Continuing our food affair with all things French, we have been searching for an amazing fall-of-the-bone-tender meat in a rich stew that is reminiscent of our favorite meal in Paris. Though my first attempt at Coq au Vin was a disaster, Bon Appetit pulled through and by golly, this Braised Rib recipe is to die for. So much so that we’ve made it three times since we’ve been back home.

Red Wine-Braised Short Ribs Recipe by Bon Appetit

Red Wine-Braised Short Ribs Recipe by Bon Appetit

Did I mention I love my Staub 9 qt dutch oven? 

I would also suggest splurging on great, fresh meat at Whole Foods. We had previously gotten our ribs at a local Fred Meyers, which is around the corner from our home, but turned out to be really fatty compared to the Whole Foods ribs. Though Fred’s is more convenient, we’ll be making the 5 mile trek from now on for better quality and fresher ingredients. Something has to be said for  simple, fresh ingredients that is just pure magic.

Though the recipe seems a bit overwhelming (it is at first), I promise it will get easier and in no time you can pull this together with your eyes closed.

Red Wine Braised Short Ribs: (Bon Appetit) 


  • 5 pounds bone-in beef short ribs, cut crosswise into 2′ pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 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

    Ribs and Wine. You can't go wrong.

    Ribs and Wine. You can’t go wrong.

  • Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

I recommend pairing this with fresh rosemary bread or a baguette. Go for a crunchy, chewy crust but soft and fresh in the center.  Our favorite is from a local bakery here in Seattle, Essential Baking Company, who makes the best rosemary bread. Make sure you have more then enough because I can guarantee that you’ll just want to keep dipping and scraping that sauce all night.

Bon Appetit!