Red Wine Braised Short Ribs are what I make when I want dinner to feel a little fancy and still have time to put my feet up. The oven does most of the work, and by dinnertime the whole house smells so good that suddenly everybody wants to help set the table. Funny how that works!
Why I loved these wine braised short ribs
My favorite shortcut here is Montreal steak seasoning. One shake gets you that peppery steakhouse flavor without pulling half the spice drawer out. And that rich sauce at the bottom of the pot? If there's a dinner roll on my plate, it has a job to do.
Classic Red Wine Braised Short Ribs
Equipment
- 1 Large Dutch Oven
Ingredients
- 3-4 pounds beef short ribs
- 1 to 1½ tablespoons Montreal steak seasoning
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup red wine
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Pat the ribs dry and coat them evenly with the Montreal steak seasoning.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned (about 2-3 minutes per side). Remove and set aside.
- In the same pot, add the onion and cook until softened. Stir in garlic and tomato paste-cook for about a minute until everything smells rich and savory.
- Deglaze with wine. Pour in the red wine and scrape up all those browned bits from the bottom of the pot. Let it simmer for 3-5 minutes to reduce slightly.
- Add the beef broth and Worcestershire sauce. Stir to combine.
- Return the ribs to the pot. Cover and bake at 325°F for 3 hours, until the meat is fall-apart tender.
- Remove the ribs from the sauce, place on a platter covered with foil.
- Simmer the sauce on the stovetop for 5-10 minutes to thicken. Whisk together the cornstarch and cold water. Add the slurry to the simmering sauce. Bring to a boil, reduce to a simmer for 5 minutes, stirring often. The sauce will thicken more as it cools.
Notes
Nutrition
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Short rib (FAQ's)
A dry red like Cabernet Sauvignon, Merlot, or Pinot Noir works well. Use a bottle you'd be happy to pour at dinner. This is a good way to use up that last cup from an open bottle.
I'd reach for thick, bone-in short ribs cut into individual pieces. If the package says English cut, that's the one. Save the thin strips with several little bones across each piece for the grill.
Once you lift the ribs out, let the sauce settle for a few minutes. Tilt the pot slightly and use a shallow spoon to skim the shiny layer off the top. A little fat adds flavor, so there's no need to chase down every last drop.
Deb's top tips
Give those ribs time to get a deep brown crust. If they stick when you go to turn them, give them another minute. Those browned bits left in the pot are going right into your sauce, and that's where those extra few minutes pay off. You'll taste it at dinnertime!
Related recipes
If Sunday dinner is your kind of dinner, put my Slow Cooker Roast Beef with French Onion Soup on the menu next.
My Crockpot Swiss Steak is a good excuse to make a big pot of mashed potatoes, and when the barbecue craving hits, my Slow Cooker Country Style Ribs will do the trick. Grab a napkin. Maybe two!
Wrapping it up
I serve these short ribs over a big pile of creamy mashed potatoes with steamed green beans on the side. I make a little well in the potatoes for the sauce, and if it spills over? That's what the green beans are there for! If you make these ribs, leave a comment and tell me how dinner went.
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