Braised Beef Short Ribs with Red Wine and Garlic

Braised Beef Short Ribs with Red Wine and Garlic

This easy to do recipe will have your whole neighborhood drooling as they walk past your house.  So stop letting short ribs intimidate you and start wowing your family and friends with this easy braised short ribs recipe. When I say easy, I mean it!  This wine-braised meat may sound fancy and daunting, but trust me, if you’re a newbie in the kitchen, you can give this dish a try! It will become a staple in your house just like it is in ours. 

I have opted to cook this recipe in the oven with my Dutch Oven, however you can cook it on the stove top or even in your slow cooker!

Before getting started, be sure to review my tips and tricks section below to help make this recipe even easier

What’s in this Easy Braised Short Ribs Recipe?

  • Beef Short Ribs – This recipe calls for 8 bone-in ribs (or about 4 lbs).  Be sure to look for some good marbling and see the tips below regarding the silverskin. 
  • Veggie Mirepoix –  celery, carrots, onion, plus some shallot! This is just a fancy way to say diced veggies that get sauteed.  
  • EVOO – I love to use extra virgin olive oil, but you’re the boss, avocado oil works well too.  
  • Garlic – 3 HEAPING tablespoons.  Or basically a whole large head of garlic (10ish cloves).
  • Flour – just some good ol’ all purpose flour.  If you are gluten intolerant, easily replace the flour with equal parts cassava flour or gluten free flour.  
  • Spices – You’ll need salt and pepper, along with some mustard powder and crushed red pepper flakes.  
  • Herbs – Thyme, oregano, rosemary, and a bay leaf.  This dream team of herbs is going to really make these braised short ribs shine! 
  • Tomato paste – 1.5 tablespoons is what this recipe calls for.  Instead of using a can of tomato paste, I like to use the tubes, that way I’m not wasting any,  
  • Cabernet  Sauvignon – Look for a full bodied dry red wine.  

Tips and Tricks

1. When choosing your ribs, look for a thick cut with marbling.

These thick cuts of meat will be cooked slowly for a longer period of time which really helps to break down all the tougher connective tissue, causing the meat to fall off the bone.  Also, the marbling in the meat is a good indication of some delicious fat that will make your easy braised short ribs decadent and juicy. 

Beef short ribs on a white plate atop a cutting board with the fresh produce for this recipe. Cutting board is surrounded the rest of the ingredients.

2. Do not skip over removing the silver skin.

Silver skin is the layer of connective tissue between the fat and the meat when working with beef short ribs.  This connective tissue does not melt in the cooking process like fat does.

To thoroughly remove the silver skin, you can remove the layer of fat with a knife or your fingers, do NOT discard the fat.  Under the fat you will find the connective tissue, or silver skin.  With a knife, you can make a small tab that will allow you to firmly pull the connective tissue away from the meat.  It is helpful if you use a small knife to assist if you’re having trouble pulling it apart.

3. Be diligent when patting dry and seasoning meat.

Don’t skip patting dry your meat. Definitely don’t skip liberally seasoning it with kosher salt and pepper either. You know that fat I told you to NOT discard? Season the fat with salt and pepper also, and sear it. Then be sure to add it back in with all the meat. Don’t be afraid of this animal fat, it is packed with all sorts of health benefits!

Close up look at beef short ribs seasoned with salt and pepper.

4. Prep all ingredients before starting.

Over the years, I have found so much more joy in cooking any dish or meal when I have all the ingredients prepped and ready to go.  I feel less rushed, which means less stress (yay!), and most importantly I end up not burning things (double yay!).

Overhead view of all ingredients on a cutting board measured, chopped and ready to be cooked.

5. Be sure to sear the short ribs in batches.

When too many pieces of meat are put in the pan at one time, they’ll steam rather than sear. In order to prevent this from happening, be sure to sear your meat in batches. This helps to prevent the temperature of the pot from dropping, resulting in no sear on the meat.

On the left an overhead angle of 2 beef short ribs getting seared in a dutch oven, while on the right there are already seared beef short ribs resting on a white plate.

6. While the wine simmers down, I love to multitask by cleaning up the kitchen.

I love trying to find time to clean as I go, and my easy braised short ribs recipe really allows that to happen. Since the food needs to simmer for 25 minutes, this gives me plenty of time to clean up the kitchen and even start thinking about side options that I can plan to prepare to make a complete meal.

