Red wine braised short ribs are one of the coziest meals for fall! I love experimenting with different components to make the braising liquid, but here we’re keeping it classic with a basic mirepoix, merlot, and beef bone broth (for a little extra protein!).
Check out the full recipe below:
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Red Wine Braised Short Ribs and Homemade Jus
- Total Time: 3 hours 20 minutes
- Yield: 2–3 servings 1x
Description
Tender red wine braised short ribs cooked low and slow in a Dutch oven with herbs, veggies, and bone broth—an elegant, cozy dinner idea for any night.
Ingredients
6–8 short ribs
2 tbsp avocado oil
1/2 yellow onion (diced)
3 celery stalks (diced)
2 carrots (diced)
2 tbsp tomato paste
Fresh thyme
Fresh rosemary
1 tsp salt + additional to taste
1/4 tsp pepper + additional to taste
1 tsp peppercorns
2 bay leaves
1/2 bottle red wine (I used merlot here but cab would be great too)
4 cups beef bone broth (can use regular broth – bone broth just adds extra protein)
For the Jus:
1 tbsp cornstarch
1 tbsp water
1 tbsp coconut sugar
Instructions
1. Salt each side of your short ribs and allow them to sit uncovered in the fridge for at least 30 minutes
2. Preheat the oven to 325 F
3. Over medium-high heat the avocado oil in a Dutch oven and add the short ribs in, allowing them to brown for about 2 minutes before flipping and repeating until all sides are browned. Remove and set aside.
4. Over medium heat in the same pot, add in the diced celery, onions, and carrots and brown for 2-3 minutes
5. Add in the tomato paste and stir it with the veggies, allowing it to brown as well for about 2 minutes
6. Add in the red wine and bone broth and bring to a simmer before adding the short ribs back into the pot
7. Add in salt, pepper, peppercorns, bay leaves, and the fresh herbs (tied up in butcher’s twine). Cover and cut the heat, then transfer the pot to the preheated oven and allow the short ribs to braise for 2-3 hours until they’re falling off the bone
8. Once ready, remove the pot from the oven and transfer the short ribs to a separate plate using tongs
9. Strain the excess veggies from the braising liquid into another pot and place over medium heat
10. Combine the cornstrach and water to create a slurry and add it to the braising liquid to help it thicken. Mix in the coconut sugar as well
11. Cook the jus down until it’s thick enough to coat the back of a spoon. Taste and season as desired
12. Serve the short ribs over polenta or mashed potatoes and topped with the homemade jus sauce and an optional garnish of fresh rosemary
Enjoy!
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising