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An overhead and close up shot of Red Wine Braised Short Ribs atop a pile of mashed potatoes served on a white ceramic plate. A single silver fork rests on top of the plate with fresh herbs sprinkled over top. The plate sits atop a blue-gray textured surface.

Red Wine Braised Short Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 3 1/2 - 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: serves 4-6 1x
  • Category: Main Dishes
  • Method: Stovetop, Braise
  • Cuisine: French, American

Description

These Red Wine Braised Short Ribs are seriously show-stopping comfort food! Beef short ribs slowly simmer in a red wine sauce infused with garlic & fresh herbs until they are completely fall-apart tender. Serve over creamy mashed potatoes, risotto, pasta, or polenta for a boldly flavored & super comforting meal!

Stovetop braise as directed, refer to the Recipe Notes, below, for oven-braised, slow cooker & Instant Pot directions.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 6 English-cut beef short ribs (about 3 pounds – see Recipe Notes, below)
  • kosher salt & ground black pepper, for seasoning
  • ¼ cup all-purpose flour
  • 3 large carrots, peeled & diced
  • 2 ribs celery, finely diced
  • 1 large yellow onion, peeled & finely diced
  • 6 cloves garlic, finely chopped or grated
  • ¼ cup tomato paste
  • 2 cups dry red wine (see Recipe Notes, below)
  • 2 cups beef stock
  • 2 bay leaves
  • 3–4 sprigs fresh rosemary
  • 10–12 sprigs fresh thyme
  • optional: 1 parmesan rind

Instructions

  1. Prep the short ribs: About 30 minutes – 1 hour before you’d like to begin cooking, pull the beef short ribs from the refrigerator & allow them to come up to room temperature. Just before cooking, use a paper towel to pat all sides of the beef short ribs as dry as possible. Season liberally with 2 teaspoons kosher salt & plenty of freshly cracked black pepper. Place the flour on a large plate or in a shallow dish. Dredge the short ribs in the flour, coating each side with a light dusting of flour. Set the short ribs aside & reserve the excess flour for the braising liquid. Red Wine Braised Short Ribs ingredients arranged on a light blue textured surface: olive oil, English-cut beef short ribs, all-purpose flour, carrots, celery, yellow onion, garlic, tomato paste, dry red wine, beef stock, bay leaves, fresh rosemary, fresh thyme.
  2. Brown the beef short ribs: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium-high heat. Once the oil is hot & simmering, after 2-3 minutes of heating, carefully add the dredged & seasoned short ribs. Cook 2-3 minutes per side until deeply browned. Work in batches, as needed, to avoid overcrowding the pot. Once browned, transfer to a plate & set aside. English-cut beef short ribs brown at the bottom of a gray colored dutch oven in olive oil. The dutch oven sits atop a blue-gray colored textured surface.
  3. Brown the mirepoix: Add the finely chopped mirepoix mixture from Step 1 to the same pot used to brown the short ribs, adding in an extra drizzle of olive oil as necessary. Season with ½ teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned & fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low.How to Make Red Wine Braised Short Rib, step 3: Brown the Mirepoix. Finely chopped mirepoix browns at the bottom of aa gray dutch oven. The dutch oven sits atop a blue-gray textured surface.
  4. Build the braise: Add the garlic & tomato paste to the pot, stirring to coat the mirepoix. Cook, stirring occasionally, until deeply browned & fragrant, 3-4 minutes. Sprinkle the reserved flour from Step 1 over the veggies, allowing to brown 1-2 minutes longer. Pour the red wine into the pot, stirring constantly to scrape up any browned bits that may have formed at the bottom of the pot. Add in the beef stock, bay leaves, rosemary, thyme, parmesan rind (if using), & browned beef short ribs from Step 2. Bring the mixture up to a boil & reduce heat to low or medium-low to maintain a gentle simmer.How to Make Red Wine Braised Short Rib, step 4: Build the braise. Bay leaves, rosemary, thyme, & browned beef short ribs are added into a dutch oven filled with prepared braising liquid. The dutch oven sits atop a blue-gray textured surface.
  5. Braise the short ribs: Cover the pot & braise for 3 – 3 ½ hours, until the short ribs are tender & falling off the bone. If desired, remove the lid & increase heat to medium-high, to thicken the braising liquid a little. Taste & season with additional kosher salt & ground black pepper as needed.How to Make Red Wine Braised Short Rib, step 5: Braise the short ribs. Slowly simmered beef short ribs rest in a dutch oven filled with red wine braising liquid. The dutch oven sits atop a blue-gray textured surface.
  6. Serve immediately. I serve short ribs over mashed potatoes, with the braising liquid over top. Garnish with fresh herbs, as desired. Enjoy!Two servings of Red Wine Braised Short Ribs atop a pile of mashed potatoes on two white ceramic plates. Each plate has a single silver fork resting on top and has been garnished with fresh herbs. A white and blue striped linen napkin, two glasses of red wine, and loose fresh herbs surround the plates and all items sit atop a blue-gray textured surface.

