RED WINE BRAISED SHORT RIBS | fall-apart tender beef short ribs (stovetop, slow cooker, instant pot)

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine maintains similar flavors without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chuck roast

Chuck roast is more affordable and can be braised similarly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be homemade.

Generously season beef short ribs with kosher salt, about a teaspoon per pound, covering all sides.

Lightly dust the short ribs with all-purpose flour, tapping off excess flour to avoid burning during browning.

Heat olive oil in a large Dutch oven until hot and shimmering.

Add the seasoned short ribs to the pot, ensuring they sizzle upon contact, and sear for 3-5 minutes per side until browned.

Remove short ribs from the pot and transfer them to a plate, draining all but 2 tablespoons of fat from the pot.

Add diced onion, carrot, and celery to the pot, season with kosher salt, and brown for 12-15 minutes until deeply browned.

Stir in garlic and tomato paste, cooking for a couple of minutes to develop flavor and color.

Add the reserved seasoned flour to the vegetables and cook for another minute or two to eliminate raw flour taste.

Deglaze the pot with red wine, scraping up browned bits from the bottom, and allow it to thicken slightly.

Pour in beef stock and return the short ribs to the pot, along with any drippings from the plate.

Nestle fresh rosemary and thyme tied with twine, along with bay leaves and Parmesan rinds into the pot.

Bring the mixture to a bubble, then reduce heat to maintain a gentle simmer.

Cover and braise for 3 to 3.5 hours until the short ribs are fall-apart tender.

Serve the short ribs over mashed potatoes or polenta, drizzling with the braising liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens