4.96 stars (24 ratings)
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Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes – SO SO GOOD.
Red wine braised short ribs – the ultimate fall-off-the-bone comfort food this winter (or any time of the year, really). These bad boys are cooked low and slow in the oven with an initial sear for that caramelized goodness and sealed in moisture (very important not to skip this step).
The house will smell so so good as this cooks, giving you the perfect time to prep your perfect mashed potatoes for serving. If mashed potatoes are not to your liking, you can also serve with buttered noodles or creamy polenta with a side salad and/or glazed carrots for a complete meal.
TOOLS FOR THIS RECIPE
DO I HAVE TO USE RED WINE?
Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Braised Short Ribs
Yield: 4 servings
Prep: 30 minutes minutes
Cook: 3 hours hours 15 minutes minutes
Total: 3 hours hours 45 minutes minutes
Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes - SO SO GOOD.
5 stars (24 ratings)
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Ingredients
- 4 pounds beef short ribs
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup all-purpose flour
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 large carrots, cut into 1-inch pieces
- 2 ribs celery, chopped
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 ½ cups beef stock
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
Stir in tomato paste and garlic until fragrant, about 1 minute.
Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
Serve beef with juices immediately with mashed potatoes, if desired.
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posted on December 16, 2022under entree
37 CommentsLeave a Comment »
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37 comments -
Stephanne — March 10, 2024 @ 11:36 AM Reply
Love this recipe! I was unsure at first, but once it came out of the oven and onto the plate, it was delicious! My daughter is in Boy Scouts and wants to make this for her troop. What would you use in place of red wine if you were making this alcohol free?
-
Chungah @ Damn Delicious — March 10, 2024 @ 12:29 PM Reply
We love hearing that, Stephanne! Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine. We hope the troop loves it!
-
Jen — January 19, 2024 @ 3:58 PM Reply
Absolutely delish. Better than ANY restaurant and easy to prepare.
-
Stella Martin — January 16, 2024 @ 6:41 AM Reply
Fabulous and we added pearl onions to the mix !
-
Karen — December 25, 2023 @ 9:30 PM Reply
Amazing! What a show stopping platter of short ribs this recipe delivered! They were melt in your mouth, fall off the bone delicious! I will absolutely make them again, except next time, I will sear them the day before (that took a lot longer than I thought it would, but I did triple the recipe)!
Such an easy recipe to follow and the end result, you look like a rock star cook! Thank you for an outstanding recipe!
-
Christine DiPatre — December 9, 2023 @ 10:04 AM Reply
Hi- I need 7 servings. Do I double every ingredient in the recipe? Thanks
-
Diane — December 5, 2023 @ 4:27 AM Reply
Looking to try this with boneless short ribs. Some asked but no reply. Please give me your thoughts.
-
Michelle — February 4, 2024 @ 2:06 PM Reply
We used boneless prime short ribs and it was wonderful. I cut them into 3 x 2 and 2 x 2″ pieces and floured and seared them like in the recipe. They stayed together, but they came apart easily with a fork. The only thing I might do differently is put the rosemary and thyme sprigs in mesh so it is easy to take out when serving. I made mushroom risotto to go with it and it paired perfectly with the short ribs and sauce.
-
Sandy — September 24, 2023 @ 7:47 AM Reply
The best braised short ribs ever! The sauce offered a complex flavor profile and the meat was very tender. I put in more carrots as they absorb the flavor of the sauce which we loved. This is now my “go to” recipe for short ribs!
-
Carole Potts — September 17, 2023 @ 7:36 PM Reply
This was so delicious! I followed it exactly and it was so tender and flavorful! This is a restaurant go-to and now a great addition to the Sunday dinner rotation.
-
Victoria Pagano — September 12, 2023 @ 2:22 PM Reply
Can u make this recipe in a slow cooker?
-
Susan — August 19, 2023 @ 2:29 PM Reply
Second time making this recipe, I had to double it! Not one bit leftover! So delicous.
-
Keri — August 7, 2023 @ 1:07 PM Reply
This is a fabulous recipe. It is gourmet cooking at its best! Use a big cabernet and fresh herbs. The kitchen smells good the whole way through!
