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Red Wine Braised Beef Short Ribs

These tender Red Wine Braised Short Ribs are exquisite, and perfect for a chilly fall or winter day! Both elegant and amazingly simple; for Sunday dinner or a special occasion.

Slow braised beef short ribs in a rich, herb and vegetable infused red wine beef gravy. This is a slow cooked meal done in your Dutch Oven.

Fall-off-the-bone tender and the gravy, the deep, dark, rich gravy was out-of-this-world!! Serve over roasted garlic mashed potatoes and you have comfort food of gastronomic proportions!

Red Wine Braised Beef Short Ribs | www.thefreshcooky.com

TENDER RED WINE BRAISED BEEF SHORT RIBS ARE SIMPLY EXQUISITE

This short rib recipe was adapted from Bon Appetit and they recommended that the flavors were even better the next day. 

The recipe didn’t offer any overnight instructions, but I’m pretty sure I improvised well because – holy cow – incredible flavor!

Red Wine Braised Beef Short Ribs | www.thefreshcooky.com

Great Recipe for Date Night, Holiday Entertaining or Sunday Supper

This short ribs recipe is a fantastic fall or winter entertaining meal; hearty, rich, filling, brimming with flavor, make-ahead — easy, elegant comfort food!

This would be a lovely meal for a special date night (just cut the recipe in half) holiday entertaining, Christmas Eve or dinner, and Valentine’s Day!

Sure it might have a longer list of ingredients, take a few more minutes to assemble, but the fact that you can make this ahead of time and slow cook it wins every time.

HOW TO MAKE BRAISED RIBS

Preheat your oven to 350°. Season your short ribs with kosher salt and pepper.

If you have some smoked salt on hand, use that by all means, this Frontier is one of my favorites for beef and pork dishes, because it adds a smoky flavor and depth that is amazing.

Showing a bottle of Frontier Alder Smoke Salt grinder with beef short ribs behind.

Heat oil in large Dutch oven (5-6 qt ideal) over medium-high heat, low temps steam the meat, you want it browned.

Once oil is hot, working in a couple of batches (don’t overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side.

Transfer browned short ribs to plate. Pour off all but roughly 3 tablespoons of drippings from the pot.

Braised Beef Short Ribs close up being seared in large dutch oven.

Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.

Adding chopped Carrots, Onions and Celery to hot Dutch Oven.

CAN I MAKE SHORT RIBS GLUTEN FREE?

Yes, I love adapting recipes to be allergy friendly and this is an easy one. Add flour (substitute gluten free flour if making GF, I like Bob’s Red Mill 1 to 1 Gluten Free) and tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.

Flour, Tomato Paste, caramelized onions, carrots and celery in dutch oven with wooden spoon.

Why Should I Cook with a Good Wine?

I think it was Ina Garten who said always use a good wine when you are cooking, one that you would drink, so keep that in mind!

Cabernet Sauvignon is the recommended wine, but another hearty, dry red wine would taste great too. Pour in wine, making sure you stir the bottom getting all the browned bits off, because that’s where the flavor is!

Pouring red wine into the dutch oven for red wine braised short ribs.

Now return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heat to medium or low and simmer until wine is reduced by about half, around 25 minutes.

TIP | An easy way to tell reduction, is to place a clean wooden spoon in the pot  (straight in) creating a line, remove, then measure again in 20-25 minutes)

Ingredients for braised short ribs. Left to right braised beef short ribs on plate, bottle of J. Lohr Cabernet Wine, garlic, fresh herbs, bay leaves, parsley, rosemary, thyme, tomato paste in background.

Add your herbs and garlic to the pot, tucking into the meat.

Short ribs in gold dutch oven with herbs tucked all around, plus garlic tucked in too.

Stir in beef stock, bring to boil, cover and transfer to oven.

Store bought broth is fine, but buy a good brand like Pacific homemade is even better!

Never made your own broth? Try my immune boosting Beef Bone Broth because it’s amazing!

Pouring in beef stock into braised short ribs ready to go into oven in Dutch Oven.

Fall Off the Bone Tender

Cook in oven until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes. (see notes in recipe about letting sit overnight)

PRO TIP | You’ll know the ribs are perfectly done when you lift a rib by the bone and the bone slips right out.

Post cooking shot of short ribs in red wine reduction

MAKE AHEAD INSTRUCTIONS

If desired, for even MORE flavor, allow the ribs to cool and refrigerate overnight, see notes in recipe for reheating the next day.

Not only are these amazing but you can make it ahead!

CLOSE UP SHOT of braised beef short ribs on bed of mashed potatoes with sprig of rosemary on top.

