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Red Wine Braised Short Ribs Recipe


  • 3 to 4 lbs. bone-in short ribs
  • 2 onions, chopped
  • 4 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 tbsp. tomato paste
  • 1 to 2 cups dry red wine
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 2 garlic cloves, minced
  • 2 cups beef stock
  • 2 tbsp. tapioca starch
  • Cooking fat
  • Sea salt and freshly ground black pepper


  1. Heat some cooking fat in a large skillet placed over a medium-high heat.
  2. Brown the short ribs on all sides, about 2 to 3 minutes per sides. Transfer the short ribs to a slow cooker.
  3. Add onions, carrots, celery, and garlic to the skillet and cook over a medium-high heat, stirring often, until the onions are browned, about 8 minutes.
  4. Add the tapioca starch and tomato paste to the skillet. Cook, stirring constantly, for 2 to 3 minutes.
  5. Stir in the wine, and bring to a boil; then lower the heat to medium and let it simmer for 6 to 8 minutes.
  6. Add the thyme, rosemary, and bay leaf, stir in the beef stock, and stir until well combined.
  7. Pour the sauce over the short ribs and cook on low for 6 to 8 hours.