Easy Red Wine Braised Beef Short Ribs are the answer to your dinner party dreams. They are full of flavor, classic comfort food, and so tender the beef falls off the bone. Braised beef short ribs are also the perfect make-ahead main dish for a special holiday dinner or a fabulous fall dinner party.
If you have been following my blog for any length of time, you know I love, love, love, casseroles because they can be made ahead and are perfect for entertaining and sharing with family and friends. Well move over casseroles, there is a new favorite recipe in the Rigsby house, and it’s Easy Red Wine Braised Beef Short Ribs.
Believe it or not, I first had beef short ribs not too long ago at our friends, Mike and Martha’s son’s wedding. Steven and his lovely bride Erin served Red Wine Beef Short Ribs for the post-wedding dinner, and I tell you they were spectacular! I knew then that eventually, I would have to try and replicate this recipe to share with you, and I think I have come pretty close.
Fear not, although this recipe looks a little complicated with more steps than usual, it is an easy short ribs recipe, and almost foolproof. It does take a little time to brown the short ribs, but after that, everything comes together quickly, and your oven takes over all of the hard work. But the best part about this recipe, besides the fact that the short ribs are delicious, is that they can be made ahead and are even more flavorful the next day!
What to serve with Easy Braised Beef Short Ribs?
I usually serve these succulent short ribs over my Creamy Make-Ahead Mashed Potatoes, but they would also be delicious over my Easy Rustic Mashed Potatoes, or Pancetta and Rosemary Mashed Potatoes. You could also serve them over my yummy Parmesan Cheese Grits or Creamy Cheesy Polenta. Other ideas include rice or buttered egg noodles.
What are beef short ribs?
In case you aren’t familiar with beef short ribs, they are the beef equivalent of pork spare ribs. But, although beef short ribs are as the name implies, shorter, they have much more meat than their counterpart pork spare ribs.
What’s the best way to cook beef short ribs?
Low and slow is the name of this game! Braising is a form of moist-heat cooking that breaks down connective tissues and tenderizes tough cuts of meat like beef short ribs while it cooks. You can braise the short ribs in the oven, on top of the stove, or in a crock pot or slow cooker. I prefer to cook mine in the oven because they don’t need to be watched as carefully and you only have one pan to wash.
What red wine goes with braised beef short ribs?
It is said that you shouldn’t use any wine in cooking that you wouldn’t drink and that goes for the wine you use in this recipe. Easy Red Wine Braised Beef Short Ribs calls for a dry red wine, and in general, that includes Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels.
I used a combination of Cabernet and Pinot Noir in this recipe because that is what I had on hand, and it was perfect.
How to make Easy Red Wine Braised Beef Short Ribs!
Preheat oven to 300 degrees F.
Pat ribs dry with paper towel and liberally season with salt and pepper on all sides.
Add butter to a large Dutch oven over medium heat or another large pan which can go in the oven.
When the butter is melted, add the short ribs a few at a time, so they are not crowded. Brown on all sides, and repeat with the remaining short ribs.
Remove the short ribs from the pan and set aside.
Reduce the heat to medium-low and add the onion and carrots to the pan. Stir and cook for about 10 minutes or until the vegetables are tender. Add the garlic, tomato paste, and thyme and cook for an additional 30 seconds.
Increase the heat to medium-high and add the red wine. Cook for about 10 minutes or until the wine is reduced by half. Then add the beef broth.
Add the short ribs back to the pan and bring back to a simmer. *See notes if you would like to continue cooking in a crockpot or slow cooker.
Cover the pan and bake in the oven for 2 to 2-1/2 hours or until the meat is very tender and about to fall off the bone. (Start checking at 2 hours.)
When the short ribs are done, remove them from the pan and cover to keep warm. Discard the sprigs of thyme and cook the sauce over medium-high heat on the stove for 10 minutes or until it has thickened slightly. Place the ribs back in the pot and heat through.
Before serving let the short ribs and sauce rest for at least 20 minutes to allow any fat to rise to the top. After it sits and just before serving, use a spoon and remove any accumulated fat.
Serve the ribs over mashed potatoes, polenta, rice, grits, or egg noodles and top with a few spoonfuls of the sauce.
