Braised Short Ribs

Red wine braised short ribs is a delicious and hearty meal. Beef short ribs are baked in a Dutch oven with vegetables until fall-apart fork tender.

braised short ribs and noodles on a platter.

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Braised Beef Short Ribs

Like me, you have probably enjoyed braised beef short ribs in many fine restaurants over the years. Short ribs come with the rich marbling associated with rib steaks and have the deep, beefy deliciousness of a chuck roast.

They’re succulent, decadent, and totally self-indulgent! If you have never thought of making them at home, then this wine-braised short ribs recipe is for you.

Braised Beef Short Ribs Are the Ultimate Comfort Food

Braised beef short ribs recipes are prepared low and slow until the ribs reach the height of fall-off-the-bone deliciousness. There is hardly anything more comforting than a dinner of red wine braised short ribs served with mashed potatoes. It’s just so rich and flavorful!

What Are Braised Short Ribs?

Short ribs are cut from the chuck portion of beef near the breast bone. The meat on these bones is not big enough to make steaks, so instead, you get short ribs.

Tougher than most steaks but usually more flavorful, short ribs are perfect for braising, which helps to tenderize them.

Braised beef short ribs resemble the most delectable, flavorful, and tender pot roast you can possibly dream of – but the meat comes on a handy stick for your eating convenience!

However, if you make ’em right, the stick is just incidental – the meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat!

Why This Is the Best Braised Short Ribs Recipe

This recipe is the easiest and most flavorful recipe you can try for slow-braised short ribs. Red wine braised short ribs are so simple to make and taste like much more effort has been put into them.

These beef short ribs are so unbelievably tender that you won’t even need a knife to cut them. Best of all, you can feed eight people a delicious meal for very little money – beef short ribs are a bargain at the butcher shop.

Allowed to be cooked long and slowly in a rich wine sauce, these slow-braised short ribs are easy enough to make in advance for midweek and most definitely impressive enough for guests.

The red wine sauce has a deep, rich flavor, and your house will smell amazing while the dish is cooking. 

This is the meal to make if you want restaurant-quality food at home without spending all day working in the kitchen. It’s a great choice for everyone – from an experienced cook to a novice who wants to do something special for someone.

It’s an easy way to impress that special someone yet still have plenty of time to do other things throughout the day.

Braised Short Ribs Recipe Ingredients

The depth of flavor and the richness you can achieve with the following ingredients is incredible! Here’s a list of what you need:

  • Vegetable oil
  • Beef short ribs
  • White onion
  • Celery
  • Carrots
  • Garlic
  • Dry red wine
  • Bay leaves
  • Chicken broth you can juse beef broth or beef stock if you prefer
braised short ribs ingredients on a baking sheet.

Ingredient Notes

Ribs: Look for the meatiest, thickest ones available as they have a tendency to shrink a bit once braised.

Wine: No need to use an expensive wine to make red wine braised short ribs. You won’t be able to tell the difference if you make this with a discount end-of-bin $10 bottle or a $50 bottle.

Non-Alcoholic Option: Replace the red wine with 1 additional cup of broth, 2 cups of water, and 1 tablespoon of Worcestershire sauce.

How to Make Braised Short Ribs

This is a simple, no-fuss braised short ribs Dutch oven recipe, yet these ribs turn out amazing! You really can’t go wrong making the best braised short ribs if you follow these easy instructions:

  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. When the oil is hot, add the short ribs and brown on all sides. Do not crowd the pan and brown the ribs in 2 or 3 batches if necessary.
browned short ribs in a Dutch oven.
  1. Remove the browned ribs from the pot and set them aside.
  2. Add the onions, celery, carrots, and garlic to the pan and cook until they begin to soften and caramelize. Remove the vegetables from the pot.
vegetables for braised short ribs in a Dutch oven.
  1. Deglaze the pot with red wine, scraping the browned bits from the bottom of the pot with a spoon.
  2. Cook the red wine until it is reduced and beginning to thicken.
  3. Add the vegetables, ribs, bay leaves, and chicken broth.
short ribs braising in a Dutch oven.
  1. Cover the pot with a lid.
  2. Cook the short ribs for approximately 2½ hours in the braising liquid in a 350°F oven.
  3. Strain liquid from the ribs and vegetables into a bowl. Set the ribs and vegetables aside.
  4. Return the liquid to the pot and place it over medium-high heat.
  5. Skim off the excess fat and cook until the liquid is reduced by half.
  6. Return the vegetables and ribs to the pot and simmer until the short ribs are warmed.
  7. Serve with noodles, mashed potatoes, creamy polenta, mashed cauliflower, or risotto.
braised short ribs over noodles on a platter.

