Braising tough cuts of meat gives the meat an incredibly rich flavor and tenderness. Here is a step-by-step tutorial on how to make red wine braised short ribs in the oven. It is inexpensive, and the short ribs are tender and delicious. Make it ahead of time, and your meal is practically ready.
Table of Content
Braising arises from the need to use tough cuts of meat. Short ribs are a cut of beef that comes from the belly of the cow. They are thin slices of beef with bone, cut from the smaller end of the brisket just beyond the first five or six ribs. Short ribs are just the type of bone-in beef rib that goes well with red wine.
Braising is a cooking technique where meat, poultry, or fish is partially cooked in liquid before a final cooking process in the oven. It is a great cooking technique that can transform any cut of meat into a tender, juicy entree.
Why make this recipe
- The meat turns tender, and the taste is out of this world!
- Short ribs soaked in red wine are not for the faint of heart. The flavors are rich and robust starting with the stovetop and then into the oven.
- Most of the ingredients used are pastry staples or easy to find.
- And while the process is not complicated, the recipe does need time to slow cook in the oven. So, yes, this recipe takes 4-5 hours to complete.
- Also, we love to serve these over skinny mashed potatoes but white steamed rice or creamy polenta would work just as well. And my absolute favorite is crust bread, such as ciabatta or baguette, to soak up all those rich sauces.
- Leftovers can be kept in an airtight container in the refrigerator for 4 to 5 days. Or freeze in the freezer for a month. Thaw in the fridge for best results.
Ingredients and substitutes
- Meat - Today, I am using short ribs but other tough cuts of meat such as Osso Bucco or veal shanks also work great with this recipe. Ask the butcher to trim excess fat and separate them into pieces.
- Red wine - As a rule of thumb, always use a wine that you can drink. One that you enjoy drinking works best for cooking too. Usually, I just open the same bottle we will be having for dinner. I use as much as I need for my recipe, then the rest gets enjoyed in a glass over dinner. I like to use a cabernet sauvignon, merlot, or pino noir.
- Garlic - Use fresh garlic cloves. Today, I am using small fresh garlic bulbs because they are in season.
- Shallots - I like using small red shallots because they do cook down and thicken the sauce. But you can also use one large Spanish red onion instead.
- Spices - Simple paprika, cumin, and cinnamon help bring out the rich meaty flavors in this dish and also make the sauce wonderful.
- Liquid - I like to use beef stock or broth but chicken stock or broth works too.
- Optional ingredients - You can add about 4 tablespoon of tomato paste to make a tomato-based sauce.
Red wine braised short ribs in the oven
- Oven - Preheat the oven to 150°C/ 300°F/ Gas Mark 4
- Sear - In a large Dutch oven pot or heavy bottom pot, over medium-high heat, add a tablespoon of olive oil and sear the short ribs on all sides for two to three minutes. Then, remove from the pan and set aside.
Pro tip - Do this in batches so you don't crowd the pan. Caramelization enhances the flavor so don't rush.
- Saute - To the same pan, add the remaining olive oil and saute the garlic, onions, and baby potatoes. Saute on medium heat for 3 to 5 minutes until lightly colored. Then, return the short ribs back to the pan making sure to distribute them among the veggies.
- Braise - Reduce to medium-low heat and add the red wine. Simmer uncovered for 5 minutes. Then, add the broth or stock.
- Spice/Herbs - Next, add the powdered and whole spices and fresh herbs making sure to distribute them evenly across the pan. Season with salt and pepper. Add the lemon juice followed by 2 cups of water and bring to a boil.
- Oven - Cover the pan and transfer to the oven. Leave to cook for 3 to 4 hours until tender. Stir every hour to ensure there is enough water in the pan.
Pro tip - The pan must be airtight to prevent steam from escaping. Otherwise, you will need to add more water often. - Garnish - When the short ribs are tender, take the pan out of the oven and sprinkle with fresh parsley.
Tips for Success
- Do not skip on the searing of the ribs. The caramelization adds another layer of flavor. Similar to garlic and onions. Give it time to get some color
- Leave the red wine to simmer for a while so the ribs and veggies soak in as much of the red wine as before we dilute with the broth/stock.
- We use the oven to slow cook the short ribs but you can also use other methods for cooking.
- Slow cooker - Transfer everything to the slow cooker and cook on low for 6 to 8 hours.
- Instant pot - Alternatively, you can also use the inner pot of the instant pot to saute the veggies. Then, pressure cook on high for 45 minutes followed by manual release.
- The bones are what make this dish extra special, which is why we use bone-in short ribs. If you choose to use boneless meat, ask the butcher to give you are few extra bones to add to the dish. Once finished, remove the bones and serve the dish.
- When done, adjust the sauce to the consistency you want. We love a thick sauce but you can add a bit more water to adjust consistency.
How long will these braised short ribs keep?
Leftovers can be kept in an airtight container in the refrigerator for 4 to 5 days. Or freeze in the freezer for a month. Thaw in the fridge for best results. In fact, this dish tastes even better the next day so feel free to make them ahead of time.
Can I make this without alcohol?
Absolutely, omit the red wine and adjust the braising liquid with more broth/stock or water. You can even up the spices to your own preference.
Can I add more potatoes to this recipe?
I have used baby potatoes but other root veggies can be used too. Try carrots, parsnips, and sweet potatoes, work just as well.
