Ever thumbed through a magazine, caught a cooking segment, or bumped into a recipe online (Hiiiiiii!!) and been hit with the desperate urgency that I MUST MAKE THIS? That was me and these Braised Short Ribs with red wine.
The only reason we still have cable is for the sake of The Food Network (I DVR Pioneer Woman and Barefoot Contessa) and ESPN (we all know that’s for Ben).
Between running this website and my love of reading cookbooks like novels (if you do it too, check out The Well Plated Cookbook), I absorb a lot of recipe content.
Thus, it is something special when one stops me in my tracks, sticks in my brain, and cannot be shaken until I’ve brought it to life (see also: Beef Bourguignon).
Such is the case with today’s braised short rib recipe, which I was inspired to create after watching Barefoot Contessa’s red wine braised short ribs in action.
5 Star Review
“I made this and it turned out delicious! Super tasty and comforting dinner that was perfect for fall.”
— Kathleen —
While we’ve enjoyed braised short ribs Ina Garten-style on numerous occasions, as is my bossy way in the kitchen, I felt it could be improved.
- I wanted more vegetables to offset the richness of the meat and make the short ribs an all-in one meal (like this Instant Pot Beef Stew).
- I ditched the leeks (save them for this Potato Leek Soup) in favor of yellow onion, which provides the same aromatic complexity and is faster to prep.
- Also, I ditched the bottle of stout beer. It’s not something I keep on hand, and I thought it was unnecessary to buy a whole pack for one recipe.
- I rarely say this about Ina Garten recipes, but the short rib broth left me wanting…more. I turned to a few of my favorite tricks for building flavor: Worcestershire sauce, Dijon mustard, and tomato paste.
We agreed that, thanks to the rich broth and the fact that the short ribs are so tender you can cut them with a spoon, these were the BEST braised short ribs with red wine we’ve ever had.
How to Make Braised Short Ribs with Red Wine
Braising short ribs means browning meaty beef short ribs on the outside, then slow-simmering them.
The short ribs slow cook (i.e. braise) in a rich tomato sauce. This short rib recipe is fall-apart tender, cozy, comforting, and down-right delicious.
Braised Short Ribs For a Crowd
Red wine braised short ribs are an ideal dish for a dinner party:
- You can cook them entirely the day before, then rewarm with good results. In fact they taste even better the next day.
- Short ribs are also a less expensive cut of beef compared to other cuts, so they are a budget-friendly way to feed a crowd.
- Because short ribs are high in fat content, they are very forgiving. The longer you cook them, the more tender they become, which is a great stress reliever when you’re serving guests.
- Short Ribs. This tougher cut of beef breaks down and becomes melt-in-your-mouth tender when braised.
- Carrots. Making braised short ribs with carrots adds earthy sweetness, another dimension of texture, and healthy veggie benefits. They also make me think of my Grandma Dorothy’s Crockpot Beef Stew in the most comforting way.
- Red Wine. We’re adding a full bottle to create the most complex, fully-flavored sauce (like in this Chicken Cacciatore).
- Celery. Adds freshness, crunch, and is a staple in creating sauces.
- Onion. I chose to use yellow onion instead of the commonly-used leek, as it’s more easily available to me (and easier to clean!).
- Tomato Paste. An easy way to achieve a deep, simmered all-day flavor.
- Stock. Another secret to the richly-flavored broth. You can use beef stock or chicken stock (I prefer beef stock for this recipe).
- Fire Roasted Tomatoes. Brings a sweet and smoky flavor to the broth.
- Worcestershire. For a touch of umami.
- Dijon Mustard. The tanginess of Dijon mustard wakes up all the flavors in the broth (like in this Instant Pot Pork Tenderloin). It doesn’t stick out on its own, but is one of the little details in this recipe that really adds up.
- Herbs. I used some fresh thyme, fresh parsley, and dried oregano to add herby flavor to the broth.
- Dry and season the ribs.
- Brown on all sides in batches.
- Sauté the vegetables until tender.
- Add the tomato paste and garlic.
- Pour in the wine and deglaze. Bring to a boil, then let simmer.
- Stir in the remaining ingredients (except the parsley).
- Return the short ribs to the pot. Bring to a simmer, then transfer the short ribs to the oven.
- Bake the red wine braised short ribs covered at 325 degrees F for 1 hour.
Believe it or not, it is possible to braise short ribs for too long.
While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There’s a fine line, but it is there.
- Remove the lid, then bake for another hour. Transfer the short ribs to a plate, then simmer the broth to reduce further. Add the short ribs back to the pot. Top with fresh parsley and serve as desired. ENJOY!
I like to pair red wine braised short ribs with the same wine I cook them in. A dry, full-bodied red wine such as Cabernet, Pinot Noir, or Chianti Classico are my absolute favs.
