Red Wine Braised Short Ribs
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Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.
Searching for that perfect comforting dish for chilly winter nights or festive gatherings? Look no further than these wine-braised short ribs. Similar in technique and flavor to my ever-popular beef stew, this dish starts by searing the short ribs before slow-braising them to fork-tender perfection in a rich, flavorful red wine sauce. Just a little heads-up—short ribs require a few hours in the oven to reach that melt-in-your-mouth tenderness, so be sure to plan ahead. Serve them over egg noodles, mashed potatoes, or creamy polenta for a meal guaranteed to fill your home with warmth and bring smiles to everyone at your table.
Table of Contents
“Easily one of the best beef meals I’ve had in ages.”
What You’ll Need To Make Red Wine Braised Short Ribs
- Boneless short ribs: The star of the dish, these ribs become incredibly tender and flavorful after slow braising. If you can’t find boneless ribs, you can substitute 6 to 7 pounds of bone-in short ribs—the meat will fall off the bone as it cooks.
- Onions and garlic: These aromatics that add depth and complexity to the sauce.
- Tomato paste: Concentrates the sauce’s flavor, adding richness and a hint of sweetness.
- All-purpose flour: Thickens the braising liquid to make a velvety sauce.
- Red wine: Adds robust, complex flavors to the braising liquid.
- Beef broth: Adds savory depth to the braising liquid and enhances the meaty flavors of the dish.
- Bay leaf and fresh thyme: These herbs add layers of flavor to the sauce.
- Carrots: Add a touch of sweetness and color.
- Jump to the printable recipe for precise measurements
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. It’s also a good idea to remove any silver skin, which is the thin, white/silvery membrane on the surface of the meat.
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.
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.
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.
Cook, stirring constantly, for 1 minute.
Add the flour.
Cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
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. 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.
Frequently Asked Questions
When cooking with wine, I recommend using a bottle that’s inexpensive but still good enough to drink. A Pinot Noir or Merlot in the $8 to $12 range is ideal.
Yes, making the short ribs a day or two ahead can actually enhance their flavor. After cooking and cooling, store the short ribs in a covered container in the refrigerator for up to 2 days. Reheat, covered, over medium-low heat on the stovetop or in a 325°F-oven until warmed through.
Yes, they freeze exceptionally well. After cooking and cooling, transfer the ribs and their sauce into airtight freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove or in the oven, covered, until heated through.
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Red Wine Braised Short Ribs
Savor the fork-tender goodness of braised short ribs—the ultimate comfort food for a chilly evening.
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
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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- 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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We were just given a bottle of Cabernet as a gift. Would the Cabernet work instead of a Pinot Noir or Merlot? I’m not very familiar with red wines. Would it Significantly change the taste?
Hi Michelle, The Cabernet will work beautifully. Enjoy!
This looks so yummy! If I want to double the sauce, would it affect the cooking time? Is it possible to overcook short ribs? Thanks!
Hi Kat, no, doubling the sauce should not impact the cooking time. And never say never, but it would be really hard to overcook short ribs! 🙂
Made this tonight for dinner. What an amazing recipe! This one is a keeper for sure. Can’t count the times my hubby commented during our meal! Thanks so much for sharing this recipe! Thank you for all the tips too on how to get the short ribs ready for the dish. They melted in our mouths!!!
So awesome! Made the short ribs tonight. Used 5 large carrots, will add a few more next time as we love the added sweetness to the dish. Also, used 3 cups of cabernet to get more sauce.
Paired the short ribs with buttered, parsley noodles and steamed broccoli. Our drinking was an old-vine zinfandel.
This recipe is definitely a keeper.
Thanks so much!
Greetings Jenn,
I have been with you from the start of your time online and I’ve always liked your style of Cooking, recipes and writing. I wanted to help with your cookbook testing recipes, but life had other plans for me then. Suffice to say I’m back to cooking full time and learned so much from reading your recipes. Your way of stating the whys and wherefores about ingredients and processes is rare and I appreciate it so much. Just made your red wine braised short ribs after my husband swooned over such a dish at a restaurant. We are both delighted with the result. Thanks for your personable, instructive narratives and the pictures. They are superior to many other sites and I think are well received by newer cooks who benefit from the reassurance they give. Happy 2020 to you and yours, and continued, well-earned success.
