wine braised short ribs
wine braised short ribs

Wine Braised Short Ribs

5/5
These short ribs get braised at a low temperature, slowly for a tender and flavorful meat. Short ribs have just a little bit of texture after 2 1/2 hours in the oven. I like my short ribs at this stage, but if you really want them to fall apart (and off the bone), go ahead and leave them in the oven another 30 minutes. You can serve these right away or store them for up to 4 days separated from the braising liquid. Simply reheat the ribs in the burnished-mahogany sauce and you’ve got one satisfying dinner.

Prep Time:

Cook Time: 2 hours 50 minutes
Share on facebook
Share on pinterest
Share on email

 This post may contain affiliate links. Please read my disclosure policy.

Recipe Rundown

wine braised short ribs over mashed potatoes

Currently pausing between sentences in order to shovel these intensely savory wine braised short ribs into my mouth. Words like umami, beefy, salty, herby, and Malbec don’t do these braised short ribs justice.

wine braised short ribs in a cast iron pan

Close up of wine braised short ribs over mashed potatoes

Some things need to be experienced to be understood. So when you make these, let me know how you would describe them…

If you make these for dinner, plan on eating them again the next day. The flavor really improves the next day.

wine braised short ribs in a pan

Now, short ribs are lean. They take between 2.5 – 3 hours to cook. Braise them in the oven inside a dutch oven and serve with these perfect herb infused mashed potatoes.  There’s nothing more satisfying than short rib broth ladled over creamy mashed potatoes.

wine braised short ribs in a cast iron pan

Do you like sour cream with your potatoes? I certainly do.

wine braised short ribs in cast iron skillet next to mashed potatoes with herbs

Don’t forget to enjoy a glass of Malbec as you make these ribs. Let me know what you think of braising. It’s one of my favorite ways to cook lean meats.

wine braised short ribs in a pan

Wine Braised Short Ribs

These short ribs get braised at a low temperature, slowly for a tender and flavorful meat. Short ribs have just a little bit of texture after 2 1/2 hours in the oven. I like my short ribs at this stage, but if you really want them to fall apart (and off the bone), go ahead and leave them in the oven another 30 minutes. You can serve these right away or store them for up to 4 days separated from the braising liquid. Simply reheat the ribs in the burnished-mahogany sauce and you've got one satisfying dinner.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: short ribs
Cook Time: 2 hours 50 minutes
Total Time: 2 hours 50 minutes
Servings: 6 people
Calories: 477kcal

Ingredients

  • 4 pounds short ribs
  • kosher salt and freshly ground black pepper
  • 2 c full-bodied red wine Malbec
  • 32 ounces beef stock
  • 1 head garlic halved horizontally
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary

Instructions

  • Prepare the ribs by trimming excess fat and and season them well with salt and pepper. Transfer the ribs to a large heavy pot over medium heat. Sear the ribs, turning often, for about 20 minutes, until crisp and brown on all sides.
  • Meanwhile, preheat the oven to 350°F.
  • Pour wine over the ribs and add beef stock to almost cover them. Add the garlic and herbs and season with salt and pepper. Bring to a boil, then set in the oven and braise for about 2 1/2 hours, or until the meat is tender enough to cut with a spoon.
  • When the ribs are done, transfer them to a large serving platter or a bowl and cover with foil. Strain the burnished-mahogany sauce through a fine mesh strainer over a bowl and skim off fat (this is easier to do after refrigeration). At this point, the sauce and ribs can be refrigerated, to serve the next day; reheat the ribs in the sauce before serving.
  • To serve, spoon a generous amount of sauce over the ribs with a side of herb infused mashed potatoes.
    Broiled Mashed Potatoes with Herbs

Nutrition

Calories: 477kcal | Carbohydrates: 5g | Protein: 45g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 446mg | Potassium: 1194mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 3.1mg | Calcium: 49mg | Iron: 5.8mg

Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!

Thank you for being here! Did you make this recipe? Click on the star rating or leave a comment below. I’d love to hear how you got on. Connect with me @thefrayedapron on Instagram or Pinterest.

More Recipes

Subscribe
Notify of
guest
5 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
trackback

[…] Pozole VerdeNextWine Braised Short Ribs November 27, 2018November 29, […]

Judy swanson
Judy swanson
2 years ago

You got me, geat write up! This braised short rib recipe is going to the top of my list of things to make. Watch for my review.

Judy swanson
Judy swanson
2 years ago

Fantastic dinner! Everything turned out just how you described it. In fact, my husband agreed it was probably the best I’ve ever made. There is so much flavor in this dish. I never realized how much flavor comes from using fresh herbs. I now know how to cook this meat and have it turn out to be perfect, something I would have fretted over before. I didn’t realize how easy and fool proof this way of preparing meat could be. I can’t wait to host dinner for my friends.

5
0
Would love your thoughts, please comment.x
()
x