Red Wine-Braised Short Ribs
Discover how to make fall-off-the-bone red wine-braised short ribs with this flexible recipe that’s perfect for cold-weather comfort food cravings.
Red Wine-Braised Short Ribs
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Category
Dinner
Cuisine
American
Author:
Gavin Phillips
Servings
5
Prep Time
20 minutes
Cook Time
5 hours
Calories
580
Red wine-braised short ribs served over creamy mashed potatoes is the kind of comfort food that makes cold weather worth enduring. The straightforward technique I explain below yields fall-off-the-bone tender short ribs that don’t break the bank.
The beauty of braising is its flexibility. While this short rib recipe calls for five hours of braising at 250°F, you can reduce the temperature and braise overnight or increase the heat to get dinner on the table faster.
You can also make this red wine-braised short rib dish entirely on the stovetop or in the oven. The choice is yours.
Ingredients
Gather these ingredients for tender, flavorful red wine-braised short ribs:
-
5 bone-in beef short ribs
- 1 medium white onion, diced with a sharp, clean knife
-
1 large celery stalk, diced
-
1 large carrot, diced
-
2 cups beef broth or stock
-
1 cup dry red wine (a bold Cabernet or Merlot works well)
-
1 Tbsp. tomato paste
-
1 Tbsp. beef tallow for searing (olive oil works as a substitute)
- Your favorite all-purpose seasoning (I use Meat Church Blanco)
- Garlic and herb seasoning to taste (I use Meat Church Garlic & Herb)
The following tools make red wine-braised short ribs easier to whip up:
-
Braiser or Dutch oven with lid
-
Pellet grill, smoker, or conventional oven
-
Instant-read thermometer (mine is from ThermoWorks)
- Sharp kitchen knife for prep work
Directions
Follow these steps for perfectly tender red wine-braised short ribs every time:
Prepare Your Smoker or Oven
Set the temperature to 250°F. If you’re using a pellet grill, the wood type doesn’t matter, since the braiser stays covered throughout the cooking process.
Season and Sear the Beef Short Ribs
Season the ribs generously on all sides with your all-purpose seasoning. Heat the braiser over medium-high heat and add the tallow or olive oil. Sear each rib for one minute per side until browned.
Remove the ribs and set aside, leaving the rendered fat in the pan.
Build the Braising Liquid
Add the diced onion, celery, and carrots to the hot braiser. Cook for five to seven minutes until the onions turn translucent.
Stir in the tomato paste and cook for two minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
Combine and Braise
Add the beef broth and season with garlic and herb seasoning. Return the liquid to a simmer.
Nestle the seared ribs into the braising liquid. Cover the braiser with the lid and transfer it to your smoker or oven.
Cook Until Fork-Tender
Braise the red wine-braised beef short ribs for approximately five hours. The meat should pull away from the bone easily and shred with minimal pressure. Internal temperature should reach at least 200°F for optimal tenderness.
Rest and Serve
Remove the braiser from the heat. Let the ribs rest in the braising liquid for 10 minutes before serving.
- Use a clean, sharp knife to separate the meat from the bone if desired, then plate over garlic mashed potatoes. Spoon the braising liquid over the top as a sauce.
Recipe Note
Tips for Perfect Red Wine-Braised Short Ribs
These tested techniques will help you nail your red wine-braised short ribs on the first try:
- Choose well-marbled ribs. Look for beef short ribs with visible fat marbling throughout the meat. This fat renders during the long braise and keeps the meat moist.
- Don’t skip the sear. Browning the ribs before braising creates a flavorful crust and adds depth to the finished sauce.
- Keep the lid on. Resist the urge to check your red wine-braised short ribs too often. Every time you lift the lid, you release heat and moisture.
- Use a bold red wine. Wines with good tannin structure, like Cabernet Sauvignon or Malbec, hold up to the rich beef flavor. Avoid sweet wines.
- Let the meat rest in the liquid. This allows the ribs to reabsorb some of the flavorful braising liquid before serving.
- Make it ahead. Red wine-braised beef short ribs taste even better the next day. Refrigerate overnight and reheat gently before serving.
These red wine-braised short ribs will bring restaurant-quality comfort food to your kitchen with minimal hands-on effort. The long, slow braise turns tough beef short ribs into fork-tender meat that falls clean off the bone.
The flavorful braising liquid doubles as a ready-made sauce. Pair with creamy mashed potatoes, crusty bread, or buttery polenta to soak up every drop. Whether you serve these red wine-braised beef short ribs for a weeknight dinner or a special occasion, you’ve got a crowd-pleaser on your hands.
