Red Wine Braised Short Ribs are the definition of comfort food. Paired with your choice of pasta and braised ribs that are slow cooked to perfection until the tender meat falls of the bone.
These braised short ribs are simmered in a tangy red wine sauce and infused with herbs and beef broth to create a luxurious meal.
Pair this dish with my savory Kale Caesar Salad Recipe. Or try one of my other pasta dishes like Classic Sunday Sauce you can place on your favorite pasta, Crispy Prosciutto Pasta, or my Cheesy Baked Ziti Recipe!
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love Braised Short Ribs
You'll love making this dish because:
- the meat is incredibly tender and flavorful
- perfect for make ahead meals and entertaining
- use simple ingredients to create restaurant quality flavor
- ideal for cozy family dinners or holidays
- pairs beautifully with mashed potatoes, polenta, or pasta!
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What are English Cut Short Ribs?
There are two popular cuts for short ribs. There is Korean cut and there is the English cut short rib.
Korean cut short ribs are sliced thinly across the bone, resulting in multiple small pieces of meat with small bone fragments. This cut is usually thin and are ideal for quick cooking like grilling or cooking on the barbecue.
On the other hand, short ribs that are English cut, are cut parallel to the bone. This results in the short ribs being thicker and rectangular with a single bone in the middle. English cut short ribs are typically 2 to 4 inches long and 1 to 2 inches thick. English cut short ribs are better suited for slow cooking methods in braising or for simmering for longer periods of time.
This cut is often used in traditional dishes like pot roast or beef stew, where the longer cooking time allows the flavors to develop deeply, connective tissue to break down and the meat to become fall-off-the-bone tender.
Ingredients
You'll need these ingredients to make red wine braised short ribs: dry red wine, garlic, English cut short ribs, carrot, onion, celery, beef broth, beef bouillon cube, seasoning, parsley and your preferred pasta.
For exact measurement details and directions see recipe card...
How to Make Short Ribs Braised in Red Wine
Trim excess fat from ribs and season with salt and pepper. On medium heat in a medium sized skillet, heat up oil and cook chopped garlic until fragrant. Remove from pan to avoid burning.
Sear ribs on both side. Remove from pan and place in a dish.
Place chopped celery, carrots and onions in the pan and cook until translucent. Add tomato paste and mix. Add wine and allow the alcohol to evaporate.
Add broth and beef bouillon cube and bring to a gently boil. Return the ribs back to the skillet. Turn down heat and simmer on low for about 2 hours or once the meat is tender occasionally turning the meat over.
Once ribs are cooked and tender transfer to a plate.
Cook your pasta as per product directions. Once the pasta is al dente, transfer the spaghetti into the pan with the short rib sauce and mix well.
Transfer your pasta to a serving dish and place the short ribs to the side. Sprinkle with chopped parsley.
Storage:
Leftover braised short ribs store perfectly in an airtight container that is if you have any leftover! Store in the fridge for 3 to 4 days.
The best way to warm up pasta dishes is over the stovetop. Just add a little olive oil and fry it up.
Top Tips
Trim any excess fat on the outer part of the ribs.
Sear ribs well before braising so that it locks in the flavor and adds color to the sauce
Don't rush the process. Cook slowly for a long period of time to make the ribs tender
Skim excess fat from the sauce before serving for a cleaner, richer flavor.
Thicken the sauce by simmering uncovered after removing the ribs until the sauce reduces to your desired consistency.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Beef Chunks- instead of using beef ribs, try cubed beef chuck roast or oxtail
- Vegetables - add mushrooms or other vegetables
- Chicken - substitute chicken thighs and white wine for a lighter version
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Absolutely!. Sear the ribs first, then transfer to the slow cooker and cook on low for 8 hours.
Simmer uncovered after removing the ribs until the sauce reduces to your desired consistency.
Yes. Substitute with additional beef broth plus 1 tablespoon of balsamic vinegar for depth and to add a little acidity.
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Recipe Details
Tender Fall of the Bone Red Wine Braised Short Ribs
https://easyhomemaderecipes.caIngredients
- 1 clove garlic
- 3 tbsp olive oil
- 1 tbsp butter
- ½ tsp salt
- 1⅕ lb short ribs English cut
- 1 small carrot chopped
- 1 small red onion chopped
- 1 stalk celery chopped
- 1 tbsp butter
- 2 tbsp tomato paste
- ½ cup red wine dry
- 2 cups beef broth
- 1 bouillon cube beef
- fresh ground pepper to taste
- 8½ oz pappardelle linguini, fettuccini, or spaghetti
- 3 sprigs fresh parsley or dried parsley
Instructions
- Trim excess fat from ribs and season with salt and pepper.½ tsp salt, 1⅕ lb short ribs, fresh ground pepper
- On medium heat in a medium sized skillet, heat up oil, butter and cook chopped garlic until fragrant. Remove from pan to avoid burning.1 clove garlic, 1 tbsp butter, 3 tbsp olive oil
- Sear ribs on both side. Remove from pan and place in a dish.
- Deglaze pan with red wine.½ cup red wine
- Place chopped celery, carrots and onions in the pan and cook. Add remaining butter and tomato paste and stir while cooking.1 small carrot, 1 small red onion, 1 stalk celery, 2 tbsp tomato paste, 1 tbsp butter
- Add broth and beef bouillon cube and bring to a gently boil. Return the ribs back to the skillet. (Add enough broth so that the ribs are slightly covered in liquid.) Turn down heat and simmer on low for about 2 hours or once the meat is tender occasionally turning the meat over.2 cups beef broth, 1 bouillon cube
- Once ribs are cooked and fork tender transfer to a plate.
- Cook your pasta as per product directions. Once the pasta is al dente, transfer the spaghetti into the pan with the short rib sauce and mix well.8½ oz pappardelle
- Transfer your pasta to a serving dish and place the short ribs to the side. Sprinkle with chopped parsley.3 sprigs fresh parsley
Notes
Top Tips
Trim any excess fat on the outer part of the ribs. Sear ribs well before braising so that it locks in the flavor and adds color to the sauce Don't rush the process. Cook slowly for a long period of time to make the ribs tender Skim excess fat from the sauce before serving for a cleaner, richer flavor. Thicken the sauce by simmering uncovered after removing the ribs until the sauce reduces to your desired consistency.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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