Braised Short Ribs
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Best ever red wine braised short ribs. So tender, so fall-off-the-bone amazing. Serve over mashed potatoes – SO SO GOOD.
Red wine braised short ribs – the ultimate fall-off-the-bone comfort food this winter (or any time of the year, really). These bad boys are cooked low and slow in the oven with an initial sear for that caramelized goodness and sealed in moisture (very important not to skip this step).
The house will smell so so good as this cooks, giving you the perfect time to prep your perfect mashed potatoes for serving. If mashed potatoes are not to your liking, you can also serve with buttered noodles or creamy polenta with a side salad and/or glazed carrots for a complete meal.
Braised Short Ribs
Ingredients
- 4 pounds beef short ribs
- Kosher salt and freshly ground black pepper, to taste
- â…“ cup all-purpose flour
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 large carrots, cut into 1-inch pieces
- 2 celery ribs, chopped
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 ½ cups beef stock
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
- Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
- Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
- Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
- Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
- Serve beef with juices immediately with mashed potatoes, if desired.
Did you make this recipe?
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A new family favorite. Great recipe.
Want to make this today but need to double the recipe. Do I double up on all of the ingredients?Â
Looked over quite a few recipes, and I like where this one sits. Going to try tonight or tomorrow. Any suggestions to church it up any further? A specific red wine you like?
I have not yet made this; I will a little later today because it is only 10 AM. Â But I just wanted you to know I searched for the perfect recipe, including Ina Garten, Thomas Keller, Williams-Sonoma, New York Times, and I decided yours was perfect. Â I don’t want to marinate overnight, I don’t want to use a can of tomatoes, and I don’t want to use shallots. Â I’m planning to serve over a creamy polenta, but the mashed sounds delightful as well. Â Thanks in advance. Â Soon my kitchen will be smelling like heaven. Perfect for early February.
Has anyone made this the night before and then slowly reheated on stove the next day?
The leftovers, when there are any, taste even better the next day!
This was a huge hit with the teens! Such an easy, cozy comfort meal!
6 hrs min cook time, especially at altitude! Flavor is amazingÂ
In the oven now!!! Love the smells, can’t wait to taste it!!!
Excellent recipe. Will be making again!
Oh my goodness!!! So so good. I did bone in and boneless ribs. Thanks again for another great meal.
This was delicious and is easy to scale up or down. I used a medium-bodied red Italian wine and it was so delicious. We had it with creamy Parmesan polenta. I did add extra of the veggies (cut bigger) so we could have the yummy braised veggies as a side too.Â
Had this for Christmas Dinner and everyone loved it!
Making this for Christmas dinner! I’ve been researching recipes and just came across yours which just MAKES sense to me! I’ll report back!Â
Perfection! I cooked at 275 for three hours. Other than that, I didn’t change a thing. The ribs were fall-off-the-bone tender. I served with potato/cauliflower mash.
Would love to make this, but don’t drink red wine and have no idea what kind to buy. Could you please share what you used?
Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. Rule of thumb, use something that you would drink. If you wouldn’t drink it, then you shouldn’t use it in your cooking. If you don’t like reds, get one rated 90 or above.
Thank you for sharing this recipe; I won’t lie, just the name intimidated me, but your recipe I decided to try and it turned out wonderfully! Hubs and kid were happy too! Will definitely be making this again! Thank you!
The flavor was “Damn Delicious”, rich and beautiful. The short ribs so tender. Would make this again and again.
Could you make this in a Instapot?  I’d so, how?  Your recipes are tasty and easy to me. Crowd pleaser. Thank you.
Can this be made with boneless short ribs?
Hi Melly, did you end up making this recipe with boneless short ribs? I have some on hand and was thinking about making this recipe. If so, how did it turn out and did you modify the cooking time? Thanks!!