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Red Wine Braised Short Ribs

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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.

Red Wine Braised Short Ribs on White Plates with Mashed Potatoes and Carrots. All on a Wood Board with a Blue Napkin

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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.  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.  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 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!

Browning Short Ribs in a Dutch Oven

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.

Short Ribs and Carrots Cooking in a Red Wine Sauce

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.

Red Wine Short Ribs from Overhead on White Plates with Mashed Potatoes and Carrots

 

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 Short Ribs on White Plates with Mashed Potatoes and Carrots. All on a Wood Board with a Blue Napkin
Print

Red Wine Braised Beef Short Ribs

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.
Course Dinner
Cuisine Beef, Gluten Free
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8 servings
Calories 397kcal
Author Lauren Vavala

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.
** Nutritional information is an estimate and may vary

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 6g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 195mg | Potassium: 850mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5365IU | Vitamin C: 2.8mg | Calcium: 45mg | Iron: 4.8mg

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.

Red Wine Braised Short Ribs - slow cooked in the oven until fall-apart tender, these delicious beef ribs are sure to impress anyone who tried them! The red wine sauce is incredibly flavorful and the perfect compliment to the meat. This fancy dinner recipe is easy to make, but does take some time. Be sure to plan ahead - it's worth it! | #dlbrecipes #beefshortribs #shortribsrecipe #redwinebraisedribs #beef
Red Wine Braised Short Ribs are an easy, yet impressive dinner! These beef ribs will be fall-apart tender and the red wine sauce is so rich and flavorful. This recipe is best when slow cooked in the oven, so be sure to plan ahead. | #dlbrecipes #shortribs #beef #beefshortribs #redwinebraisedshortribs

Comments

  1. Heather says

    Talk about the perfect comfort food!! These short ribs look moist and tender and I love that there are simple ingredients and not 1000 different things to add in. I love that you explain how easy these are to make .. lovely!

    Reply

  2. Tina says

    I love braised short ribs! Many people are intimidated by them, but you’re instructions and presentation make it very approachable for novice cooks. A wonderful comfort food dinner that is actually very complex in flavor!

    Reply

  5. Veena Azmanov says

    This sounds so wonderful and packed with flavors. I love how simple and easy the recipe is. Red wine is definitely my preferred choice for cooking ribs. The color you have on this dish is priceless. Saving this for later.

    Reply

  6. Tammy says

    Oh my goodness these sound and look fantastic!! This is a perfect meal anytime of year…such a comforting dish for everyone. Yum!

    Reply

  7. Padmajha Sureshbabu says

    Though I do not eat meat,the presentation looks so good with the carrots and mashed potatoes! And agreed, mom always to the rescue when we are feeling low / going through a rough patch!!

    Reply

    • Lauren says

      Thanks so much! I was a vegetarian for a really long time. If I eat meat now, it has to be really worth it 🙂

      Reply

  9. Valerie says

    These ribs would be well received here. If trying this I’d have to do it in the winter, the oven does not go on in the warmer months around here.

    Reply

    • Lauren says

      Totally understandable – my fiance keeps our house so frigid that I literally wear sweats all year and look forward to baking/cooking hahaha!

      Reply

  10. Anne says

    I have some short ribs in the freezer, but have never made them before. Also don’t have a Dutch oven. This looks so good. Can it be made in a slow cooker after browning the ribs?
    Thanks!
    Anne

    Reply

    • Lauren says

      Hi Anne! I’ve never made them this way, but it will probably work. I would just reduce the red wine like in the instructions before adding to the slow cooker. You can also try using any large pan or baking dish that’s oven safe and has a lid, or cover with foil as well. Hope they turn out amazing for you!!

      Reply

  11. Amanda @ Anchored to Sunshine says

    Two cups of red wine for the recipe, two cups of red wine for me 🙂 This looks delicious!

    Reply

    • ourlittleeverything says

      Haha – it always goes something like that – maybe that’s why we love this recipe so much?

      Reply

  12. Roxy says

    Short ribs are one of my favorites and ever since I read that a glass of red wine is like working out I’m trying to get as much red wine in me as possible. Ha!

    Reply

    • ourlittleeverything says

      Thanks! It’s not that hard, just takes a while to cook them low and slow to get them perfect 🙂

      Reply

  23. Travel Pockets (Crystal) says

    This looks so good, my mouth is watering and my stomach is growling, lol! Pinned so I can make this later for sure!

    Reply

  27. Chrissa - Physical Kitchness says

    WOAH there lady – you just outdid yourself!!! This looks hands down amazing. And reading the recipe I keep thinking, “Oh my gosh this is SO easy!” Bravo – I must make this!

    Reply

    • ourlittleeverything says

      Thnk you so much Chrissa! I hope you get around to making it soon and love it as much as we do 🙂

      Reply

  28. Ann says

    So funny. I was reading this thinking that short ribs always take so long to make and then I read “If you’ve bounced around the blog some, you’ll see that most of my recipes fall into the quick AND easy categories.” and I thought “YES!”

    Then:
    “Not this one.”

    Ha ha. Oh, well. At least it’s easy and this is what weekends are for. Looks delicious.

    Reply

  30. Carrie says

    Will definitely have to try this one! I have only done short ribs on the barbecue, so this will be a nice change – thanks for sharing!

    Reply

  32. Kate says

    These look amazing. I will definitely have to try them. I would do carrots and sweet potatoes as my sides 🙂 yum

    Reply

  33. Dia All The Things I Do says

    This looks amazing! Seriously. I tend to be overly cautious when using wine to cook or way too liberal but it looks like you found the balance.

    Reply

    • ourlittleeverything says

      Thanks Dia! You can definitely taste the wine in the sauce, but it’s not overpowering and even my 8 year old eats this!

      Reply

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