Get tested & perfected recipes every week + a free eCookbook!

Red Wine Braised Short Ribs

Tested & Perfected Recipes

red wine braised short ribs

Similar in taste to beef bourguignon, red wine braised short ribs are the perfect comfort food dish for the holidays. The beef is fork-tender, the sauce full-bodied — and when you add egg noodles, mashed potatoes or polenta, you have a cozy yet elegant dinner that will warm your bones (and your soul).

While most braised short rib recipes call for bone-in short ribs, I much prefer to use the boneless variety: not only do they have significantly less fat, but they are also easier to trim and prettier to serve. However, if boneless ribs are unavailable, substitute 6 to 7 pounds of bone-in short ribs — the meat will fall off the bone as it cooks. As always when cooking with wine, use a bottle that’s inexpensive but still good enough to drink; a Pinot Noir or Merlot in the $8 to $12 range is ideal.

How To Make Red Wine Braised Short Ribs

Begin by trimming all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy.

How To Make Red Wine Braised Short Ribs

It’s also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.

How To Make Red Wine Braised Short RibsSeason the short ribs all over with salt and pepper.

How To Make Red Wine Braised Short Ribs

Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs.

How To Make Red Wine Braised Short Ribs

Browning the beef adds flavor. It may seem strange to brown one side only, but it saves a lot of time and does the job just as well.

How To Make Red Wine Braised Short Ribs

Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)

How To Make Red Wine Braised Short Ribs

Add the garlic and cook, stirring occasionally, 2 minutes more.

How To Make Red Wine Braised Short Ribs

Add the tomato paste. How To Make Red Wine Braised Short Ribs

Cook, stirring constantly, for 1 minute.

How To Make Red Wine Braised Short Ribs

Add the flour.

How To Make Red Wine Braised Short Ribs

Cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute. How To Make Red Wine Braised Short Ribs

Add the wine, broth, sugar, bay leaf and thyme sprigs.

How To Make Red Wine Braised Short Ribs

Increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. How To Make Red Wine Braised Short Ribs

Add the short ribs and any accumulated juices to the pot and return to a boil.

How To Make Red Wine Braised Short Ribs

Cover the pot with a lid, transfer to the oven, and cook for 2 hours. Carefully remove the pot from the oven. Stir in the carrots.

How To Make Red Wine Braised Short Ribs

Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary.

Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.

red wine braised short ribs

My Recipe Videos

My Recipe Videos

Red Wine Braised Short Ribs

Servings: 6-8
Prep Time: 30 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 30 Minutes

Ingredients

  • 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks (see note)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 6 cloves garlic, roughly chopped
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2-1/3 cups red wine (see note)
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 2 large carrots, sliced 1/2-in-thick diagonally

Instructions

  1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
  2. Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
  3. Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
  4. Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.
  5. Note: It's very important to trim all excess fat off of the exterior of the short ribs (although leave the marbling that goes throughout the meat alone), otherwise your sauce will be greasy. It's also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
  6. Note: In selecting wine for this recipe, look for an inexpensive bottle that's still good enough to drink: a Pinot Noir or Merlot in the $8 - $12 range would be ideal.
  7. Make-Ahead Instructions: The short ribs can be made up to 2 days ahead of time. Reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.
  8. Freezer-Friendly Instructions: The short ribs can be frozen for up to 3 months. Before serving, defrost in the refrigerator for 24 hours and then reheat, covered, over medium-low heat on the stovetop or in a 325°F oven.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 680
  • Fat: 47 g
  • Saturated fat: 19 g
  • Carbohydrates: 12 g
  • Sugar: 4 g
  • Fiber: 2 g
  • Protein: 41 g
  • Sodium: 740 mg
  • Cholesterol: 166 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Have made this a couple times and it’s come out really delicious. Have folks coming over who can’t have any alcohol in their food. What do you recommend to substitute? Have tried just replacing with beef broth and it’s still pretty good but it’s missing the deep red wine flavor.

