These Red Wine Braised Short Ribs make an easy, yet impressive dinner!
I made beef short ribs in red wine sauce many years ago and fell in love with them. Naturally this meant that I had to perfect the recipe and make them for everyone else! I think I’m addicted to trying to impress people with food, but with these Red Wine Braised Short Ribs, it’s so easy to do!
My mom was the first person to try them. She was visiting me when I live in Colorado Springs for a few days. I was going through a rough time, and it wasn’t easy for her to drop everything and come out there from Florida, but she did. Of course, I did everything I could to thank her, including make dinner! I actually love to cook for my parents. I don’t think I ever make anything she made us for dinner growing up, but they always love my food anyway!
She loved the ribs! I always serve them with carrots over mashed potatoes. I don’t know if she’s ever attempted to make them herself, but she often reminds me that I need to make her these ribs again, and my Coconut Curry Chicken.
I have so many other recipes I’d love for her to taste test for me, but I don’t see her enough. Thankfully, my own little family is always sure to let me know their favorites! The last time I made these ribs for them (when I took the photos for this post!), my fiance asked, “Why don’t we eat this more often?”
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If you’ve bounced around the blog some, you’ll see that most of my recipes fall into the quick AND easy categories. Not this one. It’s super easy, but far from quick. This isn’t a dinner for a busy week night (I haven’t tested it in a slow cooker yet). The ribs take about 2 1/2 to 3 hours to cook properly in a Dutch Oven, but trust me, they are worth the wait!
When you finally take the ribs out of the oven, you’ll smell this wonderful red wine and beef aroma! I absolutely love it! The ribs will be fall apart tender, and there should be plenty of extra sauce if you prefer to have extra to pour over the meat and potatoes (if you choose to serve your ribs the same way I do).
These Red Wine Braised Short Ribs may just become one of your new favorite meals as well! Let me know what you think if you give this recipe a try!
- 3 pounds boneless beef short ribs trimmed of excess fat
- salt and pepper
- 2 Tablespoons olive oil
- 6 garlic cloves minced
- 2 Cups red wine
- 1 Cup broth or stock vegetable or beef
- 2 Cups carrots
- 1 Tablespoon dried thyme
Preheat oven to 300 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium high heat. Add the beef ribs, in batches, and sear on all sides until well browned, about 4 minutes per side. Transfer to a bowl, until all the ribs are done.
Reduce the heat to medium and add the garlic. Cook, until fragrant, about 1 minute. Add the wine and turn the heat back up to medium-high. Simmer until reduced by half. Add the broth or stock, carrots, and thyme. Add the beef and any juices that have accumulated in the bowl. Cover and bring to a simmer, then transfer to the over for approximately 2 1/2 hours, turning the meat halfway through cooking.
In you want to use the excess liquid as a sauce, I would recommend putting it through a fine strainer to remove the solids first. You can then use it as it, or thicken it with flour or cornstarch. I usually just use it as is.
Serve over mashed potatoes, if desired.