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Red Wine Braised Short Ribs

This recipe is available on our Stockyard & Supply online store page. Order a recipe card & we will mail it to you for free, so you can keep it in your recipe box!

*This recipe is also great for beef shin, or dressing up a traditional pot roast!


  • Beef short ribs (I usually cook 4 ribs at a time, for dinner for 2)

  • Fresh rosemary sprigs

  • Garlic (minced, measure with your heart)

  • 2 Cups Beef Broth

  • 1 Cup Red Wine (dry, not sweet)

  • 1/2 Stick of Butter

  • 1/2 Onion (chopped)

  • Salt & Pepper (to taste)


  • Dutch Oven (cast-iron is always nice, with tall sides)

  • Stove-top

  • Oven


  • Preheat the oven to 325 degrees (F).

  • Heat up the Dutch oven on the stove on low heat and butter the pan with a quarter to half a stick of butter.

  • Add the minced garlic and onion, let sauté in the butter for 2 minutes.

  • Dust the short ribs with the salt and pepper.

  • Add the beef short ribs (or pot roast, or beef shin) and brown on all sides for about 2 minutes a side.

  • Add rosemary to Dutch Oven (whole sprig) let simmer while beef browns

  • Pour beef broth and red wine over the top of the ribs.

  • Ensure the ribs are pointed with the meaty-side in the liquid, with the bones facing up and out, to braise the beef.

  • Once browned on all sides, cover with the Dutch oven lid, or tin foil if you don't have a lid, and place in the oven for 2 hours.

  • It is important to let the fat render out of this very rich cut of beef to provide the best flavor and eating experience.

  • Pour second cup of wine to enjoy while you let it cook... just a pro tip...

Goes beautifully on a bed of mashed potatoes, topped with the au jus from the Dutch oven. Serve with roasted vegetables and a cabernet or porter. Then cozy in with an episode of Yellowstone on a cold winter's night!

*Always be sure to check the cooking temp of your meat before consuming. Get a discount on a Thermopro meat thermometer on us (Bluetooth, stic k, or any model offered)!



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