Braised Beef Ribs in Red Wine Sauce

Jenn’s Recipes Made Easy!
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Course Dinner, Game Day, Holiday, Lunch, Soup
Cuisine American


Dutch Oven


  • 1 rack St. Luis style ribs cut into individual ribs
  • 3 tsp. Kosher Salt divided
  • 1 tsp. Black Pepper
  • 1 Tbsp. Tomato Paste
  • 3 Tbsp Garlic minced
  • 750 ml (1 bottle) Red Wine I used Cabernet Sauvignon but any red wine you prefer as long as it is 750 ml (3 cups)
  • 4 Cups Beef Broth
  • 6 sprigs Thyme Fresh
  • 4 sprigs Rosemary Fresh
  • 4 sprigs Oregano Fresh
  • 2 Bay Leaves
  • 1 Large Onion Diced
  • 2 Large Shallots Diced
  • 1 small bag Baby Carrots whole
  • 5 stalks Celery chopped into ½ inch pieces
  • 3 Tbsp. All Purpose Flour


  • Season ribs on both sides with salt and pepper (to taste) covering all sides of the meat.
  • Heat the oil in large Dutch Oven over medium heat and sear ribs in batches. 1-2 minutes each side until lightly browned. Transfer to plate and set aside to rest.
  • Meanwhile, preheat oven to 350°f.
  • Next, add the celery, onions, shallots, and carrots to the Dutch oven and saute until soft and translucent, about 5-6 minutes.
  • Add in the flour, mustard powder, salt, garlic red pepper flakes and tomato paste. Stir frequently until the tomato paste deepens in color and the flour is incorporated well, about 1-2 minutes.
  • Add in the bottle of red wine and deglase the pan by scrapping the bottom and getting all the "browned bits" this is called fond.
  • Add the ribs back to the pot and spoon the wine over them, allow to simmer for about 20 minutes over medium low heat.
  • Add in the beef broth and the herbs then cover Dutch oven and place in oven on lowest rack, and bake for about 90 minutes. Check and stir everything together.
  • Place back in oven, covered and bake for another 45- 60 minutes until the meat is falling off the bone.
  • Once done, remove the herbs and bay leaves. I serve with mashed potatoes and or cilantro rice.
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