    • — Andrew on March 17, 2019
    • Reply
    • Hi Andrew, So glad you’ve enjoyed this! Unfortunately, with wine being such a significant component of the recipe, I don’t think this will work without it – I’m sorry! You may want to give this other short rib recipe of mine a try – it’s also delicious!

      • — Jenn on March 18, 2019
      • Reply
  • Hello,

    I prepared this dish twice using Chuck Roast the first time and boneless Short Ribs the second time, and the dish was absolutely wonderful using the Chuck Roast and Short Ribs. I was thinking about using boneless leg of lamb the next time around. What do you think?

    • — Coops on March 8, 2019
    • Reply
    • Glad to hear you enjoyed this! While I think you could use lamb, I would recommend a lamb shoulder as I think it will be more tender. I’d like to hear how it turns out if you try it!

      • — Jenn on March 12, 2019
      • Reply
  • Yum. Yum. Made this for a small dinner party (4). Perfect choice. I served with Parmesan Smashed Potatoes and Caesar salad. Made the day before, like others so I could removed congealed fat. Costco was out of boneless short ribs, but the sirloin top loin was available and had nice marbling and just fell apart. Recommend.

    • — Vicky on February 10, 2019
    • Reply
  • Hi Jen. Is it ok the cook this on the stove instead of putting it in the oven?

    • — Han on February 5, 2019
    • Reply
    • Sure, Han, just give it a stir periodically so the bottom doesn’t scorch while simmering on the stove. Hope you enjoy! 🙂

      • — Jenn on February 5, 2019
      • Reply
  • Okay the butcher said there’s no true boneless short ribs. I asked what part of the cow his “boneless ribs” came from and he said probably below the ribs. Can you elaborate on the boneless meat you use in this recipe? Thanks Jenn!

    • — Kerrie on January 26, 2019
    • Reply
    • Hi Kerrie, the short ribs come from a rib section that contains three to four ribs. The bones are then removed by the butcher. You can find more info here. Hope that helps!

      • — Jenn on January 29, 2019
      • Reply
  • I made this for New Year’s Eve this year and it was fabulous. We had it with noodles and a salad.

    • — Jane Craibbe on January 24, 2019
    • Reply
  • Hi, have made a bunch of your recipes and they are always a hit! Was wondering if I could use stew meat instead of short ribs? My grocery store seems to not carry short ribs unfortunately.
    Thanks!!

    • — Alison on January 24, 2019
    • Reply
    • That would work, Alison, but if you’re going to use that cut, I’d just recommend using my beef stew recipe – it’s very similar to this recipe, just with a different cut. If you do that though, I’d stay away from anything labeled “stew meat” as it can be tough. Instead, I’d buy, boneless beef chuck, which is readily available in grocery stores. Hope that helps and that you enjoy the stew if you make it!

      • — Jenn on January 24, 2019
      • Reply
  • I think I will omit the sugar next time. But this recipe is wonderful, and my family loved it. Thank you!

    • — Lisa T on January 20, 2019
    • Reply
  • This was so, so good! Like others, I added more carrots, and I made it in the slow cooker (after browning meat, cooking onions/garlic etc) the day before serving, skimmed off the fat, and then reheated. Served with roasted carrots, broccolini, and mashed potatoes. Delicious—the 4 pounds of short ribs cooked down to just enough for 4 people. I would next time cook 6 pounds, as there were no leftovers!

    • — Sandra on January 19, 2019
    • Reply
  • Hi any substitute for red wine that wouldn’t impact flavor too much. We don’t drink alcohol
    Thank you

    • — Se on January 16, 2019
    • Reply
    • Hi Se, Unfortunately, with wine being such a significant component of the recipe, I don’t think this will work without it – I’m sorry! You may want to give this other short rib recipe of mine a try – it’s also delicious!

      • — Jenn on January 17, 2019
      • Reply
  • Outstanding and easy! Served with polenta to make it a GF meal. As good as any high-end restaurant meal.

