Braised Beef Short Ribs Recipe With Wine

Ever thumbed through a magazine, caught a cooking segment, or bumped into a recipe online (Hiiiiiii!!) and been hit with the desperate urgency that I MUST MAKE THIS? That was me and these Braised Short Ribs with red vino.

Red wine braised short rib with mashed potatoes and vegetables in a gray bowl

The just reason we still take cablevision is for the sake of The Food Network (I DVR Pioneer Adult female and Barefoot Contessa) and ESPN (we all know that'south for Ben).

Betwixt running this website and my love of reading cookbooks like novels (if yous practice it too, check out The Well Plated Cookbook), I blot a lot of recipe content.

Thus, information technology is something special when one stops me in my tracks, sticks in my brain, and cannot be shaken until I've brought it to life (run into also: Beef Bourguignon).

Such is the example with today's braised short rib recipe, which I was inspired to create after watching Barefoot Contessa's red wine braised curt ribs in activity.

a close up shot of tender red wine braised short ribs made in a dutch oven

v Star Review

"I fabricated this and it turned out delicious! Super tasty and comforting dinner that was perfect for fall."
— Kathleen —

While we've enjoyed braised beef curt ribs Ina Garten-way on numerous occasions, every bit is my bossy way in the kitchen, I felt it could be improved.

I wanted more than vegetables to offset the richness of the meat and brand the short ribs an all-in one meal (like this Instant Pot Beefiness Stew).
I ditched the leeks (salvage them for this Potato Leek Soup) in favor of yellow onion, which provides the same aromatic complication and is faster to prep.
Also, I ditched the bottle of stout beer. It's not something I go along on paw, and I thought it was unnecessary to buy a whole pack for one recipe.
I rarely say this about Ina Garten recipes, but the short rib broth left me wanting…more. I turned to a few of my favorite tricks for building flavor: Worcestershire sauce, Dijon mustard, and tomato paste.

Nosotros agreed that, cheers to the rich broth and the fact that the brusque ribs are so tender you lot can cut them with a spoon, these were the All-time braised short ribs with red wine nosotros've e'er had.

Fall-apart tender easy Braised Short Ribs with red wine on mashed potatoes

How to Make Braised Curt Ribs with Red Wine

Braising short ribs means browning meaty beefiness short ribs on the outside, then slow-simmering them.

The short ribs slow melt (i.e. braise) in a rich tomato sauce. This short rib recipe is fall-apart tender, cozy, comforting, and downwardly-correct delicious.

Braised Brusque Ribs For a Crowd

Red vino braised short ribs are an ideal dish for a dinner political party:

Y'all tin cook them entirely the day before, so rewarm with skillful results. In fact they taste even better the next day.
Curt ribs are also a less expensive cut of beefiness compared to other cuts, so they are a budget-friendly way to feed a oversupply.
Considering short ribs are high in fat content, they are very forgiving. The longer y'all cook them, the more tender they go, which is a bully stress reliever when you're serving guests.

The Ingredients

Short Ribs. This tougher cut of beef breaks down and becomes melt-in-your-mouth tender when braised.

What Are Brusk Ribs

Short ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area. The first five ribs of the animal are shorter (hence the term "short ribs"), and the meat around them is more muscular than that around the other ribs.

Like other tough cuts of meat, when irksome cooked, curt ribs break down and become incredibly fork tender.

Short ribs tin vary in thickness. For best results, use short ribs that are at to the lowest degree 1 1/ii inches thick.

a plate with crockpot red wine braised short ribs with carrots served on mashed potatoes

Carrots. Making braised short ribs with carrots adds bawdy sweetness, another dimension of texture, and healthy veggie benefits. They also make me think of my Grandma Dorothy's Crockpot Beef Stew in the near comforting way.
Cerise Wine. Nosotros're calculation a full bottle to create the virtually complex, fully-flavored sauce (like in this Chicken Cacciatore).

The All-time Red Wine for Brusque Ribs

You don't need to break the bank, but choose something that tastes good plenty to drink on its ain (if your wine isn't proficient, your beefiness won't be either!).

For braising beef, look for a dry, concentrated red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico.

Celery. Adds freshness, crisis, and is a staple in creating sauces.
Onion. I chose to use yellow onion instead of the ordinarily-used leek, as information technology's more easily available to me (and easier to clean!).
Tomato Paste. An piece of cake mode to achieve a deep, simmered all-twenty-four hours flavor.
Stock. Another surreptitious to the richly-flavored broth. I prefer beefiness stock considering information technology creates the richest flavor, but yous tin can use beefiness broth or chicken stock too.

Commutation Tip

If you lot want to make braised curt ribs without crimson wine, you can swap the wine for an equal corporeality of beef stock (or bone broth for richer flavor).