Eileen O’Connor
Thank you for your kind words (and so glad you enjoyed the short ribs)! 🙂
Thank you Jen!!! I made this for Valentine’s day and it was delicious!!!! I halved the recipe and it came out great!
How do I make this in a crock pot I don’t see any suggestions?
Hi Lee, 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 that you enjoy!
A question: I love your beef stew with potatoes and carrots and I do the final cooking in my slow cooker. Can I so the final cooking of this recipe as well in my slow cooker?
Thanks,
Anne
Yep – hope you enjoy! 🙂
Thank you Jenn for another delicious recipe! The short ribs were amazing, tender and delicious. I received so many compliments, but I shared that the compliments go to you! I just followed your recipe. Your tip of just browning one side of the beef was such a time saver. I used boneless short ribs as well as a good Pinot Noir. I also added 4 large carrots to the recipe and served with mashed potatoes and peas. The short ribs were amazing!
Just made this delicious recipe last weekend for company and it was a hit! Great rich flavor and the ultimate comfort food on a snowy evening. Jenn’s instructions are exceptionally thorough, as they are in her cookbook. Costco sells the recommended boneless short ribs. Also made the suggested beet and goat cheese salad that was the perfect accompaniment. Our guests requested both recipes which is the ultimate compliment! Thank you!
How would you make this recipe using the Instant Pot? Thank you!
Hi Wendy, 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 made this wonderful dish last night and everybody loved it. I hate the smell of cooked onions in my house, so after combining all the ingredients, I cooked it in our smoker at 300 degrees for 3.5 hours. It turned out great, with very tender and moist meat. Otherwise, I followed the recipe as written. Thanks Jenn!
This was easy and delicious! I used the whole bag of carrots, but otherwise followed the recipe as written. I suspect we will be ‘fighting’ over the leftovers today. Your cookbook is becoming my go-to for recipes.
I would like to double the recipe. Do I double everything? What would be the approximate baking time?
Thanks for all the good recipes you post. I purchased your cook book for my granddaughter this year.
So glad you like the recipes (and thanks for gifting the cookbook)! If doubling the ribs, yes, you should double all the other ingredients. Cook time and temp will be about the same if not a touch longer. Hope everyone enjoys!
We loved this recipe!! Could not believe how easy it was to make! The flavor was rich and the ribs were oh so tender. Thanks, Jenn
fabulous, perfect and easy. this is my go to website when looking for recipes. every one has been delicious.
Happy Holidays:
Looking at all of the 5 star reviews, I was going to skip writing this review because it certainly wasn’t needed. This dish is solid gold! Directions are easy to follow. It is truly a taste sensation! I made this for Christmas dinner along with creamed spinach, mashed potatoes, gingerbread and ice cream for dessert. Really, really good! Loved by everyone at my Christmas table.
Thank you so much for all you do to make our dinners so special!
Another hit! I don’t eat beef, but my family does. They absolutely loved it! I couldn’t find the cut you suggested, so I used boneless chuck TX style ribs as they looked the most like your picture. I subbed chicken broth as I had no beef broth. I found an $8 bottle of Pinot Noir at Aldi and it really cooked up nicely. My husband suggested additional carrots. Thank you Jenn for another wonderful recipe!!!
Hi Jenn, your recipes are fantastic. Since reading your cookbook and discovering your blog, I make an amazing amount of your recipes! Anyway, if making this for someone who does not drink, is there something that can be substituted for the red wine? Or do you think enough of the flavor cooks off that it you do not taste it? Thank you!
Hi Trisha, So glad you’re enjoying the recipes! Unfortunately, with wine being such a significant component of the recipe, I don’t think this will work with a substitute – I’m sorry! You may want to give this other short rib recipe of mine a try – it’s also very well-liked!
Hadn’t seen that one – thanks so much!
Would boneless country style ribs be ok to use in this recipe?
Thanks.
