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This is my favorite go-to recipe when I’m craving short ribs. This red wine braised beef short rib recipe produces meat that is fall off the bone tender and loaded with decadently delicious flavor. And as always, they are simple to make like the majority of my recipes.
I woke up this morning and realized that the summer season has officially changed to fall. Perhaps not truly official, date-wise, but the cool temps and low humidity tell a different story. Oh, my y’all! I just love the fall!
This braised short ribs recipe is absolutely perfect for a crisp fall evening. If I’m being honest, its perfect for any evening and as leftovers as well. Serve them on top of smashed potatoes, mashed cauliflower, polenta, risotto or creamy cheesy grits and don’t forget the gravy too.
This recipe is low carb/keto friendly since its basically just meat and veggies. Make sure to serve it on top of keto friendly sides like my mashed cauliflower.
What is braising?
My braised beef short ribs are prepared using the French technique of cooking. Braising simply means to cook over low heat in a covered pot in a seasoned liquid. This unlocks the ultimate flavor of the meat especially if it has a bone. In the case of beef short ribs, the marrow inside the bone melts out and incorporates with the cooking liquid and produces an exceptionally decadent and rich gravy.
Braising meat on low heat for many hours will make a tough cut of meat melt-in-your-mouth phenomenal. Your dusty old crock-pot is essentially a device for braising since it cooks slow and low. However, I do not use my crock-pot for braising short ribs (I’m sure you can), I use a Dutch oven. Amazon has a huge array to choose from with many different price points.
I use a red blend or Pinot noir for my braised short ribs recipe. The wine can be omitted, if needed. Just increase the amount of beef broth and perhaps add a tsp of Worcestershire sauce.
Ingredients for braised short ribs
- Short ribs
- Olive oil
- Onion
- Carrot
- Celery
- Garlic
- Red wine
- Beef broth
- Crushed tomato/tomato sauce/ paste
- Rosemary
- Thyme
- Parsley (optional)
Substitutions
* I try to always use fresh herbs in this recipe. Using kitchen string, tie them together and drop into the pot before it goes into the oven. If fresh herbs are not available, then dry herbs can be substituted. I would use 1 tsp of each for the dry herbs.
* Canned crushed tomato or tomato sauce/puree can be used. If using tomato paste, then use 1-2 tbsp.
*Omit the red wine and increase the amount of beef broth if needed.
Instructions
Braised short ribs recipe
- Prepare
Dice the vegetables and set aside. Prepare herb bundle. Season the short ribs with salt and pepper on all sides. Pre-heat oven to 350 degree F.
- Brown
In a large Dutch oven on medium heat add a tbsp of Olive oil and sear each side of the short ribs, 2 minutes per side. Once the ribs are browned on all sides then remove from pot and set aside for later use
- Sauté
If needed, add another tbsp of olive oil into Dutch oven and sauté the onions, carrots and celery for 5 minutes. Add the garlic and sauté for 1 minute. Add the red wine and let simmer for 5 minutes or until the amount reduces by half. Make sure to scrape up the fond on the bottom of pot. Fond=flavor. Pour the beef broth, crushed tomato and fresh herbs into the pot, stir to combine and place the lid on.
- Braise
Put the Dutch oven or pot into the oven in a 350-degree F oven for 1/2 hour. Lower oven temperature to 325 degrees F and cook for 1.5 hours.
- Serve
Remove the herb bundle, sprinkle parsley on top and serve atop creamy grits, polenta, mashed potatoes, mashed cauliflower or risotto.
Other options
I have used many different vegetables in my red wine braised short rib recipe over the years and it’s really just a personal preference. The original recipe stays the same and extra vegetables are added before the wine goes in. Here are some additional options that you can add to your braised short ribs.
- Potatoes (not keto friendly but very delicious!)
- Turnips
- Rutabaga
- Mushrooms
- Green beans
- Butternut squash
- Pumpkin
Serve these braised short ribs with my mashed cauliflower for a low carb option!
CHECK OUT SOME OF MY OTHER DELICIOUS RECIPES!
BRAISED SHORT RIBS
Equipment
- 1 Dutch oven or large pot with tight fitted lid
Ingredients
- 3 lb Beef short ribs
- ½ med Onion diced, any variety
- 3 med Carrots peeled, diced
- 2 stalk Celery diced
- 4 clove Garlic sliced or minced
- 1 cup Red wine
- ¼ cup Crushed Tomato see note
- 3 stalk Rosemary fresh, see note
- 3 stalk Thyme fresh, see note
- 2 cup Beef broth
Instructions
- Preheat oven to 350 degrees F.
- Season beef short ribs with salt and pepper.
- In a large Dutch oven add 1 tbsp Olive oil and over medium heat, sear all sides of the short ribs. Set aside on a separate plate.
- Add more oil if necessary to Dutch oven and sauté the onion, carrot and celery for 5 minutes on medium heat. Add garlic and sauté 1 minute more.
- Add the red wine and deglaze the pan. Scrape the bottom of pot with a wooden spoon to release the fond. Simmer for a few minutes until the wine reduces by half.
- Add crushed tomatoes, beef broth and the rosemary and thyme (bundle). Place short ribs into the pot covering them as much as possible with the liquid.
- Cover and place in 350-degree F oven for 1/2 hour. Lower oven temperature to 325 degrees F and cook for 1.5 hours.
Notes
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I can attest that thus recipe will become a home croud favorite!
Thank you!