    • — Jim on January 16, 2019
    • Reply
  • OMG!! These are SO good. The meat just fell off the bones and it had a very rich flavor. ‘It’s a keeper.

    • — Kathy Bedard on January 13, 2019
    • Reply
  • Hi Jen, Thanks for the recipe! Will country-style ribs work for this recipe? What would you do differently with them? Thanks!

    • — Nika on January 11, 2019
    • Reply
    • Hi Nika, Yes, pork country style ribs should work fine here. Cooking time will be about the same, but taste to be sure they are getting tender after 2 1/2 hours before you remove the cover. If not, cook another 30 minutes and check them again. Hope you enjoy!

      • — Jenn on January 13, 2019
      • Reply
  • I made this the other day for a few guest and it was a huge hit. The only thing I did differently was make it in my Instant Pot. Instead of it taking three hours it was done in 45 minutes. I made it the day before so the fat on top could solidify which made it easier to scrape off. I made polenta and noodles to give people a choice. The polenta was a bigger hit. Thank you Jenn for answering my question about cheese choice so quickly. This is a definite keeper.

    • — Lisa on January 7, 2019
    • Reply
  • I have prepared many recipes from your website and cookbook and have loved them all, but this is by far the best. I followed the directions exactly and served it over creamy mashed potatoes. My family absolutely loved it, I will definitely be making this again. The layers of flavor in the dish are amazing.

    • — Jessica on January 2, 2019
    • Reply
  • I made this last night for me and my husband, and it was VERY good. I added some more carrots, since I didn’t think 2 was enough, and I would recommend add a bit more salt than instructed. But other than that, it was great! Made for plenty of leftover too!

    • — Danielle on January 2, 2019
    • Reply
  • I made this today for the first time and it’s absolutely delicious. My family says it’s the best beef dish I’ve ever made. The short ribs are moist and tender and the sauce is amazing. This recipe is spot-on, as is every recipe I’ve tried from Jenn’s website.

    • — Robin Clarke on January 1, 2019
    • Reply
  • I made this last night for New Years Eve dinner. Big hit. My small town stores didn’t have boneless short ribs, but bone-in turned out fine. I choose your recipe because I didn’t want to strain the sauce of veggies. I used 4 carrots and 8 oz of sautéed mushrooms.
    I spooned off most of the fat and we loved every bite. Thanks Jenn! Another winner! For some reason I can’t give it 5 stars, but would like to.

    • — Sammy on January 1, 2019
    • Reply
  • My family loved it, the sauce turned out perfect. I will definitely be making this one again.

    • — Karen on December 30, 2018
    • Reply
  • Made this for the first time for Christmas dinner. Followed the recipe exactly. WOW!!!! It was a hit!!! Everyone raved and couldn’t believe I had risked making something for the first time for such a big dinner. Well, I normally don’t do that – unless it’s from once upon a chef! Jenn, I have told friends and family about your great website and cookbook. Thank you for sharing all of your wonderful recipes!!

    • — Joanne L. on December 30, 2018
    • Reply
  • I made this for Christmas dinner with mashed potatoes and fresh peas and more carrots, everyone practically licked the bowl, I should have made more!

    I made the ribs 2 days before and heated them up on the stove. I used bone -in shortribs, bought 6 1/2 pounds instead of 4 pounds of boneless. The bones literally fell out of the ribs so they were served boneless.

    Thanks for another fabulous recipe Jenn and Happy New Year!

    • — Mary on December 30, 2018
    • Reply
  • I made this recipe for Christmas dinner today! It was delicious. Thanks for another great recipe. I will definitely make it again,

    • — Bonnie on December 25, 2018
    • Reply
  • Great recipe and will be added to my “Best for Entertaining” and “Best for Family” recipe lists. Easy to prepare, incredible smell fills the home… Awesome flavor. I made this with Jenn’s Parmesan Smashed Potatoes which are also amazing by themself, and incredible with the gravy from this short rib recipe. Make this!!!

