DinnerBeefRed Wine-Braised Short Ribs
Written By Aaron Dodson
An easy recipe that will have you thinking you just cooked a 5-star meal! These Red Wine-Braised Beef Short Ribs are fall off the bone tender, and full of flavor. Cooked low and slow, these ribs will have you and your guests craving more!
JUMP TO RECIPE
Restaurant Quality on a Broke Budget
If you’re like me, you probably love to eat out. If I do not spend money on anything else, I will spend some money on food! There are times, however, that the prices on certain menus are not in my budget for the month. I am a firm believer in quality ingredients, but fine dining can put a dent in your bank account. So, sometimes I want to bring the restaurant quality to my own kitchen.
My Red Wine-Braised Beef Short Ribs will have you feeling like you just stepped into a fine dining restaurant! Cooked long and slow, these short ribs are perfect for any occasion or weekday dinner. They will surely impress anyone who eats them!
Where do Beef Short Ribs Come From?
Beef Short Ribs are on menus across the world. Short Ribs get their name from the part of the cow in which they are cut from. They have a short length of bone attached to them as well. But, they can be bought boneless if you like. The short ribs can come from various parts of the cow such as the chuck, plate, etc.
Out of everything on the ingredients list, this will cost you the most of course. I bought chuck short ribs. They ran me around $8.00/lb. Everything else is pretty inexpensive. Compared to a restaurant meal of short ribs, you are saving a lot. I have seen short ribs on different menus cost close to $30.00 or more.
This recipe might seem intimidating, but it is pretty simple once you understand what a braise actually is. Braising is a combination cooking method. The item being braised is first seared (dry cooking) and then put into a liquid to cook the rest of the way (wet cooking). The item is also not completely submerged in the liquid. The item is right above the surface of the liquid. In this recipe, the mixture of the wine, vegetables, herbs, and the natural fats in the ribs create this amazing sauce that is rich and full of flavor. It’s incredible!
Red Wine-Braised Beef Short Rib Ingredients
For this recipe you will need the following simple ingredients:
Beef Short Ribs: I decided to use bone-in short ribs for this recipe. They add an additional presentation layer to your plate. You can use boneless though. The short ribs should be trimmed of any excess fat. Ask the meat department of your local grocery to see if they can trim them for you.
Yellow Onion & Whole Carrots: I used yellow onion and carrots for additional flavoring. They are staples in many recipes, especially braises. You can never go wrong with them.
Red Wine: I decided to use a cheap red wine for this recipe. When cooking with wine, I do not see the difference between a cheap bottle and an expensive bottle. I suggest a full body red wine such as Cabernet Sauvignon, Zinfandel, or Syrah.
Thyme, Rosemary, & Bay Leaves: Herbs are always a great way to add some complexity to a dish. These herbs will break down and be released of all of their flavor.
Garlic: The garlic will add additional flavor to the dish. A good rough slice or chop will work perfectly. The garlic will break down slowly as the dish braises.
EVOO: The extra virgin olive oil will help create a beautiful sear on the short ribs. You want them browned, not burnt.
Tomato Paste: The tomato paste is used to help thicken the sauce. It also adds a touch of sour to the braising liquid.
Beef Stock: The beef stock is used as half of the braising liquid. I always suggest using a good quality beef stock. You can also make your own!
Cornstarch & Cold Water: The cornstarch and cold water are used to make a slurry. This slurry will act as the thickening agent for the sauce.
Kosher Salt and Black Pepper: Salt and Black Pepper are the only seasonings in this recipe. Make sure to season the meat very well before searing. Additional seasoning will be used at the add for the sauce.
How to make Red-Wine Braised Short Ribs
Marinate the Short Ribs. On the night before, trim the excess fat from the short ribs. Add short ribs to a large container or bowl. Add onions, carrots, herbs, and wine. Cover with a lid or plastic wrap and allow the beef to marinate overnight.
Preheat the Oven. 350 degrees will work for this recipe. Low temperatures and long cooking times work best for braises.
Prep the Short Ribs. Remove the short ribs from the marinade. Place them on a sheet pan with a wire baking rack to drain off excess marinade. Pat-dry the short ribs. Remove the onions, carrots, garlic, and herbs from the marinade for later use. Do not throw away the remaining wine.
Sear & Brown. Coat the short ribs with 2 tbsp extra virgin olive oil. Season generously with kosher salt and black pepper on all sides. Heat a Dutch oven or large braiser with remaining extra virgin olive oil on medium-high heat. Begin searing the short ribs in batches until they are brown on all sides. Remove the short ribs from the Dutch oven or braiser and hold for later use.
Prepare the Braising Liquid. Reduce the heat to medium. Add in the onions, carrots, garlic, and herbs. Sauté for about 4 - 5 minutes. Add tomato paste and mix. Pour in the wine marinade and beef stock. Mix and bring to a boil. Remove from heat and add the short ribs back into the Dutch oven or braiser. The meat should be just over the liquid line.
Braise the Short Ribs. Cover with a lid or aluminum foil and place in the oven. Allow the short ribs to braise for 2½ - 3 hours. The meat should be fork tender and falling off the bone. Remove the oven and remove the short ribs, onions, and carrots. Hold in a bowl or pan for later use. Throw away the herbs.
