these slow-braised short ribs are fall-apart tender, rich, and deeply flavorful thanks to a low-and-slow braise in red wine and beef bone broth. served over creamy mashed potatoes, this is the kind of dinner that feels special but is actually very hands-off.
Bone-In Short Ribs Braised in Red Wine
- Serving size
- Serves ~6
Ingredients
Method
- 1
Preheat oven to 350°F.
- 2
Pat short ribs very dry and season with salt and pepper.
- 3
Heat avocado oil in a large Dutch oven over high heat. Once very hot, sear ribs on all sides until deeply browned, about 2–3 minutes per side. Remove and set aside.
- 4
In the same pot, add onions, carrots, celery, garlic, Dijon mustard, tomato paste, red wine, bone broth, brown sugar, cracked black pepper, rosemary, and thyme. Stir well, scraping up the browned bits.
- 5
Bring to a gentle boil, then return short ribs to the pot.
- 6
Cover and transfer to the oven. Braise for about 3 hours, until the meat is fall-apart tender.
- 7
Remove from oven and serve over mashed potatoes, spooning plenty of sauce on top.
Notes
This is a low-effort, high-reward dinner — the longer it cooks, the better it gets.
Filed underSoups & Cozy Meals
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