Overhead view of the easy braised short ribs in red wine and fresh green herbs ready to simmer.

FAQ

Can I make this easy braised short ribs recipe gluten free?

Absolutely, sub out the all purpose flour for equal parts cassava flour.  

Can I make this Whole30?

100%!  Sub out the fluor for equal parts cassava flour and sub the wine for more bone broth.  I Do recommend making this dish with the wine when on your food freedom journey, because it adds so much depth to the dish. 

Nutrition Deets

Slow cooked bone on meat in bone broth really packs a punch. It’s a chalk full of gelatin, collagen, as well as rich in minerals like iron and zinc. Slow cooked meats are also a great source in B-vitamins, such as B6 and B12, fat-soluble vitamins, and choline, just to name a few. Most importantly this meal also provides your body with a complete protein.

Overhead view of finished bone-in braised beef short ribs in a red wine sauce inside a blue dutchoven.

What should I serve with the easy braised short ribs recipe?

These braised short ribs have so much depth of flavor, you really want something that will absorb all the deliciousness. I love serving the ribs over a bed of fresh spinach with roasted sweet potato spears.

I also love serving these ribs on top of some mashed potatoes and green beans is bomb!

Or better yet, serve it over some rice and sauteed mushrooms!

The options here on endless.

I truly hope you enjoy this recipe as much as I do. As always, feel free to share any tips or tricks you have discovered that work well for you when making this dish, I’d love to learn more!

Easy Braised Beef Short Ribs

Easy to make braised beef short ribs with red wine and garlic
Prep Time40 minutes
Cook Time3 hours 30 minutes
Total Time4 hours 10 minutes
Servings: 4
Calories: 750kcal
Author: Savor and Crave
Course Main Course
Cuisine American
Keyword Beef short ribs, braised garlic short ribs, braised short ribs, garlic, short ribs

Ingredients

  • 4 lb beef short ribs about 8 ribs
  • 2-3 tsp  kosher salt
  • 1 tsp ground black pepper
  • 3 tbsp EVOO or veg oil of your choice
  • 3 celery stalks, diced
  • 1 yellow onion, diced
  • 1 large shallot, minced or 2 smaller shallots
  • 4 medium carrots, diced
  • 3 heaping tbsp minced garlic
  • 3 heaping tbsp all-purpose flour
  • 2.5 tsp kosher salt
  • 1 tsp fresh cracked pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp ground mustard powder
  • 1.5 tbsp tomato paste
  • 750 ml Cabernet Sauvignon
  • 4 cups beef bone broth
  • 6 sprigs fresh thyme (1 tsp dried)
  • 4-5 sprigs fresh oregano (3/4 – 1 tsp dried)
  • 5 sprigs fresh rosemary (1 heaping tbsp dried)
  • 1 fresh bay leaf (2 dried)

Instructions

  • Remove silver skin from ribs. 
  • Pat dry and season all sides of the short ribs with salt (2-3 tsp) and pepper (1 tsp).
  • Heat oil of your choice in a large Dutch oven over medium heat.  Sear the ribs in batches to prevent the pan from cooling and transfer to a plate.  Each side should only take about 45 seconds.
  • Add the celery, onions, shallots, and carrots and saute for about 3 minutes. Add the minced garlic (3 heaping tbsp) and continue to saute for an additional 2-3 minutes or until the mixture is soft and translucent.
  • While stirring, evenly sprinkle in the flour mixture (flour (3 heaping tbsp), salt (2.5 tsp), fresh cracked pepper (1 tsp), red pepper flakes(1/2 tsp), and mustard powder (2 tsp)), then add tomato paste (1.5 tbsp) and continue to stir for about 1 minute.
  • Pour in the wine while using your spoon to deglaze the bottom of the pot. Once deglazed, add ribs and herbs into Dutch oven.  Be sure to coat the ribs with the wine mixture. 
  • Simmer uncovered for 25 minutes to allow the wine to reduce. 
  • Preheat the oven to 350°F.
  • Add in the bone broth (4 cups) and bring to a simmer.  Cover and bake in the middle of oven for 3-3.5 hrs.  When done, the meat should fall off the bone.
  • Before serving, remove bones, bay leaves, and any herb sprigs you can find. 
  • Enjoy!



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