Red Wine Braised Beef Short Ribs Recipe

Braised Beef Short Ribs
Braised Beef Short Ribs. Diana Rattray
  • 7 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 7 hrs
  • Yield: Serves 4 to 6
Ratings (5)

These meaty beef short ribs are browned then slow cooked to perfection with a wonderful red wine sauce. Use a good quality dry red wine for this recipe, for example, a good Cabernet Sauvignon, along with fresh vegetables. Select good meaty short ribs on the bone for best flavor.

Pair with Au Gratin Potatoes or Mashed Potatoes, or serve the tender beef in sandwiches. Baked sweet potatoes would be excellent as well.

What You'll Need

  • 6 to 8 meaty beef short ribs, bone-in, about 3 to 4 pounds
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 cup diced celery
  • 1 cup diced or sliced carrots
  • 1 1/2 cups
  • chopped onion
  • 4 small or 3 medium
  • cloves garlic, sliced
  • 2 cups
  • dry red wine, such as Cabernet, Malbec, or Merlot
  • 1 1/2 cups veal or
  • chicken broth
  • 1/2 teaspoon dried leaf
  • thyme

How to Make It

  1. Sprinkle the short ribs with salt and pepper.
  2. Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the short ribs and cook for about 10 minutes, turning to brown all sides. Remove to the slow cooker insert.
  3. Add the celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add the red wine, the veal or chicken broth, and the thyme. Bring the mixture to a full boil.
  1. Pour the hot wine and vegetable mixture over the short ribs in the slow cooker. Cover and cook on LOW for 6 to 8 hours, until the meat is very tender.
  2. Remove the short ribs to a serving bowl or platter and keep warm. At this point they will have separated from the bones, so you can discard the bones.
  3. Strain the cooking liquids and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add the juices to a medium saucepan or saucier style pan. Bring to a full boil over high heat. Reduce heat to medium and continue boiling for about 5 minutes, or until reduced by about one-third to one-half, or to about 2 cups of sauce.
  4. Pour the sauce over the short ribs and serve immediately, or return to the slow cooker and keep warm until serving time. Serve with mashed potatoes or a potato gratin, or serve on open face toasted sandwich buns with some of the sauce.

Wine Suggestions: Cabernet Sauvignon, Shiraz, Malbec, Pinot Noir, Zinfandel