    • — Scott Sweeney on December 25, 2018
    • Reply
  • Hi Jen I just realized I do not have beef broth. Can I substitute chicken broth or vegetable broth instead? Am preparing the dish tonight in time for our Christmas Eve dinner.
    Thanks for your help.

    • — Elvie Deleon on December 24, 2018
    • Reply
    • Hi Elvie, I’d go with chicken broth. Enjoy!

      • — Jenn on December 24, 2018
      • Reply
  • Hi Jenn! Can I use a Cabernet Sauvignon instead of a Pinot Noir or merlot for this recipe? I’m so excited to make this tonight!

    • — Mali on December 22, 2018
    • Reply
    • Sure, Mali – any dry red will work. Enjoy!

      • — Jenn on December 23, 2018
      • Reply
  • Hi Jenny – do you think the short ribs taste best the day you make them or after sitting in the wine gravy for a day or 2? Thank you

    • — April on December 20, 2018
    • Reply
    • Hi April, Honestly they are delicious both ways – it doesn’t matter.

      • — Jenn on December 22, 2018
      • Reply
  • Is the Red Wine Braised Short Ribs recipe included in your new cookbook?

    • — Cynthia Jordan on December 20, 2018
    • Reply
    • No, Cynthia, that one is not in the cookbook.

      • — Jenn on December 20, 2018
      • Reply
  • I adore this recipe! It is everything you want in an elegant, comfort dish. I called my daughter, who lives a few hours away and told her about this recipe. She made it and said her family raved about it, as well. Thank you for another great recipe!

    • — Katie Pace on December 20, 2018
    • Reply
  • Hi Jen!

    I’m looking to make this lower carb ( we do keto). Is it safe to sub out sugar with stevia and perhaps almond flour for the regular? Thanks

    • — Robin Senor on December 20, 2018
    • Reply
    • Hi Robin, Almond flour should work here. And I’ve never worked with a sugar substitute like Stevia, but the recipe requires such a small amount, that it should be fine. Hope you enjoy!

      • — Jenn on December 20, 2018
      • Reply
  • I’ll admit that I’m addicted to my Instant Pot. However, when I saw this recipe, I knew I had to get out my Le Creuset Dutch Oven and go to work. This recipe is simple, simple, simple but oh so flavorful! I used boneless short ribs and served it over cheesy polenta with lots of the rich gravy. Needless to say, I didn’t miss the “instant” part of the recipe, and the house smelled incredible. My family thinks I’m a genius. Thanks, Jenn, for another fabulous recipe!

    • — Cyndy G. on December 20, 2018
    • Reply
  • I made this last night for my husband & son and they LOVED it!!! So easy to make, and so, so delicious. The short ribs were melt in your mouth and the flavours out of this world.

    • — Melanie Humphreys on December 20, 2018
    • Reply
  • Excellent! Followed the recipe except cooked in the slow cooker. Served with buttered egg noodles and parsley. I’ll be making this again soon!

    • — Sharon on December 20, 2018
    • Reply
  • Absolutely delicious! Best to make a day early to enhance flavors. It also allows you to remove lots of fat which congeals on top when it sits in the refrigerator over night. I used more carrots.

    • — Margaret on December 20, 2018
    • Reply
  • Made a very hearty meal. The kitchen smelled delicious all day long. The meat fell apart under a fork- no knife needed! My only mistake was using thyme that was too small to remove from the final dish so it made the thyme flavor a tad strong. But the sauce it made was to die for- Happy men in my house!

    • — Anne Mathews on December 20, 2018
    • Reply
  • This recipe would be perfect for Christmas Eve. My guests loved the braised short ribs and couldn’t get enough. I used a crockpot and it turned out perfect.

    • — Megan on December 20, 2018
    • Reply
  • This looks delicious! I’m planning to make it for Christmas Eve dinner, but prepare it the day before. How long would you recommend reheating it on 325?

    • — Meredith on December 19, 2018
    • Reply
    • Hi Meredith, you’ll need to keep it in there just until it’s heated through (I would guesstimate about 40 minutes or so). Hope you enjoy!

