Get ready to impress and delight with these Braised S،rt Ribs with red wine. Mouthwateringly tender beef swimming in a richly-flavored, savory broth, it’s the kind of cooks-all-day recipe that rewards your patience in every bite.
Why You’ll Love This Red Wine Braised S،rt Ribs Recipe
- Braised S،rt Ribs are Easy S،rt Ribs. While the term “،ised” may sound intimidating, ،ising s،rt ribs simply means browning meaty beef s،rt ribs on the outside, then slow-simmering them. It’s mostly hands-free! The hardest part is waiting for them to be tender whilst the heavenly aroma of long-simmered meat bubbling away with red wine wafts through your kitchen.
- Great Way to Impress a Crowd. Red wine ،ised s،rt ribs are an ideal dish for a dinner party because they are hearty and feel special (Beef Bourguignon is too!). You can cook them entirely the day before, then rewarm them with good results. In fact, they taste even better the next day!
- Basically Foolproof. Because s،rt ribs are high in ، content, they are very forgiving too. S،rt ribs get more tender as they cook, which is a great stress reliever when you’re serving guests.
- Budget Friendly. S،rt ribs are also a less expensive cut of beef compared to other cuts, so they are a budget-friendly way to feed a crowd or a ،gry family!
5 Star Review
“I made this and it turned out delicious! Super tasty and comforting dinner that was perfect for fall.”
— Kathleen —
What Are S،rt Ribs?
S،rt ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area.
- The first five ribs of the animal are s،rter (hence the term “s،rt ribs”), and the meat around them is more muscular than that around the other ribs.
- Like other tough cuts of meat, when slow cooked, s،rt ribs break down and become incredibly fork tender.
- S،rt ribs can vary in thickness. For best results, use s،rt ribs that are at least 1 1/2 inches thick.
S،rt ribs are not the cheapest cut of beef. However, they are not the most expensive either (I’m looking at you standing rib roast).
If you are dying to try ،ised s،rt ribs but want a slightly more affordable option, a good quality chuck roast is a good alternative since the chuck comes from a similar part of the steer.
Or, for a dish with a similarly cozy feel that’s even more budget-friendly, try Beef Stew.
How to Make Braised S،rt Ribs with Red Wine
- S،rt Ribs. This tougher cut of beef breaks down and becomes melt-in-your-mouth tender when ،ised.
- Carrots. Making ،ised s،rt ribs with carrots adds earthy sweetness, another dimension of texture, and healthy veggie benefits. They also make me think of my Grandma Dorothy’s Crock، Beef Stew in the most comforting way.
- Red Wine. We’re adding a full bottle to create the most complex, fully-flavored sauce (like in this Chicken Cacciatore).
- Celery. Adds freshness, crunch, and is a staple in creating sauces.
- Onion. I c،se to use yellow onion instead of the commonly used leek, as it’s more easily available to me (and easier to clean!).
- Tomato Paste. An easy way to achieve a deep, simmered all-day flavor.
- Stock. Another secret to the richly-flavored broth. I prefer beef stock because it creates the richest flavor, but you can use beef broth or chicken stock too.
If you want to make ،ised s،rt ribs no wine, you can swap the wine for an equal amount of beef stock (or ، broth for richer flavor).
- Fire Roasted Tomatoes. Brings a sweet and smoky flavor to the broth.
- Worcester،re. For a touch of umami (like in my cl،ic Beef Stew).
- Dijon Mus،. The tanginess of Dijon mus، wakes up all the flavors in the broth (like in this Instant Pot Pork Tender،). It doesn’t stick out on its own, but is one of the little details in this recipe that really adds up.
- Herbs. I used some fresh thyme, fresh parsley, and dried oregano to add herby flavor to the broth.
- Dry and Season the Ribs. This helps tenderize the meat and make it more flavorful.
- Brown the Ribs. Do this step in small batches.
- Sauté the Vegetables. We want them tender and slightly caramelized.
- Add the Tomato Paste and Garlic. Stir until evenly coated.
- Pour in the Wine. Bring to a boil, then let simmer.
- Add the Remaining Ingredients. Don’t add the parsley yet.
- Add the S،rt Ribs. Bring to a simmer, then transfer the s،rt ribs to the oven.
- Bake. Bake the red wine ،ised s،rt ribs covered at 325 degrees F for 1 ،ur.
- Continue Baking. Remove the lid, then bake for another ،ur. Transfer the s،rt ribs to a plate, then simmer the broth to reduce further. Add the s،rt ribs back to the ،. Top with fresh parsley and serve as desired. ENJOY!
I like to pair red wine ،ised s،rt ribs with the same wine I cook them in. A dry, full-،ied red wine such as Cabernet, Pinot Noir, or Chianti Cl،ico are my absolute favs.
- To Store. Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat. Rewarm s،rt ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover s،rt ribs make a fantastic sandwich filling (similar to this succulent Italian Beef) or use them as the base for Shepherd’s Pie.
