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! 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. 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 making dinner every night! I actually love to cook for my parents now. I rarely make anything she made us for dinner growing up, but they always enjoy my food anyway!
Back to the ribs – 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.
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, my fiancé asked, “Why don’t we eat this more often?”
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. 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 or Instant Pot 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!
Prep!
Preheat 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 the ribs are all 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 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! 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.
These Red Wine Braised Short Ribs might just become one of your new favorite meals! Let me know what you think if you give this recipe a try!
Enjoy!
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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 olive oil
- 6 garlic cloves minced
- 2 Cups red wine
- 1 Cup beef or vegetable 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. Add 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.
- If 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.