Sharon’s Expert Tips:
To make ahead, let the ribs, vegetables, and sauce cool, and refrigerate covered for up to 2 days. Before serving, scrape off any solidified fat that may have risen to the surface. Bring the sauce and short ribs to a boil or high heat, then reduce the heat to medium-low and cook for 10-15 minutes until everything is thoroughly heated.
*Alternatively, If you would like to cook the short ribs in a crock pot or slow cooker, transfer the beef and vegetable mixture to your crockpot or slow cooker at this point and cook for 8 hours on the low setting.
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| Prep Time | 10 minutes |
| Cook Time | 3 hours |
| Servings | 6 servings |
- 6 beef short ribs large, meaty, bone-in, about 4 to 4.5 lbs
- kosher salt
- ground black pepper
- 3 Tbsp unsalted butter
- 1-1/2 cups chopped onion about 2 onions
- 4 carrots unpeeled and roughly chopped
- 4 cloves of garlic minced
- 2 Tbsp tomato paste
- 4 sprigs fresh thyme
- 1 bottle dry red wine 750 milliliter
- 4 cups beef stock low sodium
Ingredients
|
- Preheat oven to 300 degrees F.
- Pat ribs dry with paper towel and liberally season with salt and pepper on all sides.
- Add butter to a large Dutch oven over medium heat or another large pan which can go in the oven.
- When the butter is melted, add the short ribs a few at a time, so they are not crowded. Brown on all sides, and repeat with the remaining short ribs.
- Remove the short ribs from the pan and set aside.
- Reduce the heat to medium-low and add the onion and carrots to the pan. Stir and cook for about 10 minutes or until the vegetables are tender. Add the garlic, tomato paste, and thyme and cook for an additional 30 seconds.
- Increase the heat to medium-high and add the red wine. Cook for about 10 minutes or until the wine is reduced by half. Then add the beef broth.
- Add the short ribs back to the pan and bring back to a simmer. *See notes if you would like to continue cooking in a crockpot or slow cooker.
- Cover the pan and bake in the oven for 2 to 2-1/2 hours or until the meat is very tender and about to fall off the bone. (Start checking at 2 hours.)
- When the short ribs are done, remove them from the pan and cover to keep warm. Discard the sprigs of thyme and cook the sauce over medium-high heat on the stove for 10 minutes or until it has thickened slightly. Place the ribs back in the pot and heat through.
- Before serving let the short ribs and sauce rest for at least 20 minutes to allow any fat to rise to the top. After it sits and just before serving, use a spoon and remove any accumulated fat.
- Serve the ribs over mashed potatoes, polenta, rice, grits, or egg noodles and top with a few spoonfuls of the sauce.
Sharon's Expert Tips:
To make ahead, let the ribs, vegetables, and sauce cool, and refrigerate covered for up to 2 days. Before serving, scrape off any solidified fat that may have risen to the surface. Bring the sauce and short ribs to a boil or high heat, then reduce the heat to medium-low and cook for 10-15 minutes until everything is thoroughly heated.
Alternatively, If you would like to cook the short ribs in a crock pot or slow cooker, transfer the beef and vegetable mixture to your crockpot or slow cooker at this point and cook for 8 hours on the low setting.
It is said that you shouldn't use any wine in cooking that you wouldn't drink and that goes for the wine you use in this recipe. Easy Red Wine Braised Beef Short Ribs calls for a dry red wine, and in general, that includes Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels.
These short ribs look beyond amazing! The fact that you can make them ahead and put them in the refrigerator for 2 days so all the flavors can infuse the meat is brilliant. This would be a great holiday meal. Thanks for posting Sharon.
Hey Kristy,
They really are good and you are right, anything I can make well ahead wins every time in my book!
Thanks so much for chiming in!
Sharon
I have only boneless short ribs on hand. What adjustment, if any, should I make to this recipe? Thank you – looks delicious!
Hi Mary, actually I don’t think you would have to do anything different. They should be just as delicious!
All my best,
Sharon
This recipe is amazing! I’ve never made short ribs and I was really nervous. It was easy and had an awesome flavor. I was so proud. I made roasted baby potatoes with it and apple pie!!
Hi Susan,
Oh, I’m so glad you liked them and thank you too for leaving a comment to let me know!
All my best,
Sharon