Sure, Linda, country-style ribs will work fine here. Cooking time should be about the same, but taste to make sure they are getting tender after 2.5 hours before you remove the cover. If not, cook another 30 minutes and check them again. Enjoy!
MY HUSBAND HATES THE TASTE OF THYME – WHAT ELSE COULD BE USED INSTEAD?
Hi Donna, I’d just omit the thyme. Hope you enjoy!
Jenn. if I use bone in short ribs, what weight for the meat
Hi Carole, I think you’d need to increase the amount you buy by 1 to 2 pounds. Hope you enjoy! 🙂
Hi Jenn, I made this, along with your Make-Ahead (absolutely to die for) Mashed Potatoes last night for a practice Christmas Day meal. I used your slow-cooker adaptations for both. I had 4.25lbs of boneless short ribs and I noticed first that there was nothing to trim off of them and that they had almost no marbling inside of the cuts, different from your picture.
There were maybe 14-15 chunks of meat that were about 5 inches long and about 1-1.5 inches wide in the packages. I cut them in half to make chunks that were about 2.5″ (instead of 3″) long and they weighed between 2-3oz each. When I got done browning them, there was much less than 1T of fat left in the pan so I added olive oil to make it to bring it up to 1T. I transferred to the slow cooker when your comments instructed and cooked on low for 8 hours. They were completely submerged in the wonderful sauce for the whole time. When I served them, they were indeed tender and tasty, but they were dry. My question would be what should I have done different? Is there a different cut of meat I could use that would be moist? Is it possible that I cooked them too long? I have time to try this again so I welcome any suggestions. Thank you for bringing delicious food into our lives.
Hi Rhonda, I don’t think you did anything wrong. It sounds like a problem with the meat. Short ribs should be very well marbled with lots of fat. Is it possible that they weren’t short ribs?
Hi Jenn, Thanks for your reply. Unfortunately I am at the mercy of the butchers and the labels on the packages as I can’t identify one cut from the next. I bought 2 packages on each of 2 days because the butcher didn’t have enough cut up on the first day. All 4 packages had the same leanness. I guess I will look at a lesser grocery store and look for more marbled meat and try again.
Hi
Rhonda and Jen, I am by no means a professional chef as you are Jen but I tried this recipe and I used the short ribs with the bones. I find this cut of meat holds the most flavor and rarely comes out dry when used. As I said I made this and it was delicious I served it over Parmesan polenta-yummy. Also if cooked right the meat should fall off the bones.
Thanks for the tip on using bone in ribs. What was the weight you used and how long did you cook it for? Thanks!
Hi Jenn,
I’ve made this recipe several times and find the flavor to be spectacular. I was wondering about thickening the sauce a bit. If I cooked the onions in butter instead of oil, and then stirred in the tomato paste and flour, would that work? Would this thicken the sauce too much and impact how the short ribs cooks in the liquid?
Thanks for your advice,
Elise
Hi Elise, glad you like this! I don’t think butter would have an impact on the thickness of the sauce; if you’d like to thicken it, I’d suggest adding 2 to 3 more tablespoons of flour. I think the ribs will cook just fine in a thicker liquid. Hope that helps!
Love your recipes, Jenn. I had a pound of beef stew meat, saw this recipe and decided to make it. Divided it by 3, added some mushrooms and halved yukon gold potatoes, baby carrots instead of sliced whole ones. It was absolutely delicious. Ate half and put the rest in the freezer for another meal for myself.
This was delicious, fun to make and even better with the rave reviews from the family
I’d like to double the recipe to serve eight. How big of a Dutch oven should I use?
To be safe, I’d suggest a 7-quart Dutch oven. Hope you enjoy!
Hi Jenn,
I want to try your red wine braised short ribs. Unfortunately I am not able to find a
print selection for the recipe. Is this option not included on the recipe page or am I just missing it? Love your recipes.
Thanks.
Cheryl
Hi Cheryl, when you’re viewing the full recipe (near the bottom of the page), look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that. Hope that helps! Please let me know if you have any additional questions.
Hi Jenn- Would it be possible to make these in the instant pot? Thanks. Love your recipes!
