Main Dishes

Red Wine Braised Short Ribs

January 3, 2016

Braised Short Ribs

Whenever I see a short rib on a menu, I order it, braised, (that is of course it is not covered in mushrooms).  I have tried several times to make them at home, they never quite fall off the bone like I want them to.

I decide for New Year’s Day, I will attempt again.  I’m reading all the tips, I’m asking around, I think I’ve got this.  It may all be in the cook time….I never let them sit long enough.


I start with the searing process.  I lightly salt (not too much, Bill is on a low salt “diet”).  I heat a tablespoon or two of Canola oil in my awesome Le Creuset dutch oven (how did I ever survive without this?). I place the ribs meat side down and let them get a nice brown crust on them.  Continue to turn to get all four sides.  Takes about 15 minutes.


I remove ribs from pan and set aside.  I throw a couple of chopped up cloves of garlic into the same pan and stir them until slightly brown.  Then add in my onions and carrots and cook until the onions are soft and starting to brown.  I carefully add a bottle of red wine ( I used Double T Red Wine..I should have held a glass back for myself…what was I thinking) and a cup of beef broth.


I throw in a couple pinches of dried thyme and oregano (both from my garden) and some fresh parsley I had in the fridge.  I let the wine reduce to about 1/2 (15 mins or so).  Placed the ribs into the wine reduction , meaty side down, making sure they were well covered.

Placed a cover on the dutch oven and cooked in pre-heated oven 325 degrees for about 3 hours.  Turning them once halfway through.

They fell off the bone (almost too well, hard to get a picture with no bone!).  Rich and delicious!

Happy family….now, I need to work on mashed potatoes…too gluey again…back to the drawing board.

Hope you enjoy!

Red Wine Braised Short Ribs
Recipe type: Dinner
Cuisine: Meat
Prep time: 
Cook time: 
Total time: 
Serves: 4
Easy recipe for a quiet water night or a great way to impress
  • 4 beef spare ribs
  • 1 medium onion chopped
  • 3 carrots chopped
  • 2 cloves garlic smashed and chopped big chunks
  • 2 tablespoons canola oil
  • 1 bottle red wine
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  1. Heat canola oil in Dutch oven on stove top. Place ribs meaty side down let sit for 3-4 minutes each side. Done right should take about 15 minutes. Remove from heat, set aside. In same pan, cook garlic until lightly brown. Add onions and carrots, cook until onions are soft and start to brown.
  2. Slowly pour in wine and beef broth, Add thyme, oregano, and parsley, simmer until wine is reduced by about half (15 minutes). Add ribs back to the dutch oven (meat side down). Make sure fully covered. Cover dutch oven and cook in preheated oven at 325 degrees for 3 hours.
  3. Meat should easily fall off the bone.
  4. Serve over mashed potatoes.


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