Burn Roasted Tomatoes. Brings a sweet and smoky flavor to the broth.
Worcestershire. For a touch of umami.
Dijon Mustard. The tanginess of Dijon mustard wakes upward all the flavors in the broth (similar in this Instant Pot Pork Tenderloin). It doesn't stick out on its own, merely is one of the piddling details in this recipe that actually adds up.
Herbs. I used some fresh thyme, fresh parsley, and stale oregano to add herby flavour to the broth.

The Directions

Dry and season the ribs.

Short ribs being browned in a Dutch oven

Dark-brown on all sides in batches.

Cut vegetables in a Dutch oven for short ribs

Sauté the vegetables until tender.

Vegetables being sauteed in a Dutch oven with tomatto paste

Add together the lycopersicon esculentum paste and garlic.

Sauce for red wine braised short ribs in a Dutch oven

Pour in the vino and deglaze. Bring to a boil, then allow simmer.

A flavorful sauce with vegetables and herbs in a Dutch oven

Stir in the remaining ingredients (except the parsley).

Tender red wine braised short ribs in a Dutch oven

Render the short ribs to the pot. Bring to a simmer, and then transfer the brusque ribs to the oven.

tender wine braised short ribs in a Dutch oven

Bake the scarlet wine braised brusque ribs covered at 325 degrees F for 1 hour.

TIP!

Believe it or not, it is possible to braise short ribs for too long.

While y'all want the short ribs to exist fall-apart tender, cooking them also long will upshot in ribs that are mushy. There'due south a fine line, simply it is in that location.

A dutch oven with braised meat in a red wine sauce

Remove the lid, and so broil for some other hour. Transfer the short ribs to a plate, then simmer the broth to reduce farther. Add the short ribs back to the pot. Pinnacle with fresh parsley and serve as desired. Savour!

Wine Pairing

I like to pair red wine braised brusque ribs with the same vino I melt them in. A dry, total-bodied cherry wine such as Cabernet, Pinot Noir, or Chianti Classico are my absolute favs.

Red wine braised short ribs over mashed potatoes with herbs and vegetables

Storage Tips

To Store . Refrigerate leftovers in an airtight container for upward to three days.
To Reheat . Rewarm short ribs in a Dutch oven on the stovetop over medium-low estrus or in the microwave.
To Freeze . Freeze leftovers in an closed, freezer-safe storage container for upwards to 3 months. Allow thaw overnight in the fridge before reheating.

Leftover Ideas

Leftover short ribs make a fantastic sandwich filling (similar to this succulent Italian Beef), or utilise them every bit the base for shepherd's pie.

How to Serve Beef Short Ribs

One of the stars of red wine braised short ribs is that gorgeous sauce. Serve braised brusque ribs in shallow bowls or large plates with a deep rim (for sauce preservation).

Then, pair crimson wine braised curt ribs with sides that will allow y'all to sop up as much sauce as possible.

With Mashed Potatoes. These Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes are my hands-down favorites and also bang-up for a crowd.
With Polenta. Flossy, comforting Parmesan polenta tucks perfectly beneath the rich, meaty short ribs. It's a classic pairing you volition often see at restaurants. See Flossy Polenta for a recipe.
With Pasta. Wide, flat noodles such as pappardelle are our favorite. If possible, see if you can purchase fresh pasta from the refrigerated section of your grocery shop. Information technology's worth it!
With Bread. For mopping upwards every morsel! Endeavour my No Knead Focaccia or pick up a crusty loaf from a baker.

The BEST Sides with Braised Short Ribs

Serve cherry-red vino braised brusk ribs with a variety of salubrious side dishes or, just stick a fork in the Dutch oven and praise the heavens for something this delicious.

Side Dishes

Oven Roasted Potatoes

1 60 minutes 10 mins

Slow Cooker

Crockpot Mashed Potatoes

4 hrs 30 mins

Recommended Tools to Make this Recipe

Dutch Oven. 1 of my most-used kitchen tools.
Extra Large Cutting Board. The extra space is wonderful when you're chopping lots of ingredients at once.
Slotted Spoon. Perfect for removing ingredients without the liquid.

The All-time Dutch Oven

A loftier-quality Dutch oven volition cook beside you for a lifetime. It'due south oven-rubber, so y'all can apply it for recipes like this one that need to be transferred from stovetop to oven and back again.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how yous liked the recipe.

The hardest function about making braised brusque ribs? Waiting for them to be tender whilst the heavenly scent of long-simmered meat bubbling abroad with red wine, garlic, and herbs wafts through your kitchen.

Frequently Asked Questions

Can I Make Red Wine Braised Short Ribs in a Crockpot?

I developed these crimson-wine braised short ribs in a Dutch oven, merely I believe the recipe could be easily adjusted to the tedious cooker. Instead of simmering the short ribs on the stove, transfer the curt ribs and cooking liquid to a slow cooker. Ho-hum cook on depression for 6 hours or then (again, you lot tin can't overdo information technology!). Remove the curt ribs to a plate, transfer the cooking liquid to the stove, and simmer.