Glad you like the recipes! I don’t have enough experience with one to tell you confidently whether or not/how to convert a recipe to an instant pot, so you may want to take a peek at these tips. It looks like they could be useful in converting traditional recipes to ones that would work in a pressure cooker. Sorry I can’t be more helpful!
If I add two pounds of ribs to comfortably feed 8, should I also increase the rest of the ingredients, or can I use the same measurements?
Will it all fit into a 5.5 qt Dutch oven?
Thanks Jenn. Love the recipe!
Hi Ellen, I’d suggest increasing the other ingredients just a bit (while you may have enough broth with no changes, it can’t hurt to give yourself a little breathing room). And yes, it should fit in a 5.5-quart Dutch oven. (And glad you like it!) 🙂
Hello
Is there any way you can set up a print page that would be minus the photos? For me to print the recipe I’d have to print 3 pages as the colour photos take up so much room on each page not to mention having to use up lot of expensive ink.
Thank you
Hi Joycelyn, Based on what you’re experiencing, I’m assuming that you must be using the drop-down “Print” function on your computer. Instead of doing that, when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it will print only the recipe and not all the other materials. Hope that helps! Please let me know if you have any additional questions.
Hi Jenn
don’t think my last response went through so will try again. I did use your print icon in the upper righthand corner but my print preview still showed 3 pages with coloured photos included.
Have to figure out a different way I guess but thanks for your help.
Hi Joycelyn, Strange! I haven’t gotten complaints from others about it and wasn’t able to duplicate the problem myself, so I suspect it’s specific to your computer. I would suggest going onto the blog using a different internet browser and try printing from there. Oftentimes, those annoying glitches can be resolved by using a different browser. Please let me know if I can help in any other way!
Hi Jenn,
A good friend introduced me to your newsletter and I am hooked. Everything looks delicious, easy, etc. This week I made the brookies and sent some off to my friend as a little Thank You.
Today I found this beef short rib recipe and want to make it soon. I have a very specific question, about the pot. I have a 5 1/2 qt Le Creuset oval Dutch oven and a 3 qt round one. In the photos it almost looks like you might have used a 3 qt pot, but in the recipe it calls for a “large” pot. So, do you think I could make this in the 3 Qt? It is a bit easier to haul around at my advanced age.
Thanks so much for your amazing recipes and all the extra information you provide via photos and video.
Hi Elizabeth, glad you’ve discovered the blog and like what you see! While I used a larger Dutch oven for the short ribs, I do think they would fit in a 3-quart. Hope you enjoy them! 🙂
Hi Jenn, Are you using a 5 1/2 in your pictures or a 7 quart? I am trying to decide between the two and also using the volume from your pics as a guide.
Hi Paul, Mine is a 5-1/2 qt. Hope that helps! 🙂
Ridiculously delicious. Melt-in-your-mouth tender, flavorful, comforting, yet elegant. Third time making it (by popular request), and every time husband raves over how good it is. The key is mise en place: cut, dice, measure all the ingredients in advance. The rest will be a breeze. And then chill with a glass of that red wine and a book for 3 hours (don’t forget to add carrots after 2 hrs). “Hey, what smells SO good?!”
PS If you follow each recipe on this blog exactly, you’ll come out a Michelin-star chef. Every. Single. Time. Magic!
My cousin in Arkansas told me about this blog. Her comment was “if I’m having guests over, I don’t hesitate to make one of her recipes if even for the first time because everything we’ve made is nothing short of fabulous “. So happy to find these recipes and Jenn’s thoughtful blog. So easy to maneuver through all the yums! Thank you Jenn for adding to my love for cooking!
❤️
Hi Jenn,
Could you OR would you do these in a crock pot? If so, brown and then crock I would assume, correct? Instructions would be appreciated.
Thank you
Hi Lori, 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 that you enjoy!
I would like to make this for Rosh Hashannah dinner in a few weeks. QQ….my sister despises the taste of cooked onions, is it possible to make this without? She literally won’t touch it if she senses any cooked onions! Also, I don’t have a dutch oven, would a regular pot work? Alternatively I do have a slow cooker that sears so that might work?
Thanks again!
