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Red Wine Braised Short Ribs

April 12, 2021 | By Jeremy Scheck | 4 Comments

Prep the ingredients, short ribs (salted and at room temp), mushrooms, celery, carrots, leeks (or onions), garlic

searing meat
Sear off the meat

cooking mushrooms
Add the mushrooms first to give them a head start caramelizing

Add the rest of the aromatics
Add the rest of the aromatics

Tomato paste
Add tomato paste (and then red pepper flakes and garlic powder)

Carrots and celery
Adding carrots and celery

add the wine, stock, and soy sauce with the meat
add the wine, stock, and soy sauce with the meat

Simmer 3-4 hours (covered; oven at 300° F or stove on low)
Simmer 3-4 hours (covered; oven at 300° F or stove on low)

Red Wine Braised Short Ribs


  • 3-4 lbs short ribs (let sit out at room temperature, well salted for at least 1 hour before cooking)
  • 2-3 tablespoons neutral cooking oil (such as avocado oil)
  • 8 oz sliced mushrooms, such as baby bella or shiitake
  • 3 leeks (or 1 large onion), thinly sliced
  • 2 shallots, thinly sliced
  • 8 cloves of garlic, sliced
  • 6 oz tomato paste (1 small can)
  • Red pepper flakes, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 5-6 carrots, roughly chopped
  • 1 bunch of celery, thinly sliced
  • 3 cups dry red wine, such as cabernet sauvignon
  • 2 cups beef broth (or chicken)
  • 1/4 cup soy sauce
  • 2 sprigs rosemary
  • Fresh parsley, for garnish


Heat a large dutch oven over medium-high heat 2-3 minutes. Add the oil and start searing the short ribs. Don't crowd the surface; work in batches if needed. Try to get deep browning on at least 2 sides of the meat, but in no way are we trying to cook the meat all the way through at this step.

Set aside the seared meat. Add the mushrooms to the pan (there should be some additional fat rendered from the searing). Let the cook 3-5 minutes over medium heat so they can develop some browning before adding the shallots, leeks, and garlic. Let these cook over medium-low heat, until the veggies have softened significantly and start to become golden, 5-10 more minutes.

Add the tomato paste and continue to cook over medium-low heat 3 more minutes. We do not want a raw taste from the tomato paste.

Add the red pepper flakes, black pepper, garlic powder, and salt (to taste). Let the spices toast an additional minute before adding the carrots, celery, wine, broth, and soy sauce.

Top with the sprigs of rosemary and simmer, covered) on low for 3-4 hours (or place in oven at 300° F), until fall-off-the-bone tender.

Top with fresh parsley and enjoy.

Add a Comment


  1. So delicious. I made this for my parents, and they absolutely loved it. I’m so glad I found this recipe!
    Great comfort food 🙂 🙂

  2. Hello, I want to make this recipe but I am under 21 and don’t have access to alcohol do anybody have some recommendations on what I could use as a substitute thanks in advance!

  3. I made this last night for a big family dinner – surprisingly easy to make and absolutely delicious! 10/10 would recommend, I will definitely be making this recipe again and again. Thank you!


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