Braised Short Ribs are the Best Damn Short Ribs you’ll ever have! These short ribs are cooked in red wine until falling-off-the-bone tender!
This recipe takes a long time (three hours is an eternity for someone with no patience!) to make but it’s not difficult. You don’t stand over the stove for 3 hours straight. You do a step, then read your trashy novel (or maybe that’s just me), do a step, then clean the kitchen, do a step, back to the novel.
It is SO worth the time…..
Best Damn Short Ribs
Ryder said, “Yum! This is good and I know good. I may not know when other things are good or bad, but I know when food is good or bad!” Yep, he’s right.
Wesley said, “These are the best damn short ribs.” Holy moly, my friends, that is like winning the Boston Marathon! Food critic #1 gave it a 10!!! The heavens parted and the angels sang Hal-le-lu-jahhhhhhh!!
Best Damn Short Ribs
Ingredients
- 2-3 pounds beef short ribs
- Salt and freshly cracked black pepper
- 3 Tablespoons butter
- 1 bottle red wine such as Cabernet or Pinot noir
- 4 cups beef broth
- 3 cloves garlic peeled and smashed
Instructions
- Preheat oven to 325 degrees. Pat ribs dry and salt and pepper all sides. Melt 2 tablespoons butter in a large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned.
- Pour in red wine, boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth.
- Cover pot and put in the oven until the meat almost falls off bones about 3 hours.
- After 3 hours. Remove pan from the oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from top of the broth. Simmer about 10 minutes to thicken.
- Add 1 tablespoon butter and whisk until melted. Taste and adjust seasoning if necessary. Put ribs back in the broth and serve.
Video
Notes
Nutrition
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Rachel says
I have made this recipe countless times and LOVE it! They beat restaurant short ribs any day! I am making these tonight and noticed that in the it recipe calls for 3 tablespoons of butter, however you only end up using two in the beginning to brown the ribs, and butter is never referenced again in the recipe. Am I missing something?
Paula says
Oh so sorry, it’s added in the sauce at the end. I’ll correct the recipe.
Eleanor Hill says
Looks fantastic! Can country style pork ribs be cooked this way?
Paula says
yes
Robert Bloch says
Can this be made in a slow cooker?
Paula says
Yes, use times listed in this post: https://www.callmepmc.com/red-wine-pomegranate-slow-cooker-short-ribs/
Sabrina says
great recipe and nice video summary, love short ribs but somehow never think to make them so I appreciate this recipe, thank you!
Dennis F says
Made these a month ago – outstanding! Do you think the recipe might work with a pot roast?
Paula says
yes, I have made it with a roast. It’s delicious. Depending on the size it may need to cook longer
SV says
Delicious!
Pete (female) says
Do you have to use the wine or can you use all beef broth?