Red Wine Braised Beef Short Ribs

These Red Wine Braised Beef Short Ribs are packed with flavor and the tenderest meat you can get. Make this top dollar menu item in your very own home.

What are Beef Short Ribs?

They are a portion of beef chuck that consist of 5 ribs that are too short to be used as a good steak. So they are called beef short ribs because they are shorter than the regular ribs and are used for a great slow cooked meat full of flavor.

To Leave the Bone in or Not

In all honesty it does not matter. The flavor of the meat will not change. You could remove the bone before cooking or even after cooking before you plate it.

I personally leave the bone in even when plating to give more of presentation feel.

What to Serve with These Red Wine Braised Beef Short Ribs

Mashed potatoes are the typical side dish for this meal. Placing the beef short ribs on top of some creamy mashed potatoes with some of the beef juice drizzled on top you can’t go wrong. I like to add some truffle oil to my mashed potatoes to add an extra delicacy touch.

Try them over some cheese style grits and make it more of a southern dish.

Or cooking up some mushroom risotto would pair well with this red wine braised beef short ribs.

What Ingredients You Need:

• Beef Short Ribs– you might not be able to get beef short ribs at every grocery chain, but had no problem at my local HEB
• Cabernet Sauvignon– any brand will do this just happens to be the wine I drink. Not expensive either
• Beef Broth– just some extra flavor
• Carrots– I like to use whole carrots and cut them in about 3 pieces and use them as a side dish for the meal
• Sweet Onion– I tend to use sweet onions in most of my recipes. I love the flavor it brings to recipes
• Garlic– whole cloves will do
• Mushrooms– I absolutely love mushrooms and once these mushrooms cook in the yummy wine sauce they taste amazing
• Tomato Paste– you just need a little so if you’re big on not wasting food grab the tube of tomato paste from the grocery store
• Olive Oil– just a little for searing the beef
• Rosemary– a couple spears of the stuff. I have this growing in my backyard and use it quite often
• Bay Leaves– extra flavor
• Salt and Pepper- to put over your meat before you sear it

Prepping the Meat

First preheat your oven to 325 degrees

Start by taking some course salt (I used Himalayan salt) (Photo 1) and grinding it over every piece of meat to give a nice coating (Photo 2) and flip the meat over to the other side (Photo 3) and repeat with salt (Photo 4)

Take some course pepper (Photo 5) and start grinding it over the meat (Photo 7) and then flip the meat (Photo 7) and repeat with the pepper (Photo 8)

Searing the Beef

Take a dutch oven and turn the stove on high heat and add the olive oil to the pan (Photo 9) Let the oil heat and add the beef to the pan and cook for about 4 minutes until there is a nice brown crust (Photo 10)

Flip the meat over to the other side (Photo 11) and cook for another 4 minutes. After cooking remove the meat from the dutch oven and set aside (Photo 12)

Sauteing

Take your chopped onions and add them to the dutch oven (Photo 13) and also add the carrots (Photo 14) stir around and cook for 5 minutes (Photo 15).

Next add the garlic cloves (Photo 16) and the mushrooms (Photo 17) and tomato paste (Photo 18) and stir it around and cook for 5 minutes (Photo 19)

Ready to Cook

Add the beef broth to the pot (Photo 20) and then the wine (Photo 21) and give it a stir (Photo 22)

Next add the beef ribs back to the pot (Photo 23) and add the rosemary (Photo 24) and bay leaves (Photo 25) and cover with the lid and put in the oven for 2.5 hours

Some like it Saucy

If you want to use the cooking liquid to make a sauce take out all the beef and strain the rest of the ingredients. Skim the fat off the top with a spoon and put the dutch oven on the stove and turn the heat to high and cook down the sauce.

If you want it even thicker you can add flour to the liquid and whisk until you get the desired thickness.

Tips for This Recipe

• Be sure and to sear all sides of the beef short ribs before cooking
• Don’t have a dutch oven but have a crockpot? Sear the beef in a pot and transfer everything to a crockpot and set on low for 5 hours
• If you want to thicken up the sauce the meat was cooked in remove everything from the liquid by straining and skim fat off top and cook to a shimmer until liquid reduces. Or slowly whisk in some flour while shimmering for a thicker gravy type sauce.
• The meat does shrink quite a bit when cooking. So what looks like might be enough might not be. This is enough for 3 people.

Want More Beef Recipes?

Cilantro Lime Sheet Pan Fajitas
Slow Cooker Barbacoa
Spicy Ranch Beef Jerky
Frito Chili Pie Dip

Or check out all my entrees recipes to find the right dinner for your family