Braised Short Ribs with Raisin Sauce

Fall off the bone, tender, and succulent, these Braised Short Ribs are infused with deep, rich tones of red wine. Similar to its Beef Bourguignon cousin, this foolproof recipe is complemented by stewed carrots as well as a raisin sauce that adds a subtle hint of sweetness to an elegant, cozy, and savory  dish.

Serves: 4
Prep Time: 25 minutes – Cooking Time: 3 hours, 10 minutes – Total Time: 3 hours 35 minutes

Helpful equipment

  • Dutch oven or large pot


  • 4 lb. bone-in beef short ribs
  • Salt and black pepper
  • 1 tbsp. oil
  • 3-4 shallots, sliced
  • 1 head of garlic, sliced horizontally
  • 1 cup red wine
  • 1/4 cup tomato paste
  • Beef or chicken stock
  • 3 bay leaves
  • 1/2 cup baby carrots or chopped carrots

For the sauce:
  • 1 tbsp. sugar or more to taste
  • 2 tbsp. raisins
  • Cornstarch slurry: 1/2 tbsp. cornstarch + 2 tbsp. water


Step 1
Pat the beef dry and season generously with kosher salt and black pepper. Let it sit for 15-30 minutes.

Step 2
Heat a Dutch oven or large pot over high heat with 1 tablespoon oil. Arrange the short ribs in the pot and brown on all sides. Remove and set aside.

Step 3
Lower the heat to medium. Add the garlic halves and sliced shallots, ensuring they cover the bottom of the pot. Sauté until the garlic is fragrant and the shallots are translucent. 

Step 4
Return the browned short ribs to the pot. Pour in a cup of wine and let it sizzle for a minute to boil off some alcohol. Stir in 1/4 cup tomato paste.

Step 5
Pour beef or chicken stock over the short ribs until they are 75-100% submerged. Drop in 3 bay leaves. 

Step 6
Bring the pot to a boil, then reduce to a low simmer, and cover. Simmer for 3 hours or until the beef is tender and a chopstick can easily be inserted.
Step 7
Approximately 20 minutes before the beef is done, add the carrots. Once the carrots are cooked, allow the stew to cool and skim off the fat that has risen to the surface.

Step 8
To make the sauce, remove about 1-1.5 cups of the broth and strain it. In a small saucepan, add the strained broth, sugar to taste, and 2 tablespoons of dry raisins. Stir and bring the mixture to a simmer, then drizzle in enough cornstarch slurry to thicken the sauce. 

Step 9
Plate the beef and drizzle the sauce over the top. Enjoy!

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