Beef Short Ribs – Slow Cooker Instructions

Cooking short ribs in a crockpot slow cooker is easy to do! Here are the steps:

  1. Sear the ribs in a skillet on the stove over high heat.
  2. Transfer the seared short ribs to a 6-quart slow cooker.
  3. Add the other ingredients.
  4. Cover with the lid and cook on low for 8 hours until the meat is fork-tender.

What To Serve With Braised Short Ribs

This wine-braised short ribs Dutch oven recipe gives you a hearty dinner that goes well with:

Can Short Ribs Be Made Ahead?

Make this braised beef short ribs recipe the day before, then reheat it just before serving.

Reheat on the stovetop over medium-low heat or in the oven (covered) until the ribs are hot and the sauce begins to bubble – about 20 to 30 minutes.

How to Store Leftover Beef Short Ribs

Leftover short ribs can be placed in an airtight container in your refrigerator for 3 or 4 days. Reheat over medium heat on the stovetop in a pot with a lid on, checking frequently and stirring until heated through.

How to Freeze Leftover Beef Short Ribs

Freeze them together with their sauce in a freezer-safe, airtight container that’s a tight fit (too much air in the container might cause freezer burn). Or, place them in a freezer-safe zip-top bag and remove all the air.

Freeze for up to three months. Defrost in the refrigerator and reheat on the stovetop.

braised short ribs with noodles on a platter.

Favorite Beef Recipes

Check out more of my easy beef recipes and the best dinner recipes here on CopyKat!

braised short ribs and noodles on a platter.

Braised Short Ribs

Braised Beef Short Ribs are a delicious and hearty beef dish served at many fancy restaurants. You can make braised beef short ribs that taste just as good at home.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Beef Short Ribs, Braised Beef Short Ribs, Braised Short Ribs, Keto, Low Carb, Short Ribs
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 421kcal

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds beef short ribs 8 to 10 ribs
  • 1 cup chopped white onion
  • 1/2 cup chopped celery
  • 1 cup chopped carrots
  • 2 teaspoons chopped garlic
  • 2 cups dry red wine
  • 3 bay leaves
  • 4 cups chicken broth

Instructions

  • Preheat the oven to 350°F.
  • Place a large heavy-bottomed pot over medium-high heat and add the vegetable oil.
  • When the oil is hot, add the short ribs and brown on all sides. Do not crowd the pan; you may need to brown the ribs in 2 or 3 batches.
  • As the ribs finish browning, remove them from the pan and set aside.
  • Add the onions, celery, carrots, and garlic to the pan.
  • Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pot.
  • Add the red wine to the pot to deglaze, and scrape the browned bits from the bottom of the pot with a spoon.
  • When the red wine is reduced and begins to thicken, add the vegetables, ribs, bay leaves, and chicken broth.
  • Cover the pot with a lid and place it into the heated oven.
  • Cook for approximately 2 1/2 hours.
  • Strain the ribs and vegetables from the pot, and set them aside.
  • Return the liquid to the pot and place over medium-high heat.
  • Skim off the excess fat and cook until the liquid is reduced by half.
  • Return the vegetables and ribs to the pot.
  • Serve along with mashed potatoes, noodles, polenta, or even risotto.

Video

Nutrition

Calories: 421kcal | Carbohydrates: 7g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 706mg | Potassium: 934mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3600IU | Vitamin C: 14.2mg | Calcium: 45mg | Iron: 4.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Catalina Linkava

    5 stars
    My dad was all over this last night! He loves beef and fish – hates pork. Wonderful recipe and easy instructions. Can’t go wrong with that. And obviously I didn’t since dad gave me two thumbs up!

  2. tickedmomwithhungryfam

    this is annoying. i started this recipe for dinner, figuring the 20mins prep time and STATED 40 mins cook timeonly to scroll down half way through prep to find “……21/2 hours!!!!!!” not happy. the COOK TIME should read3 hours 10 mins. idiots.

  3. Terry J Corts

    I did try shortribs,with 5spice powder.In a crock pot,little bit of beef stock,serve on basmatti rice.yum

  4. Sue Minick

    I was wondering if these could not be done in the crockpot, drain the liquid, put it in the frig overnight, take the hardened fat off, reduce the liquid, and then finish off in the crockpot.

    You know, I was thinking the same thing. I stopped at the store, and grabbed another package of them today. I enjoyed these so much the last time.~Stephanie

  5. Fran

    Unfortunately they’re not very economical around these parts any longer, but I still buy them frequently. There seems to be no end in sight to the ever-increasing cost of a food basket in this part of the country.

    I’m glad your guests loved the meal. It sure is a good one!

    • Stephanie

      Actually I purchased mine at an ethnic market, and they were much less expensive than the grocery store in my suburb. One thing is for certain, I will be making Braised Beef Short Ribs again.

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