Our Red Wine Braised Short Ribs are an incredible slow-cooked stovetop meal that results in melt-in-your-mouth beef infused with rich, deep flavors. The beef is first seared to create a caramelized crust, then simmered slowly in red wine, broth, and aromatics to create a rich braising liquid. The dish is thickened with a roux made from the skimmed beef fat, adding even more depth to the already flavorful dish. This is a great dish for special occasions or a cozy weekend meal that requires minimal hands-on time.
Red Wine Braised Short Ribs
Welcome to one of my all-time favorite meals, ever. Braised short ribs are so tender, beefy, and delicious, I could eat these regularly during the fall and winter, and often do.
This time we really amped up the amount of red wine compared to beef broth in the braising liquid, and it resulted in an even richer, more delicious gravy at the end.
It is also mostly hands-off too. The “hardest” part is getting a good sear on the meat initially, and let’s be real. That’s not that hard.
Why you’ll love it!
- Tender, Juicy Meat: The long braising process makes the beef fall-off-the-bone tender.
- Rich Flavor: Red wine and beef broth create a robust braising liquid full of savory depth.
- Minimal Active Cooking Time: Once you sear the meat and prepare the liquid, the slow-cooking process is largely hands-off.
- Perfect for Entertaining: This dish can be made ahead of time and reheated, making it ideal for dinner parties or gatherings.
- Versatile Sides: Pairs well with mashed potatoes, polenta, or crusty bread.
Try with our Boursin Mashed Potatoes!
Red Wine Braised Short Ribs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Short Ribs
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Oil
- Onion
- Garlic
- Red Wine
- Beef Broth
- Thyme
- Carrots
- Beef Tallow
- Flour
Serve with a crisp Greek Salad!
How to make Braised Short Ribs
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Sear the Short Ribs: Season the ribs and sear them in oil until browned on all sides. This step locks in flavor.
- Prepare the Braising Liquid: Sauté onions and garlic in the same pan, then add red wine, broth, and thyme. Simmer to combine the flavors.
- Braise the Ribs: Add the short ribs to the braising liquid, cover, and simmer for 3-4 hours until the meat is tender. Add carrots in the last hour.
- Make the Gravy: Remove the ribs and carrots. Skim off fat, then whisk a roux made from tallow and flour into the braising liquid. Cook until thickened.
- Serve: Return the ribs and carrots to the pot and serve the dish hot.
Some Blackstone Asparagus on the side would be great!
FAQ
Can I make red wine braised short ribs in advance?
Yes, this dish reheats beautifully. Store the short ribs in the braising liquid in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over medium heat until warmed through.
Can I substitute red wine with another liquid?
You can substitute red wine with an equal amount of beef broth or a combination of broth and a splash of balsamic vinegar for a different flavor profile.
What other vegetables can I use?
You can add potatoes or parsnips along with the carrots, or even mushrooms to add an earthy note to the dish.
Blackstone Fried Mozzarella would be the perfect appetizer!
Serve This With…
- Mashed Potatoes
- Creamy Polenta
- Soft Rolls
- Roasted Vegetables
Try this tender Smoked Chuck Roast!
Red wine braised short ribs offer a satisfying, slow-cooked meal that’s perfect for any occasion. The deep, hearty flavors and the tender texture of the beef make it a truly comforting dish that’s worth the wait. Pair it with simple sides, and you’ll have an impressive, flavor-packed meal to enjoy.
Eat More Beef!
I Love Short Ribs!
Red Wine Braised Short Ribs
Ingredients
- 8 short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons oil
- 1 medium onion thinly sliced
- 2 cloves garlic crushed
- 4 cups red wine
- 1 cup beef broth
- 1/4 teaspoon thyme
- 3 cups carrots
Roux:
- 1/2 cup beef tallow
- 1/2 cup flour
Instructions
Sear the Short Ribs:
- Heat the oil in a large cast iron pan, Dutch oven, or non-stick skillet over medium-high heat.
- Season the short ribs with salt, pepper, garlic powder, and onion powder.
- Sear each side of the ribs until they are browned, ensuring a good crust forms. Avoid moving them too much during searing.
- Once all sides are browned, remove the ribs and set aside.
Prepare the Braising Liquid:
- Reduce the heat to medium, and in the same pan, sauté the sliced onion until soft and translucent, about 3-4 minutes.
- Add crushed garlic and cook for another minute, stirring constantly.
- Pour in the red wine and beef broth, and add thyme. Stir to combine.
- Let the mixture simmer for 10 minutes to develop the flavors.
Braise the Short Ribs:
- Place the short ribs back into the Dutch oven, submerging them in the braising liquid.
- Cover the pot with a tight-fitting lid or aluminum foil.
- Let the ribs simmer on low heat for 3-4 hours, until the meat is tender.
- Add the carrots during the final hour of cooking.
Prepare the Gravy:
- Once the ribs are done, remove them and the carrots from the pot and set aside, keeping them warm.
- Skim off the excess fat from the braising liquid.
- In a small sauté pan, heat the skimmed fat and simmer it to cook off any liquid. Reduce heat to low, then whisk in the flour to create a roux. Stir continuously for about 5 minutes.
- Heat the braising liquid over medium heat, allowing it to reduce for about 15-20 minutes.
- Gradually whisk in the roux until the liquid thickens to a gravy-like consistency.
- Add the short ribs and carrots back to the pot and serve hot.