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover short ribs make a fantastic sandwich filling (similar to this succulent Italian Beef), or use them as the base for shepherd’s pie.
How to Serve Beef Short Ribs
One of the stars of red wine braised short ribs is that gorgeous sauce. Serve braised short ribs in shallow bowls or large plates with a deep rim (for sauce preservation).
Then, pair red wine braised short ribs with sides that will allow you to sop up as much sauce as possible.
- With Mashed Potatoes. These Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes are my hands-down favorites and also great for a crowd.
- With Polenta. Creamy, comforting Parmesan polenta tucks perfectly beneath the rich, meaty short ribs. It’s a classic pairing you will often see at restaurants. See Creamy Polenta for a recipe.
- With Pasta. Wide, flat noodles such as pappardelle are our favorite. If possible, see if you can purchase fresh pasta from the refrigerated section of your grocery store. It’s worth it!
- With Bread. For mopping up every morsel! Try my No Knead Focaccia or pick up a crusty loaf from a bakery.
Recommended Tools to Make this Recipe
The Best Dutch Oven
A high-quality Dutch oven will cook beside you for a lifetime. It’s oven-safe, so you can use it for recipes like this one that need to be transferred from stovetop to oven and back again.
The hardest part about making braised short ribs? Waiting for them to be tender whilst the heavenly aroma of long-simmered meat bubbling away with red wine, garlic, and herbs wafts through your kitchen.
Frequently Asked Questions
I developed these red-wine braised short ribs in a Dutch oven, but I believe the recipe could be easily adapted to the slow cooker. Instead of simmering the short ribs on the stove, transfer the short ribs and cooking liquid to a slow cooker. Slow cook on low for 6 hours or so (again, you can’t overdo it!). Remove the short ribs to a plate, transfer the cooking liquid to the stove, and simmer.
In addition to cooking the entire recipe up to 1 day in advance (it’s even better leftover!), you can also prep part of the ingredients ahead of time. Mince the garlic and chop the carrots and celery up to 1 day in advance. Refrigerate each in separate airtight storage containers.
Short Ribs are not the cheapest cut of beef. However, nor are they the most expensive either (I’m looking at you standing rib roast). If you are dying to try braised short ribs but want a slightly more affordable option, a good quality chuck roasts is a good alternative since the chuck comes from a similar part of the steer.
Sure! I have only ever made the recipe as it is written with bone-in short ribs. If using boneless, the preparation method will be the same, however, the cook time may need to be adjusted (shorter) depending on the size and thickness of your boneless beef short ribs.
Remember, braising is not boiling. When braising, do not completely submerge the beef in the sauce. You only want enough liquid to cover the short ribs about halfway. The beef will release a lot of juices as they cook so starting with too much liquid will lead to a thinner, less flavorful sauce (as opposed to one that is thick and rich with flavor).
- 5 pounds meaty bone-in short ribs 1 1/2 inches or thicker
- 2 tablespoons kosher salt divided
- 1 1/2 teaspoons black pepper
- 6 medium carrots chopped (about 3 cups)
- 4 ribs celery chopped (about 3 cups)
- 1 mediium onion chopped
- 6 cloves garlic minced (about 2 tablespoons)
- 3 tablespoons tomato paste
- 1 bottle (750 ml) dry red wine such as Chianti, cabernet sauvignon, or Cotes de Rhone
- 4 cups beef stock or chicken stock plus more as needed
- 1 can (14-ounce) fire roasted diced tomatoes in their juices
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 6 sprigs fresh thyme tied into a bundle with kitchen string
- 1 teaspoon dried oregano
- 1/4 cup finely chopped fresh flat-leaf parsley
- mashed potatoes, cooked papardelle or similar pasta, roasted potatoes, or creamy polenta
Preheat the oven to 325 degrees F. Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.
Heat the oil in a large Dutch oven or similar large, sturdy-bottomed, oven-safe pot with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don’t need to add any oil). Add about half of the short ribs in a single layer, making sure they are not touching one another (if the pan is too crowded, they won’t brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.
Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.
Scoot the vegetables to one side to create an open space in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.
Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.
Nestle the short ribs into the pot, along with any cooking liquid that has collected in the pot.
Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven.
Bake the short ribs in the oven, covered, for 1 hour.
Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.
With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
Return the pot to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.
With a large spoon, skim off some of the fat from the sauce (you won’t be able to get it all; just spoon off what you can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.
- TO STORE: Refrigerate leftover short ribs in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze braised short ribs in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1of 6 (without pasta or potatoes)Calories: 701kcalCarbohydrates: 22gProtein: 59gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 168mgPotassium: 1665mgFiber: 3gSugar: 9gVitamin A: 10877IUVitamin C: 13mgCalcium: 108mgIron: 8mg
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