These red wine braised beef short ribs cook low and slow in a Dutch oven with red wine and beef stock until succulent and fall-off-the-bone tender. Serve over mashed potatoes for pure comfort!
Braised Beef Short Ribs Recipe
If you need a comfort food meal that is as good as dining at a fine restaurant but also relatively easy to make, these red wine braised beef short ribs need to be on your menu pronto!
Beef short ribs simmer slowly in a Dutch oven with a flavorful red wine herb sauce until they are so tender they melt-in-your mouth! Serve over heaping pile of creamy mashed potatoes and it’s the perfect meal for Sunday dinner and special occasions.
Why I Love This Recipe
- Easy straight forward process: After a short sear, the bone-in beef short ribs are slowly braised in a Dutch oven for a few hours until fall apart tender.
- Depth of flavor: The red wine sauce only has a few ingredients but imparts maximum flavor to the short ribs due to the longer time in the oven.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Beef short ribs: I recommended using bone-in beef short ribs as the bone will provide more flavor to the dish.
- Look for short ribs that are cut into larger thick rectangles or squares and that have bright red meat. If you can only find a rack, just cut in between the bones into individual pieces.
- Marbling is important when picking your short ribs. Short ribs are fattier in nature, but the more meat on the bones the better.
How to Make Red Wine Braised Short Ribs
Sprinkle beef short ribs all over with salt and pepper. Rest for 15-20 minutes.
In a large Dutch oven, heat oil over medium-high heat. Add ribs and sear 5 to 7 minutes, or until brown on all sides. Repeat until all ribs are browned.
Saute onion, then garlic and carrots. Add the tomato paste then the braising liquid including red wine, broth, fresh rosemary sprigs and bay leaves. Return ribs to the pot ensuring each is submerged into liquid then cover the place in the oven.
Slow cook for 3 hours or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.
Strain liquid through a sieve, pressing any juices out of the vegetables. Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.
Return short ribs to the pot then serve ribs on a plate and use a spoon to add sauce over the top.
Cooking Variations for Braising Beef Short Ribs
I love the oven method for braising as it imparts the best flavor to the meat and the sauce develops a deep caramelization on the surface. Here are a few other methods to braise beef short ribs:
- Stove: Simmer covered on the stove top 2 1/2 hours over low heat.
- Slow cooker: Sear beef short ribs and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Cook 8 hours on low or 5 hours on high. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency
- Instant Pot: Sear short ribs in Saute mode to lock in juices, then add remaining ingredients. Cook the bone-in short ribs on manual high pressure for 45 minutes and then 15 minutes natural release.
Recipe Tips
- Braised short ribs without red wine: Nearly 100% of the alcohol in the wine will evaporate during cooking, however you can replace it with 1/2 extra cup of beef broth, 1 1/2 cups water, and 1 Tablespoon Worcestershire sauce.
- Use a heavy pot. I prefer a Dutch oven with a tight fitting lid as it distributes heat evenly and made for slow cooking. Any oven safe, heavy bottomed pot will work.
- Short ribs. I prefer using in bone-in short ribs as the bone provides more flavor, but you can boneless short ribs or beef tips.
- Don’t rush the process. All ovens will cook differently and your short ribs may take up to 4 hours. Don’t be attempted to up the temperature of the oven, low and slow is best.
Serving Suggestions
This comfort food meal is best served over mashed potatoes or this mashed potato casserole. Other favorites to serve with them include glazed carrots or Parmesan roasted broccoli and dinner rolls.
Storage
- Store: Cool completely then store in an airtight container up to 5 days in the refrigerator.
- Freeze: Store in a freezer safe container up to 3 months. Thaw overnight in the refrigerator and reheat in the oven, on the stove or in the microwave.
- Freezer meal: Prepare up to step 4 (do not cook in the oven). Place in a freezer safe container and store frozen up to 3 months. Thaw in the refrigerator for 24 hours then proceed with cooking.
More comfort food meals to try crockpot beef stew, crockpot brisket and BBQ pulled pork.
More Slow Cooked Beef Recipes
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Red Wine Braised Beef Short Ribs
Video
Ingredients
- 6 beef short ribs , bone-in
- 1 ½ teaspoons Kosher salt , plus more to taste
- 1 ½ teaspoons ground black pepper , plus more to taste
- 2-3 Tablespoon olive oil
- 3 cloves garlic , crushed
- 1 large onion , chopped
- 2 carrots , peeled and chopped
- 2 Tablespoons tomato paste
- 1 cup dry red wine (Pinot Noir)
- 2 cups low-sodium beef stock
- 1 sprig rosemary
- 2 bay leaves
Instructions
- Prep. Sprinkle beef short ribs all over with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Allow to sit 15-20 minutes.
- Preheat the oven to 325°F. In a large, ovenproof pot, heat 2-3 Tablespoons oil over medium-high heat. Add half the ribs and sear 5 to 7 minutes, or until brown on all sides. Remove and repeat with remaining ribs.
- Turn down heat to medium. Add the chopped onion and cook 3 minutes, or until translucent. Stir in 3 cloves garlic and 2 large chopped carrots and cook 5 minutes, or until tender. Stir in 2 Tablespoons tomato paste. Next, add 1 cup red wine, 2 cups broth, 1 sprig rosemary, and 2 bay leaves, stirring until tomato paste is dissolved. Return ribs to the pot, being sure each one is submerged in liquid. Cover with a lid and place in oven.
- Cook 3 hours, or until the meat falls off the bone with a fork. Remove ribs, being careful to keep the meat on the bones. Cover with foil to keep warm.
- Strain liquid through a sieve, pressing any juices out of the vegetables (skip for a chunkier sauce). Return sauce to pot. Simmer over medium heat, stirring until reduced by half. Season with salt and pepper.
- Serve ribs on a plate with sauce spooned over the top.
Notes
- Stove: Simmer covered on the stove top 2 1/2 hours over low heat.
- Slow cooker: Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. Cook 8 hours on low or 5 hours on high. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These turned out well, tender and full of flavor! Alisha, recipe tester
So glad you enjoyed the beef short ribs Alisha!