3 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
2 cups red wine
1 tablespoon tomato paste
Four 5-inch sprigs fresh rosemary





Preheat the oven to 325 degrees F.

Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well browned, 810 minutes. Remove the short ribs from the pan. Add the onions, carrots and mushrooms to the drippings in the pan. Cook until the mushrooms have released their liquid, about 7 minutes. Sprinkle in the flour and stir until smooth. Stir in the chicken broth, red wine, tomato paste and rosemary sprigs. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange the short ribs in the vegetable mixture, cover and bake until the meat is tender, about 2 1/2 hours.

Show: Paula's Best Dishes; Episode: Sunday Dinner
          Watch Paula on Food Network

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:


Yummy, easy recipe my family loves. I use about 9 short ribs since they come 3-4 inches at my grocery store. I also substitute beef stock for the red wine.

By Shelley G on June 19, 2013

My Recipe Box |

Paula's Upcoming Schedule