-
Josh Trager — March 19, 2023 @ 7:31 PM Reply
A new family favorite. Great recipe.
-
Ey — March 17, 2023 @ 6:44 AM Reply
Want to make this today but need to double the recipe. Do I double up on all of the ingredients?
-
Matt — February 21, 2023 @ 10:06 AM Reply
Looked over quite a few recipes, and I like where this one sits. Going to try tonight or tomorrow. Any suggestions to church it up any further? A specific red wine you like?
-
Jean White — February 2, 2023 @ 7:25 AM Reply
I have not yet made this; I will a little later today because it is only 10 AM. But I just wanted you to know I searched for the perfect recipe, including Ina Garten, Thomas Keller, Williams-Sonoma, New York Times, and I decided yours was perfect. I don’t want to marinate overnight, I don’t want to use a can of tomatoes, and I don’t want to use shallots. I’m planning to serve over a creamy polenta, but the mashed sounds delightful as well. Thanks in advance. Soon my kitchen will be smelling like heaven. Perfect for early February.
-
Alexis — January 17, 2023 @ 3:48 PM Reply
Has anyone made this the night before and then slowly reheated on stove the next day?
-
dj — February 11, 2023 @ 5:13 PM Reply
The leftovers, when there are any, taste even better the next day!
-
Sandi — November 19, 2023 @ 7:49 AM Reply
I only ever make this the day before and reheat it slowly. It’s better the next day, like most stews and soups.
-
Elisabeth Hoffman — January 27, 2024 @ 10:43 AM Reply
Sandi, where can I pause this to finish it up tomorrow? So far I’ve gone through the covered baking. I was going to put the ribs and a little broth in ziploc overnight and let the broth and vegies cool, then refrigerate so I can take the fat off more easily tomorrow. That would leave me just simmering the broth to half tomorrow. I’m hoping I can just put the ribs in shortly before that’s completed so they’ll warm up nicely. Your thoughts?
-
Lisa — January 9, 2023 @ 4:57 AM Reply
This was a huge hit with the teens! Such an easy, cozy comfort meal!
-
Gretchen Koeck — January 8, 2023 @ 6:01 PM Reply
6 hrs min cook time, especially at altitude! Flavor is amazing
-
Jeannelle — January 8, 2023 @ 10:21 AM Reply
In the oven now!!! Love the smells, can’t wait to taste it!!!
-
Christy — January 3, 2023 @ 5:46 AM Reply
Excellent recipe. Will be making again!
-
David — January 1, 2023 @ 12:58 PM Reply
Oh my goodness!!! So so good. I did bone in and boneless ribs. Thanks again for another great meal.
-
Alicia B. — December 31, 2022 @ 8:06 AM Reply
This was delicious and is easy to scale up or down. I used a medium-bodied red Italian wine and it was so delicious. We had it with creamy Parmesan polenta. I did add extra of the veggies (cut bigger) so we could have the yummy braised veggies as a side too.
-
JulieAnn Bostick — December 27, 2022 @ 3:24 PM Reply
Had this for Christmas Dinner and everyone loved it!
-
Jill L — December 24, 2022 @ 7:07 AM Reply
Making this for Christmas dinner! I’ve been researching recipes and just came across yours which just MAKES sense to me! I’ll report back!
-
CindyR — December 19, 2022 @ 3:08 AM Reply
Perfection! I cooked at 275 for three hours. Other than that, I didn’t change a thing. The ribs were fall-off-the-bone tender. I served with potato/cauliflower mash.
-
Julie Collins — December 18, 2022 @ 7:14 AM Reply
Would love to make this, but don’t drink red wine and have no idea what kind to buy. Could you please share what you used?
-
Jeannelle — January 8, 2023 @ 10:28 AM Reply
Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. Rule of thumb, use something that you would drink. If you wouldn’t drink it, then you shouldn’t use it in your cooking. If you don’t like reds, get one rated 90 or above.
-
Wendy Hueter — December 17, 2022 @ 4:59 PM Reply
Thank you for sharing this recipe; I won’t lie, just the name intimidated me, but your recipe I decided to try and it turned out wonderfully! Hubs and kid were happy too! Will definitely be making this again! Thank you!
