Want to impress someone with an incredibly delicious (and easy) recipe? Look no further than these wine braised short ribs!

These incredibly tender, fall off the bone short ribs taste amazing with mashed potatoes, with some root vegetables, or on their own.

Why you’ll love these beef short ribs

Perfect date night meal. Want to impress someone with a tasty meal that seems difficult… but isn’t? These braised beef short ribs are the answer!

A somewhat hands-free meal. After the 15-20 minutes of prep time, you’ll be free to relax until these short ribs are ready to come out of the oven!

Perfect fall and winter dinner. These wine braised short ribs are perfect to make in the colder months. There’s nothing better than indulging in something warm on a chilly winter day!

Ingredients

To make these red wine braised short ribs, you’ll need:

• Beef short ribs – You can’t make these braised short ribs without… well, short ribs! I don’t recommend it, but you can use beef chuck roast in place of the beef ribs.
• Vegetables – You’ll need carrots, celery, shallots, and garlic in this recipe.
• Beef stock – You can sub the beef stock with beef broth if you’d like! There will be little flavor difference.
• Tomato paste – Helps give the braising liquid a nice flavor. I’d say this is a crucial ingredient!
• Red wine – I use a dry red wine in my braised short ribs. Use what you like – the red wine sauce is one of the most prominent flavors in this dish.
• Balsamic vinegar – Balances the flavor in the short ribs.
• Spices and fresh herbs – I use fresh rosemary, fresh thyme, bay leaves, kosher salt, and pepper.
• Flour – Used as a thickening agent!

I serve my red wine braised short ribs over a bed of silky smooth mashed potatoes, but you can also serve them with polenta or some roasted root vegetables!

Also, you can for sure use boneless short ribs but I’ve found that the flavors aren’t as prominent.

How to make braised beef short ribs

Time to cook short ribs!

The first thing you’ll want to do is prep your vegetables. Wash and chop your carrots and celery, mince the garlic, and thinly slice the shallot. Once your vegetables are prepped, preheat the oven to 300 degrees Fahrenheit.

Add freshly cracked black pepper and kosher salt to each side of the beef short ribs. Make sure that the salt and pepper sticks well! Then, dredge each short rib in flour.

Heat the olive oil in a large dutch oven over medium high heat. Add the beef and sear on each side until golden brown. This shouldn’t take more than 10 minutes. Remove the beef short ribs from the dutch oven and place on a plate for now.

Reduce the heat to medium low and add the shallot, carrots, and celery. Cook until tender then add in the tomato paste and garlic until fragrant.

Stir in the red wine, beef broth, and balsamic vinegar. Make sure you scrape the browned bits from the bottom of your dutch oven during this step! Toss in the bay leaves, thyme, and rosemary and then add the short ribs back into the dutch oven, bone side up.

Cover and bake for 2 hours in the oven. Serve with mashed potatoes and top with some fresh thyme – enjoy!

Frequently asked questions

Can I cook these wine braised short ribs in a slow cooker?

You can! You’d still want to sear the short ribs until golden brown to get as much flavor as you can! These should cook in the slow cooker for 6-8 hours.

The Best Braised Short Ribs Recipe

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These red wine braised beef short ribs for two are incredibly tender and have a rich, flavorful sauce that you won’t soon forget! 

• Author: Kayla
• Prep Time: 20 Minutes
• Cook Time: 2 Hours
• Total Time: 2 Hours & 20 Minutes
• Yield: 2 Servings 1x

Ingredients

Scale 1x2x3x

• 4 beef short ribs
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 shallot, thinly sliced
• 1 cup red wine
• 1 cup beef stock
• 1/4 cup flour
• 2 TBSP olive oil
• 2 TBSP tomato paste
• 1 TBSP balsamic vinegar
• 4 garlic cloves
• Thyme, rosemary, and bay leaves
• Salt and pepper

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Instructions

1. Wash and chop your carrots and celery, mince the garlic, and thinly slice the shallot. Then preheat the oven to 300 degrees Fahrenheit.
2. Add freshly cracked black pepper and kosher salt to each side of the beef short ribs. Dredge each short rib in flour.
3. Heat the olive oil in a large dutch oven over medium high heat. Add the beef and sear on each side until golden brown. Remove the beef short ribs from the dutch oven and place on a plate for now.
4. Reduce the heat to medium low and add the shallot, carrots, and celery. Cook until tender then add in the tomato paste and garlic until fragrant.
5. Stir in the red wine, beef broth, and balsamic vinegar. Make sure you scrape the browned bits from the bottom of your dutch oven during this step! Toss in the bay leaves, thyme, and rosemary and then add the short ribs back into the dutch oven, bone side up.
6. Cover and bake for 2 hours in the oven. Serve with mashed potatoes and top with some fresh thyme – enjoy!