      • — Jenn on December 20, 2018
      • Reply
  • Hi Jenn — How would you make this non-alcoholic? I know the flavor would be a little different but would like to keep it as close as possible. LOVE your recipes. They are always a home run. Thanks so much!

    • — Wendy on December 17, 2018
    • Reply
    • Hi Wendy, Glad you like the recipes! Unfortunately, with wine being such a significant component of the recipe, I don’t think this will work without it – I’m sorry! You may want to give this other short rib recipe of mine a try – it’s also delicious!

      • — Jenn on December 18, 2018
      • Reply
  • I made this for my husband and I. It was delicious! It made a lot! I plan on freezing some of the short ribs to eat later. Thanks, Jenn, for another wonderful recipe!

    • — Colette Dryden on December 17, 2018
    • Reply
  • WOW! This recipe might be in my top 5 recipes ever! So easy (but seems super fancy), and unbelievably delicious! Thank you for an incredible recipe!

    • — Rachel on December 17, 2018
    • Reply
  • Another winner . Thank you

    • — Lee Ann on December 15, 2018
    • Reply
  • If making a half recioe, would one reduce the cooking time? Thank you.

    • — Michael Shockley on December 14, 2018
    • Reply
    • Hi Michael, I’m guessing it will be 2-1/2 to 2-3/4 hrs, so just a little less. I’d add the carrots after 1-3/4 hrs — and be sure to use a smaller pot so the meat is submerged in the cooking liquid.

      • — Jenn on December 15, 2018
      • Reply
  • Hi Jenn, I am going to make this for my “foodie” brother for Christmas using boneless beef ribs (yumm-oooo). What is the difference between this recipe and Beef bourguignon ? Is the difference that one uses bones (short ribs)? Also, could you use pearl onions and if so, how much? Thanks so much. Feels good to give a gift from the heart. Happy Holidays!

    • — Cathy on December 14, 2018
    • Reply
    • Hi Cathy, It’s very similar to beef bourguignon. The primary differences are the quantities of the ingredients and the cut of meat used (beef bourguignon calls for chuck). You can definitely add pearl onions to this is you’d like – I’d recommend about a cup. Hope he enjoys!

      • — Jenn on December 14, 2018
      • Reply
  • Fabulous! Searing on one side was perfect and a great time saver. The gravy is wonderful on – well, anything! My husband said “add this to our top 5 list for winter” and my toddler ate everything on his plate! Thanks for another winner, Jenn!

    • — Lynn on December 13, 2018
    • Reply
  • Hello Jenn😃.
    Is there anything I should add to the egg noodles (ex: olive oil?) when making them with the short ribs?
    I love cooking for my family. I have truly enjoyed all your recipes and your cookbook. I always look forward to your next recipe(s). Keep up the excellent work❣️

    • — Kelly Luedtke on December 13, 2018
    • Reply
    • Hi Kelly, No need to add anything other than a little butter (and salt to the cooking water) as the sauce from the ribs will add plenty of flavor. Feel free to season with salt and pepper to taste at the table though. And so glad you enjoy the recipes! 🙂

      • — Jenn on December 13, 2018
      • Reply
  • Hi jenn, would bone-in have the same cooking time as boneless?

    • — Donna Cammack on December 12, 2018
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on December 13, 2018
      • Reply
  • I can only get bone in . So silly question but does this mean I cook them whole rather than chunks ?

    • — Lee Ann on December 12, 2018
    • Reply
    • Yep 🙂

      • — Jenn on December 12, 2018
      • Reply
  • I just made this last night and it was amazing! Jenn you are a genius! How is it that every single one of your recipes is a winner…. Thank you for sharing your magic.

    • — Sameera on December 11, 2018
    • Reply
  • I made this as a trial run for Christmas dinner last night and it was truly delicious. I can’t wait to make it again!