-
Susan — December 17, 2022 @ 2:16 PM Reply
The flavor was “Damn Delicious”, rich and beautiful. The short ribs so tender. Would make this again and again.
-
Susie Adco*ck — December 17, 2022 @ 7:42 AM Reply
Could you make this in a Instapot? I’d so, how? Your recipes are tasty and easy to me. Crowd pleaser. Thank you.
-
melly — December 17, 2022 @ 6:10 AM Reply
Can this be made with boneless short ribs?
-
Lexi — December 22, 2022 @ 1:16 AM Reply
Hi Melly, did you end up making this recipe with boneless short ribs? I have some on hand and was thinking about making this recipe. If so, how did it turn out and did you modify the cooking time? Thanks!!
Stephanne — March 10, 2024 @ 11:36 AM Reply
Love this recipe! I was unsure at first, but once it came out of the oven and onto the plate, it was delicious! My daughter is in Boy Scouts and wants to make this for her troop. What would you use in place of red wine if you were making this alcohol free?
-
Chungah @ Damn Delicious — March 10, 2024 @ 12:29 PM Reply
We love hearing that, Stephanne! Additional beef stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine. We hope the troop loves it!
Jen — January 19, 2024 @ 3:58 PM Reply
Absolutely delish. Better than ANY restaurant and easy to prepare.
Stella Martin — January 16, 2024 @ 6:41 AM Reply
Fabulous and we added pearl onions to the mix !
Karen — December 25, 2023 @ 9:30 PM Reply
Amazing! What a show stopping platter of short ribs this recipe delivered! They were melt in your mouth, fall off the bone delicious! I will absolutely make them again, except next time, I will sear them the day before (that took a lot longer than I thought it would, but I did triple the recipe)!
Such an easy recipe to follow and the end result, you look like a rock star cook! Thank you for an outstanding recipe!
Christine DiPatre — December 9, 2023 @ 10:04 AM Reply
Hi- I need 7 servings. Do I double every ingredient in the recipe? Thanks
Diane — December 5, 2023 @ 4:27 AM Reply
Looking to try this with boneless short ribs. Some asked but no reply. Please give me your thoughts.
-
Michelle — February 4, 2024 @ 2:06 PM Reply
We used boneless prime short ribs and it was wonderful. I cut them into 3 x 2 and 2 x 2″ pieces and floured and seared them like in the recipe. They stayed together, but they came apart easily with a fork. The only thing I might do differently is put the rosemary and thyme sprigs in mesh so it is easy to take out when serving. I made mushroom risotto to go with it and it paired perfectly with the short ribs and sauce.
Sandy — September 24, 2023 @ 7:47 AM Reply
The best braised short ribs ever! The sauce offered a complex flavor profile and the meat was very tender. I put in more carrots as they absorb the flavor of the sauce which we loved. This is now my “go to” recipe for short ribs!
Carole Potts — September 17, 2023 @ 7:36 PM Reply
This was so delicious! I followed it exactly and it was so tender and flavorful! This is a restaurant go-to and now a great addition to the Sunday dinner rotation.
Victoria Pagano — September 12, 2023 @ 2:22 PM Reply
Can u make this recipe in a slow cooker?
Susan — August 19, 2023 @ 2:29 PM Reply
Second time making this recipe, I had to double it! Not one bit leftover! So delicous.
Keri — August 7, 2023 @ 1:07 PM Reply
This is a fabulous recipe. It is gourmet cooking at its best! Use a big cabernet and fresh herbs. The kitchen smells good the whole way through!
Josh Trager — March 19, 2023 @ 7:31 PM Reply
A new family favorite. Great recipe.
Ey — March 17, 2023 @ 6:44 AM Reply
Want to make this today but need to double the recipe. Do I double up on all of the ingredients?
Matt — February 21, 2023 @ 10:06 AM Reply
Looked over quite a few recipes, and I like where this one sits. Going to try tonight or tomorrow. Any suggestions to church it up any further? A specific red wine you like?
