These red wine braised short ribs are slow cooked on the stove to create the ultimate fall-off-the-bone, tender and meaty, comfort food meal.
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“I made this for New Year’s eve with mashed potatoes. It was delicious and look forward to making it again soon!” -Patty, FoodieCrush reader
The Ultimate Fall-Off-The-Bone Short Ribs
Like my grandma’s country style spare ribs recipe, braised beef short ribs are the ultimate fall-off-the-bone, lazy day Sunday dinner comfort food.
Beef short ribs are known for their savory decadence and deliciousness — glam enough for company, but homey enough for an easy dinner in. But because this cut is best cooked low and slow, they can also have a reputation for their disappearing act, where the meat shrinks to the bone.
This recipe remedies that notion by using two different cuts of beef short ribs braised in a lush, red-wined, rosemary, and tomato-saucy situation. By using Korean-cut short ribs as well as American-cut beef short ribs, the meat doesn’t shrink as much, but the beef-on-the-bone flavor is still very much present, making plenty of tender meat for forkfuls of bites that are perfectly sauced.
Enjoy!
Heidi’s Tip: How to Select the Best Ribs for Braising
I use two different styles of beef short ribs for this recipe, the Korean cut and the American cut. I more or less stumbled upon my discovery because the butcher didn’t have enough American-style cut short ribs to make this recipe. So, because they’re the same thing just a different cut, she said it would be fine to use the Korean cut.
The result was less meat shrinkage and more meat yield, with loads of flavor. Cooking with bone-in meats always creates more flavor.
Korean-style, or flanken cut short ribs are cut across the rib bones for a thinner, longer cut that usually cooks quicker.
American-style short ribs are a blocky, thicker cut that’s a cross between flanken and the English-style cut where a thick cut of meat sits on top of the bone. With fat and connective tissue, this cut requires a long slow braise to tenderize the meat.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Bone-in beef short ribs — I use a combination of American cut and Korean cut.
- Vegetables and aromatics — A blend of onion, carrot, celery, and garlic add flavor and texture to the short ribs.
- Tomato paste — We’re going to cook it with the veggies to remove its raw flavor and add depth and sweetness to the sauce.
- Canned whole tomatoes — These are much sweeter and juicier than chopped tomatoes (think of it like being the difference between a steak and ground beef).
- Beef broth — Use a quality brand with a rich, beefy flavor.
- Red wine — Choose a bottle you’d enjoy drinking and avoid “cooking wine.”
- Fresh herbs — Rosemary and thyme are my herbs of choice for flavoring the red wine short ribs.
How to Braise Short Ribs in a Dutch Oven
Why use a Dutch oven? Sturdy, heavy-bottomed braisers or Dutch ovens are important for long braises because they conduct evenly (including all the way up the sides of the pot). My favorite pan for this recipe and others like my Tuscan Beef Stew or Beef Bourguignon, is one like this.
- Season the meat, then sear. Always start with generously seasoned meat. It’s where the flavor begins. Cook the meat in two batches and don’t overcrowd the pan. Cooking the meat too tight will create steam and a soft exterior instead of a browned, crisp crust. Brown on all sides, then set aside.
- Add the vegetables and cook to soften. Keep just 1 tablespoon of the fat rendered from the short ribs to cook the vegetables in. This adds another layer of flavor.
- Cook the tomato paste with the vegetables. Instead of adding the tomato paste to the liquid, cooking it with the vegetables removes its raw flavor, and adds that deeper, umami flavor.
- Add the beef broth, wine, and herbs, then let ‘er simmer. Add the meat back to the pot along with the rest of the ingredients, and simmer away.
- Brighten the flavors before serving. The best chefs add herbs at the beginning of the recipe, and again at the end. Sprinkle the dish with more fresh rosemary and thyme leaves before serving so the herbal notes come to the forefront and cut through the robust flavors of the dish.
Make Ahead Tips
This recipe is the ideal candidate for a no-stress, weekday company dinner. Make it on the weekend, then refrigerate for up to 3 days before serving.