How many short ribs per person?
There's no hard-and-fast rule for the number of short ribs to buy, but the best estimate is 6 short ribs per person, plus an extra rib or two, depending on the size of the ribs and the appetites of your guests.
How long do you cook short ribs?
Accurate cooking times for ribs can be difficult. How long you cook short ribs depends on how you like them, how much meat is on the bones, and the temperature you’re cooking them at. This is a braised recipe so all you looking for is fork-tender meat no matter how long.
What side do you serve with short ribs?
I like to serve sauteed veggies on the sides such as green beans, broccoli, and Brussels sprouts.
Printable Recipe
Braised Shot Ribs in the Oven
Print Pin Rate Share by Email Share on FB Save GrowCalories: 444kcal
Adjust Servings Here: 8 servings
Description
Here is a step-by-step tutorial on how to make red wine braised short ribs in the oven. It is inexpensive, and the short ribs are tender and delicious. Make it ahead of time, and your meal is practically ready.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 lbs (2 kg) Bone-In beef short ribs (thawed, trimmed, and separated)
- 2 tablespoon Olive oil
- 8 large Garlic cloves (sliced in two )
- 20 Shallots
- 1 lb (0.5 kg) Baby potatoes
- 2 cups (500 ml) Red wine
- 1 large Cinnamon stick
- 2 tablespoon Sweet paprika
- 1 teaspoon Cumin
- 1 teaspoon Ground cinnamon
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 3 cups (700 ml) Beef broth (or chicken stock)
- 3 large Bay leaves
- 6 sprigs Fresh thyme (or 1 teaspoon dried)
- 4 sprigs Rosemary (or 1 tablespoon dried )
- 1 cup (240 ml) Water (plus extra if necessary)
Instructions
- Oven - Preheat the oven at 150°C/ 300°F/ Gas Mark 4
- Sear - In a large Dutch oven pot or heavy bottom saute pan, over medium heat, add a tablespoon of olive oil and sear the short ribs on all sides for two to three minutes. Then, remove from the pan and set aside. Pro tip - Do this is batches so you don't crowd the pan. Caramelization enhances the flavor so don't rush.4 lbs Bone-In beef short ribs, 2 tablespoon Olive oil
- Saute - To the same pan, add the remaining oil and saute the garlic, onions, and baby potatoes. Saute on medium heat for 3 to 5 minutes until lightly colored. Then, return the short ribs back to the pan making sure to distribute them among the veggies.8 large Garlic cloves, 20 Shallots, 1 lb Baby potatoes
- Braise - Reduce the heat to medium-low and add the red wine. Simmer uncovered for 5 minutes. Then, add the broth or stock.2 cups Red wine
- Spice/Herbs - Next, add the powdered and whole spices and fresh herbs making sure to distribute them evenly across the pan. Season with salt and pepper. Add the lemon juice followed by water and bring to a boil.1 large Cinnamon stick, 2 tablespoon Sweet paprika, 1 teaspoon Cumin, 1 teaspoon Ground cinnamon, 1 teaspoon Kosher salt, 3 cups Beef broth, 3 large Bay leaves, 6 sprigs Fresh thyme, 4 sprigs Rosemary, 1 cup Water, 1 teaspoon Black pepper
- Oven - Cover the pan and transfer to the oven. Leave to cook for 3 to 4 hours until tender. Stir every hour to ensure there is enough water in the pan. Pro tip - The pan must be airtight to prevent steam from escaping. Otherwise, you will need to add more water often.
- Garnish - When the short ribs are tender, take the pan out of the oven and sprinkle with fresh parsley.
Recipe Notes & Tips
- Do not skip on the searing of the ribs. The caramelization adds another layer of flavor. Similar to garlic and onions. Give it time to get some color.
- Also, you can coat the ribs in flour before searing this enhances the caramelization and thickens the sauce.
- If you like you can also add finely chopped carrot and celery to saute veggies. This makes a thicker sauce for the ribs.
- Leave the red wine to simmer for a while so the ribs and veggies soak in as much of the red wine as before we dilute with the broth/stock.
- We use the oven to slow cook the short ribs but you can also use other methods for cooking.
- Slow cooker - transfer everything to the slow cooker and cook on low for 6 to 8 hours.
- Instant pot - Alternatively, you can also use the inner pot of the instant pot to saute the veggies. Then pressure cook on high for 45 minutes followed by manual release.
- The bones are what make this dish extra special which is why we use bone-in short ribs. If you choose to use boneless meat, ask the butcher to give you are few extra bones to add to the dish. Once finished, remove the bones and serve the dish.
- When done adjust the sauce to the consistency you want. We love a thick sauce but you can add a bit more water to adjust consistency.
Nutrition Information
Calories: 444- kcalCarbohydrates: 26- gProtein: 35- gFat: 17- gSaturated Fat: 7- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 7- gCholesterol: 98- mgSodium: 768- mgPotassium: 1183- mgFiber: 5- gSugar: 7- gVitamin A: 1101- IUVitamin C: 18- mgCalcium: 73- mgIron: 6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jenny
I can easily get addicted to your short ribs recipe! Last night was a feast! Thanks so much, I will make it again.
Amy Liu Dong
Such a mouthwatering dish!
I made this at home, it was so easy and really delicious!
My kids love it so much!
Veena Azmanov
Thank you so, Amy.