    • — Lynn on December 11, 2018
    • Reply
  • Absolutely delicious. I had an open bottle of white wine in the fridge but decided to not substitute it for the red… I followed the recipe to the tee except I used bone-in. Wonderful!! Thank you, Jenn

    • — Jill Fairclough on December 11, 2018
    • Reply
  • Can I use white wine instead of red?

    • — Jill Fairclough on December 10, 2018
    • Reply
    • Hi Jill, White wine will work but the flavor will be different so I can’t guarantee that the seasoning will be perfect. I’d love to know how it turns out if you try it.

      • — Jenn on December 11, 2018
      • Reply
  • Hi Jenn,
    I just purchased a slow cooker and was wondering if I cook make this recipe in it. By the way, I love your cookbook and bought one for my daughter for Xmas.

    • — Debra Greenwood on December 10, 2018
    • Reply
    • Hi Debra, You can use a slow cooker but you’ll still need to sear the beef and cook the onion mixture on the stovetop. I’d make the recipe up to the point that it goes into the oven, then transfer the contents of the pot (and the carrots) to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender. Hope that helps – and happy to hear you love the book! ☺️

      • — Jenn on December 11, 2018
      • Reply
  • Hi Jenn. Could I cook this in the crockpot? If so, please advise with recipe adjustments. My fingers are crossed that my husband remembers that your cookbook is on my Christmas list.

    • — Kathy M on December 10, 2018
    • Reply
    • Hi Kathy, You can use a slow cooker but you’ll still need to sear the beef and cook the onion mixture on the stovetop, so not sure it’s worth it. But if you’d like to try it, I’d make the recipe up to the point that it goes into the oven, then transfer the contents of the pot (and the carrots) to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender. Happy holidays!

      • — Jenn on December 11, 2018
      • Reply
  • Thinking of making this for Christmas dinner. Could it be easily doubled? Perhaps need to use 2 dutch ovens?

    • — Teresa on December 10, 2018
    • Reply
    • Yes and yes 🙂

      • — Jenn on December 10, 2018
      • Reply
  • If using a slow cooker, rather than a Dutch Oven, how long should I cook the beef & wine sauce on low heat?

    • — Jamie on December 10, 2018
    • Reply
    • Hi Jamie, 6 to 8 hours on low should do it, but you’ll still need to start everything on the stovetop. Enjoy!

      • — Jenn on December 11, 2018
      • Reply
  • What gluten/grain free flour or thickener would you recommend?

    • — Barbara Owen on December 10, 2018
    • Reply
    • Hi Barbara, I’d go with cornstarch at the end.

      • — Jenn on December 10, 2018
      • Reply
  • This recipe ks great! I have an Instant Pot pressure cooker. Once the ribs are back in the braising liquid, can you suggest how long to set the cooker for at pressure?

    • — Shelah SEGAL on December 10, 2018
    • Reply
    • Hi Shelah, I am not an experienced Instant Pot user so I can’t say for sure but I looked up a few recipes and they recommend high pressure for 45 minutes plus 15 minutes natural release. I’d love to know how it turns out if you try it that way. I’m sure others will have the same question.

      • — Jenn on December 11, 2018
      • Reply
      • Shelah and Jenn — I just made this recipe with the Instant Pot. I think it turned out very well and was delicious! As Jenn recommended, once you’ve gotten the short ribs back into the braising liquid, 45 minutes at high pressure and then a 15 minute natural release worked well.

        Your recipes always turn out, Jenn! Love your blog so much!

        • — JoAnn on December 13, 2018
        • Reply
        • So good to know this works in the Instant Pot, JoAnn. Thank you for letting us know – and so glad you love the recipes! ❤️

          • — Jenn on December 14, 2018
          • Reply
      • Made this in my instant pot and it was soooooooooo good. Like you said, cook at 45 high pressure. Then natural release x15 min. Then place the carrots and high pressure cook for 6 minutes, fast release (best to put a towel over the valve to prevent steam and splashing.) perfect flavoring. Could even add more short ribs for larger guests. Another winner, Jenn!

        • — Sherry C. on December 14, 2018
        • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.