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5 from 15 votes

Red Wine Short Ribs

These Dutch oven Red Wine Short Ribs are so tender they fall off the bone. The braising liquid consists of wine, flavorful herbs, onions, carrots, celery, and garlic. Serve these over creamy mashed potatoes and dinner is served.
Prep Time15 minutes
Cook Time3 hours 5 minutes
Total Time3 hours 20 minutes
Course: Main
Cuisine: American
Servings: 5
Calories: 823kcal
Author: Brianna May

Equipment

Ingredients

  • 2 Tablespoon olive oil
  • 5 pounds bone-in beef short ribs (about 10)
  • 1.5-2 Tablespoons Morton kosher salt*
  • 1 Tablespoon freshly ground black pepper
  • 2 yellow onions, sliced
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 10-12 cloves garlic
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried thyme
  • 1 Tablespoon dried rosemary
  • ¼ cup tomato paste
  • ¼ cup all purpose flour
  • 2 ½ cups dry red wine*
  • 2 cups beef stock or broth
  • 2 Tablespoons worcestershire sauce
  • ½ teaspoon fish sauce*
  • 2 bays leaves
  • 1 parmigiano reggiano rind*

Instructions

  • Heat the olive oil in a 6 quart dutch oven over medium high heat. Season 3-4 short ribs with the salt and pepper.
  • Sear all sides in the hot oil until a deep brown crust forms.
  • Remove and repeat with remaining short ribs. Turn the heat to medium and set ribs aside. Remove most of the excess oil and salt in the pot. There should on be a few tablespoons to coat the pot. See photo above.
  • Add the onion and sauté for 2-3 minutes.
  • Add the carrots and celery. Sauté for 2-3 minutes.
  • Add the garlic, oregano, thyme, and rosemary. Sauté for 1-2 minutes.
  • Add the tomato paste and sauté for 1-2 minutes.
  • Add the flour and cook for 2-3 minutes.
  • Deglaze the pan with the red wine, scraping any bits off the bottom of the pot.
  • Add the broth, worcestershire sauce, and fish sauce. Bring to a boil.
  • Add all of the ribs back into the liquid so they are submerged. Add the bay leaves and parmesan rind.
  • Cover and simmer on low for 2 ½ - 3 hours or until the ribs are tender. If the ribs are not tender, continue simmering until they reach desired tenderness. See instructions for other cooking methods below. Remove ribs and simmer sauce longer to thicken if needed. The sauce will thicken as it cools.

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Red Wine: I recommend a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon. An inexpensive bottle will do.  
  • Fish Sauce: This adds depth and salt. It does not make the dish fishy. You can omit this and season to taste at the end.
  • Parmigiano Reggiano Rind: These are usually sold in higher end grocery stores, like Whole Foods. You can find them in the room temperature specialty cheese section.
  • Season generously. 1.5-2 tablespoons 
  • Sear. Be sure to sear all sides of each rib on high heat. This will create a brown crust on the exterior which adds tons of flavor. 
  • Use flour. The flour helps thicken the sauce so that it clings to beef and vegetables. It also makes the perfect gravy to spoon on top of the ribs before serving.
  • Deglaze with wine. The red wine is the star of the show. It gives the broth a rich flavor. 
  • Be patient. These ribs need to braise for a few hours or they will be tough. You can’t rush this process.

Nutrition

Calories: 823kcal | Carbohydrates: 24g | Protein: 68g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 195mg | Sodium: 2778mg | Fiber: 4g | Sugar: 6g