Ah, my favorite way to eat beef… these red wine braised beef short ribs are not only textbook “fall off the bone” tender, but they’re also full of rich and indulgent flavor. They’re super savory and perfect for a cozy night in this winter.
Just prep your short ribs, give them a quick sear, deglaze, add your veggies, and throw them in the oven — I’ll show you just how it’s done below.
I like to use cabernet sauvignon, but any dry red wine will work well. Other good options are merlot, pinot noir, or syrah.
Yes, this recipe can easily be adapted for a slow cooker or crock pot. Simply follow the steps to sear the short ribs and create the braising liquid on the stovetop, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
For more info, check out my slow cooker short rib ragu recipe!
Great Jones
Dutch Oven
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
These ribs can be stored in an airtight container in the refrigerator for up to 4 days (you can also just store them in the dutch oven you cooked them in to save on dishes!). Reheat on the stovetop over medium heat until warmed through.
As I suggested earlier, I LOVE these red wine–braised short ribs with mashed potatoes or pappardelle pasta. Try my best healthy mashed potatoes or these cheesy scalloped potatoes for a potato fix. For pappardelle pasta, my short rib ragu instructions are your bff!
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet