• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About me
  • Recipes
    • Appetizers
    • Beverages
    • Bread
    • Breakfast
    • Burgers and Sandwiches
    • Desserts
    • Main Dishes
    • Pasta
    • Salads
    • Sauces and Seasonings
    • Sides
    • Soups and Stews
    • Vegetarian
  • Newsletter Sign-Up
  • Work With Me

Burrata and Bubbles logo

March 22, 2019

Braised Red Wine Short Ribs

Jump to Recipe·Print Recipe
  • Share
  • Tweet
  • Yummly
  • Flipboard
  • Mix

Comfort food meets elegance with these braised red wine short ribs. Cooked low and slow in a rich herbed red wine sauce, these short ribs are melt-in-your-mouth tender and always sure to impress. As a bonus, these gourmet short ribs are surprisingly simple to make and come together in one pot to make your life a little easier. Who doesn't love that?

A bowl of brown butter mashed potatoes with a braised red wine short rib on top with a glass of wine.

Oh, and in case you're feeling greedy and need yet another bonus, these short ribs are the perfect entertaining recipe whether you're preparing a delicious holiday meal, dinner party or quiet date night at home. With that succulent meat and complex, decadent red wine sauce, you can't help but feel you're eating a gourmet meal at a five-star restaurant.

At the same time, short ribs have a certain homey vibe to them. Short ribs don't feel stuffy, unapproachable or pretentious, and sharing a relaxed, comforting meal always makes for a good time.

OK, ready to start cooking? Let's get to it.

A close-up shot of the red wine short ribs with a bundle of thyme sprigs next to it.

How to Make Short Ribs in Oven

Although we make these braised red wine short ribs in the oven, we start the process on the stove. First, we generously season our short ribs with some salt and pepper and dust them with flour.

The short ribs on a wooden cutting board after being dusted with flour, salt and pepper.

Once our ribs are lightly coated, we brown them in a Dutch oven. This gives our ribs the perfect crust and locks in the flavors so don't get lazy and skip this step. We have plenty of time to be lazy once our ribs braise.

The short ribs in a Dutch oven after being browned on one side.

Now we remove the ribs and cook some onions, carrots, celery and garlic in the beef drippings and add a little flour and tomato paste, which will give our braising liquid a hearty but not overly heavy mouthfeel.

Cooking the vegetables, flour and tomato paste in the Dutch oven after browning the short ribs.

From here, we put the ribs back in the Dutch oven and pour in a whole bottle of cabernet sauvignon because we love ourselves and deserve the best. We also add a little crushed red pepper and plenty of herbs, including sage, rosemary, oregano, thyme, parsley and bay leaves, as well as a touch of anchovy paste.

I know some people might raise an eyebrow at anchovy paste but don't worry. The anchovy paste adds a delicious umami quality and depth to the braising liquid. I promise --- you won't be left with anchovy-tasting ribs. I wouldn't do that to you.

The browned short ribs are back in the Dutch oven with herbs and ready to braise.

For a more concentrated sauce, we give the wine some time to reduce. After about 15 minutes or so, we bring the wine up to a boil, cover and place in a 300-degree oven. And, yes, we keep the oven that low. I've tried short ribs at 350 degrees, but I find they come out even more tender when we lower the temperature.

And now you can get lazy because we let our short ribs cook for about three to three and a half hours until they're fall-off-the-bone tender. I like serving this braised short rib recipe over these brown butter mashed potatoes. The nutty brown butter and rich braising liquid are a perfect match.

We can also serve these short ribs over polenta. Both my pumpkin polenta and caramelized onion polenta are delicious options, or you can keep it simple with a Parmesan polenta. Now dig in and enjoy a big bowl of fancy comfort food.

Can You Make Braised Short Ribs Ahead of Time?

You sure can, and that's one of the reasons I love this recipe so much --- you know, besides the fact that it's ridiculously delicious. While I love entertaining, spending too much time cooking once our friends and family arrive stresses me out. The process of preparing a meal for everyone to enjoy is fun, but when the socializing starts, I'm ready to kick back with a drink. I don't want to be stuck stirring, measuring, mixing and the like.

Granted, once the fancy short ribs go in the oven, most of our work is done, but it's still nice to make it even simpler by preparing this meal in advance. With these red wine short ribs, you can make everything up to three days before serving and simply reheat it on the stove. Now you can take out all the stress of same-day cooking and enjoy time with your favorite people.

A red wine-braised short rib on mashed potatoes with a glass of wine next to it.

Can You Make Red Wine-Braised Short Ribs in the Slow Cooker or on the Stove?

While cooking these short ribs in a low-temperature oven is my favorite method, you could also cook them in a slow cooker or on the stove if you don't have a Dutch oven. For the slow cooker, cook everything on the stove as you would, but instead of putting the short ribs in the oven, put them in the slow cooker on the low setting for eight hours. If you go with the stove, cover and simmer --- not boil --- for about two to three hours.

The short ribs are ready once they're easily shreddable. If the meat is still tough, keep cooking.

