Red Wine Braised Short Ribs (2024)

These Red Wine Braised Short Ribs make an easy, yet impressive dinner! The ribs will be fall-apart tender and the sauce is rich and flavorful.

Red Wine Braised Short Ribs (1)

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I made beef short ribs in red wine sauce many years ago and fell in love with them. Naturally, this meant that I had to perfect the recipe and make them for everyone else to try too. I think I’m kind of hooked on trying to impress people with food, but with these Red Wine Braised Short Ribs, it’s so easy to do!

My mom was the first person to try them. She was visiting me for a few days when my oldest son and I lived in Colorado Springs.

Thankfully, she loved them! I always serve them with carrots over mashed potatoes. My mom never makes them for herself, even though it really is an easy recipe. But, she often reminds me that I need to make her these ribs again, along with my Coconut Curry Chicken recipe.

She’s not the only one who has tried and loved this recipe. The last time I made these ribs for my own family, my fiancé asked, “Why don’t we eat this more often?

Why The Recipe Works

  • This is an easy, yet impressive dinner. It’s a wonderful weekend meal whether just for the family, or entertaining dinner guests.
  • These ribs will be fall apart tender and coated in the richest, most flavorful red wine sauce.
  • It’s classic comfort food at it’s finest!

How to Make Red Wine Braised Short Ribs

If you’ve bounced around the blog some, you’ll see that most of my recipes fall into the quick AND easy categories. Not this one. It’s super easy, but far from quick. This isn’t a dinner for a busy week night (I haven’t tested it in a slow cooker or Instant Pot yet). The ribs take about 2 1/2 to 3 hours to cook properly in a Dutch Oven, but trust me, they are worth the wait!

Prep!

Preheat your oven to 300°F. Peel and trim the carrots and set aside. Trim any excess fat off of the beef ribs and season with salt and pepper.

Create!

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Heat the olive oil in a large Dutch oven over medium high heat. Add the beef ribs, in batches, and sear on all sides until well browned, about 4 minutes per side. Transfer to a bowl, until all of the ribs are all done.

Tip: if you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.

Reduce the heat to medium and add the garlic. Cook, until fragrant, about 1 minute. Add the wine and turn the heat back up to medium-high. Simmer until it’s reduced by half.

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Add the beef broth or stock, carrots, and thyme. Place the beef and any juices that have accumulated in the bowl back into the Dutch oven. Cover and bring to a simmer, then transfer to the oven for approximately 2 1/2 hours, turning the meat halfway through cooking.

If you want to use the excess liquid as a sauce, you might want to put it through a fine strainer to remove the solids first. You can then use it as it, or thicken it with flour or cornstarch. I usually just use it as is.

Present!

When you finally take the ribs out of the oven, you will smell this wonderful red wine and beef aroma! I absolutely love it! Because these ribs are slow cooked, they will be fall apart tender. There should be plenty of extra sauce if you prefer to have extra to pour over the meat and potatoes.

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To plate, you can serve the short ribs over mashed potatoes with the carrots off to the side. To make this dish a little lower in carbs, you can serve the ribs over cauliflower rice.

Tips and Techniques for the Best Red Wine Braised Short Ribs

  • If you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.
  • Make this dish lower in carbs by serving the ribs over cauliflower rice.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

  • Are short ribs beef? Yes, short ribs are beef.
  • Can cooked short ribs be frozen? Yes, wrap them tightly before storing cooked short ribs in the freezer.
  • Are short ribs keto? Yes, short ribs are keto so long as the ingredients that you choose to prepare them with are keto as well. The carrots in this recipe are a gray area depending on how strict you are.

Other Recipes to Try

  • Garlic Butter Instant Pot Short Ribs
  • Chipotle-Honey Barbecue Ribs
  • Instant Pot Vegetable Beef Soup

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Red Wine Braised Short Ribs (5)

Print

Red Wine Braised Beef Short Ribs

These Red Wine Braised Short Ribs make an easy, yet impressive dinner! The ribs will be fall-apart tender and the sauce is rich and flavorful.