Remove short ribs to a platter or large shallow bowl. Strain sauce from pot into a large measuring cup.

If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper.

In shallow bowls place several short ribs on top of mashed potatoes (forgot your potatoes, try these Instant Rustic Mashed Potatoes!) spooning the gravy over it all.

Serve with a crisp caesar salad and some crusty bread for a delicious and simple meal.

Tongs holding a hunk of beef short ribs

What Should I Serve with Short Ribs

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Red Wine Braised Beef Short Ribs | www.thefreshcooky.com
Yield: 6-8

Red Wine Braised Beef Short Ribs

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

These tender Red Wine Braised Beef Short Ribs are exquisite, elegant and amazingly simple; for everyday or a special occasion. Slow braised beef short ribs in a rich, herb and vegetable infused red wine beef gravy (sauce). It's the perfect fall or winter entertaining meal; hearty, rich, and packed with complex and amazing flavor!

Ingredients

  • 5-6 lbs bone-in beef short ribs, cut crosswise into 2 inch pieces
  • Kosher salt or Smoked Salt of choice and freshly ground black pepper
  • 3 tablespoons vegetable oil (I like Avocado oil or Grapeseed oil)
  • 2 medium onions, chopped
  • 1 medium leek, white-light green part only, halved, washed well and sliced thin
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour (may substitute Gluten Free Flour)
  • 1 tablespoon tomato paste
  • 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2-3 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups beef broth or stock

Instructions

  1. Start by preheating your oven to 350°. Then season your short ribs with kosher salt and pepper and if you have some smoked salt on hand, use that by all means, this one from Frontier is one of my favorites for beef dishes, adds a smoky flavor and depth that is amazing.
  2. Heat oil in a large Dutch oven (5-6 qt ideal) over medium-high heat. You don't want to steam the meat, you want to brown it. Once your oil is hot, working in a couple of batches (don't overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side. Transfer browned short ribs to plate. Pour off all but about 3 tablespoons of the drippings from the pot.
  3. Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.
  4. Add flour (substitute GF flour if making GF, I like Bob's Red Mill 1 to 1 Gluten Free) and your tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.
  5. Pour in wine, making sure you stir to get all the browned bits off the bottom of the pan (that's where your flavor is!) I think it was Ina Garten who I heard say to always a good wine when you are cooking, one that you would buy to drink, so keep that in mind! Cabernet Sauvignon is the recommended wine, but another hearty red wine would probably taste just fine too.
  6. Return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heart to medium or low and simmer until wine is reduced by about half, around 25 minutes. Add herbs and garlic to the pot, tucking into the meat and stock.
  7. Stir in beef stock, bring to boil, cover and transfer to oven. Store bought is fine, but buy a good brand like Pacific homemade is even better! Never made it, try my immune boosting Beef Bone Broth.
  8. Cook until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes until warmed through, if necessary add a little more beef broth before warming, just a cup or so, so as not to dilute your amazing sauce. Remove short ribs to platter or large shallow bowl. Strain sauce from pot into a large measuring cup
  9. If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper. In shallow bowls or dinner plates, place several short ribs on top of mashed potatoes spooning the gravy over it all. Serve with a crisp caesar salad and some crusty bread for a delicious and simple meal. 

Notes

TIP | For even more amazing flavor, allow the short ribs to sit overnight (refrigerated) and heat through; in 350° oven or stovetop, in oven about 30-45 minutes on stovetop bring to simmer over low heat, the reduce and simmer for 15-20 minutes.  When ready to serve and follow final steps for straining the gravy (sauce) and serving.

The beef was falling off the bones and the gravy, the deep, dark, rich gravy was out-of-this-world!! Pair with my roasted garlic mashed potatoes and you have comfort food of gastronomic proportions! Or try wide pappardelle noodles, rice or egg noodles.

This recipe adapted from Bon Appetit.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 566Total Fat: 33.8gSaturated Fat: 11.8gCholesterol: 131.8mgSodium: 136.5mgCarbohydrates: 13.5gNet Carbohydrates: 10.8gFiber: 2.7gSugar: 7.2gProtein: 48.2g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

Did you make this recipe?

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The EASIEST and most elegant meal you will make this holiday season! These make ahead, tender red wine braised short ribs are incredible! Fall-off-the-bone ribs in a deep, rich gravy, easily made gluten free. #thefreshcooky #braisedribs #redwinebraisedshortribs #shortribs #easyholidaymeal #christmaseve #christmasdinner #onepot #makeahead #glutenfree #dairyfree #holidaydinnerideas
kathleen

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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