Braised Beef Short Ribs
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Braised Beef Short Ribs with a red wine sauce are super tender and flavorful — the perfect option for guests or a date night at home! There are only 20 minutes or so of active cooking, then the oven does the rest. Bon appetit!!
Braised Beef Short Ribs
You know I love quick and easy recipes, but sometimes the occasion calls for something a little more special.
These red wine braised short ribs are just as easy to make as so many of my 30-minute recipes, but the results are out of this world amazing!
Don’t be fooled — it takes about 3 hours to cook in the oven, so you’ll likely want to save this for fall and wintertime weekends.
But the dish itself comes together in no time, so the oven can do the heavy lifting.
It’s one of my favorite recipes for a night alone with Chad or when the in-laws come to visit, aside from my Papa’s braciole recipe, of course!
And when it’s too hot to have the oven cooking for that long, I know I can rely on my recipe for garlic butter steak bites. Delish!
Ingredient Notes and Substitutions
- Beef Short Ribs – Though they come from the same area of the cow, short ribs are shorter and flatter compared to long, curved beef ribs. Because of that, they also have less meat on the bone.
This recipe will also work with pork ribs or beef chuck roast, though you may need to adjust the cooking time. - Vegetables – Sauté onion, carrots, and celery (plus garlic) to create a flavorful base for the sauce. Other root vegetables such as parsnips or turnips would be tasty too!
- Red Wine – While you’ll get the best flavor making braised short ribs with red wine, there are some alcohol-free alternatives if you need them.
Substitute an equal amount of beef broth or grape juice (plus a splash of white vinegar). You can also mix equal parts water and balsamic vinegar and use that instead. - Diced Tomatoes – Swap in fire-roasted diced tomatoes for some smoky flavor, or use freshly chopped tomatoes if you prefer.
With fresh tomatoes, you’ll want to add a bit more liquid to make up for what you lost from the can. - Beef Broth – Chicken or vegetable stock are fine substitutes, but beef broth provides a richer flavor to braised beef short ribs.
- Herbs – I like to add a couple of bay leaves and sprigs of fresh thyme to the pot, but rosemary or oregano are great alternatives.
Tips and Tricks to Make Braised Short Ribs with Red Wine
- Season the beef before searing.
All you need is salt and pepper, but this step is crucial to creating a deep brown crust on the meat.
That crust is super important — it locks in the juices and also adds flavor to the sauce!
- Don’t forget to scrape up the browned bits.
Those flavorful bits will be stuck to the bottom of the pan after searing the beef and sautéeing the vegetables.
Use the red wine to deglaze the pan, helping to loosen everything so you can scrape it off. It only takes a minute, but it’s another crucial step to creating a flavorful sauce for braised beef short ribs.
- Reduce the sauce before serving.
First, remove the ribs from the pot. Do this carefully, as the meat will be very tender and may fall off the bone.
Place the pot over low-medium heat on the stove and simmer until the sauce is reduced and thickened. For a smoother consistency, you can strain it before reducing.
Prep Ahead
- Chop veggies
- Mince garlic
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Use Tongs to sear the ribs and remove them when cooked, then a Wood Turner to sauté the veggies and stir the sauce.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- A Sieve is the best tool if you want to strain your sauce!
Serving Suggestions
There’s no shortage of sides that go well with red wine braised short ribs — the hardest part is picking which to make!
Mashed potatoes are a classic, but a cheesy herb polenta is a welcome change of pace. A mushroom risotto would be delicious too, and the perfect way to transform this into an elegant meal.
Add some crispy brussel sprouts, roasted broccolini, or garlic green beans, plus a basket of warm garlic knots or brown bread, and dinner is served!
Storing and Reheating Wine Braised Short Ribs
This dish tastes even better the next day, making it the perfect option for leftovers! Allow the meat to cool before transferring to an airtight container.
Store braised short ribs with red wine sauce for 3-4 days in the refrigerator or up to 3 months in the freezer.
It’s best to warm the meat in the oven, covered with foil, for 20-25 minutes at 350°F. Thaw in the refrigerator overnight first if frozen.
If you just want a few pieces, you can simmer them in the sauce on the stove or heat on medium for 2-3 minutes in the microwave, stirring occasionally.
Red Wine Braised Short Ribs FAQ
Sure! You’ll still need to brown the ribs and sauté the vegetables for the best flavor and texture. After that, transfer everything to your Crockpot and cook for 4 hours on Low or 8 hours on High.
Any full-bodied red is perfect for wine braised short ribs. Choose from Cabernet Sauvignon, Merlot, or Syrah, and choose a bottle you enjoy drinking on its own.
Not a big wine drinker? Then choose a popular bottle that’s in your budget. You don’t need anything fancy for this recipe!
The meat should be tender enough to pull apart and away from the bone with a fork, but still firm enough to hold its shape.
While this cut is quite forgiving, it is possible to overcook wine braised short ribs. Avoid cooking for longer than 3 hours in the oven or the meat will be too soft.
Enjoy!
With love, from our simple kitchen to yours.
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Braised Beef Short Ribs
Equipment
Ingredients
- 4 pounds beef short ribs, bone-in
- salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 14.5 ounce can diced tomatoes
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 325°F.
- Season the short ribs generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow wine to simmer for 5 minutes. Stir in the canned tomatoes, beef broth, bay leaves, and thyme.
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven.
- Braise in the oven for about 2.5 to 3 hours or until the short ribs are tender and falling off the bone.
- Remove the short ribs from the pot. If desired, strain the cooking liquid and vegetables through a fine-mesh sieve for a smoother sauce, then reduce the sauce further on the stove if a thicker consistency is desired. Season sauce with salt and pepper to taste.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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