Red Wine Braised Beef Short Ribs

Name: Red Wine Braised Beef Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 195 min
Yield: 68
Ingredients: 5-6 lbs bone-in beef short ribs, cut crosswise into 2 inch pieces; Kosher salt or Smoked Salt of choice and freshly ground black pepper; 3 tablespoons vegetable oil (I like Avocado oil or Grapeseed oil); 2 medium onions, chopped; 1 medium leek, white-light green part only, halved, washed well and sliced thin; 3 medium carrots, peeled and chopped; 2 celery stalks, chopped; 3 tablespoons all-purpose flour (may substitute Gluten Free Flour); 1 tablespoon tomato paste; 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon); 10 sprigs flat leaf parsley; 8 sprigs thyme; 4 sprigs oregano; 2-3 sprigs rosemary; 2 fresh or dried bay leaves; 1 head of garlic, halved crosswise; 4 cups beef broth or stock

by Kathleen | The Fresh Cooky

68 -

3 hr 15 min

These tender Red Wine Braised Short Ribs are exquisite, and perfect for a chilly fall or winter day! Both elegant and amazingly simple; for Sunday dinner or a special occasion. Slow braised beef short ribs in a rich, herb and vegetable infused red wine beef gravy. This is a slow cooked meal done in your Dutch Oven.
Fall-off-the-bone tender and the gravy, the deep, dark, rich gravy was out-of-this-world!! Serve over roasted garlic mashed potatoes and you have comfort food of gastronomic proportions!

TENDER RED WINE BRAISED BEEF SHORT RIBS ARE SIMPLY EXQUISITE

This short rib recipe was adapted from Bon Appetit and they recommended that the flavors were even better the next day. The recipe didn’t offer any overnight instructions, but I’m pretty sure I improvised well because – holy cow – incredible flavor!

Great Recipe for Date Night, Holiday Entertaining or Sunday Supper

This short ribs recipe is a fantastic fall or winter entertaining meal; hearty, rich, filling, brimming with flavor, make-ahead — easy, elegant comfort food! This would be a lovely meal for a special date night (just cut the recipe in half) holiday entertaining, Christmas Eve or Christmas dinner!

Sure it might have a longer list of ingredients, take a few more minutes to assemble, but the fact that you can make this ahead of time and slow cook it wins every time.

HOW TO MAKE BRAISED RIBS

Preheat your oven to 350°. Then season your short ribs with kosher salt and pepper and if you have some smoked salt on hand, use that by all means, this Frontier is one of my favorites for beef and pork dishes, because it adds a smoky flavor and depth that is amazing.

Heat oil in large Dutch oven (5-6 qt ideal) over medium-high heat, low temps steam the meat, you want it browned.

Once your oil is hot, working in a couple of batches (don’t overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side. Transfer browned short ribs to plate. Pour off all but roughly 3 tablespoons of drippings from the pot.

Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.

CAN I MAKE SHORT RIBS GLUTEN FREE?

Yes, I love adapting recipes to be allergy friendly and this is an easy one. Add flour (substitute gluten free flour if making GF, I like Bob’s Red Mill 1 to 1 Gluten Free) and tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.

Why Should I Cook with a Good Wine?

I think it was Ina Garten I heard say to always use a good wine when you are cooking, one that you would drink, so keep that in mind! Cabernet Sauvignon is the recommended wine, but another hearty, dry red wine would taste great too. Pour in wine, making sure you stir the bottom getting all the browned bits off, because that’s where the flavor is!

Now return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heat to medium or low and simmer until wine is reduced by about half, around 25 minutes.

TIP | An easy way to tell reduction, is to place a clean wooden spoon in the pot (straight in) creating a line, remove, then measure again in 20-25 minutes)

Add your herbs and garlic to the pot, tucking into the meat.

Stir in beef stock, bring to boil, cover and transfer to oven.

Store bought broth is fine, but buy a good brand like Pacific homemade is even better! Never made your own broth? Try my immune boosting Beef Bone Broth because it’s amazing!

Fall Off the Bone Tender

Cook in oven until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes. (see notes in recipe about letting sit overnight)

PRO TIP | You’ll know the ribs are perfectly done when you lift a rib by the bone and the bone slips right out.

MAKE AHEAD INSTRUCTIONS

If desired, for even MORE flavor, allow the ribs to cool and refrigerate overnight, see notes in recipe for reheating the next day. Not only are these amazing but you can make it ahead!

Remove short ribs to a platter or large shallow bowl. Strain sauce from pot into a large measuring cup.

TIP | Have a dog? Save the strained veggies and feed to your dog a little with each meal, or toss or compost.

If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper.

In shallow bowls place several short ribs on top of mashed potatoes (forgot your potatoes, try these Instant Rustic Mashed Potatoes!) spooning the gravy over it all. Serve with a crisp caesar salad and some crusty bread for a delicious and simple meal.

