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Red Wine Braised Short Ribs

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Similar in taste to beef bourguignon, these red wine braised short ribs make a cozy yet elegant dish.

Similar in taste to beef bourguignon, wine-braised short ribs make a wonderful comfort food during the cooler months of the year. The short ribs are fork-tender, the sauce is rich and flavorful — and when you add egg noodles, mashed potatoes, or polenta, you’ve got a cozy yet elegant dinner that will warm your soul.

What You’ll Need To Make Red Wine Braised Short Ribs

How To Make Red Wine Braised Short RibsWhile 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.

Step-by-Step Instructions

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.

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Red Wine Braised Short Ribs

Similar in taste to beef bourguignon, these red wine braised short ribs make a cozy yet elegant dish.

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
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 6 cloves garlic, roughly chopped
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2⅓ cups red wine (see note)
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 2 large carrots, sliced ½-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.

Pair with

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.

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Comments

  • I made this delicious dish for dinner this evening. I made it exactly as stated in the recipe. The meat was fall off the bone tender and the sauce was wonderfully flavourful. Next time I make this recipe I will forego the sugar as we found it to be slightly too sweet. I served the short ribs with soft polenta and a green salad with cucumbers, tomatoes, and balsamic vinegarette.

    • — Franca on August 26, 2022
    • Reply
  • Hello Jenn,
    Could I use a 12-inch cast-iron frying pan with a lid? Are the sides maybe not high enough? The recipe sounds so good and I would like to try it.
    I have your Chocolate Zucchini Bread in the oven right now. Smells so good. Thank you!

    • — Erena Rieflin on August 20, 2022
    • Reply
    • Hi Erena, Hope the zucchini bread came out well! For the ribs, I wouldn’t recommend a 12-inch cast-iron pan. While it may fit, I think it could be really tight so I wouldn’t risk it – sorry!

      • — Jenn on August 22, 2022
      • Reply
  • Hi Jenn!
    I loved your braised short rib recipe! It’s definitely going to be one of my “go to” dishes for company going forward.
    What kid and brand name knife do you use to trim the fat? I would like to purchase the same one. It looks like my mother’s favorite knife that a sibling inherited.
    Best Regards,
    Nancy Nikoo

    • — Nancy Nikoo on August 18, 2022
    • Reply
    • So glad you enjoyed the ribs! I use a boning knife for that — this is the one in the pic. 🙂

      • — Jenn on August 22, 2022
      • Reply
  • I will be having company… in July for a birthday party… is it possible to use boneless pork instead of beef… I know this sounds strange but the person who is having a birthday prefers pork and doesn’t eat beef.. Thank you ( your recipes are unbelievably wonderful!)
    Victoria

    • — Victoria on June 26, 2022
    • Reply
    • Hi Victoria, So glad you like the recipes! I think you could get away with pork shoulder (cut into pieces). I’d love to hear how it turns out if you try it!

      • — Jenn on June 28, 2022
      • Reply
      • Jenn, my grocery store only has bone-in beef short ribs – or ‘country style’ beef ribs. Would either of these work? I want to make this for my mom’s 65th birthday! We love your recipes!!

        • — Anne on September 29, 2022
        • Reply
        • Hi Anne, They will definitely work. You’ll need 6 to 7 pounds. Enjoy!

          • — Jenn on September 30, 2022
          • Reply
  • Hi Jenn, planning to make this for twenty+ guests this Easter. Thoughts on best way to cook? How many pounds? Two Dutch ovens as I don’t want to crowd the pot? Any insight would be most appreciated.

    • — Jay N. on March 30, 2022
    • Reply
    • Hi Jay, if you want to make this for that many people, you’re going to need to triple or quadruple the recipe. I would definitely use at least two Dutch ovens if not three. Not sure you can get your hands on three of them so a very large heavy-bottomed, oven safe pot would also work. Good luck and please LMK how they come out!

      • — Jenn on March 31, 2022
      • Reply
  • So delicious! Every recipe I have tried of yours has been amazing! Made this for the first time last evening for 6 of us. All raved about it-it smelled wonderful as it was cooking. I served with buttered pappardelle and carrots, salad and crusty bread. I did not think 2 carrots were enough for 6 people and was hesitant to add more to affect beef cooking time so I did 2 pounds cut as directed but cooked on stovetop with butter, sugar, S&P. The most difficult task was trimming the fat from the ribs before browning. Thanks for another amazing recipe!

    • — JulesB on March 6, 2022
    • Reply
  • Hard to rate because its good tasting but absurdly expensive. I tried it once– never again– when it was marked down from $14 /lb to $7 /lb, which put it just about at the price of the far better lamb shank.
    If you must waste your $$$ on this, get it bone in– the whole point of eating this scrap off the end of the prime rib is to melt the bone marrow into the sauce. 65 minutes in the pressure cooker was barely enough.
    Lots of fat. Refrigerate to solidify the fat for removal.

    • — keith baker on February 22, 2022
    • Reply
    • It’s ridiculous and unfair to give a recipe poor rating because YOU think the ingredient is too expensive. The cost has nothing to do with the taste and quality of a recipe.

      • — Bad Kitty on July 24, 2022
      • Reply
  • Good Evening,

    I am wondering, if this can be cooked on the stove top and for how long?

    • — K Armstrong on February 14, 2022
    • Reply
    • Hi K, Yes, you can cook it entirely on the stove (for the same amount of time indicated for the oven) — just give it a stir periodically so the bottom doesn’t scorch while simmering. Hope you enjoy!

      • — Jenn on February 15, 2022
      • Reply
  • This is a winning dish! I cannot stress enough how delightful this was for myself, my husband, AND my nine year old son. Simple and rich in flavor. I followed instructions to the T, with the exception of using dried thyme since I was out of fresh. Easily one of the best beef meals I’ve had in ages. Thanks for sharing!

    • — Angella Williams Stokes on February 13, 2022
    • Reply
  • If I put this in a larger pot than your 5.5 qt dutch oven, will that affect the sauce? I love lots of sauce!

    • — Sue Lew on February 8, 2022
    • Reply
    • As long as the pot is taller and not much wider, you should be fine. Hope you enjoy!

      • — Jenn on February 9, 2022
      • Reply
  • These were amazing! My whole family enjoyed the short ribs. Thanks so much for sharing!!!

    • — Angela on February 3, 2022
    • Reply

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