We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 375°F.
Season short ribs generously with salt and pepper. Sear on all sides in olive oil until deeply golden. Remove and set aside.
In the same pot, add onion, carrots, celery, and garlic. Cook for 2 minutes.
Stir in tomato paste and Dijon mustard. Cook for 2 more minutes to deepen the flavor.
Return ribs to the pot. Add bouquet garni and bay leaves.
Pour in the entire bottle of red wine. Cover the pot.
Bake for 1½ hours. Check the liquid and add 1–2 cups of boiling water if needed.
Return to the oven for 1 more hour until the meat is fall-off-the-bone tender.
Want to keep this recipe for later? We can email it to you!
Cool the dish, refrigerate overnight, and reheat the next day for enhanced flavor.
Can I use a different type of meat for this recipe?
While short ribs are ideal for this recipe, you can substitute with beef chuck or oxtail for a similar result.
What type of red wine should I use?
Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for the best flavor.
Can I make this recipe without alcohol?
Yes, you can substitute the red wine with beef broth or a combination of grape juice and vinegar for a similar depth of flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
What side dishes pair well with this recipe?
Mashed potatoes, rice, pasta, or crusty bread are excellent choices to serve alongside these short ribs.
