Classic Red Wine Braised Short Ribs

It doesn’t get any better than extra succulent and tenderly braised short ribs that fall off the bone. Slow cooked to perfection in classic red wine with caramelized and bold flavors; served best on a bed of creamy mashed potatoes!

If you haven’t eaten braised short ribs in your life as of yet…I’m deeply worried for you. Like, as in, let’s gather everyone for an Intervention episode kind of worried. And you already know that I mean that in the most sincerest of ways, of course. In all seriousness though, this is a recipe that you most definitely want to make ASAP, folks.

Braised short ribs are one of those classic, cozy, and quintessential Fall-inspired dinners. Now I’ll be the first to tell you that short ribs can be on the pricier side when it comes to cuts of meat at your local butchers. It’s most certainly not like your typical pot/beef roast. However, when I tell you that it is surely worth every single one of your coins, I mean it!

How To Make These Braised Short Ribs:

One of the things I love about these classic red wine braised short ribs is that since they get a ton of flavor from so much other elements; the actual ribs just get a simple seasoning of salt/pepper before they pre-cook. Then transfer the ribs to the fridge to sit for a few hours to absorb the seasoning.

Next, like many short rib recipes, we’ll start by searing the ribs on all sides on the stovetop first. So, in a large dutch oven with some good olive oil, gently sear the ribs just until they brown. This allows the ribs to deepen in flavor and get some good crispiness all over. The rest of the internal cooking process will happen when they slow cook in the oven.

Once all pieces of the short ribs have gotten their sear, then transfer meat to a plate to rest. So let’s get back to those other elements that I was talking about earlier. That great depth of flavor comes from carrots, celery, onion, garlic, bay leaves, tomato paste, a lil’ brown sugar, beef broth, thyme, rosemary, a touch of butter…and of course, RED WINE!

The onions, garlic, carrots, and celery will get nicely sautéed in the same pot until onions are slightly translucent. Then add the short ribs back into the pot as well as the herbs, tomato paste, brown sugar, butter, broth and red wine. Give everything a whirl to combine. Lastly, cover pot with a lid and then transfer pot into the oven for the slow cooking process to begin.

That is literally it, and at this point we wait for the magic to happen. We wait for a few hours for all of those components to meld with each other in delicious harmony. While this happens, go tackle some laundry, take a much needed nap, or peruse my site for another recipe to add to your must-make list; ooh oh maybe these chocolate chunk cookies, or what about this chocolate bundt cake, no wait…def these meatballs!

These red wine braised short ribs are freaking good! They come out so incredibly tender that you’ll see the meat literally falling off the bones. Soaked in red wine, a rich broth, and heaps of herby caramelized flavor are these heavenly ribs. And of course, the only way that I highly recommend you eating them is on top of a creamy bed of mashed potatoes. Listen, all of those juices nestle into the mashed potatoes and it is literal bliss!

I’ve made this recipe too many times to count and I’m surprised that I’m just now sharing it with you. But what is that age old saying, better late than never, ha! Trust me on this one, your entire palate and those you serve it to will thank you. I sure do hope ya’ll enjoy this one! ☺️

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Until next time…love and butter,

Q.

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