Can You Make Red Wine-Braised Short Ribs in the Instant Pot?

You can, but I hope you don't. Look, I love my Instant Pot, but I don't think it shines in recipes that traditionally call for slow cooking. Some recipes just need time to truly develop their rich, complex flavors. Those recipes can't be rushed for best results --- even in an Instant Pot.

I tried this recipe in the Instant Pot, and while it was fine, the sauce wasn't as flavorful, and the ribs weren't as tender. Trust me. For this braised short rib recipe, it's worth taking the extra time.

An aerial shot of the red wine-braised short ribs in a bowl of mashed potatoes.

Perfect Pairing

As I mentioned, I use a cabernet sauvignon for these ribs, and it's the perfect drinking partner. That said, if you'd like some other options, go for another bold red. A full-bodied malbec or syrah are both great and hold up to hearty dishes with plenty of umami flavor.

If beer is on the mind, I love a stout with these short ribs. The roasted malt and coffee notes work beautifully with the earthy, savory flavors of the sauce, and stouts have enough body to stand up to the short ribs. A doppelbock is also a good call. The caramel-like malt brings out the caramelization we get from browning our short ribs, which makes for a delicious match.

When you need a little fancy comfort food in your life, I hope you give these braised red wine short ribs a try. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

Cheers!

 The red wine-braised short ribs on brown butter mashed potatoes.

Fancy Comfort Food Your Thing?

  • The best coq au vin
  • Morel mushroom pasta in Parmesan cream sauce
  • Maple-braised turkey legs and thighs
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of brown butter mashed potatoes with a red wine-braised short rib on top with a glass of wine.

Red Wine-Braised Short Ribs


★★★★★

5 from 12 reviews

  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 4-6 servings 1x
Print Recipe
Pin Recipe

Description

Comfort food meets elegance with these braised red wine short ribs. Cooked low and slow in a rich herbed red wine sauce, these short ribs are melt-in-your-mouth tender and always sure to impress. As a bonus, these gourmet short ribs are surprisingly simple to make and come together in one pot to make your life a little easier. Who doesn't love that?


Ingredients

Scale

8-10 beef chuck short ribs
Salt
Pepper
Flour for dusting, plus 3 tablespoons
2 tablespoons olive oil
1 onion, chopped
3 carrots, peeled and chopped into 3-inch pieces
2 celery stalks, chopped
5 garlic cloves, grated or minced
1 tablespoon tomato paste
(1) 750 ml bottle cabernet sauvignon
10 sprigs fresh parsley
10 sprigs fresh thyme
5 sprigs fresh oregano
3 sprigs fresh rosemary
2 sprigs fresh sage
2 dried bay leaves
2 teaspoons anchovy paste
¼ teaspoon crushed red pepper
4 cups beef stock (see note)


Instructions

  1. Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and dust with flour. In a large Dutch oven, heat oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on all sides. Cook about four to five minutes on the large, wide sides and a couple minutes should do on the smaller sides. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate. 
  2. Reduce the heat to medium and add onions, carrots and celery. Stirring every so often, cook until the vegetables soften and brown, about four to five minutes. Add garlic and cook for 30 seconds, stirring constantly.
  3. Keep the constant stirring and add flour and tomato paste and cook for about 2-3 minutes.
  4. Pour in wine, scrapping the bottom of the Dutch oven to deglaze. Add the short ribs back to the pot and simmer for about 15 minutes to reduce. Add the herbs and beef stock and bring to a boil. Cover and move to the oven.
  5. In the oven, cook until short ribs are tender and shreddable and can easily be removed from the bone, about three to three and a half hours. Alternatively, you could cook the short ribs in a slow cooker on low for eight hours or cover and simmer on the stove for about two to three hours, though the oven is my favorite method. The Instant Pot is not recommended for best results. 
  6. Once the short ribs are ready, you could serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over mashed potatoes or polenta. Enjoy! 

Notes

  • If you don't have homemade beef stock, I highly recommend using 4 cups of water with 1 tablespoon Better Than Bouillon Beef Base rather than canned stock or regular bouillon cubes. The flavor is much better, and it's readily available in the soup section at most grocery stores.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Main Dishes
  • Method: Braising
  • Cuisine: French

Nutrition

  • Serving Size: 1 short rib
  • Calories: 585
  • Sugar: 3
  • Sodium: 1,079
  • Fat: 31
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 16
  • Fiber: 0
  • Protein: 30
  • Cholesterol: 230

Keywords: red wine-braised short ribs

Did you make this recipe?

Tag @burrataandbubbles on Instagram and hashtag it #BurrataAndBubbles

  • Share
  • Tweet
  • Yummly
  • Flipboard
  • Mix
Previous Post: « The Best Brown Butter Mashed Potatoes
Next Post: Sparkling Key Lime Pie Martini »

Reader Interactions

Comments

  1. Danielle Wolter says

    March 23, 2019 at 1:01 am

    braised short ribs are the best. i like them braised in read and white wine. this looks like an awesome recipe!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 1:53 am

      Right? White wine also sounds delicious!

