If you have never tried red wine braised short ribs you are missing out on one of life's greatest food pleasures! Although the cooking time is long, the active time is minimal, easy, and the ingredients are readily available. This is comfort food at its finest!
Slow-cooked dishes are perfect for weekend cooking. The ingredients simmer gently and melt everything down into delicious goodness. One of the things I love most about braised dishes is that they taste even better the next day so you can make it ahead and enjoy a relaxing day. Serve this dish over your favourite mashed potatoes or try my Cauliflower and Celery Root Puree. It's light and delicious and you won't miss the potatoes! Other great options include Maple Bacon Brussels Sprouts, Roasted Cabbage with Bacon and Balsamic, or Loaded Cauliflower Casserole.
Jump to:
The Ribs
Beef short ribs are a perfect cut for slow cooking. Braising allows time for the tough connective tissue to break down which results in succulent, melt in your mouth, fall off the bone decadence. The marbling of fat is what makes this cut of meat so juicy and flavourful.
They are called "short ribs" because of the part of the ribs they are cut from. The ribs shown above are full ribs cut in half. If your grocery store doesn't carry them you should be able to find them or request them at your local butcher.
Ingredient List
- beef short ribs
- avocado or grapeseed oil
- Spanish onion
- carrots
- celery
- garlic
- all purpose flour
- tomato paste
- red wine
- chicken stock/broth (low sodium)
- fresh thyme
- bay leaves
- parsley stems
How To Make this recipe
- Brown - First the ribs are browned on all sides. This is the first level of flavour and shouldn't be skipped. If you are doing the full recipe you want to brown the ribs in at least 2 batches, depending on the size of your pan. If the pan is overcrowded it will create steam which prevents browning.
- Sauté - Set the ribs aside and sauté the onion, carrots, celery, and garlic. Do this on a lower heat and the longer you take the more the flavour will develop. Letting the vegetables brown a little bit will also level it up. Then add the flour and tomato paste. The flour is used for thickening the sauce and the tomato paste adds more depth of flavour.
- Add the liquid - Now the braising liquid goes in. Add the stock/broth and wine.
- The ribs - Add the ribs back to the pot making sure they are mostly or fully submerged in the liquid. Add a bit more wine and/or stock if necessary.
- Aromatics - Now add the thyme, bay leaves and parsley stems.
- Cover and bake - Put on the lid and pop in a preheated 325 F oven for approximately 2 ½ hours or until fork tender (use 2 forks to see if you can pull it apart easily) and falling off the bone. Times will vary depending on the size of the ribs.
- Strain - This step is optional. If you want a silky smooth gravy then straining the sauce is the way to go! Remove the ribs to a plate or platter and strain the sauce through a mesh sieve, pressing down on the vegetables to extract as much flavour as possible. Taste sauce and add salt and pepper if necessary.
Substitutions
Beef Short Ribs - Other cuts of braising beef will work with this recipe such as chuck, shanks, brisket, or pot roast. Keep in mind that cooking times will vary depending on the size of the cut you are using and whether you cut it into pieces or make a whole roast.
Spanish Onion - Any large onion will do but I would stay away from sweet ones like Vidalia. Substitute 2-3 small yellow onions for one large onion.
All-Purpose Flour - You can use any gluten-free alternative or you can thicken the sauce after straining with a small amount of cornstarch mixed with water. Whisk into the sauce and bring to a boil.
Red Wine - Although all of the alcohol evaporates during cooking, you can opt for an alcohol-free version. A dark stout would also be nice. If you prefer to not use any alcohol you can substitute with more low or no-sodium stock/broth.
Chicken Stock - If you want an even richer sauce, you can use beef stock or broth (low or no sodium).
Fresh Thyme - If you don't have fresh thyme (although I highly recommend it) substitute with ½ teaspoon dried. Rosemary is also nice here.
Pro Tips
- Use a medium-full bodied red wine for this recipe. You absolutely do not need to use an expensive bottle however it should be drinkable. Note: I didn't specifically chose the Carmenere (similar to a Merlot) shown in the picture. It just happened to be the best one on our wine rack for the job!
- If you want to kick this dish up a notch; sauté some mushrooms and/or pearl onions while the ribs are in the oven and add to the finish dish.
- If you don't have an ovenproof dish big enough, you can transfer everything to a large casserole dish. place the ribs bone side up, pour in the liquid, cover and bake. This is the Le Creuset Enameled Dutch Oven that I used for this recipe.
