These Red Wine Braised Boneless Short Ribs and easy and delicious. Cooked low and slow, this is perfect Winter comfort food!
Happy New Year! Around here, the weeks following the new year are the coldest of the year. It's the height of comfort food season and that's definitely something to be happy about.
To celebrate, I picked up some beautiful boneless short ribs from the butcher and braised them low and slow with lots and lots of red wine and fresh herbs. There is just no competing with tender, wine and herb infused short ribs.
This time around, I added some mini potatoes and carrots half way through cooking, though I sometimes just use the carrots and serve these short ribs over mashed potatoes or polenta.If you are overdue for a pot of short ribs and a whole lot of comfort in a pot, I can't recommend this dish more.
Cook's Notes
When it comes to the wine, a dry red wine is where to start. Beyond that, chose the red that you would pick up to drink. In my case, that was a Cabernet Merlot. A Cabernet Sauvignon would be another great choice, if you enjoy that blend.
The reason short ribs are so lovely is that they are so fully marbled with fat. While that makes the meat beautifully tender, it also cooks off into the lovely gravy. So I like to get it out of the way after the dish is cooked. Here are a few ways to deal with the fat from the short ribs ...
1) After taking out of the oven, remove the short ribs and vegetables to a separate bowl and let the pot sit undisturbed for 10-15 minutes. The fat will rise to the top, where you can spoon it off. Then simply return the ribs and vegetables to the gravy and reheat on the stove-top.
2) Remove the ribs and vegetables as above, then pour the gravy into a gravy separator and pour off the fat.
3) If you are making ahead, simply put the gravy in the fridge and the fat will solidify on the top, where you can scoop off and discard before reheating.
Top Tip! Tie your fresh herbs together with cooking-safe string or wrap in cheesecloth to make it easy to remove them all at the end of cooking.
Fresh herbs are lovely if you have them. If not, you can substitute with some or all dried herbs.
I prefer to use a good chicken broth, rather than beef broth, as I'm never happy with the flavour of store-bought beef broth. You can use either.
As noted above, you can add potatoes to the dish as it cooks, or skip the potatoes in the dish and serve this over potatoes or polenta instead.
Shop this Recipe
I picked up one of these a while back and I've been loving it for dishes like this one to hold the fresh herbs. Simply fill and drop it in the pot, where it simmers away infusing flavour. Then it's easy to pull out at the end! Great for soups, stews or braises.
Stainless Steel Spice Seasoning Strainer Tea or Herb Infuser Ball
Recipe
Red Wine Braised Boneless Short Ribs
Ingredients
- 1 Tbsp olive oil
- 2 lb. boneless short ribs, about 4
- 1 medium carrot, peeled and quite finely diced
- 1 medium onion, diced
- 1 Tbsp all purpose flour
- 1 Tbsp tomato paste
- 1 1/2 cups dry red wine, *see notes
- 1 1/2 cups chicken broth, or beef broth
- 5 sprigs flat-leaf parsley, or 2 tsp dried parsley
- 4 sprigs fresh thyme, or 1/2 tsp dried thyme
- 1 sprig fresh rosemary, or 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground pepper
Vegetables:
- 8-10 mini potatoes, halved
- 1 large carrot, peeled, halved and cut into 2-inch slices
Instructions
- Preheat oven to 350F.
- In a Dutch oven or large, oven-safe pot with a lid, heat oil over medium-high heat. Add short ribs and sear on all sides until golden. Remove from pot to a plate.
- Remove most of the oil from the pot. Add the diced carrots and onions and cook, stirring, over medium heat until the onions are softened, about 5 minutes. Add the flour and tomato paste to the pot and continue cooking, stirring constantly, for another minute. Add the wine to the pot. Bring to a boil then reduce heat to medium low and simmer until wine reduces by half (about 20-25 minutes) *Don't rush this step! When the wine has reduced, add the broth and the herbs to the pot and stir to combine. Return the short ribs to the pot. Cover pot with lid and cook in preheated oven for 1 1/4 hours.
