Recipe of the Year: Red Wine-Braised Short Ribs
GLUTEN-FREE
Victoria’s Red Wine-Braised Short Ribs Recipe
Our favorite meal prep is our 2025 recipe of the year.
You know when you set a resolution and you manage to keep it? Well, we set out with a goal to meal prep this year, and we managed to add a few recipes to our Haus cookbook.
This recipe is hearty, making it the perfect dish for a cozy meal to share with your favorite people.
Why We Love Our Short-Rib Recipe
At a quick glance, this recipe may be intimidating — short-rib can be pricy and it sounds fancy. But it’s easier than it looks, we promise! And the best part? It’s easy to scale, so you can make a big batch and freeze portions for future dinners. And when you’re having a lazy day and you’re not up to cooking, or when you’re deserving of a treat, you’ll be so happy to have this in your freezer… at least we’re always excited when we have this recipe on rotation!
The thing that made us so excited to cook this so often: the fresh herbs we cut from our garden and incorporated into our dish! We’re working on our green thumbs… another successful resolution!
Cooking this Recipe In Our Haus
Our short-rib recipe was born out of a month’s long craving… and accidental mix-ins while meal prepping. Ever the preparer, Victoria had her mise en place ready to-go for soup, bolognese and of course, short-rib! Thanks to the distraction of overflowing pots, an audiobook on full-blast and a couple glasses of wine, Victoria accidentally managed to disproportionately distribute her ingredients.
Thus, this recipe was created. Luckily for you, the retroactive scribble of this recipe captured all the happy accidents. And as always, every dish that comes out of our kitchen is gluten-free.
As we made major life decisions and celebrated milestones, this meal found its way onto our table. As we near the year’s end, this recipe graces our holiday card — the home of our annual recipe. We hope you’ll celebrate the upcoming year’s biggest moments with short-rib on your table.
Serve with mushroom risotto or mashed potatoes.
Ingredients
3 tbsp olive oil, separated
1 yellow onion, chopped
6 carrots, chopped
6 celery stalks, chopped
4 whole beef short ribs, bone-in
salt and pepper to taste
1/4 cup dry red wine
2 1/2 cups low sodium beef broth
1 beef bouillon cube
2 tbsp tomato paste
3 sprigs fresh thyme
3 sprigs fresh rosemary
Steps
Preheat oven to 350°F (175°C).
In a large Dutch oven, heat 1 tbsp of oil over medium high heat; add onion, carrots and celery; cook for a few minutes, stirring constantly. Remove veggies to a plate.
Season ribs with salt and pepper, coat on all sides with flour.
Heat 2 tbsp oil in Dutch oven and turn heat to high; add ribs and brown (~45 to 60 secs) on all sides. remove to a plate.
Add wine to deglaze pan and scrape the bottom to release browned bits; bring to a boil and cook for 2 mins.
Add beef broth, salt, pepper. Stir in tomato paste, bouillon. Taste and adjust.
Add ribs, veggies and herb sprigs. Cover with lid and place into oven; cook at 350°F for 2 hrs then reduce to 325°F and cook for an additional 30-45 mins. Ribs should be very tender, nearly falling off the bone.
Stir in reserved mushrooms, its liquid, butter, chives / thyme / parsley and parmesan cheese.
Remove from oven and let sit for 20 mins with lid on; skim fat before serving.
Enjoy!
Notes
Use any flavor bouillon cube you prefer — we won’t tell anyone if you don’t have / use beef.
We use gluten-free flour, but you can use whatever flour you prefer!
Dry red wine options include Cabernet Sauvignon, Pinot Noir, Merlot, and Zinfandel. We usually use Cab or Pinot Noir — whatever we have at home!
James prefers to eat this with risotto or mashed potatoes, but let us know how you serve it.
Until our next meal!
xo, James & Victoria
P.S. Craving more recipes? Tap the links below.