- If the sauce seems fatty, pour into a tall container or jug and refrigerate for a couple of hours or overnight. The fat will solidify on top and is then easily removed.
- This dish is actually better served the next day so if you have time refrigerate overnight and reheat slowly on the stovetop before serving.
This post may contain affiliate links. If a purchase is made I receive a small commission at no cost to you. Thank you for your continued support.
How to store Short Ribs
Store in an airtight container and refrigerate for up to a week. This dish also freezes well for up to 3 months.
🖊SIGN UP!
Subscribe to my newsletter to receive every new recipe, plus more, right in your inbox! Just click HERE to subscribe.
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
📖 Recipe
Red Wine Braised Short Ribs
Ingredients
- 4-5 lbs (1.8 kg – 2.2 kg) Beef short ribs
- Salt and pepper
- 2 tablespoon avocado or grapeseed oil
- 1 large Spanish onion, large dice
- 2 medium carrots, large dice
- 2 stalks celery
- 6 cloves garlic smashed
- 3 tablespoon all purpose flour or gluten free alternative
- 3 tablespoon tomato paste
- 2 cups red wine
- 4 cups chicken stock, low or no sodium
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 bunch parsley stems
Instructions
- Preheat oven to 325 degrees F. Season ribs with salt and pepper on both sides. Be generous with the salt.
- In a large Dutch oven heat oil over medium high heat. Working in 2 or 3 batches, brown ribs on all sides creating a nice deep colour. This will take 15 to 20 minutes. Try not to over crowd the pan. This will cause steaming instead of searing which will prevent the meat from browning.
- Transfer to a dish and set aside. Remove all but about 2-3 tablespoon of the oil left in the pot.
- Lower heat to medium low and add onions, carrots, celery, and garlic. Sautee, stirring frequently, until vegetables start to soften and brown. 5-7 minutes. Add tomato paste and sprinkle with flour. Stir constantly until well combined and a deep red colour, 2-3 minutes.
- Add the wine and stir, scraping up all the bits that have stuck to the bottom of the pan. Pour in the stock and stir to combine.
- Add ribs and any accumulated juices, making sure the meat is mostly submerged in the liquid. You can add a bit more wine or stock if necessary. Bring to a boil.
- Add thyme, bay leaves, and parsley stems. Cover and place in preheated oven for 2 ½ hours or until meat is falling off the bone. This cooking time will vary depending on how big or small the ribs are.
- Remove ribs, and any meat that has fallen off, from the sauce and set aside. Skim any fat from the top with a spoon. Strain the sauce, pressing the vegetables to extract all the flavour. Taste and add salt and pepper if needed.
- Serve ribs with the sauce on a bed of mashed potatoes, cauliflower mash, or with crusty bread.
Danielle says
I'm excited to try these. Could you make them in a slow cooker after browning the meat and cooking the veg? If yes, would you cook on low or high?
Andrea says
Hi Danielle! I haven't made them in a slow cooker yet but I would go with 8 hours on low or 5 hours on high. Let me know how they turn out!
Anne-Marie says
Hi ladies! I make these in the slow cooker all the time. I guess it depends on the slow cooker but I put mine on for 6 hours at low and they are perfect (fall off the bone perfect). Thanks, Andrea, for all the great recipes.
Andrea says
My pleasure! Thanks so much for posting about the slow cooker method!
Debra Fine says
So easy. So delish. Comfort food doesn’t get any better than this. I almost feel guilty taking in all the compliments.
Sandra says
Huge Hit! Made this for company on the weekend and everyone loved it. Straining the sauce makes for an elegant presentation and the ribs were so tender that they fell off the bone in the oven. Served with garlic mashed potatoes and roasted peppers/mushrooms/asparagus.
Marylynn says
What a great recipe, so tasty. Made the cauliflower, celery root purée never made before will be making again. Great substitute for potatoes. What do you think about using veal shanks?
Andrea says
I haven't but I don't see why it wouldn't work. The baking time should be about the same. Just check the shanks and bake until the meat falls off the bones. Let me know if you try it!
Marylynn says
Made this recipe again but used veal shanks, just as good as the short ribs which were so good.
Andrea says
Ooooh I'm going to have to try that! Sounds delicious! Thanks Marylynn!
