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Red Wine Braised Short Ribs

This red wine braised short ribs recipe is cooked low and slow in the oven to give you perfectly tender, fall-off-the-bone beef that melts in your mouth.

Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
Servings: 8
Calories: 560 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 pounds beef short ribs bone-in
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion cut into slices
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 2 cloves garlic roughly chopped
  • 750 mL bottle red wine suggest malbec or cabernet
  • 2 cups beef broth
  • 6 sprigs fresh thyme
  • 4 sprigs fresh Rosemary

Instructions

    Cup of Yum
  1. Preheat oven to 300 degrees F.
  2. Pat short ribs dry with a paper towel and salt and pepper the ribs on top and bottom.
  3. Heat 2 tablespoons olive oil in a large oven-safe pot (with a lid for later) over medium high heat. Once it is hot begin browning the meat, in batches if necessary, about 2 minutes per side. Make sure you get a nice brown crust on each side because this seals in the juices. If your oil starts disappearing you can add a little more. Finding the sweet spot with the heat for getting a nice sear and not cooking so hot that the oil starts burning is the key. Don’t rush this step.
  4. When the meat has finished browning set it to the side, patting off any excess grease with a paper towel.
  5. Add the onions to the pot and begin to cook over medium high heat. You should have enough grease in the pan from the short ribs but if you need to add a little olive oil you can. Cook for about 5 minutes and then add your carrots, celery, and garlic. Continue to cook for another 5-7 minutes until softened.
  6. Pour the wine into the pot and cook over medium high, bringing it to a boil and then cooking for 5 minutes. Use your spoon to scrape up any browned bits off of the bottom.
  7. Place the browned short ribs into the pot arranging them so that as many of them are in the vegetables and wine as possible.
  8. Wrap your rosemary and thyme in cheesecloth and nestle it between the meat. If you don’t have cheesecloth you can just nestle the herbs in amongst the meat but the cheesecloth makes it easier to remove everything at the end.
  9. Pour in enough beef broth to bring the liquid up to almost cover the short ribs. Some can be partially above the liquid.
  10. Place a tight lid on the pot and put it in the oven to cook for 3.5 - 4 hours. You’ll know they are done when they smell amazing and you can pull the meat apart easily with a fork.
  11. Remove the meat from the juices and then let the juices cool enough to handle. Place a fine mesh strainer, or a regular strainer with cheesecloth in it over a large bowl and pour your juices through it.
  12. Herbs and veggies will be removed. You can serve the vegetables if you like but I do not.
  13. Skim excess fat off the top of the juices before serving. See note below about making ahead of time.
  14. Serve beef over mashed potatoes or creamy polenta with a few spoonfuls of the juices over top.

Notes

  • I always make mine a day or two in advance and store them in the refrigerator. This allows the flavors to develop and makes removing the excess fat from the juices super easy.
  • You can store the ribs in the refrigerator up to 3 days before serving or freeze for up to 2 months.
  • Follow these tips when storing the ribs:
  • Place the meat in a tightly sealed container before placing in the fridge or freezer.
  • If you don’t plan to eat them within 3 days, freeze the ribs (but wait until you add the juices back).
  • When storing, let the juices cool overnight separately in the fridge. The next day, peel off the hardened fat layer on the top. Once you remove the fat, you can add the juices back to the ribs and store them together.
  • If you freeze them, you’ll need to let them thaw in the refrigerator for at least 24 hours before reheating.
  • When ready to reheat, set your oven to 325 degrees F and place the thawed ribs and juices into the same pot they cooked in originally.
  • Tightly cover the pot with a lid and cook until they are warmed through. It takes about 30 minutes to an hour to reheat.

Nutrition Information

Serving 7ounces (after removing bones) Calories 560kcal (28%) Carbohydrates 6g (2%) Protein 49g (98%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 13g Cholesterol 147mg (49%) Sodium 989mg (41%) Potassium 1144mg (33%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2633IU (53%) Vitamin C 4mg (4%) Calcium 49mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 560

% Daily Value*

Serving 7ounces (after removing bones)
Calories 560kcal 28%
Carbohydrates 6g 2%
Protein 49g 98%
Fat 29g 45%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 13g 65%
Cholesterol 147mg 49%
Sodium 989mg 41%
Potassium 1144mg 24%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2633IU 53%
Vitamin C 4mg 4%
Calcium 49mg 5%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.