- After 1 1/4 hours in the oven, remove from oven and stir in the large pieces of carrots and potatoes, if using. Return to the oven, covered, for another 1 1/4 hours or until meat pulls apart easily and vegetables are tender. *Make sure there's a good bit of liquid in the pot at this point, to cook the vegetables. If not, add a bit more broth, wine or both.
- Remove from oven. Remove herbs and discard. Taste sauce and season with salt and freshly ground pepper, as needed. Remove short ribs and vegetables to a plate. Allow sauce to stand undisturbed for 10-15 minutes. The fat in the gravy should rise to the top, where you can spoon it off and discard. Return the short ribs and vegetables to the pot and re-warm on the stove-top with the gravy.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Steve B says
I followed the recipe as written with one exception. Substituted sweet potato for the potato/carrot in both parts of the recipe (because that's what we had on hand). Turned out delicious. FYI we use "Better Than Bullion" beef base and are happy with it.
Jennifer says
Glad to hear, Steve! And I will try the beef one. I use BthanB chicken base all the time, but haven't tried the beef one. Good to know it's good. Thanks!
Devon Bartholomew says
Hi Jennifer
At which point do I add my chicken broth? After I reduce the wine, or with the wine, when its reducing?
Jennifer says
Hi Devon, it's noted in Step 3. You would add it after the wine has reduced. Enjoy!
Devon Bartholomew says
Whoops! Its cooking now, the house is starting to smell sooo good.
Jennifer says
Ah yes, I love the smell of this cooking, too! Enjoy!
Janine says
Hi
I tried this tonight and it was great! Used 2 buck chuck and served the most beautiful meal. I just wanted to say you have a great recipe and thank you so much for sharing with us all!
Have a good remainder of the night, thanks to you we all did :)
Janine
Jennifer says
So glad to hear, Janine :) Thanks so much!
Linda says
This was delicious. First time making short ribs, they were boneless and skipped putting potatoes in but had mashed. Success! Thanks.
Jennifer says
So glad you enjoyed it, Linda :) Thanks so much!
Mike says
Hi Jennifer,
Recipe looks great! Have been eating a lot of potatoes lately....would Butternut Squash work as a substitute?
Mike
Jennifer says
Hi Mark, it might, though I think there is a chance they may just disintegrate into the sauce with the long braise. Or maybe not. Not sure if I've used butternut squash in a braise like this. Worth a try. Let me know how it works!
Suzanne Couillard says
A great recipe. Easy to follow and everyone loved it. A keeper!
Jennifer says
So glad to hear, Suzanne! Thanks so much :)
Jennifer Odegaard says
I made these for the second time last night, they are amazing. I didn't have any carrots so the only vegetable they were braised with was onions. Served with creamy mashed potatoes and perfectly steamed green beans-Wonderful, enjoyed by all! thanks Jennifer
Jennifer says
Happy to hear, Jennifer! Thanks so much :)
Kyla says
Made this yesterday by following the recipe exactly and it was so delicious. Will be making it again for sure.
Jennifer says
Happy to hear you enjoyed it! Thanks so much :)
Mary says
My butcher only had bone in short ribs & I wanted to make these today & have for guests tomorrow. I would like your advice, please. After they finish in the oven, should I remove the bone & trim if necessary? Thank you, Jennifer!
Jennifer says
I think I would for guests Mary, just to make a neater meal :) It should be fairly easy to do.
Mary says
I answered by question.... the bones fell out & I easily removed excess fat, meat very tender, it will be a tasty dinner.
Mary says
Hi Jennifer
Carmine Renzullo says
Jennifer
This looks unreal. I have 5 pounds of boneless short ribs do I do 11/2 or double the ingredients.
Carmine
Jennifer says
Hi Carmine, If you change the "Servings" box in the recipe card from 4 to 10, that will update all the other ingredients for you, along with the 5 lbs of short ribs.
