The most tender and juicy braised short ribs that are cooked in a Dutch oven in a savory red wine sauce. Braised on the stove first and then cooked slowly in the oven with red wine and fresh herbs for the most tender beef that falls off the bone along with a sauce that’s great over mashed potatoes.
Best Braised Short Ribs
Whether you’re stuck at home for a snow day, working from home or just hanging around the house for a few hours, it’s a perfect time to braise short ribs. To get that fabulous flavor extracted from this cut of meat, you have to cook it slow whether you’re making this recipe or my favorite Short Rib Chili.
You’ll need a Dutch oven but you’ll only make one pot dirty. The ribs get browned first, then removed so you can cook the veggies. Then add everything along with red wine, fresh herbs and seasonings back to the Dutch oven and let it cook away in the oven for 2 ½ hours. It takes a while, but doesn’t take much effort.
What you get is not only the most tender and juicy short ribs, but a red wine sauce that forms as it cooks – it may be the best sauce you’ve ever had!
I first played around with this recipe on a snow day when I was working from home and the whole family was around. I was able to grab some short ribs knowing we would be snowed in. (that only takes an inch of snow in the Carolinas!)
So with short ribs in hand and a day working from home, I went through my fridge and pantry to see what I could come up with. I had the basics, carrots, celery, onion and garlic along with tomato paste. I keep fresh rosemary and thyme growing in pots outside and I always have red wine. I found a box of chicken stock so I was all set.
Let me tell you, by the time dinner rolled around everyone in the house was drooling over the fabulous smell. I served it over mashed potatoes and we felt like we were at an upscale restaurant.
These were so easy to make, with just about 30 minutes of prep time, the oven did all the work and I got all the oohs and ahhs! If you have leftovers, you can freeze it for later or add it to a quiche for breakfast.
Now I make this for special events, when I’m having friends over, or on those days when I know I’ll be around the house for a few hours- basically any excuse I can come up with.
If you prefer a slow cooker, try a tender and juicy pot roast with carrots and potatoes for a lot of the same flavors but with a less expensive cut of meat.
What you’ll need for Wine Braised Short Ribs
- Short Ribs – an English cut, about 8 ribs.
- Red Wine – use a wine you enjoy drinking, any type of red will work as long as it’s not sweet. I prefer a zinfandel or a blend.
- Onions, carrots, celery and garlic – these will add flavor to your sauce
- Fresh herbs – rosemary and thyme
- Pantry staples – bay leaf, tomato paste and chicken broth
If you don’t have fresh herbs, the general conversion is 1 teaspoon of dried for 1 tablespoon of fresh. For braised short ribs I would use 2 teaspoons of dried rosemary and 1 teaspoon of thyme.
What type of short ribs should you use
There are two types of short ribs an English cut and a Flanken cut. The most common that you’ll see in the grocery or butcher shop is the English cut, you generally have to ask for the Flanken cut. An English cut short rib is one that has been cut between the ribs so you have meat sitting on one bone about 2-3 inches long.
A flanken cut is thinner and is cut across the bone. This cut is used for Korean barbecue. For braised short ribs the English cut will work best.
The best wine to use for this braised short ribs recipe
Make sure you use a good quality red wine that you would enjoy drinking, you’ll have a glass left in the bottle to sip on while waiting for it to cook. The beef will be cooking in it for a long time, so you want a decent bottle. My favorite is a zinfandel which is a dry red wine. A cab would be equally good. I would stay away from a sweet wine.
Steps for Making Oven Braised Short Ribs
To pull out all the flavor you need to brown short ribs on the stove and then let them cook slowly in the oven.
Step 1: Brown the meat
Heat some oil in a large Dutch oven until it’s pretty hot, then add short ribs that you have generously salted and peppered. They should sizzle when you add them to the oil. Let them brown for a few minutes and turn so that all sides are nice and brown. This will take about 15 minutes. If you have more ribs than will fit in the pan, you’ll need to do this in two batches. Remove them to a plate.
By browning them first, you seal in the moisture.
Step 2: Cook the veggies
Remove any grease and add more olive oil to the Dutch oven. Sauté the onions, carrots, celery and garlic until they start to soften and then add tomato paste.
Next add the red wine, chicken broth and rosemary and bring it to a simmer. Add the ribs back to the Dutch oven. You want the liquid to cover the ribs, if it doesn’t add more chicken broth. Add the fresh thyme and bay leaf to the pot.
