How to Cook Short Ribs in Wine
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Short Ribs used to sort of intimidate me because I once used Thomas Keller’s recipe, and it was very complicated. Not for him, but for me.
I figure you might want to know how to cook short ribs in wine easily, less complicated, yet with a marvelous outcome. I use that word marvelous because short ribs are rather special, often found in the winter menu of upscale bougie restaurants, yielding comfort a step above pot roast.
What are Short Ribs?
Wikipedia describes short ribs as a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. Short ribs need to be braised for several hours to break down the muscle and release the fat, but the pay off is big fat tender fork fulls of tasty beef.
They are a bit more elegant to serve than a pot roast because they are individual pieces, making them easy to thoroughly brown and braise in red wine.
How to Cook Short Ribs in Wine – What You Need
- Short Ribs
- Avocado Oil
- Carrots (dice)
- Onion (dice
- Celery (dice)
- Garlic (whole cloves)
- Herbs (I used rosemary, thyme, bay leaf)
- Red Wine (full-bodied)
- Tomato Paste
- Beef Broth (organic boxed or make your own beef stock here)
- Dutch Oven (equipment)
- Mashed Potatoes, Cauliflower Mash (for low carb option) or Polenta
As you can see above, you don’t really need a lot of ingredients, and the process is really easy.
- Heat oil in dutch oven and brown the ribs on all four sides. Brown deeply enough to get a good crust on the ribs. This is important, so be patient.
- While the ribs are browning, cut up your veggies.
- Remove browned ribs to a dish.
- Add veggies and garlic to the dutch oven. Cook for about five minutes, stirring.
- Add meat back in.
- Add red wine. Cook until the wine reduces about half.
- Add tomato paste and broth.
- Bring to boil. Cover.
- Either put on lowest burner for about 3 hours or place in 300 degree (150 C.) oven.
- Take short ribs out of the pot. Place on a dish.
- Drain all the vegetables out of the meat broth and discard.
- In a smaller sauce pan, simmer meat broth until it reduces by half, about 20 minutes.
- Serve short ribs over polenta, mashed potatoes or cauliflower mash .
Cooking with Cast Iron Enameled Pots
Cooking with Cast Iron Enameled Pots and a Little Caution
I have had many many cast iron dutch ovens over the years. My preference is Le Creuset, pricey, but will last you your lifetime. I own this one at 5 1/2 quarts (below) and use all the time.
- Of course always follow the manufacturer’s instructions.
- Do not rapidly alter temperature, taking a pot from cold to hot or hot to cold. They can crack.
- The pots heat up and RETAIN their heat, which is why they are called dutch ovens. They actually can get so hot, that when you open your oven, you will feel a big whoosh of heat. Always stand back.
- Do not use high heat. Even when a recipe calls for high heat, proceed with caution, using medium heat. Once on the stove, even the smallest flame can be enough to keep a continued simmer.
- Use Pot holders. This may seem like a given, but even the knobs of the lids will be very hot.
Serve with a side salad with red wine vinaigrette and keto pots de creme or keto chocolate mousse or traditional chocolate mousse for dessert.
More Beef in Wine Recipes
Short Ribs in Wine,
- 1 Dutch Oven 5 1/2 quart
- 2 pounds short ribs 6 -8 pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons avocado oil
- 2 ribs celery
- 2 carrots
- 3 garlic cloves
- 1 onion
- 3 thyme stems
- 1 rosemary stem
- 1 bay leaf
- 2 cups red wine pinot noir
- 2 tablespoons tomato paste
- 4 cups beef broth
- parsley or thyme for finished garnish
- Generously salt and pepper the ribs.
- Add oil to dutch oven. Once heated, add ribs and brown well on all four sides.
- Remove ribs to a plate; set aside.
- Add in vegetables and garlic cloves. Sautè for about five minutes.
- Tuck herbs into an herb bag, cheesecloth or tie with a string.
- Add herbs and short ribs back into pot.
- Add wine. Cook for at least ten minutes reducing to half.
- Add tomato paste and broth.
- Cook on very low on top of stove for about 3 hours. OR place in 300 degree oven (150 C.) for about hours. Check at 2 1/2 hours and see if meat is fork tender.
- Remove meat to a plate. Strain liquid and discard veggies. Place meat back in dutch oven, cover with lid to keep warm.
- Simmer this liquid in a sauce pan for at least twenty minutes until thickened to a delicious wine sauce.
- Serve over polenta, whipped potatoes, cauliflower mash etc. Pour wine sauce over ribs. Sprinkle with parsley.
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