Michelle Mayhew says
Hi Jennifer. Looking forward to making this for dinner tonight. Quick question... I bought my ribs from Costco and they are in long chunky pieces. Should I cut them to smaller sizes or will they fall apart on their own? Thanks
Jennifer says
Hi Michelle, I just leave them whole. They should fall apart on their own as they braise, or you can easily pull them apart at the end, if needed. Enjoy!
Winnie says
Hi Jennifer! Great recipe and thanks for sharing! The recipe card calls for both diced carrots and carrots cut into 2 inch pieces - are the diced ones supposed to go in with the diced onions? And then the larger chunks later with the potatoes?
Jennifer says
Hi Winnie, And yes, sorry I omitted the diced carrots in the instruction, but yes, they should go in with the diced onions. You'll want to dice the carrots fairly small, about the same size as you onion or just a bit larger. That way they will break down and flavour the sauce as it cooks. Thanks for pointing that I. I have fixed the recipe card accordingly :)
Carol says
Could you include recommended quantities of dried herbs if one doesn't have fresh available, please? Thanks so much.
Jennifer Maloney says
Hi Carol, I will add the equivalent of dried to the recipe card, but the basic conversion is to use 1/3 the amount of dried herbs instead of fresh.
Julie says
I’d like to make ahead and freeze. How would you recommend reheating?
Jennifer says
Hi Julie, I would just reheat in a Dutch oven on the stove-top. You might need to add a splash of stock to loosen. Enjoy!
Rebecca says
Hi - Question, i'm confused. In step four it says to stir in carrots and potatoes but it never says to remove the carrots that were added in step 3. Am i supposed to leave the carrots in and then just add the potatoes in step 4? Or do I remove the carrots from the pot after cooking them with the onions in step 3?
Jennifer Maloney says
Hi Rebecca and sorry, the carrots shouldn't have been listed in step 3, but should be added with the potatoes in step 4. I have fixed the recipe card to correct. Thanks for pointing that out!
Jennifer says
Hi Mary, I am not sure! With 3 cups of liquid and all the fat in the short ribs, there should have been lots of liquid (gravy) in the pot. Just to be sure, you did cook it covered in the oven, right?
Kristen says
This recipe was awesome! Thanks for sharing
Jennifer says
So glad you enjoyed it, Kristen! Thanks :)
Cathy says
Fantastic dinner. It was not as cold as in Canada now that we live in Texas but it was very good. The flavors were fantastic, I add some mushrooms but oh so good.
Jennifer says
So glad you enjoyed it, Cathy :) Thanks!
Laura | Tutti Dolci says
I love these flavors, what a perfect winter comfort meal!
Jennifer says
Thanks Laura!
Karen (Back Road Journal) says
Truly comfort food and yours love delicious. I miss being able to get boneless short ribs since we moved to Florida...they all all bone in ones here.
Jennifer says
Thanks so much, Karen :)
Chris Scheuer says
What a wonderful meal for a dinner party or date night! It looks amazing!
Jennifer says
Thanks so much, Chris :)
Cheyanne @ No Spoon Necessary says
Happy New Year, Jennifer!! For some reason it has been unseasonably warm for winter here, but it has been non-stop rainy and making me want ALL the comfort food! I love short ribs and these wine braised ribs are screaming my name! Looks amazing! Cheers!
Jennifer says
Thanks so much, Cheyanne :)
Mary Ann | The Beach House Kitchen says
Short ribs is one of our favorite comfort food meals Jennifer! I'm sure this wouldn't disappoint. It look delicious!
Jennifer says
Thanks so much, Mary Ann!
Milena says
Mmm, so tempting! I might buy some short ribs tomorrow for the weekend. We have just the red for this recipe - earthy and peppery, I think they will taste great:)
Jennifer says
Thanks so much, Milena. Sounds like you are set :)
Tricia | Saving Room for Dessert says
I haven't had beef short ribs in a long time, but they're on my list! I love them with mashed potatoes but your version looks fantastic. Great recipe - and so comforting. Pinned!
Jennifer says
Thanks Tricia :)