Hi Veronika, Onions definitely add a lot of flavor to this. While I haven’t used it, could you get away with using onion powder? Also, check out this post which gives suggestions for some potential alternatives to onions. And, yes, a regular pot would definitely work as long as it’s oven-safe. Hope that helps!
I found this recipe so easy to follow and oh my gosh the smell from the oven while it cooked was wonderful. I made it during the week, but I think this would be a wonderful special occasion meal. It would also be a stress free dinner for company!!!
Loved it. Will make again.
Oh my gosh, this is delicious! I had never made short ribs before, and was looking for a good recipe. Found this one, made it, and I don’t think I’ll ever make them any other way. It was very easy to make, and the result was so good, my mouth did not want to stop eating. I highly recommend it. Thank you, Jenn.
I enjoy every recipe I have made from your site.
I made this for a small dinner party and it made me look like God’s gift to the planet. My partner who never cares for leftovers wasnt particulatly amused when I offered them to take lefotvers home (and there wasnt much believe me). I have been playing around with short ribs cooking techniques lately and have tried sous viding them for 48 hours too. In my opinion braising in a crockpot using your recipes has produced the best results.
Thanks Jenn ! I am already being requested to make this again (two days later).
Hi, Jenn. I want you to know how much I rely on your recipes. I’ve been cooking for over 50 years and because of you I’m getting out of my comfort zone. I’m making your new fresh asparagus salad tomorrow to go with TriTip and my smashed potatoes. Tonight I’m having your red wine short ribs…love the little extra tips I find in you recipes, i.e. blending the flour into the onions and tomato paste. My very favorite recipe is your chocolate peanut butter torte. Wow. Im known as the “cook” in our over 55 community and I give your website info to everyone…with you’re easy to follow recipes there is no reason for anyone not to make the effort of home cooked meals. Oh, by the way, your turkey meatballs (I used low fat ground beef) were such a hit my 90 year old neighbor exclaimed they were the best meatballs he’s ever had. Thanks Jenn…I’m so glad I found you! Yes, I bought your book, but I find your website the best thing for me. ❌⭕️❌⭕️
❤️
Absolutely love this dish. I added a couple more bay leaves. Love their flavor. Good wine is important. Freezing half for next time!! Thanks for great recipe!
My family loved this recipe! It feeds a crowd so easily and it’s definitely a crowd pleaser. The whole meal can be made earlier in the day, along with the salad — the only thing I had to do at the last minute was mash the potatoes. I doubled the recipe and fed 15 easily. Thank you for this favorite recipe!
I need to cook this for eight people. How did you fit all the ingredients for fifteen people into you pot?
My husband and I love Jenn’s recipe for Red Wine Braised Short Ribs. I have made it several times serving it with pappardelle pasta. Sooo delicious!! I also have made a Shepherds pie by adding peas and corn to the left overs and placing in a shallow casserole and topping it with mashed potatoes. Jenn’s recipe is the only one I will use for short ribs.
Delicious
Made this the other day with a friend but when we got to the supermarket we realized they didn’t have the ribs, but we weren’t going to be swayed from not making these. We went for a chuck roast and followed the directions. It came out great, but to be honest, I have tried many of your recipes and even participated in your cookbook testing and every recipe I tried I just loved. Sometimes skepitcal on let’s say salt or some other ingredient but always decide to follow it as given, and it never failed me. She’s simple and easy to follow with always doable ingredients.
I made these for my daughter and son-in-law the last time they visited. They loved them! I sent the leftovers home with them and they said they reheated beautifully. Very easy recipe and the best one I’ve made with shortribs. I’ll only make them this way going forward!
Another winner!!!!! So tender and flavorful, I wanted to lick the gravy off of the plate. I have made countless recipes from your site and you NEVER disappoint.
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.
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!
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?
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!
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.
Hi Jen. Is it ok the cook this on the stove instead of putting it in the oven?
Sure, Han, just give it a stir periodically so the bottom doesn’t scorch while simmering on the stove. Hope you enjoy! 🙂
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!
Hi Kerrie, the short ribs come from a rib section that contains three to four ribs. The bones are then removed by the butcher. Hope that helps!
I made this for New Year’s Eve this year and it was fabulous. We had it with noodles and a salad.