What Should I Serve with Short Ribs

Serve over Mashed Potatoes or these Instant Pot Rustic Mashed Potatoes
Potatoes not your thing? Then thick, chewy egg noodles! Try this recipe from my friend Amy!
Trying to stay Gluten Free, try over brown rice or quinoa.
Always a crisp green salad, make it special with Wild Rice Harvest Salad
Bread! You need bread with this dish to sop up the mouth-watering gravy. Try Molasses Brown Bread, Easy Yeast Rolls or Oatmeal Rolls
Wash it all down with a glass of red wine or a Cranberry Lemon Drop Martini
For dessert, it pairs perfectly with make ahead Tiramisu or Chocolate Lava Cakes

Don’t forget to PIN this recipe to your favorite Holiday Recipe board!

⭐️ FREE, DELICIOUS RECIPES? YES, PLEASE! ⭐️

Like this recipe? Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

GET FREE RECIPES DELIVERED RIGHT TO YOUR INBOX! Love Wholesome & Delicious Recipes? Follow along on Pinterest ★ Instagram ★ Facebook ★

Red Wine Braised Beef Short Ribs

You can do it! Saved to your recipes

Recipe details

Yield 68 -
Time spent: Prep time: 15 Minutes Cook time: 3 Hours Total time: 3 hr 15 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

5-6 lbs bone-in beef short ribs, cut crosswise into 2 inch pieces
Kosher salt or Smoked Salt of choice and freshly ground black pepper
3 tablespoons vegetable oil (I like Avocado oil or Grapeseed oil)
2 medium onions, chopped
1 medium leek, white-light green part only, halved, washed well and sliced thin
3 medium carrots, peeled and chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour (may substitute Gluten Free Flour)
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat leaf parsley
8 sprigs thyme
4 sprigs oregano
2-3 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups beef broth or stock

Instructions

Start by preheating your oven to 350°. Then season your short ribs with kosher salt and pepper and if you have some smoked salt on hand, use that by all means, this one from Frontier is one of my favorites for beef dishes, adds a smoky flavor and depth that is amazing.
Heat oil in a large Dutch oven (5-6 qt ideal) over medium-high heat. You don't want to steam the meat, you want to brown it. Once your oil is hot, working in a couple of batches (don't overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side. Transfer browned short ribs to plate. Pour off all but about 3 tablespoons of the drippings from the pot.
Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.
Add flour (substitute GF flour if making GF, I like Bob's Red Mill 1 to 1 Gluten Free) and your tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.
Pour in wine, making sure you stir to get all the browned bits off the bottom of the pan (that's where your flavor is!) I think it was Ina Garten who I heard say to always a good wine when you are cooking, one that you would buy to drink, so keep that in mind! Cabernet Sauvignon is the recommended wine, but another hearty red wine would probably taste just fine too.
Return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heart to medium or low and simmer until wine is reduced by about half, around 25 minutes. Add herbs and garlic to the pot, tucking into the meat and stock.
Stir in beef stock, bring to boil, cover and transfer to oven. Store bought is fine, but buy a good brand like Pacific homemade is even better! Never made it, try my immune boosting Beef Bone Broth.
Cook until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes until warmed through, if necessary add a little more beef broth before warming, just a cup or so, so as not to dilute your amazing sauce. Remove short ribs to platter or large shallow bowl. Strain sauce from pot into a large measuring cup.
If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper. In shallow bowls or dinner plates, place several short ribs on top of mashed potatoes spooning the gravy over it all. Serve with a crisp caesar salad and some crusty bread for a delicious and simple meal.

Tips

TIP | For even more amazing flavor, allow the short ribs to sit overnight (refrigerated) and heat through; in 350° oven or stovetop, in oven about 30-45 minutes on stovetop bring to simmer over low heat, the reduce and simmer for 15-20 minutes. When ready to serve and follow final steps for straining the gravy (sauce) and serving.
The beef was falling off the bones and the gravy, the deep, dark, rich gravy was out-of-this-world!! Pair with my roasted garlic mashed potatoes and you have comfort food of gastronomic proportions! Or try wide pappardelle noodles, rice or egg noodles.
Have a dog? Save the strained veggies and feed to your dog a little with each meal, or toss or compost.
This recipe adapted from Bon Appetit.

Comments

Naomie Moore aka baileyanddaisey, Castaic CA on Feb 05, 2021

Looks good, really good. The addition of an entire bottle of wine, yes! Short ribs have been on my list, waiting to find some good ones or just wait till I visit a proper butcher. Perfect mid-winter weekend dinner. Thanks for sharing.

Like Reply
Bklyn Cowgirl on Feb 05, 2021

Sounds amazing. I love short ribs but they can be very pricey. I may try this using meaty back ribs or shin beef. As for the suggestion to give the strained vegetables to your dog; DON'T! You have two onions, a head of garlic and a leek in there. Dogs and cats should NEVER have onions or their relatives as they can cause severe kidney failure. Also, they should never have grapes or raisins for the same reason and you have a concentrated whole bottle of wine. This is a death sentence for your pet.
PLEASE remove that 'tip'.

3 Reply
- Dorothy Knutsen on Feb 04, 2022
  
  Thank you! I was going to add that in comments as well. Not a dog friendly recipe, and hope this cook hasn’t been feeding such foods to a dog.
  
  1

Load more comments

3 of 10 comments

Top stories