To reheat, set at room temperature for an hour or so, then reheat on the stove on medium-low until warmed through. Top with fresh herbs and your guests will think it was made that very day.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Red Wine Braised Short Ribs Recipe
Ingredients
- 3 pounds beef short ribs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- ½ cup chopped celery
- 3 cloves garlic , minced or pressed
- 1 tablespoon tomato paste
- 1 15 ounce can whole tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons fresh minced rosemary , divided
- 1 tablespoon fresh thyme , or 1 teaspoon dried
- 2 bay leaves
Instructions
- Season the short ribs with kosher salt and pepper. Heat the oil in a large, heavy-bottomed pan (with a lid) over medium-high heat. Sear half of the ribs on all sides until well browned, 5-7 minutes each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but 1 tablespoon of the fat from the pot.
- Add the onion, carrot, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Stir in the tomato paste and cook for 2-3 minutes for the tomato paste to lose its raw taste.
- Use your fingers to crush the whole tomatoes straight into the pot, along with the liquid from the can. Add the red wine, beef broth, 1 ½ tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 1 ½ hours, then uncover and simmer for another 1 ½ hours. The liquid will have reduced and thickened, and the meat should fall off the bone.
- Spoon off any extra fat from the sauce, and serve with mashed potatoes, polenta, or pasta.
Notes
Nutrition
FAQs
Choose a red wine for this recipe that you’d like to drink. Merlot, syrah, or cabernet all work well in this recipe. I keep a box of red wine in my cupboard just for cooking so super high quality isn’t required, but don’t cheap out on the dollar bin either.
If you don’t consume alcohol, you can replace the wine with additional beef broth, noting that your short ribs won’t have the same depth of flavor.
Plan on 3 hours of cooking time while you do other fun stuff. Cook for the first 1 ½ hours with the lid on, then remove the lid and simmer for another 1 ½ hours for the sauce to reduce.
I’m sure you can! I haven’t tested that myself, but I’d suggest browning the ribs as instructed to build their flavor, then cook on low for 6+ hours or until the beef is falling off the bone.
What to Serve With Braised Short Ribs
More Comforting Rib Recipes
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Maria
Amazing recipes
Thank you Maria!
Denise
This is delicious! I am wondering if I can make this ahead and freeze it? Also, if freezing is an option, what are the reheating instructions. Love your recipes!
Yes, you could freeze these then reheat in a 350°F oven from frozen for 30-40 minutes or until warm. Add a splash of water or broth if they seem dry.
Kittie
Delicious! Cooked as directed then put on blackstone for cheesesteaks. I saved the leftover veggies, broth a meat and served over macaroni. It was so good. Thanks for sharing.
Hayley
We’re so glad you enjoyed these, Kittie!
K Powell
Can I cook these in a crockpot as well?
I never have but I’m sure you could. Brown the short ribs first to develop flavor.
Pamela
Going to try this recipe but will put it in a 350 oven as soon as it comes to a boil. I love short ribs in red wine.
Sounds like a plan Pamela.
Jazmin
Hi, I am an alcohol free house. Is there something I can replace the Wine with?
Hayley
Hi Jazmin! We’d recommend using a zero alcohol red wine if you can find one. Otherwise, you can just use extra beef stock/broth (just watch the salt amount). We hope this helps!
Jessica
I replaced the wine with an organic grape/apple juice blend and thought it worked great!
Natalie
Would you still brown the meat and cook the vegetables before putting it in the crockpot for 4 hours on high? Or just throw everything in there?
Yes, I would brown the meat and veg first so they caramelize and add flavor to the dish.
Virginia Mathie
Love this recipe. Sauce flavor is outstanding
Glad you enjoyed Virginia!
Patty Castello
I made this for New Year’s eve with mashed potatoes. It was delicious and look forward to making it again soon! Thanks so much.
Glad you enjoyed Patty!
Scarlet
I never make short ribs so I decided to switch things up and give this recipe a whirl. These came out just as good as they look. So juicy, tender, and flavorful!
So glad you enjoyed them Scarlet. Thanks for the 5-star rating and the comment.
Cathy Thelen
Could this be cooked in oven? Crockpot?
Yes, you could, although I haven’t before. Brown the meat and add the other ingredients, then, I’d guess to cook in a 325°F oven for 2 hours, then 1 hour uncovered. Again, haven’t tested that but it’s how I cook my Grandma’s country pork ribs recipe in the oven. To cook in the Crock Pot, cook on high heat for 4 hours, or 8 on low. Again, I haven’t tested it, but it seems pretty standard procedure with meats. Hope you enjoy!