Jean White — February 2, 2023 @ 7:25 AM Reply
I have not yet made this; I will a little later today because it is only 10 AM. But I just wanted you to know I searched for the perfect recipe, including Ina Garten, Thomas Keller, Williams-Sonoma, New York Times, and I decided yours was perfect. I don’t want to marinate overnight, I don’t want to use a can of tomatoes, and I don’t want to use shallots. I’m planning to serve over a creamy polenta, but the mashed sounds delightful as well. Thanks in advance. Soon my kitchen will be smelling like heaven. Perfect for early February.
Alexis — January 17, 2023 @ 3:48 PM Reply
Has anyone made this the night before and then slowly reheated on stove the next day?
-
dj — February 11, 2023 @ 5:13 PM Reply
The leftovers, when there are any, taste even better the next day!
-
Sandi — November 19, 2023 @ 7:49 AM Reply
I only ever make this the day before and reheat it slowly. It’s better the next day, like most stews and soups.
-
Elisabeth Hoffman — January 27, 2024 @ 10:43 AM Reply
Sandi, where can I pause this to finish it up tomorrow? So far I’ve gone through the covered baking. I was going to put the ribs and a little broth in ziploc overnight and let the broth and vegies cool, then refrigerate so I can take the fat off more easily tomorrow. That would leave me just simmering the broth to half tomorrow. I’m hoping I can just put the ribs in shortly before that’s completed so they’ll warm up nicely. Your thoughts?
-
Lisa — January 9, 2023 @ 4:57 AM Reply
This was a huge hit with the teens! Such an easy, cozy comfort meal!
Gretchen Koeck — January 8, 2023 @ 6:01 PM Reply
6 hrs min cook time, especially at altitude! Flavor is amazing
Jeannelle — January 8, 2023 @ 10:21 AM Reply
In the oven now!!! Love the smells, can’t wait to taste it!!!
Christy — January 3, 2023 @ 5:46 AM Reply
Excellent recipe. Will be making again!
David — January 1, 2023 @ 12:58 PM Reply
Oh my goodness!!! So so good. I did bone in and boneless ribs. Thanks again for another great meal.
Alicia B. — December 31, 2022 @ 8:06 AM Reply
This was delicious and is easy to scale up or down. I used a medium-bodied red Italian wine and it was so delicious. We had it with creamy Parmesan polenta. I did add extra of the veggies (cut bigger) so we could have the yummy braised veggies as a side too.
JulieAnn Bostick — December 27, 2022 @ 3:24 PM Reply
Had this for Christmas Dinner and everyone loved it!
Jill L — December 24, 2022 @ 7:07 AM Reply
Making this for Christmas dinner! I’ve been researching recipes and just came across yours which just MAKES sense to me! I’ll report back!
CindyR — December 19, 2022 @ 3:08 AM Reply
Perfection! I cooked at 275 for three hours. Other than that, I didn’t change a thing. The ribs were fall-off-the-bone tender. I served with potato/cauliflower mash.
Julie Collins — December 18, 2022 @ 7:14 AM Reply
Would love to make this, but don’t drink red wine and have no idea what kind to buy. Could you please share what you used?
-
Jeannelle — January 8, 2023 @ 10:28 AM Reply
Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. Rule of thumb, use something that you would drink. If you wouldn’t drink it, then you shouldn’t use it in your cooking. If you don’t like reds, get one rated 90 or above.
Wendy Hueter — December 17, 2022 @ 4:59 PM Reply
Thank you for sharing this recipe; I won’t lie, just the name intimidated me, but your recipe I decided to try and it turned out wonderfully! Hubs and kid were happy too! Will definitely be making this again! Thank you!
Susan — December 17, 2022 @ 2:16 PM Reply
The flavor was “Damn Delicious”, rich and beautiful. The short ribs so tender. Would make this again and again.
Susie Adco*ck — December 17, 2022 @ 7:42 AM Reply
Could you make this in a Instapot? I’d so, how? Your recipes are tasty and easy to me. Crowd pleaser. Thank you.
melly — December 17, 2022 @ 6:10 AM Reply
Can this be made with boneless short ribs?
-
Lexi — December 22, 2022 @ 1:16 AM Reply
Hi Melly, did you end up making this recipe with boneless short ribs? I have some on hand and was thinking about making this recipe. If so, how did it turn out and did you modify the cooking time? Thanks!!
