These Red Wine Braised Short Ribs make an easy, yet impressive dinner! The ribs will be fall-apart tender and the sauce is rich and flavorful.
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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 to try too. I think I’m kind of hooked on 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. Â She was visiting me for a few days when my oldest son and I lived in Colorado Springs.
Thankfully, she loved them! I always serve them with carrots over mashed potatoes. My mom never makes them for herself, even though it really is an easy recipe. But, she often reminds me that I need to make her these ribs again, along with my Coconut Curry Chicken recipe.
She’s not the only one who has tried and loved this recipe. The last time I made these ribs for my own family, my fiancé asked, “Why don’t we eat this more often?”
Why The Recipe Works
- This is an easy, yet impressive dinner. It’s a wonderful weekend meal whether just for the family, or entertaining dinner guests.
- These ribs will be fall apart tender and coated in the richest, most flavorful red wine sauce.
- It’s classic comfort food at it’s finest!
How to Make Red Wine Braised Short Ribs
If you’ve bounced around the blog some, you’ll see that most of my recipes fall into the quick AND easy categories. Â Not this one. Â It’s super easy, but far from quick. Â This isn’t a dinner for a busy week night (I haven’t tested it in a slow cooker or Instant Pot yet). Â 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!
Prep!
Preheat your oven to 300°F. Peel and trim the carrots and set aside. Trim any excess fat off of the beef ribs and season with salt and pepper.
Create!
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 of the ribs are all done.
Tip: if you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.
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 it’s reduced by half.
Add the beef broth or stock, carrots, and thyme. Place the beef and any juices that have accumulated in the bowl back into the Dutch oven. Cover and bring to a simmer, then transfer to the oven for approximately 2 1/2 hours, turning the meat halfway through cooking.
If you want to use the excess liquid as a sauce, you might want to put 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.
Present!
When you finally take the ribs out of the oven, you will smell this wonderful red wine and beef aroma! I absolutely love it! Â Because these ribs are slow cooked, they will be fall apart tender. There should be plenty of extra sauce if you prefer to have extra to pour over the meat and potatoes.
To plate, you can serve the short ribs over mashed potatoes with the carrots off to the side. To make this dish a little lower in carbs, you can serve the ribs over cauliflower rice.
Tips and Techniques for the Best Red Wine Braised Short Ribs
- If you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.
- Make this dish lower in carbs by serving the ribs over cauliflower rice.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Are short ribs beef? Yes, short ribs are beef.
- Can cooked short ribs be frozen? Yes, wrap them tightly before storing cooked short ribs in the freezer.
- Are short ribs keto? Yes, short ribs are keto so long as the ingredients that you choose to prepare them with are keto as well. The carrots in this recipe are a gray area depending on how strict you are.
Other Recipes to Try
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Red Wine Braised Beef Short Ribs
Ingredients
- 3 pounds boneless beef short ribs * trimmed of excess fat
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves * minced
- 2 cups red wine
- 1 cup beef stock * gluten free if necessary
- 2 cups carrots
- 1 tablespoon dried thyme
Instructions
- Preheat oven to 300°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 of 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., the the beef and any juices that have accumulated in the bowl.
- Cover and bring to a simmer, then transfer to the oven for approximately 2 1/2 hours, turning the meat halfway through cooking.
- Serve over mashed potatoes, if desired.
Notes
Tips and Techniques for the Best Red Wine Braised Short Ribs
- If you don’t have a Dutch Oven, you can brown the ribs in a skillet, then transfer them to a baking dish instead.
- Make this dish lower in carbs by serving the ribs over cauliflower rice.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was updated July 16, 2018 with new images. In September 2019, it was updated with more thorough instructions, tips, techniques, and FAQ’s.
