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Wine Braised Short Ribs

Let’s get cozy with a comfort dish that will warm your belly and satisfy your soul. This wine braised short rib dish is a family favorite. In fact, so much so, I made it for New Year’s Day dinner.

Wine Braised Short Ribs | Bakers Royale

It’s one of the recipes that takes some hands on time, but then you just throw it in oven and all the magic happens. The meat becomes soft and tender, the flavors expand and melts perfectly into the wine sauce. It’s also one of those dishes that gets better overnight.

But  you know the thing I love best about this dish? You can dress it up or down. It has a lot of versatility – make it for your Sunday dinner and everyone can enjoy it around the dinner table in sweats. Make it for a holiday brunch and everyone is just as happy, albeit a little more dressed up. See what I mean?

Wine Braised Short Ribs | Ingredients | Bakers Royale

And while I like mine to be served with polenta, this goes just as well with egg noodles or mash potatoes.

Now that you’re the know, go grab your bottle of Barefoot Merlot and get started (and psst. . .tip: when you buy the meat, make sure it is well marbled. This will ensure it will be tender rather than tough).

Wine Braised Short Ribs via Bakers Royale

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this recipe

Wine Braised Short Ribs

Yield: Serves 6


  • 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • medium onion, chopped
  • medium carrots, peeled, chopped
  • celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750 ml Barefoot Wine Merlot
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock



Heat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Work in batches and brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often. Cook until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in Barefoot Merlot wine, then add short ribs with any accumulated juices. Bring to a boil. Lower heat to medium and let simmer until wine is reduced by half, about 25 minutes. Add all herbs and garlic to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, about 2–2½ hours. Remove from oven and transfer short ribs to a platter. Strain sauce from pot, discard solids and skim fat form surface. Season sauce to taste with slat and pepper.  Serve in shallow bowls over polenta with sauce spooned over.

*This is a sponsored post in collaboration with Barefoot Wine. However, all opinions are my own.