Is there any cooking method that’s more perfect in the winter than braising? I should think not. Enter these red wine braised short ribs. They take everything that’s good about braising – the tender meat, concentrated flavors, and seasonal flair – and bring them to your table in a most delicious way!
I love watching restaurant menus turn over seasonally. I always know it’s winter when braised short ribs start popping up on menus. Luscious, rich, and oh so flavorful, they are hard for me to pass up. That they often sit nestled atop creamy mashed potatoes or polenta, two of my favorites, is a most excellent bonus. These red wine braised short ribs combine everything that’s good about these restaurant dishes, but deliver them in the cozy comfort of your own home.
The hardest part of this dish is determining what you want to pair them with. There’s always the creamy mashed potato route, a great whole30 option. They pair deliciously with a creamy parsnip puree, another great Paleo and whole30 approach. Or, there’s always my favorite way: nestled atop creamy polenta. Swoon. I love me some polenta. Of course, that’s not whole30 or Paleo, so do whatever sounds most delicious to you.
If the red wine is a sticking point for you, just know there are a few work arounds. You can substitute with broth instead of wine, adding in 3 tablespoons of balsamic vinegar and doubling the amount of tomato paste. The alcohol in the red wine cooks off, but if you still prefer to cook without it, this should be a good substitute.
This is one dish that I recommend doing in a dutch oven the slow, old fashioned way, instead of using an Instant Pot. The flavors just can’t be replicated, and there’s just enough nuance to the sauce reduction that it’s worth letting this cook away on a cozy Sunday afternoon in the oven.
If you are looking for a rich, delicious dish to give you all the cozy feels this winter, these red wine braised short ribs are it!
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Deep, luscious flavors and the quintessential wintertime dish, these red wine braised short ribs are sheer perfection!
- 750ml bottle of dry red wine (one good enough that you’d like to drink it, since you’ll be concentrating its flavors)
- 4 lbs short ribs cut into 2 inch chunks by the butcher
- 5 sprigs of fresh thyme
- 2 bay leaves
- 3 cups beef broth plus 1/4 cup, separated
- 2 carrots, peeled and diced
- 3 stalks of celery, diced
- 1 large onion, diced
- 6 cloves garlic, peeled and smashed
- 2–3 tablespoons avocado oil
- 1 tablespoon tomato paste
- Kosher salt
- Pat the short ribs dry and sprinkle with salt
- Heat a large dutch oven over medium high heat. When pot is hot, add avocado oil. Working in batches, sear the short ribs on each side until browned, about 2 minutes each side. Transfer ribs to a plate
- Pour off or remove all but 2 tablespoons of the drippings from the dutch oven. Over medium high heat, saute the onions, carrots, and celery until onions are lightly browned, about 6 minutes
- Add the bottle of red wine, garlic and ribs and their juices back to the pot and simmer over medium heat until the red wine reduces by about half, roughly 20 minutes
- Whisk the tomato paste into the 1/4 cup beef broth, then add this mixture plus the remaining beef stock to the pot. Add the bay leaves, thyme and a hefty pinch or two of kosher salt and cover with a lid. Put in a 350 degree oven and braise for 2 hours
- Remove the lid from the dutch oven and return to the oven uncovered for another 30 minutes, letting sauce reduce further. Check that ribs are tender and bones are falling out. Remove from oven
- Remove the ribs from the pot and strain the sauce, separating the solids from the liquid. Reserve the liquid
- Plate ribs and braising liquids over potatoes, polenta, parsnips, or base of your choice!
Keywords: short ribs, braised short ribs, red wine braised short ribs