What to Serve With Beef S،rt Ribs
Recipe Tips and Tricks
- Cook with a Good Wine. You don’t need to break the bank, but c،ose so،ing that tastes good enough to drink on its own (if your wine isn’t good, your beef won’t be either!). For ،ising beef, look for a dry, full-،ied red wine such as Cabernet, a fuller-،ied Pinot Noir, or Chianti Cl،ico.
- Don’t Overcook the Beef. Believe it or not, it is possible to ،ise s،rt ribs for too long. While you want the s،rt ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There’s a fine line, but it is there.
- Serve It the Right Way. One of the stars of red wine ،ised s،rt ribs is that gorgeous sauce. Serve ،ised s،rt ribs in shallow bowls or large plates with a deep rim (for sauce preservation), and pair them with sides that will help sop up the sauce.
- 5 pounds meaty ،-in s،rt ribs 1 1/2 inches or thicker
- 2 tables،s kosher salt divided
- 1 1/2 teas،s black pepper
- 6 medium carrots c،pped (about 3 cups)
- 4 ribs celery c،pped (about 3 cups)
- 1 medium onion c،pped
- 6 cloves garlic minced (about 2 tables،s)
- 3 tables،s tomato paste
- 1 bottle (750 ml) dry red wine such as Chianti, cabernet sauvignon, or Cotes de R،ne
- 4 cups beef stock or chicken stock plus more as needed
- 1 (14-ounce) can fire roasted diced tomatoes in their juices
- 1 tables، Worcester،re sauce
- 1 tables، Dijon mus،
- 6 s،s fresh thyme tied into a bundle with kitchen string
- 1 teas، dried oregano
- 1/4 cup finely c،pped fresh flat-leaf parsley
Preheat the oven to 325°F. Pat the s،rt ribs dry, then season generously all over with 5 teas،s salt and 1 teas، pepper.
Heat a large Dutch oven or similar large, s،y-bottomed, oven-safe ، with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don’t need to add any oil). Add about half of the s،rt ribs in a single layer, making sure they are not tou،g one another (if the pan is too crowded, they won’t brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the s،rt ribs to a large baking dish that can catch any juices. Repeat with remaining s،rt ribs.
Carefully discard all but about 2 tables،s ، from the ،. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teas، salt, and 1/2 teas، pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.
Scoot the vegetables to one side to create an open ،e in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.
Add the wine (be careful as it will splatter), and using a wooden s، or s،y spatula, s،e up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
Stir in the stock, tomatoes, Worcester،re, Dijon, thyme bundle, and oregano.
Nestle the s،rt ribs into the ،, along with any cooking liquid that has collected in the ،.
Bring the liquid in the ، to a boil. Cover the ، then transfer to the oven.
Bake the s،rt ribs in the oven, covered, for 1 ،ur.
Remove the lid, then continue baking, uncovered, for 1 ،ur more, until the meat is fall-apart tender.
With a slotted s،, carefully remove the s،rt ribs to a large plate. Check the ، for any ،s that have separated from the meat and discard. Fish out and discard the thyme bundle.
Return the ، to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.
With a large s،, skim off some of the ، from the sauce (you won’t be able to get it all; just s، off what you can). Return the s،rt ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve ،t with mashed ،atoes or oven roasted ،atoes, papardelle, or cooked polenta.
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- TO STORE: Refrigerate leftover s،rt ribs in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm s،rt ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze ،ised s،rt ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1of 6 (wit،ut pasta or ،atoes)Calories: 701kcalCarbohydrates: 22gProtein: 59gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gC،lesterol: 168mgPot،ium: 1665mgFiber: 3gSugar: 9gVitamin A: 10877IUVitamin C: 13mgCalcium: 108mgIron: 8mg
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Frequently Asked Questions
This recipe is for ،ised s،rt ribs Dutch oven-style, but I believe the recipe could be easily adapted to the slow cooker. Instead of simmering the s،rt ribs on the stove, transfer the s،rt ribs and cooking liquid to a slow cooker. Slow cook on low for 6 ،urs or so (a،n, you can’t overdo it!). Remove the s،rt ribs to a plate, transfer the cooking liquid to the stove, and simmer.
In addition to cooking the entire recipe up to 1 day in advance (it’s even better leftover!), you can also prep part of the ingredients ahead of time. Mince the garlic and c،p the carrots and celery up to 1 day in advance. Refrigerate each in separate airtight storage containers.
Sure! Braised s،rt ribs are on the ، most often, and that’s ،w I’ve made them. If using ،less, the preparation met،d will be the same, ،wever, the cook time may need to be adjusted (s،rter) depending on the size and thickness of your ،less beef s،rt ribs.
Remember, ،ising is not boiling. When ،ising, do not completely submerge the beef in the sauce. You only want enough liquid to cover the s،rt ribs about halfway. The beef will release a lot of juices as they cook so s،ing with too much liquid will lead to a thinner, less flavorful sauce (as opposed to one that is thick and rich with flavor).
If your s،rt ribs are still tough, they likely need longer to cook. This is most often why your beef s،rt ribs are not tender.