Red Wine Short Ribs



  • 6 pounds beef short ribs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 6 garlic cloves (pressed)
  • 2 carrots (coarsely chopped)
  • 2 celery ribs (coarsely chopped)
  • 1 onions (coarsely chopped)
  • 14 1/2 ounces Italian seasoned diced tomatoes
  • 2 cups dry red wine
  • 1 cup chicken broth
  • 1 rosemary sprigs (fresh)
  • 1 thyme sprig (fresh)
  • 1 fresh oregano (sprig)
  • Remove All from Shopping List


    1. Sprinkle ribs evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
    2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover with heavy-duty aluminum foil and lid.
    3. Bake at 350 degrees for 3 & 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
    4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measure cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetable back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
    Discover more recipes from Foodista
    Did you make this?

    Shopping List

    Meet Your Smart Shopping List

    Now available!

    • Add items directly from recipes
    • Auto-sync lists across devices
    • Get groceries delivered
    • Add custom or non-food items
    • Sort by aisle or recipe