Thicken the Sauce. Place the Dutch or braiser back on the stove on medium high heat. Reduce the braising liquid by half. Mix together the cornstarch and cold water to create a slurry (it should look like milk). Bring the mixture to boil and whisk in the slurry. The mixture should instantly thicken and have a shiny coating. The sauce should have a syrupy consistency. Season the sauce to taste with salt and pepper.
Reheat the Short Ribs. Add the beef, onions, and carrots back to the finished sauce. Allow everything to heat fully. Serve and enjoy!
Tips & Tricks
Here are just a few Tips & Tricks that will make your short ribs even easier to make:
Try Searing/Browning in the Oven. Turn the heat on your oven all of the way up to 450 or 500 degrees. Coat the short ribs in the EVOO and season. Add the short ribs to a sheet pan lined with a baking rack. Add the sheet pan to the oven and allow the short ribs to sear for 10 - 15 minutes. This will save you time if your are in a rush. They will sear just as beautiful as in a Dutch oven.
Take the time to Marinate. Marinating is not required for this recipe. But , it does add additional flavor to the dish. If you decide not to marinate, proceed with seasoning the short ribs and searing them off. All of the wine and beef stock will be added at the same time as above. Add the herbs right before the ribs go into the oven.
Do Not Be Afraid of Salt and Pepper. This recipe is working with tougher cuts of meat. Beef loves salt! Since this will be the main seasoning for the dish, making sure that there is enough to travel through the entire dish is critical.
What to Serve with Beef Short Ribs
This is just a simple list of what would pair great with these delicious short ribs:
Garlic Mashed Potatoes
Roasted Red Potatoes
Cheesy Polenta
Bitter Salads
Roasted Root Vegetables
Sautéed Broccolini
I’d love to hear your feedback about these Red Wine-Braised Beef Short Ribs ! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Red Wine-Braised Beef Short Ribs
Yield
6 Servings
Author
Aaron Dodson
Prep time
35 Min
Cook time
3 Hour
Total time
3 H & 35 M
An easy recipe that will have you thinking you just cooked a 5-star meal! These Red Wine-Braised Beef Short Ribs are fall off the bone tender, and full of flavor. Cooked low and slow, these ribs will have you and your guests craving more!
Ingredients
Instructions
Marinating the Short Ribs (Optional)
- If you decide to marinate the beef, this will have to be done the night before you prepare the dish.
- Trim excess fat from the short ribs.
- Add short ribs to a large container or bowl.
- Add onions, carrots, herbs, and wine. Cover with a lid or plastic wrap and allow the beef to marinate overnight.
Braising the Short Ribs
- Pre-heat oven to 350 degrees.
- Remove the short ribs from the marinade. Place them on a sheet pan with a wire baking rack to drain off excess marinade.Pat-dry the short ribs.
- Remove the onions, carrots, garlic, and herbs from the marinade for later use. Do not throw away the remaining wine.
- Coat the short ribs with 2 tbsp extra virgin olive oil. Season generously with kosher salt and black pepper on all sides (Do not be afraid of this part).
- Heat a Dutch oven or large braiser with remaining extra virgin olive oil on medium-high heat.
- Begin searing the short ribs in batches until they are brown on all sides. Remove the short ribs from the Dutch oven or braiser and hold for later use.
- Reduce the heat to medium. Add in the onions, carrots, garlic, and herbs. Sauté for about 4 - 5 minutes. Add tomato paste and mix.
- Pour in the wine marinade and beef stock. Mix and bring to a boil.
- Remove from heat and add the short ribs back into the Dutch oven or braiser. The meat should be just over the liquid line.
- Cover with a lid or aluminum foil and place in the oven. Allow the short ribs to braise for 2½ - 3 hours. The meat should be fork tender and falling off the bone.
- Remove the oven and remove the short ribs, onions, and carrots. Hold in a bowl or pan for later use. Throw away the herbs.
- Place the Dutch or braiser back on the stove on medium high heat. Reduce the braising liquid by half. Mix together the cornstarch and cold water to create a slurry (it should look like milk). Bring the mixture to boil and whisk in the slurry. The mixture should instantly thicken and have a shiny coating. The sauce should have a syrupy consistency. Season the sauce to taste with salt and pepper.
- Add the beef, onions, and carrots back to the finished sauce. Allow everything to heat fully. Serve and enjoy!
Notes:
Marinating is not required for this recipe. But , it does add additional flavor to the dish. If you decide not to marinate, proceed with seasoning the short ribs and searing them off. All of the wine and beef stock will be added at the same time as above. Add the herbs right before the ribs go into the oven.
What to serve Beef Short Ribs:
-Garlic Mashed Potatoes
-Roasted Potatoes
-Cheesy Polenta
-Bitter Salads
-Roasted Root Vegetables
Calories
1413
Fat (grams)
95
Sat. Fat (grams)
39
Carbs (grams)
19
Fiber (grams)
3
Net carbs
16
Sugar (grams)
5
Protein (grams)
100
Sodium (milligrams)
653
Cholesterol (grams)
378
Salt and Black Pepper have not been added to these nutritional facts. This recipe is seasoned to taste.
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Aaron Dodson
