Red Wine Braised Short Ribs – Beef short ribs that are cooked in a red wine sauce. They are fall apart tender, so full of flavor and delicious!
If you have never tried beef short ribs before, this is going to be the recipe that changes everything for you. It wasn’t something that I ate growing up, but you can find them in more and more stores now. And the are one of the most tender and delicious cuts of meat!
So let’s start with some of the basics….
What Does Braised Short Ribs Mean
Braising is a cooking term that means you are cooking something for a long period of time. You start by browning the meat in some kind of fat (butter or oil), then you cover it in some kind of liquid (broth, wine etc), put a lid on it and cook it at a low temperature for a long time.
Braising is something you do to a tough cut of meat that slowly renders the fat to make it super tender and full of flavor.
Are Short Ribs Fatty?
When they are uncooked, yes short ribs have a layer of fat running through the middle. But this is why you braise them, over the cooking process that fat just melts away leaving a a super tender and juicy piece of meat.
Should I Cut The Fat Off Short Ribs?
If your short ribs have a lot of external fat or a thick layer of hard fat that is coating the outside, yes you can cut that off. But the fat that is under the meat, no you want to leave that. That is the fat that melts away. Most cuts you find at the store these days are pretty well trimmed for you already and don’t require you to do much of anything.
What Wine Do I Use To Braise
You want to use a red wine that you would like to drink that doesn’t have a super strong flavor. As it cooks down the flavor does intensify, so you don’t want it to be something you don’t enjoy. That being said, it doesn’t have to be a $20+ bottle of wine either, just something that you like the taste of.
- Pinot Noir
How To Make Braised Short Ribs
- Start by seasoning the ribs with salt and pepper evenly on all sides.
- In a dutch oven or large pot that can go in the oven, heat the oil over medium-high heat. Add the ribs and cook for a few minutes on each side until they are browned.
- Take the ribs out of the pan and add in the onions, shallots, carrots, garlic, and rosemary. Saute for a few minutes until things are starting to soften.
- Stir the wine into the pan, scraping up all the brown bits on the bottom of the pan. Bring to a boil and cook until it has reduced to about 2 cups.
- Next it is going to be time for the oven. Add the stock to the pan, and add the meat back as well. Cover and put in the oven for about 2 hours.
- After 2 hours if the ribs are tender, remove them from the pan and cover them with foil to keep them warm. If the ribs are quite tender enough, you can cook for another 30 minutes.
- Pour the cooking liquid through a strainer and discard all the vegetables. Put the dutch oven over a medium high heat and bring to a boil.
- Stir in the flour mixture and cook for about 10 minutes until it is thick and has reduced. Finally stir in the vinegar before serving.
What To Serve With Braised Beef Short Ribs
I personally love these short ribs served over a creamy polenta with some crusty bread on the side so you don’t miss out on any of that glorious sauce. But here are some other great ideas.
These Braised Beef Short Ribs are so tender, juicy, and the perfect comfort food for a chilly night. Plus they are fancy enough for entertaining or even the centerpiece of a holiday table.
Whatever your reason, these need to be moved to the top of your must make list. You will not regret it! The rich wine sauce with the beef that just falls apart is something everyone needs to experience in life.
More Comforting Dinner Recipes
- 3 pounds bone-in beef short ribs
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp olive oil
- 1 cup onion, chopped
- 3/4 cup shallots, chopped
- 1/2 cup carrot, chopped
- 6 cloves garlic, sliced
- 1 sprig rosemary
- 2 1/2 cups red wine
- 1 1/4 cups beef stock
- 1 tsp flour
- 2 tsp water
- 1 Tbsp balsamic vinegar
- 2 cups milk
- 1 cup chicken broth
- 1 cup polenta
- 1 tsp salt
- 2 oz cream cheese
- Sprinkle ribs with salt and pepper. Heat Dutch oven over medium high heat. Add olive oil to pan, swirl to coat. Add ribs and cook for 4-6 minutes a side, until browned. Remove ribs from
- Place onion, shallots, carrot, garlic and rosemary in the pan. Saute for 3 minutes, stirring constantly. Add wine to the pan, scraping to loosen the brown bits.
- Bring to a boil and cook for 15 minutes or until reduced to about 2 cups.
- Preheat oven to 350 degrees.
- Add stock to the pan, and bring to a boil. Return the meat to the pot. Cover and place in
the oven for 2 hours, turning the ribs over after 1 hour. Once the ribs are tender remove ribs and cover with foil to keep warm.
- Strain the wine through a strainer. Discard the vegetables, and return the liquid to the pan over
medium high heat. Combine the flour and water in a bowl. Add to the pan and bring to a boil. Cook for 10 minutes or until it has reduced to about 1 cup. Stir in vinegar.
- Bring milk and chicken broth to a boil. Stir in polenta and salt. Cook for 15 minutes, stirring occasionally until thick.
- Add cream cheese and stir until well combined.
- Place about 1/2 cup polenta onto each plate. Top with 2 ribs (depending on size), spoon over of sauce, and sprinkle with parsley.
To Prepare Polenta
After 2 hours the ribs should be tender. If they are not, continue to cook for 30 more minutes.
Amount Per Serving Calories 950Total Fat 60gSaturated Fat 27gTrans Fat 3gUnsaturated Fat 32gCholesterol 248mgSodium 1398mgCarbohydrates 22gFiber 2gSugar 6gProtein 65g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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