Course Dinner

Cuisine Beef, Gluten Free

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 8 servings

Calories 397kcal

Author Lauren Harris

Ingredients

  • 3 pounds boneless beef short ribs * trimmed of excess fat
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 6 garlic cloves * minced
  • 2 cups red wine
  • 1 cup beef stock * gluten free if necessary
  • 2 cups carrots
  • 1 tablespoon dried thyme

Instructions

  • Preheat oven to 300°F. Season the short ribs with salt and pepper.

  • Heat the olive oil in a large Dutch oven over medium high heat.

  • Add the beef ribs, in batches, and sear on all sides until well browned, about 4 minutes per side. Transfer to a bowl, until all of the ribs are done.

  • Reduce the heat to medium and add the garlic. Cook, until fragrant, about 1 minute.

  • Add the wine and turn the heat back up to medium-high. Simmer until reduced by half.

  • Add the broth or stock, carrots, and thyme., the the beef and any juices that have accumulated in the bowl.

  • Cover and bring to a simmer, then transfer to the oven for approximately 2 1/2 hours, turning the meat halfway through cooking.

  • Serve over mashed potatoes, if desired.

Notes

Tips and Techniques for the Best Red Wine Braised Short Ribs

  • If you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.
  • Make this dish lower in carbsby serving the ribs over cauliflower rice.
  • Store leftovers in an air-tight container in the refrigerator.Use within 3-4 days.

** Nutritional information is an estimate and may vary

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 6g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 195mg | Potassium: 850mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5365IU | Vitamin C: 2.8mg | Calcium: 45mg | Iron: 4.8mg

This recipe was updated July 16, 2018 with new images. In September 2019, it was updated with more thorough instructions, tips, techniques, and FAQ’s.

Red Wine Braised Short Ribs (2024)

FAQs

What red wine is good for braising short ribs? ›

For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico. Don't Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long.

Can you braise in red wine? ›

For a braise, you want a mixture of wine and stock. Pick a rich red wine to braise beef and pork, or if you are making classic coq au vin. A lighter white wine works well with other braised chicken dishes or fish stews. Place the protein in the pot, then add the liquid.

What temperature do you braise short ribs? ›

Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving.

Why are my braised short ribs tough? ›

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Should short ribs be submerged when braising? ›

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

Can you braise short ribs too long? ›

Can you overcook beef short ribs. No, you cannot overcooked braised beef short ribs. In fact, the longer the short ribs braise in the liquid the more tender and delicious they become. However, for this recipe, I would not recommend cooking until the meat becomes so tender that it begins to shred.

How long to braise short ribs at 225? ›

Leave the ribs in the pan for best results. Apply cherry smoke for about 2 hours. Cover the pan tightly with foil and let it cook for 3 hours at 225°F (107°C). During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan to super tenderize the beef.

Should you flip short ribs when braising? ›

Add bay leaves and thyme and bring up to a low simmer. Add a lid and transfer to the oven. Cook for 1 hour, remove from the oven and flip the short ribs over, add the lid back and cook in the oven for another 1 hour. After these two hour check the short ribs!!

Can you slow cook short ribs too long? ›

Technically, yes. Anything can become overcooked in the slow cooker if it goes for too long. Fortunately, since there's plenty of liquid in a stew, there's very little risk of that happening in this recipe. Still, I don't recommend cooking longer than the 8 hours listed!

Should you cut short ribs before braising? ›

Sometimes the short ribs will be chopped into short chunks, with one or two bones apiece. It really doesn't matter either way since the meat is going to fall off the bone after it is cooked, and the meat becomes so tender that it's easy to separate into individual servings.

Do you put meat up or down for braised short ribs? ›

Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.

What red wine goes with braised beef? ›

Classic fuller-bodied reds, such as Bordeaux blends led by Cabernet Sauvignon or Merlot, Châteauneuf-du-Pape from the southern Rhône or Australian Shiraz, are often considered go-to wines that can match the flavour intensity of a roast beef dish.

What red wine for beef rib? ›

While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely. My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts.

Is Cabernet Sauvignon good for braising? ›

The Cabernet provides a rich flavor to the braised liquid, but still maintains its sweetness from the leeks. Serve this with polenta or a side of mash potatoes for a rich, satisfying dinner.

Is Pinot Noir good for braising? ›

April 7, 2019 / Recipes Pinot Noir Braised Lamb Shanks

Its subtle fruit and spice mingle perfectly with the complex flavors of this classic dish.

References

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