Braised Red Wine Beef Short Ribs

 If you are hungry and want your food now, this isn’t the recipe for you! If you want something mouth watering and are willing to put the time into it, this is your dish.


  • 5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces (ask your butcher to cut these for you.  We only bought 2 short ribs for the recipe because there was only two of us)
  • 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, use anything that you would drink happily.  Don’t use a wine that isn’t any good because it will reflect in your dish)
  • 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
  • 1 box of Pappardell


  • 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. (check on them at the 2 hour mark) Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Discard the extras and season the sauce to taste with salt and pepper.

Preparing Pappardell Noodles

  • Boil a large pot of water and season with salt.  Once the water is at a boil, place the papardell noodles in for 5-8 minutes.
  • Once tender, drain noodles and toss with olive oil.

*Note: Use your trusty dutch oven.  I love using my Le Creuset.  It’s durable, reliable and just cool looking.

Prepare your herbs ahead of time so you can just throw them into the dish when it calls for them.

NOTE: Use Local and organic if possible


  • Place noodles on dish, place short ribs on top and pour sauce all over.  ENJOY!!! It’s soooo good!

Leave a Reply