Red Wine Short Ribs

These red wine short ribs are such a simple dinner that will definitely impress! Easy braised short ribs cooked long and slow in a Dutch oven, perfect for Sunday dinner or date night!

It hit me the other day, when we were talking to friends, that I don’t have all that many ‘Mom’s meals’. What I mean by that, is the meals that I would want my kids to remember me making and think about with all of the nostalgic feelings when they’re older.

The problem is, I LOVE to try new things and new recipes, so I rarely make the same thing twice. One of the casualties of being a food blogger, I suppose. That being said, I do have a few favorites that the kids know and love, including:

• Hawaiian meatballs (also one that I grew up with)
• tuna casserole
• zucchini pizza

These red wine short ribs are also a favorite – often a Sunday night dinner! Oscar calls this one of his favorite things of mine that I make. I also love that it makes the whole house smell heavenly for much of Sunday afternoon. It’s also crazy easy!

How do you make red wine short ribs?

You can certainly use bone-in short ribs for this recipe, but I almost always use the boneless, simmering short ribs. You get a lot more meat with less volume so it’s great for feeding a larger family, plus less tricky picking the meat off the bone when its time to eat.

The ribs will simmer on low heat, soaking up ALL the flavors, for about 3 hours in the oven. Most of the work for this recipe comes at the beginning, so I suggest starting this dinner about 4 hours before you’d like to eat!

To get everything started you’ll need:

• boneless short ribs
• shallots (or red onion)
• tomato paste
• diced carrots and celery
• garlic
• fresh herbs (parsley, thyme, rosemary)
• bay leaves
• red wine
• beef broth

It’s best if the ribs are at room temperature before starting the cooking process, so keep them out of the fridge for an hour or two before cooking. Cut the short ribs into 2″ chunks and add a tablespoon or two of oil in a large Dutch oven on the stove over medium heat until hot.

Sear the short ribs in the Dutch oven, in small batches, so that the meat is spaced apart and can brown easily. Brown the chunks of meat on both sides for 3-4 minutes each side. Remove the browned meat to a plate until the entire batch is seared.

Meanwhile, preheat the oven to 300 F.

Lower the heat to low-medium and add the diced shallots and garlic, stirring frequently, for a couple of minutes. Add the tomato paste, and cook for another minute. Add the carrots and celery, cooking for one more minute. Pour in the beef broth and red wine, then turn off the heat. Add in the thyme and rosemary (bundled together) and bay leaves. Add the seared beef back into the Dutch oven, place the lid on the pot and then place the beef into the oven.

The beef should be left to cooked, untouched, for 3 to 3 1/2 hours. Remove the Dutch oven from the oven, then remove the beef to a cutting board and shred it with two forks.

Strain the remaining contents of the Dutch oven into a large measuring cup, leaving only the liquid. Add some of the liquid into the shredded beef and stir it all together in a serving dish.

What do you serve red wine short ribs with?

These short ribs are perfect over mashed potatoes, crispy oven baked potatoes, cauliflower mash, or noodles. My kids love this over large, wide noodles such as pappardelle.

I always sauté some mushrooms on the side to top the beef with, but only for my husband and I or the kids will stick their tongues out at the meal! You should also consider topping this with mozzarella cheese, parmesan cheese or even burrata.

You can also serve this with roasted vegetables, green peas, or a side salad for some vegetables!

What kind of red wine do you use for this recipe?

My favorite wine to use for this recipe is a mild cabernet sauvignon, or merlot. Don’t use anything too expensive, since you’ll be cooking it away for a few hours anyway!

I’ve even used boxed red wine with great success.

Can you make these short ribs in the slow cooker?

You absolutely could, although I have never tried. Follow the recipe as is, but then transfer everything into the slow cooker and cook on low for 5-6 hours or until the meat shreds easily.

I haven’t tried this in the Instant Pot, and you likely would get decent results, but it wouldn’t have that same flavor and texture as cooking it low and slow. If you try it this way, let me know!

You’ll love my other Sunday night suppers:

• apple cider pulled pork
• sheet pan chicken with sweets n’ beets
• chorizo stuffed peppers

Red Wine Short Ribs

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5 from 4 reviews

• Author: Katherine | Love In My Oven
• Total Time: 5 hours
• Yield: 4–5 servings 1x

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Description

These red wine short ribs are such a simple dinner that will definitely impress! Easy braised short ribs cooked long and slow in a Dutch oven, perfect for Sunday dinner or date night! 

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Ingredients

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• 2 1/2 – 3lb simmering (boneless) short ribs, room temperature
• 2 tbsp avocado oil
• 1–2 shallots, finely diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups red wine*
• 1 cup beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• small handful fresh parsley
• 3 bay leaves

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Instructions

1. Preheat the oven to 300 F. Cut the short ribs into 2″ chunks, then heat the oil over medium-high heat in a Dutch oven on the stove. Once hot, sear the short ribs in the Dutch oven, in small batches, so that the meat is spaced apart and can brown easily. Brown the chunks of meat on both sides for 3-4 minutes each side. Remove the browned meat to a plate until the entire batch is seared.
2. Lower the heat to medium-low, then add the diced shallots and garlic and cook for 3-4 minutes or until the shallots have softened. Add the tomato paste, and cook for another minute. Add the carrots and celery, cooking for one more minute. Pour in the beef broth and red wine, then turn off the heat. Bundle the thyme and rosemary together with kitchen twine, then place it in the Dutch oven along with the parsley and bay leaves. Add the seared beef back into the Dutch oven, place the lid on the pot and then place the beef into the oven.
3. The beef should be left to cooked, untouched, for 3 to 3 1/2 hours. Remove the Dutch oven from the oven, then remove the beef to a cutting board and shred it with two forks. Strain the remaining contents of the Dutch oven into a large measuring cup, leaving only the liquid. Add some of the liquid into the shredded beef and combine it all together in a serving dish.
4. Serve the beef over mashed potatoes, mashed cauliflower, noodles or rice, drizzling a bit of the liquid over top.

Leftover beef can be stored in the fridge, in an airtight container, for 2-3 days.

Notes

*You can use a cheaper brand of cabernet sauvignon, merlot or red wine blend

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Category: dinner
• Method: dutch oven
• Cuisine: american

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