Red Wine Braised Short Ribs

ali Bresnahan


if you like beef, you will LOVE this dish. promise! this is awesome, extremely tender, and super easy.
**note ~~ it takes 3 hours to cook, which means you have to start early, but it gives you 3 hours to relax, do something else, and decide what to serve with the shortribs.

(recipe courtesy of Claire Robinson, food network, 2009). ~~


★★★★★ 1 vote

5 Min
3 Hr 30 Min
Stove Top


  • 4
    beef short ribs, with or without bone, roughly 8 oz each
  • ·
    coarse salt and fresh ground pepper
  • 3 Tbsp
    unsalted butter
  • 1 bottle
    red wine (*cabernet sauvignon is best*)
  • 4 c
    vegetable stock (try wolfgang puck or o organic)
  • 4 clove
    garlic, peeled and smashed

How to Make Red Wine Braised Short Ribs


  1. Preheat oven to 325.
    Pat ribs dry with paper towels and season heavily with salt and pepper on all sides.
  2. Heat 2 Tbsp butter in a large pot (or Dutch oven, if you have) over med-high heat. Add the ribs and brown (well) on all sides. Transfer ribs to a plate. Add the garlic and stir until softened but not brown, about 1 minute.
  3. Carefully pour in the wine, YES, ALL OF IT, bring to a boil and cook until reduced to about 1 cup. (this step is key to the whole dish, so don't skimp on the wine! ~~ ok, you can set aside one glass for step 5.)
  4. Add the ribs and any juices back to the pot along with the stock. Reduce the heat and bring to a simmer.
  5. Transfer everything into a large casserole, cover, and place in 325 oven to braise, until the meat easily falls off the bone, about 3 hours.
    Drink one small glass of wine.
  6. Transfer the ribs to a plate and tent with foil to keep warm. (*Note: instead of tenting the meat, I just add to the thickened sauce - next step - before serving, which reheats it.)
  7. Strain the braising liquid through a fine strainer into saucepan over med-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from heat and whisk in the remaining 1 Tbsp butter. Taste for seasoning and adjust if necessary until thickened, about 10 minutes.
  8. Transfer ribs and sauce to a serving dish. Pour sauce over meat and rice or potatoes.

Printable Recipe Card

About Red Wine Braised Short Ribs

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: American
Hashtags: #Garlic, #redwine

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