we all like Braised Short Ribs For their juicy and tender meat that falls off the bone. In this recipe, we provide just that with a 3-hour cooking process that will give you a mouth-watering dish! With hearty vegetables and the starch of your choice, this is a perfect meal for any occasion.
Ahh, my favorite way to eat beef…these Red Wine Braised Beef Short Ribs are not only textbook “fall off the bone” tender, but they are also rich and full of wonderful flavor. They are extremely delicious and perfect for a cozy night in this winter.
Simply prepare your short ribs, sear them quickly, deglaze, add your veggies and pop them in the oven – we’ll show you how it’s done below.
- Bone-in Short Ribs: We can’t say enough about this piece of meat! It is perfect for braising and adds a lot of flavor to the dish.
- light brown sugar: Adds a touch of sweetness to balance the savory flavors.
- Spice Mix: we used ours Rib Rub RecipeWhich includes garlic powder, paprika, dried oregano, kosher salt and ground black pepper to flavor the short ribs.
- red wine: We used Cabernet Sauvignon, but any dry red wine will work!
- tomato paste: An excellent way to add depth and richness to any dish.
- balsamic vinegar: Braising adds a tangy and slightly sweet flavor to the liquid.
- Carrot: A hearty vegetable that adds sweetness and color to these broiled short ribs.
- beef broth: Beef broth and beef ribs… who’ll beat that?
- Fresh Herbs: We used fresh parsley and fresh rosemary sprigs to create an aromatic and flavorful braising liquid.
We like to use Cabernet Sauvignon, but any dry red wine will work well. Other good choices are Merlot, Pinot Noir or Syrah.
Yes, this recipe can easily be adapted for a slow cooker or crock pot. Simply follow the steps to cook short ribs and make the braising liquid on the stovetop, then transfer everything to your slow cooker and Cook on low flame for 6-8 hours or on high flame for 3-4 hours,
For more information, check out our Slow Cooker Short Rib Ragu recipe!
How to Make Braised Short Ribs Recipe
- Season Short Ribs: rub short ribs with kosher saltBe sure to massage each rib with salt. then add leftover spices Add to a small bowl and mix. Season the ribs spice mixCoating evenly on all sides. Next, wrap the ribs tightly in plastic wrap and refrigerate for at least 1 hourBut the longer, the better.
- Preheat the oven: preheat the oven 300ºFRemove the ribs from the refrigerator and let them sit at room temperature. 10 minutes,
- Seared Ribs: Heat oil in a large pot over medium-high heat Dutch ovenWhen the oil is hot, put the ribs in the pot. roughly filet ribs 1 minute each side Or until each side is browned. Remove the ribs from the pot.
- Deglaze: deglaze the pan ¼ cup red wineScrape up browned bits from bottom of pan. Pour the remaining wine into the pot and whisk tomato paste And balsamic vinegar together until combined.
- Add vegetables: Next, add carrots, onions and garlic to the pot. Cover with beef broth. toss to coat.
- bake: Return the ribs to the pot, add the ribs to the vegetables and liquid. Add thyme and rosemary. Cover and bake for 3 hoursFlip the ribs halfway through. After 3 hours, the ribs will be soft and falling off the bone.
- Serve and enjoy: Remove the ribs from the oven and uncover. Then remove the stems and bones of the herb. serve ribs Fills Or Pappardelle pastaWhen serving, be sure to spoon the liquid or gravy from the pot over the meat.
great jones
Dutch oven
The Great Jones “The Duchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups and more!
Top Tips for Red Wine Braised Short Ribs
- We tested these ribs after refrigerating them in a rib rub for 1 hour and then refrigerating them overnight. The ribs that sat out overnight were definitely more delicious! In other words, The less time there is to leave that wonderful dry rub flavor to infuse the beef, the better.
- If you want to thicken the sauce in the Dutch oven, remove the meat and vegetables from the pot. Add 1-3 teaspoon cornstarch Add to the vessel and whisk until no lumps remain. Heat on medium flame until thickened.
These ribs can be stored in an airtight container in the refrigerator for a maximum of 4 days (You can even store them in the Dutch oven you cooked them in to save the dish!). Heat over medium heat on stovetop until completely hot.
What goes with braised short ribs?
As we suggested earlier, we love these braised short ribs with red wine-mashed potatoes or pappardelle pasta. try our Best Healthy Mashed Potatoes or this Cheesy Scalloped Potatoes For the potato fix. For pappardelle pasta, our Short Rib Ragu Instructions Are you your BFF!
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Rub short ribs with kosher salt. Be sure to massage each rib with salt.
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Add brown sugar, garlic powder, paprika, oregano, thyme and black pepper to a small bowl and stir to combine.
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Season the ribs with the spice mixture. Make sure the ribs are completely covered with the spices. Wrap the ribs tightly in plastic wrap and refrigerate for at least 1 hour, but the more, the better.*
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Preheat oven to 300ºF.
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Remove the ribs from the refrigerator and let them sit at room temperature for 10 minutes.
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Heat oil in a large Dutch oven over medium/high heat. When the oil is hot, put the ribs in the pot. Sear the ribs for about 1 minute on each side, or until browned on each side. Remove the ribs from the pot.
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Deglaze the pan with ¼ cup red wine. Scrape up browned bits from bottom of pan.
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Add the remaining wine to the pot and whisk in the tomato paste and balsamic vinegar until combined.
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Add carrots, onions and garlic to the pot. Cover with beef broth. toss to coat.
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Return the ribs to the pot. Add the ribs to the vegetables and liquid. Add thyme and rosemary. Cover and bake for 3 hours, turning the ribs halfway through.
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After 3 hours, the ribs will be soft and falling off the bone.
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Remove from oven and keep uncovered. Remove the stems and bones of the herbs from the pot.
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Serve the ribs over mashed potatoes or pappardelle pasta. When serving, be sure to spoon the liquid or gravy from the pot over the meat.
- We tested these ribs after refrigerating them for 1 hour and then refrigerating them overnight. Ribs kept overnight were more delicious.
- If you want to thicken the sauce in the Dutch oven, remove the meat and vegetables from the pot. Add 1-3 teaspoons of cornstarch to the pot and stir until no lumps remain. Heat on medium flame until thickened.
Calories: 398 kilo calorie, Carbohydrates: 13 Yes, Protein: 31 Yes, thick: 20 Yes, Fiber: 2 Yes, Sugar: 6 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