Equipment

Notes

  • Ingredients Notes:
    • Short ribs: There are 2 common cuts of beef short ribs: flanken beef short ribs (long strips cut across the bone, which you may recognize from Korean kalbi) & English-cut beef short ribs (hearty pieces cut along the bone). These days, you can find English-cut beef short ribs at most conventional grocery stores with a nice butcher section. If you have trouble finding beef short ribs, you can make this braised beef recipe using beef chuck roast.
    • Best red wine to use: For red wine braised short ribs, use a bold red wine that stands up to the rich flavor of the beef short ribs. You don’t have to use the nicest wine here, but it should definitely be drinkable since it provides the base flavor of the braising liquid. I suggest a nice, medium-bodied Chianti or Merlot for this recipe. If you do not want to cook with alcohol, you can swap the wine for more beef stock, noting that the braising liquid may be a little less aromatic. 
  • Make-Ahead, Storage & Freezing: 
    • Storage Instructions: Braised beef short ribs store incredibly well – the braising liquid gets even better as it sits & its flavors have the chance to meld together! Transfer cooled short ribs & red wine sauce to an airtight container & store in the refrigerator for 4-5 days. Reheat the short ribs with the red wine sauce on the stovetop or in the microwave until warmed through. 
    • Freezing Instructions: Leftover braised beef short ribs also freeze beautifully! To freeze, transfer cooled short ribs & red wine sauce to a freezer container (or divide it up between multiple freezer containers for smaller portions). Freeze up to 3 months. To thaw, place the frozen short ribs in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat the short ribs with the red wine sauce on the stovetop or in the microwave until warmed through. If the thawed red wine sauce is a little watery at first, simply allow any residual water to simmer out. If the thawed red wine sauce is too thick, simply add in a splash of water or stock until your desired consistency is reached.
  • Alternate cooking methods:
    • Oven-Braised Beef Short Ribs: Prep the recipe according to Steps 1-4, above. Rather than braising on the stovetop, transfer the covered pot to a 325 degree F oven. Braise in the oven for 3 – 3 ½ hours, until the beef short ribs are fall-apart tender, then finish the red wine braising sauce as directed in Steps 5-6. 
    • Crockpot / Slow Cooker Braised Short Ribs: Prep the recipe according to Steps 1-3, above. Brown the aromatics & deglaze as directed in Step 4, above, then transfer the mirepoix mixture to the slow cooker, along with the aromatics, broth/stock, & browned beef short ribs as directed in Step 4. Slow cook on high for 4-5 hours or on low for 7-8 hours, stirring occasionally. If your slow cooker has a searing/browning feature, you can use it to cook the entire braised beef short rib recipe (Steps 1-5) in the slow cooker.
    • Instant Pot Braised Short Ribs: Use your Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-4, above. Cover & seal the pressure cooker and cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. If the red wine sauce seems a little too liquid-y, feel free to turn on the Sauté setting again, letting the sauce simmer down a little as directed in Step 5.

Find it online: https://playswellwithbutter.com/red-wine-braised-short-ribs/