Red Wine Braised Short Ribs

Short Ribs win any night of the week. My red wine braised short ribs are fall-off-the-bone tender and packed with flavor. The recipe requires only a handful of simple steps and minimal effort, guaranteeing a delicious dinner to impress your guests.

Red Wine Braised Short Ribs

Braising short ribs is a cooking technique that transforms tough cuts of meat into fall-off-the-bone tender. We achieve this by slow-cooking the short ribs in a flavorful liquid over a longer period of time and at a low temperature. The red wine creates a rich and decadent sauce with the hearty veggies. I recommend serving this dish on a heaping bed of creamy mashed potatoes or creamy polenta.

Ingredients Needed To Make My Wine Braised Short Ribs~

• Short Ribs
• Olive oil (or preferred cooking oil)
• Diced Celery
• Diced Onion
• Diced Carrots
• Garlic Cloves
• Red Wine (not cheap but also not expensive)
• Tomato Paste
• Rosemary
• Water or Broth
• Salt and Pepper to Taste

Notes for Success~

• Make sure your pot is oven-safe. If you don’t have a Dutch oven, you can use a large metal, ceramic, or glass pan and cover it with foil when it goes into the oven.
• Removing the lid in the last 30 minutes of cooking is optional, but it helps reduce and thicken the sauce.
• Make sure to season your short ribs generously with salt and pepper before searing.

How to Serve Red Wine Braised Short Ribs~

• Over Mashed Potatoes: Serve on top of buttery Brown Butter Mashed Potatoes to soak up the sauce.
• With Rice or Grains: Try fluffy Buttered Miso Rice or Wild Rice Pilaf for a simple, hearty pairing.
• Add a fresh salad: Serve alongside a Brussels Sprouts Caesar Salad and Fresh Sesame Focaccia Bread for a complete meal.
• With Roasted Vegetables: Pair with Roasted Brussels Sprouts or Maple Glazed Carrots for a meal.

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5 from 2 votes

Wine Braised Short Ribs

Short ribs are always a crowd pleaser, especially when they are slow cooked in red wine. My wine braised short ribs are fall of the bone tender and very simple to make. In just a few steps and a little patience you will have a delicious meal for everyone to enjoy.

Prep Time25 minutes mins

Cook Time3 hours hrs

Course: dinner

Cuisine: American, French

Servings: 4

Author: Jennifer Struss

Ingredients

• 2 tbsp Olive Oil
• 2.5 to 3 lbs. Bone in Short Ribs
• 2 Diced Celery Stalks
• 1 Diced White or Yellow Onion
• 1 ½ cups Diced Carrots
• 3 Minced Cloves of Garlic
• 2 cups Red Wine
• 2 tbsp Tomato Paste
• 1 tbsp Chopped Rosemary
• 1 cup Water or Broth
• Salt and Pepper to taste

Instructions

• Preheat the oven to 350 degrees F. Add the Olive Oil to a preheated Dutch oven or oven-safe heavy pot. Season the short ribs generously with salt and pepper. Sear the Short Ribs for 1-2 minutes on each side, you may need to do this in batches. We are not trying to cook the ribs just looking for color.
• Remove the short ribs from the pan and add in the Diced Onion. Cook for 3-5 minutes and add in the Diced Carrots and Celery. Cook the mixture for another 5 minutes. Add in your Minced Garlic and Tomato Paste and stir. Add in the Red Wine and Finely chopped Rosemary and scrape the bottom of the pot to get up any bits. Turn the heat to high and bring the liquid up to a simmer add the short ribs back into the pot the bone side up. Add water or broth to make sure the short ribs are covered.
• Place the pot into the oven and cook for 2 1/2 hours. After 2 1/2 hours remove the lid and cook for 30 minutes until the liquid has reduced.
• Remove the short ribs from the oven and skim some of the fat from the top. Serve with your favorite mashed potato recipe and enjoy!

Notes

Make sure your pot is oven-safe, if you don’t have a Dutch oven you can use a large metal, ceramic, or glass pan and cover with it foil when it goes into the oven. Removing the lid in the last 30 minutes of cooking is optional but it helps reduce and thicken the sauce. Make sure to season your short ribs generously with salt and pepper before searing.