These Beef Short Ribs in Red Wine are cooked low and slow in a rich deep sauce. Your family is sure to enjoy this!
Everyone loves these Beef Short Ribs Braised in Red Wine. Chunks of rich meat that falls right off the bone, in a deep rich sauce. The perfect Winter night comfort food.
Browning the short ribs, sears them, and give them more flavor and a little color.
After the veggies have a little brown to them add the garlic, then the tomato paste. The tomato paste needs a little heat to wake it up.
I am absolutely obsessed with short ribs. They are so forgiving and easy to prepare, cooked low and slow in a delicious rich liquid. Perfect on a pile of creamy mashed potatoes or even Polenta. YUM!
It's even better the next day if that's even possible! When it sits in that delicious braising liquid the flavors just intensify. If you don't have Dutch Oven check this one out. I love this pot, I use it for everything and it will last forever!
Do you want to try some pork ribs? Check out my Easy Oven-Baked Ribs one of my most popular recipes on the blog!
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Short Ribs Braised in Red Wine
These Beef Short Ribs in Red Wine are cooked low and slow in a rich deep sauce. Your family is sure to enjoy this!
Ingredients
- 4 pounds bone-in beef short ribs, 2-3 inches thick
- kosher salt
- pepper
- 3 tablespoons cooking oil
- 1 small onion roughly chopped
- 6 carrots peeled and cut into large chucks
- 6 cloves garlic diced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Parsley for garnish
Instructions
- Preheat oven to 350 degrees
- Season ribs liberally with salt and pepper
- In a large 7qt dutch oven or heavy bottom pot. Heat oil over medium-high heat. Sear ribs on all sides and transfer to a plate.
- Add onions and carrots to cook, occasionally stirring until browned about 10 minutes. Add garlic and cook another minute and then add tomato paste and cook another 5 minutes.
- Add red wine to deglaze the pot, then add the beef broth and bring to a low boil. Turn the heat to low and add back in the short ribs. Add your sprigs of Rosemary and Thyme into the pot. Cover with lid and bake for 2 hours then lower the heat to 325 degrees and bake another hour.
- Remove pot from oven and strain carrots and onions out of the pot
- Serve with gravy!
Notes
I use a cabernet or merlot wine.
Non-alcoholic sub- You could use non-alcoholic red wine. Or use 2 additional cups of beef broth and 1 tablespoon Worcestershire sauce.
If you want the gravy to be thicker you can add 1 tablespoon cornstarch with 2 tablespoon water mix together in a small bowl. Simmer the sauce on medium-high and add a little of the cornstarch mixture at a time until the desired thickness.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 1117Total Fat 77gSaturated Fat 31gTrans Fat 4gUnsaturated Fat 45gCholesterol 316mgSodium 799mgCarbohydrates 9gFiber 2gSugar 3gProtein 84g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yes, the recipe says dutch oven or pot. It just needs to be large enough and have a lid.
Hi, Can you make this not using a dutch oven? Thank you!
Yes, I think that would be fine 🙂
Can you use boneless short ribs for this recipe ?
You could do a 5 qt pot but a 3qt pot would definitely be too small. I use a 7qt pot which I have linked in the post.
What size Dutch oven did you use? I have a 3 qt. Would that be large enough?
Sorry, I've never made this recipe in an instant pot.
Can you transfer and pressure cook in the instant pot? What would be the timing?
Yes, every package of ribs is cut differently, you can add in another rib or two if needed.
How many people does this serve, it says six is that assuming you have six ribs from the 4lbs?
I'm so happy to hear that Nicole! You've totally made my day! 🙂
Wendie, this was, by far, the best meal I’ve ever made! I’ve signed up for your emails and can’t wait to try more of your recipes. The only adjustment I made was using beef stock instead of beef broth. Absolutely delicious!!
Woohoo Ray! So happy you loved it 🙂
Made this for Thanksgiving — amazing!
So happy you loved it Jill!
I have made many short rib recipes and this is the best yet! The short ribs are fork tender. Will definitely make again and again. Thank you for the recipe.
The recipe says beef broth 🙂 I hope you love it, it's our favorite!
Plan on making this for Sunday dinner but, is it Beet broth. Or. beef brothYour using?
Oh, thank you so much, Maria! So happy you loved it 🙂
This is definitely a keeper recipe..
Made it yesterday. Very easy and soooooo delicious..
Thank you, thank you..
Keep them coming!!
I’m a big fan of yours!!!❤️
So happy you loved it Tracy!
I made this a couple of weeks ago and it was simply divine. So delicious. I made it in my cast iron dutch oven. I swear that pot could make an old army boot melt in your mouth
I'm not! But if you are don't use a cast iron 🙂
Should one be concerned about the red wine interacting with a cast iron Dutch oven?
I would say no because its a recipe to cook low and "braise" in the liquid until it super tender.
Can these be air fried instead of oven?
I would put them in a pot on the stove with the gravy and heat on low until heated through. Or of course you can place in the microwave also.
What are the reheating instructions if making the day prior?
The cook time has been corrected. It should be 3 hours as recipe states.
Okay it says total time 2 hours 20 minutes. But Step #5 says cook at 350 degrees for 2 hours and then lower heat to 325 degrees and cook for another hour. Which is which? Am I missing something?
Absolutely! I would do about 8 hours on low or 5-6 on high.
Can these be made in a slow cooker?
You bring the liquid to a low boil to deglaze the pot. Then put the ribs in the liquid and put them in the oven to bake. Hope this helps Miriam 🙂
Hi. Do you bake in the oven after braising or put it on the the stove top for 3 hours?
Oh yay Debbie! I'm so glad you loved it. My son requests this frequently! Thanks for taking the time to come back here to let me know 🙂
Just made the short ribs tonight. Delicious! This recipe is the best short rib recipe I've ever tried. Easiest too! Thank You!
Thank you Jessica! They are delicious and super easy 🙂
These short ribs look beyond delicious! Perfect for Sunday suppers!