How Can I Prep or Make-Ahead Braised Short Ribs?

In add-on to cooking the unabridged recipe up to i day in accelerate (it's even amend leftover!), you tin likewise prep role of the ingredients alee of fourth dimension. Mince the garlic and chop the carrots and celery up to 1 day in accelerate. Air-condition each in separate airtight storage containers.

Are Short Ribs Expensive?

Curt Ribs are not the cheapest cut of beef. However, nor are they the most expensive either (I'm looking at you standing rib roast). If you are dying to endeavour braised brusk ribs but want a slightly more affordable option, a good quality chuck roasts is a good alternative since the chuck comes from a like role of the steer.

Can I Brand Boneless Braised Brusk Ribs?

Sure! I have merely always made the recipe every bit it is written with os-in brusque ribs. If using boneless, the preparation method will be the same, however, the melt time may need to exist adjusted (shorter) depending on the size and thickness of your boneless beef short ribs.

How Much Braising Liquid for Short Ribs Is Best?

Recall, braising is not boiling. When braising, practice not completely submerge the beef in the sauce. Yous only want plenty liquid to encompass the short ribs about halfway. The beef will release a lot of juices as they cook so starting with too much liquid will lead to a thinner, less flavorful sauce (every bit opposed to ane that is thick and rich with season).

5 pounds meaty bone-in short ribs 1 1/ii inches or thicker
2 tablespoons kosher salt divided
i 1/2 teaspoons black pepper
six medium carrots chopped (about 3 cups)
four ribs celery chopped (about 3 cups)
1 medium onion chopped
half-dozen cloves garlic minced (nearly two tablespoons)
iii tablespoons tomato paste
ane bottle (750 ml) dry cherry-red wine such every bit Chianti, cabernet sauvignon, or Cotes de Rhone
iv cups beef stock or chicken stock plus more as needed
1 can (14-ounce) burn down roasted diced tomatoes in their juices
1 tablespoon Worcestershire sauce
i tablespoon Dijon mustard
6 sprigs fresh thyme tied into a parcel with kitchen string
1 teaspoon stale oregano
i/4 loving cup finely chopped fresh flat-leaf parsley

FOR SERVING:

mashed potatoes, cooked papardelle or like pasta, roasted potatoes, or creamy polenta

Preheat the oven to 325 degrees F. Pat the brusque ribs dry, so flavour generously all over with 5 teaspoons salt and i teaspoon pepper.
Heat the oil in a large Dutch oven or similar big, sturdy-bottomed, oven-safe pot with a cover (I used a 5.five-quart Dutch oven) over medium-loftier oestrus (yous don't demand to add whatsoever oil). Add about half of the brusque ribs in a single layer, making sure they are not touching i another (if the pan is as well crowded, they won't brown properly). Sear on all sides until they are deeply browned, about 6 to viii minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.
Carefully discard all just about 2 tablespoons fat from the pot. Reduce the rut to medium and add the carrots, celery, onion, remaining i teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so ofttimes, until the vegetables are tender and outset to caramelize, about 10 minutes.
Scoot the vegetables to one side to create an open infinite in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.
Add the wine (exist careful as it volition splatter), and using a wooden spoon or sturdy spatula, scrape up whatsoever browned bits that have collected on the pan. Bring the vino to a boil, and so reduce the heat to a simmer. Let simmer until the wine is reduced past approximately half, nearly ten minutes.
Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.
Nestle the short ribs into the pot, along with any cooking liquid that has nerveless in the pot.
Bring the liquid in the pot to a boil. Cover the pot and then transfer to the oven.
Bake the curt ribs in the oven, covered, for 1 60 minutes.
Remove the lid, then proceed baking, uncovered, for one 60 minutes more than, until the meat is autumn-apart tender.
With a slotted spoon, carefully remove the short ribs to a large plate. Cheque the pot for any basic that take separated from the meat and discard. Fish out and discard the thyme bundle.
Return the pot to the stove and bring the liquid to a simmer. Allow simmer for xv minutes.
With a large spoon, skim off some of the fat from the sauce (yous won't be able to become it all; just spoon off what yous can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.

TO Store: Air-condition leftover short ribs in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm brusque ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze braised short ribs in an airtight, freezer-safety storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1 of 6 (without pasta or potatoes) Calories: 701 kcal Carbohydrates: 22 g Poly peptide: 59 g Fat: thirty chiliad Saturated Fat: 13 g Polyunsaturated Fat: 2 thousand Monounsaturated Fat: 13 thousand Cholesterol: 168 mg Potassium: 1665 mg Cobweb: 3 g Sugar: nine g Vitamin A: 10877 IU Vitamin C: 13 mg Calcium: 108 mg Iron: 8 mg

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