Merlot Braised Beef Short Ribs

Indulge in the ultimate comfort food with these Merlot Braised Beef Short Ribs—a showstopping dish perfect for cozy gatherings or special occasions. Featuring succulent beef short ribs slow-cooked to perfection in a rich, aromatic blend of Merlot wine, beef stock, and fresh herbs, this recipe delivers incredible depth of flavor. A medley of caramelized onions, carrots, and celery creates the perfect savory base, while hints of garlic and tomato paste elevate the braising liquid into a velvety, savory masterpiece. After a luxurious three-hour bake in the oven, the tender, fall-off-the-bone meat is irresistibly flavorful and pairs beautifully with sides like creamy mashed potatoes, buttery polenta, or artisan crusty bread. This easy-to-follow recipe transforms an affordable cut of meat into an elegant, restaurant-quality meal—a true celebration of hearty, slow-cooked comfort food. Perfect for wine lovers, this dish highlights the rich, fruity notes of Merlot, making it a must-try for any dinner table.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pounds beef short ribs
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, chopped
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups Merlot wine
• 2 cups beef stock
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 whole bay leaf

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef short ribs dry with paper towels. Season all sides generously with salt and black pepper, then dust them lightly with the flour.

Step 3

Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottom pot over medium-high heat. Sear the short ribs in batches, about 2-3 minutes per side, until deeply browned. Transfer to a plate and set aside.

Step 4

In the same pot, reduce the heat to medium and add the diced onion, chopped carrots, and chopped celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.

Step 5

Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring frequently to combine and prevent sticking.

Step 6

Pour in the Merlot wine and use a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Add the beef stock, fresh thyme, fresh rosemary, and bay leaf to the pot. Stir to combine, then return the seared short ribs to the pot, nestling them into the liquid so they are mostly submerged.

Step 8

Bring the mixture to a simmer on the stovetop, then cover the pot with a lid and transfer it to the preheated oven.

Step 9

Braise the short ribs in the oven for 2.5-3 hours, or until the meat is fork-tender and falling off the bone.

Step 10

Carefully remove the pot from the oven and skim off any excess fat from the surface of the liquid. Discard the herb sprigs and bay leaf.

Step 11

Serve the short ribs hot with the braising liquid spooned over top. They pair excellently with mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	(3320.5g)

Amount per serving	% Daily Value*
Calories	5544.3

Total Fat 286.1g	0%
Saturated Fat 105.0g	0%
Polyunsaturated Fat 12.8g
Cholesterol 1215.6mg	0%
Sodium 17386.2mg	0%
Total Carbohydrate 293.7g	0%
Dietary Fiber 18.9g	0%
Total Sugars 204.5g
Protein 344.4g	0%

Vitamin D 145.1IU	0%
Calcium 688.7mg	0%
Iron 31.7mg	0%
Potassium 7750.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 26.9%

Carbs: 22.9%