Step 3: Cook slowly
Cover the Dutch oven first with aluminum foil and then the lid and cook for two and a half hours. The meat should be fork tender when it’s done. Remove the meat to a plate and cover with aluminum foil while you cook down the sauce.
Step 4: Thicken the sauce
Put the Dutch oven back on the stove and cook the broth down until there is about ½ of an inch of sauce and it’s slightly thickened. This will take about 20 minutes. Spoon the sauce over the short ribs for the best beef dinner around.
Braised Beef Short Ribs Recipe Notes
- All short ribs are going to vary in size so make sure the beef will easily separate with a fork before removing from the oven.
- There is so much flavor in the broth, so it’s worth the time it takes it to cook it down and serve over the ribs.
- Try to use a good quality red wine that you would enjoy drinking. It will add flavor to the beef while it’s cooking.
What to serve with Braised Short Ribs (Dutch Oven)
Since you have this amazing beefy sauce to serve with the short ribs, it’s great over some type of starch. I generally have potatoes in the pantry so I like to serve it over mashed potatoes. It would also be good over polenta or egg noodles. If you don’t have any of those, then try homemade dinner rolls to sop up the delicious sauce.
How to Store Wine Braised Short Ribs
The bones may fall off of the meat once cooked, if not you can easily remove the bone and once it has reached room temperature, store in the refrigerator for 3-5 days or you can freeze it in an airtight container, pour the sauce over the meat first then freeze for up to 3 months. To reheat, just cover with aluminum foil and warm it in the oven.
Some Side Dish Ideas for Red Wine Braised Short Ribs
Since the ribs are so savory, a creamy side goes well with them.
More Short Rib Recipes to Try
- Try my favorite chili recipe
- Make this amazing manicotti
- You’ll love short ribs over pasta
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Tender and Juicy Braised Short Ribs in Red Wine
Ingredients
- 4 lbs short ribs About 8
- 4 tablespoons olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 carrot chopped
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons tomato paste
- 2 ½ cups red wine
- 3 cups chicken stock
- 5 sprigs fresh thyme
- 1 bay leaf
Equipment
Instructions
- Salt and pepper ribs. on all sides. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven. When hot, add ribs and brown all sides. If needed, do this in 2 batches. When nice and brown, remove to a plate and drain off any fat in the Dutch oven.
- Add 2 more tablespoons of olive oil to the Dutch oven and when hot, add onion, carrots, celery and garlic and saute until softened, about 5 minutes. Season with salt and pepper and add rosemary and tomato paste. Cook for about 3 minutes until slightly browned.
- Add red wine and chicken stock to the pan and scrape up any brown bits on the bottom. Bring to a simmer and add ribs back to the Dutch oven. The liquid should cover the ribs. If not, add more chicken stock.
- Preheat oven to 325º.
- Tie the thyme and bay leaf together and add to the pot. Cover tightly with a sheet of tinfoil and then cover with a lid. Place in the oven and cook for about 2 ½ hours until the meat will almost fall off the bone.
- Remove the ribs to a plate and cover with the tinfoil to keep warm. Remove the bundle of herbs.
- Place the Dutch oven on a burner and cook over medium high heat until it has reduced by more than half and is slightly thick. Spoon the sauce over the ribs.
Barbara’s Tips + Notes
- If you don’t have fresh herbs you can use use 2 teaspoons of dried rosemary and 1 teaspoon of dried thyme.
- You could also cook this on the stove over a low simmer, but the oven is the easiest way to slow cook beef ribs.
Nutrition
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Susan Turner says
5 Stars! Barb, these short ribs were delicious. The kind of recipe that makes the cook feel like they can make it better than a restaurant! High approval ratings from 2 teenagers, as well.
Barbara Curry says
That’s awesome! I thought of you last week when I made Tater Tot CasseroleTater Tot Casserole
Tammy Alt (I was Natalie's college counselor) says
I keep coming back to your site again and again for recipe ideas! Your green bean casserole is my go-to dish at Thanksgiving. These ribs are on my list now! Plus, I will definitely support Kau.
Barbara Curry says
Tammy, Natalie says hello! I love short ribs and it’s getting that kind of whether again.
David Downing says
Question rather than comment:
Most often Chefs will suggest cooking with an oil other than olive, especially really good olive oil. These suggestions are centered around the heat breaking down the quality oils.
Wondering why you suggest avoiding vegetable oils?
Barbara Curry says
I like the flavor that olive oil adds, but you can certainly use any type of vegetable oil.