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A close-up of tender, wine-braised beef short ribs with carrots and onions in a rich brown gravy, garnished with fresh thyme in a cast iron Dutch oven.

Wine Braised Short Ribs

Tender, fall-off-the-bone beef short ribs slowly braised in a rich, savory sauce made with vegetables, herbs, and a non-alcoholic red grape juice substitute. Ultimate comfort food for cozy dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef short ribs
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 cup red grape juice non-alcoholic wine substitute
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • fresh parsley chopped, optional garnish

Equipment

  • Dutch Oven
  • Oven

Method
 

  1. Preheat oven to 325°F (165°C).
  2. Season short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear short ribs on all sides until deeply browned, about 2–3 minutes per side. Remove and set aside.
  5. Add onion, carrots, and celery to the same pot and sauté for 4–5 minutes until softened.
  6. Stir in garlic and cook for 30 seconds until fragrant.
  7. Add tomato paste and cook for 1 minute, stirring to coat vegetables.
  8. Pour in grape juice and beef broth, scraping up browned bits from the pot.
  9. Add thyme, rosemary, and bay leaves, then return short ribs to the pot.
  10. Bring to a gentle simmer, cover, and transfer to the oven.
  11. Braise for 2½–3 hours until meat is fork-tender.
  12. Remove bay leaves, skim excess fat if needed, garnish with parsley, and serve.

Notes

Serve these short ribs over mashed potatoes, polenta, or buttered noodles to soak up the rich braising sauce.