Red Wine Braised Short Ribs
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 bottle of dry red wine
  • 1 pound of baby bella mushrooms, sliced
  • 4 carrots diced
  • 3 celery stalks, diced
  • 4 large shallots, minced
  • 6 lbs of short ribs
  • 6 sprigs of thyme
  • kosher salt
  • olive oil and butter
  1. Preheat oven to 300.
  2. Bring ribs to room temp and season generously 50 minutes prior to cooking.
  3. While ribs are coming to temp, sauté mushrooms in oil and butter. Make sure to salt while cooking. Set aside.
  4. Heat dutch oven or cast iron skillet on high heat. Once hot, add oil and butter and slightly reduce heat. Sear ribs on all sides, about 8 minutes, turning every 30 seconds. There should be a nice brown crust once you're finished. Remove from skillet and set aside.
  5. Add shallots to the skillet, adding a little more oil and butter if there isn't enough fat. Saute until brown and then add carrots and celery. Sweat for about 20 minutes on low heat.
  6. Return heat to medium high, add in sautéed mushrooms and deglaze with wine, scraping up sucs. Bring to a boil on the stove then return ribs to the pan.
  7. Cover, leaving lid cracked, and put in oven.
  8. Braise about 4 hours, checking every 45 minutes or so to make sure liquid hasn't evaporated. Ribs should be falling off the bone and meltingly tender.
Recipe by Talia Bunting at