These fall apart Red wine Braised Short Ribs are the best cold-weather comfort food. Beef short ribs braised in a dutch oven and served over creamy mashed potatoes!
The season is finally here for braising, slow cooking, stews and soups! This Red Wine Braised Short Rib recipe has comfort food written all over it. The temperature is definitely starting to drop here in NC so I’ve really just been making a ton of comfort food lately to warm me up. In my opinion, braising is the best way to cook short ribs well any sort of tough meat for that matter. Slow cooking really helps to break down the meat so that it makes juicy, tender and packed with flavor. These Short Ribs are paired best with my Creamy Smoked Gouda Mashed Potatoes.
CAN I USE A CROCK POT INSTEAD?
Heck Yes! I typically just recommend at least using a skillet on the stovetop to sear the ribs on both sides prior to placing them in the crock to form a nice crust on the outside.
WHAT IF I CANT FIND SHORT RIBS?
Don’t worry if you can’t purchase Short Ribs, you can use Chuck Roast as a substitute and it will taste just fine!
DO I HAVE TO USE RED WINE TO MAKE THESE RIBS?
Absolutely not! These short ribs work well with beef broth as a substitute if you’d like to make braised short ribs with no alcohol.
Questions about these Red Wine Braised Short Ribs? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Red Wine Braised Short Ribs
- 2 lbs Bone-In Short Ribs
- Kosher salt and black pepper, as needed
- Garlic Powder, as needed
- Onion Powder, as needed
- 2 Bay Leaves
- 1½ Tablespoon Fresh Thyme, Chopped
- ½ Cup Yellow Onion, Chopped
- 2 Cups Mushrooms, sliced
- 4 Cloves Garlic, chopped
- 1½ Cup Cabernet Sauvignon (Any red wine will work)
- 1 Tablespoon Flour
- 2 Tablespoon Tomato Paste
- 2½ Cups Water
- 1 Tablespoon Canola Oil
- 1 Tablespoon Butter
- Preheat oven to 350°F.
- Generously season short ribs with salt, pepper, garlic powder and onion powder.
- Heat oil and butter in a dutch oven over medium heat and sear the short ribs on both sides to create a nice crust then remove from the pot, keep warm. They won’t be fully cooked through, which is what you want!
- In the same pot, add a little more oil if needed (There will be brown bits at the bottom of the pan, which is fine). Add in, mushrooms, thyme and onion and saute until onions are translucent and the mushrooms are tender.
- Add in garlic and saute until fragrant then add in tomato paste and stir to combine. Add in flour and mix for about 1-2 minutes or so.
- Deglaze pot with red wine, be sure to scrape up any of those browned bits off the bottom of the pan and stir. Add in water and bring the sauce to a simmer.
- Add bay leaves to the pot along with short ribs, cover tightly with foil and place the lid on top.
- Bake in the oven for about 2 ½-3 hours until the ribs are falling off the bone and fork tender. Enjoy!
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