Jo-Ann Bolger says
Andrea…it was cold, snowy day here today and we decided to make your Braised Short Ribs and accompanying Cauliflower and Celery Root Mash. What a perfectly delicious dish for today! Your recipes are easy to follow and are always a welcomed treat in our household! Thank you so much!! Perfect for the Livy Loser’s Group!!
Andrea says
Thanks so much Jo-Ann! I'm so happy you enjoyed the short ribs!
Jo Lynch says
Andrea,
I have made many short ribs for my husband (who is a Texan), after we had these tonight he said "those are the best you have ever made!! I know that is a HUGE compliment! They were fall off the bone delicious full of flavor. Thank you, you are AMAZING!
Jo
Andrea says
Wow, that is a huge compliment! I'm so happy you both enjoyed the ribs! Thanks so much for your comment!
Mary says
Made these ribs, my family just loved them! Yet another wonderful easy fantastic recipe. Thank you Andrea.
Andrea says
Hi Mary!
I'm so happy you enjoyed the ribs! Thanks so much for the lovely comment! ☺️
Haley says
This was incredible. I felt like a professional chef serving this delicious meal. Thank you for consistently providing amazing and easy recipes.
Andrea says
It's my absolute pleasure! I'm so happy you enjoyed the ribs!
Donna Fradette says
Hey Andrea, I happened to buy short ribs for the first time ever, then days later your recipe showed up in my email....perfect timing! The ribs were awesome-fell right off the bone. Sauce was tasty and rich. There was enough of the sauce left over, so I had it over some egg noodles the next day....yummy even without the meat! Thanks for another tasty recipe.....keep ‘em coming!!!
Andrea says
That's awesome Donna! Perfect timing! The sauce on egg noodles sounds so delicious! So happy you enjoyed it!
Pauline says
Delicious. Meat just melted in your mouth. I made it one day ahead of time and it was so convenient to just skim off the fat and warm it up on top of the stove when company arrived.
Kirsten says
Andrea!!! This was amazing! I made this last night and my family gobbled it up! I never knew I could make meat so nice and tender. Thanks for all the work you do. This was so wonderful!
Andrea says
Hi Kirsten! I'm so happy you all enjoyed it! It's my absolute pleasure to do what I do and I couldn't do it without your wonderful support!
Anne Beatty says
Made these in the slow-cooker while out for the day. They were amazing! I am on the Livy Method so I had my one rib with a side salad and upped my water. No damage done. BOT. Hubby is a “meat and potatoes “ kinda guy so he had his serving with a baked potato and loved it. Thanks, Andrea!
Andrea says
Hi Anne! I'm so happy you both enjoyed it!
Deb Hobby says
Made this , this past weekend Omg so good , thank you Andrea for another Wow recipe
Deb
Andrea says
Hi Deb! I'm so happy you enjoyed it!
Tracey Richardson says
OMG! Made this tonight and it was awesome! Didn’t have a Dutch oven so I improvised and it was so tasty. Thanks for sharing a great recipe. 🙏
Andrea says
I'm so happy you enjoyed them Tracey!
Barbara says
Made it last night. As usual fantastic. Had it with the cauliflower/celery mash, great alternative to mashed potatoes.
Look forward to more of your recipes.
Andrea says
I'm so happy you tried it and liked everything Barbara! Thanks so much for your comment!
Julie says
Just had your short rib recipe and I will say you don’t ever disappoint. All your recipes are so delicious. I love the gravy and am so happy there is plenty to freeze for future meals.
Andrea says
Hi Julie!
I'm so happy you enjoyed it! The ribs and sauce make such fantastic leftovers and freezes beautifully! Thanks so much for your comment!
Diana Williamson says
These look so delicious Andrea! Trying after Gina session!
Lynn Kirouac says
This looks so yummy and I plan to try this. Question: After browning the meat and veg could this be braised in my slow cooker?
Andrea says
Hi Lynn! Yes absolutely! I haven't tested it in a slow cooker but will probably take 6-8 hours on low.
Lynn Kirouac says
Thanks Andrea, they are in the slow cooker now. My "non-Livy" husband is visiting the kitchen more than usual. He is going to find the next 6-8 hours difficult..LOL
Andrea says
Lol! I love that! Enjoy!
Sharon Robinson says
Looking forward to trying the cauliflower recipe Monday..
The short ribs will have to wait til next week..thanks for sharing...your recipes are so delicious 😋