      Reply
  2. Gloria says

    March 23, 2019 at 1:25 pm

    This looks delicious. Braised and wine...these would fall off the bone. What a great comfort food..taken to the next level.

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 1:53 am

      Thank you! I'd have to agree. 😀

      Reply
  3. Stine Mari says

    March 23, 2019 at 5:18 pm

    Using red wine makes everything feel much more luxurious and I am loving it. This dish looks scrumptious, and I would love it for dinner today!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 1:40 am

      I think red wine might be magical. Thanks so much!

      Reply
  4. Cheese Curd In Paradise says

    March 23, 2019 at 7:18 pm

    What a perfectly cooked piece of meat! The color is beautiful and the seasoning sounds great. I especially love the red wine- to me red wine and beef are a match made in heaven.

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 1:41 am

      Awww, thank you so much!

      Reply
  5. Jacqueline Debono says

    March 24, 2019 at 9:42 am

    These braised short ribs are mouth watering! I love that you added anchovy. Here in Italy that is done in many sauces and soups and yes you are right, it doesn't add a fishy taste but rather a umami flavour! Going to pin for later!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 1:42 am

      I actually love using anchovy paste in my bolognese sauce as well. It's so great.

      Reply
  6. Eileen Kelly says

    March 24, 2019 at 6:26 pm

    I love braised short ribs! Your recipe is absolutely delicious! The braising liquid is so flavorful! I will try this with your polenta! A great recipe for when family comes, easy and delicious!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 1:46 am

      Thank you so much! You'll love it with the polenta.

      Reply
  7. Heather says

    March 25, 2019 at 10:02 am

    I was literally just telling my boyfriend yesterday how much I wanted to make short ribs! What a perfect coincidence! These look so tender and succulent. I am convinced, I am buying short ribs 🙂

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 6:50 pm

      It's like it was meant to be! Hope you both love the recipe.

      Reply
  8. Kelly Anthony says

    March 25, 2019 at 2:07 pm

    These red wine braised short ribs will make the perfect meal for our date night at home. I'm also considering making these for our next supper club because everyone is sure to enjoy these.

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 6:51 pm

      I hope you do! It'll definitely make for easy prep and a super delicious meal.

      Reply
  9. April says

    March 25, 2019 at 6:16 pm

    Fantastic ribs. And my favorite way of making them, too. Wine-braised short ribs are the best!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 6:51 pm

      Seriously! Love what the wine and slow braise does to them.

      Reply
  10. Mimi says

    March 25, 2019 at 6:17 pm

    If there was one meal I could call my favorite, that would be short ribs. Add some wine to it and you can make my day!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      March 25, 2019 at 6:52 pm

      Right there with you! 😉

      Reply
  11. Maman de sara says

    March 25, 2019 at 11:11 pm

    These braised short ribs are mouth watering 😋.

    ★★★★★

    Reply
  12. AnnieB says

    February 21, 2020 at 2:42 pm

    This recipe is EXCELLENT! My picky huband even raved about it. I used boneless short ribs and Tarragon in the place of Rosemary and Sage (bc I was out of both - sinful, I know) - but will be trying again as written. One constructive comment - when I went to print the recipe, the social media tab covers all of the amounts of the ingredients. can you move that tab so that I can print this to add to my collection of fabulous recipe hardcopies, please? It would be MOST appreciated.

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      February 22, 2020 at 11:00 pm

      Hi, Annie! So glad to hear you loved it! That makes me so happy. I love tarragon, so I bet that was a delicious substitution. And thanks so much for the heads up on the printing issue! I had no idea that was a problem. I contacted support to fix the issue but turned off the floating sidebar icons in the meantime. Hope this helps!

      Reply
      • Annie Sullivan says

        February 22, 2020 at 11:49 pm

        It does! Thank you, so much!!!
        All the Best!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

About Me

I'm a Denver-based lady and believe life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor. Read More…

Newsletter

Subscribe to my newsletter and never miss a delicious recipe. Let's stay in touch!

Let's Connect!

  • Instagram
  • Facebook
  • Pinterest
  • Twitter
  • Email
White and black logos of the publications that have featured Burrata and Bubbles

Most Shared Recipes

Two Italian margaritas with a bottle of amaretto in the background with fresh orange and lime slices around them.

Italian Margarita

A Winter Wonderland Margarita on a wood board with candied rosemary and fake trees and lights in the background.

Winter Wonderland Margarita

A bowl of andouille sausage-chicken gumbo with two spoons.

Andouille Sausage-Chicken Gumbo

A jar of vanilla bean and orange infused bourbon with orange slices and a cloth napkin to the side.

Vanilla Bean and Orange Infused Bourbon

A coconut margarita with a yellow napkin and lime slices on the side with toasted coconut scattered around it.

Coconut Margarita

Copyright © 2021 Burrata and Bubbles on the Brunch Pro Theme

Privacy Policy