Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

With Spring comes rainstorms and today we’ve had nothing but this weird on and off again stormy weather. Red Wine Braised Short Ribs seems highly appropriate for a day like today.

Not to mention it might be the last time I make them for the season. I always try to cook with the season and for some reason a big pot of braised short ribs just don’t have the same appeal in the Summer time like it does in the Winter.

 I typically braise my beef short ribs in beer, it deserves something a little heartier and Guinness or a stout beer is always the best option. Hence the most popular recipe on the site is Guinness Braised Short Ribs. But every once in a while I like to switch it up and I had an open bottle of Bordeaux to use up. Yes, sometimes there is such a thing as leftover wine at my house. Doesn’t happen often though.

This dish is so simple and so delicious to put together. Serve with some creamy mashed potatoes or even on top of a bed of buttered noodles and it’s a complete soul warming meal.

Perfect for Sunday Supper. 

Red Wine Braised Short Ribs

Wine Pairing Recommendation: I highly suggest drinking what you cook with and you always want to cook with what you would want to drink. In my case a big glass of Bordeaux. 

Red Wine Braised Short Ribs

26 March, 2017
: 4-6 Servings
: 20 min
: 3 hr
: 3 hr 20 min
: Easy

Cooking with a hearty wine like Bordeaux leaves you with a velvety and flavorful sauce. I highly suggest you pair your dinner with what you cook with. Serve on top of creamy mashed potatoes and enjoy to your heart's content.


  • 4 pounds Beef Short Ribs, about 6 large short ribs
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 whole Onion, chopped
  • 3 large Carrots, peeled and sliced on bias
  • 6 whole Garlic Cloves, minced
  • 1 tablespoon Tomato Paste
  • 1 can {14.5 ounces} Petite Diced Tomatoes
  • 1 cup Red Wine
  • 2 cups Beef Stock
  • 2 whole Bay Leaves
  • 1 package Baby Portobella Mushrooms, sliced
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold Water
  • Parsley, chopped for garnish
  • Step 1 In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.
  • Step 2 Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.
  • Step 3 Add the can of tomatoes with juice to pot. Stir in red wine. Deglaze and scrap any brown bits on the bottom of the pot.
  • Step 4 Add beef stock and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.
  • Step 5 Every stove varies, for me I have to keep it on a higher low setting. You want a continuous simmer so short ribs can braise and break down.
  • Step 6 Remove short ribs to a serving platter and continue to simmer the sauce while assembling. Fish out bay leaves and discard. In a separate pan heat 1 tablespoon olive oil over medium high heat. Add mushrooms and saute for 5 minutes until browned and tender. Top sauteed mushrooms on short ribs.
  • Step 7 Whisk together cornstarch and cold water in a small bowl until dissolved. Add cornstarch slurry into the sauce and stir until sauce is thickened. Turn heat off and spoon sauce over short ribs.
  • Step 8 Serve on top of mashed potatoes and garnish with chopped parsley. Enjoy!

 My creamy mashed potatoes consist of a combination of red potatoes and gold potatoes. Boiled with a whole head of garlic. Drained and mashed into 1 stick of melted butter, 1/4 cup heavy cream and 1 package of cream cheese. Mash together until creamy. Season with kosher salt and plenty of black pepper.

This is literally the greatest mash potatoes ever.

Red Wine Braised Short Ribs

 Savor and Enjoy!

12 thoughts on “Red Wine Braised Short Ribs”

    • Hi Nina,
      You can, however it would require a lid or some sort of makeshift foil lid for braising. I often use my shallow Le Creuset pan and it works great. But lid is key to braising. Let me know how it turns out!


    • Hi Sanna,
      You absolutely can! Just make sure you sear the short ribs first and saute the veggies before placing everything in the slow cooker on low for 8 hours. Save the cornstarch slurry for the last 30 minutes to thicken the sauce. Enjoy!!

  • I made this for dinner it was delish. I am going to be making this again for company. Must I add the carrots as I am making another dish that has carrots. I am afraid it will be over load

    • Hi Debbie, I’m glad you enjoyed! You can definitely omit the carrots for this dish. Let me know if you have any other questions. Cheers!

      • I am making these tommorow. I plan to slow cook them should I first do the sauce in a pot then transfer everything?

        • Hi Debbie, No need to do the sauce first because everything cooks together. Follow the instructions up to the point where you are sauteeing the veggies and just transfer seared short ribs and sauteed veggies to your slow cooker and cover with remaining ingredients through the mushrooms. Cook on low for 6-8 hours. Finish the last half hour with the cornstarch slurry to thicken the sauce. Serve as instructed and enjoy!

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