This post may contain affiliate links that won’t change your price but will share some commission.

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!

You’ll need a Dutch oven for this recipe. Below are recommendations at different price points. Click on the photo for more information.

Best Damn Short Ribs


Before I had beef short ribs, I didn’t understand all the hoopla surrounding them. Well, they really are that good. Simmered until tender with red wine, hello, what’s not to love!?

Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs

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!!


A full list of ingredients and amounts is in the recipe card below. As well, set up your recipe box for free so you will never lose this wonderful recipe.

  1. Short ribs
  2. Pepper
  3. Butter
  4. Red wine
  5. Beef broth
  6. Garlic
Best Damn Short Ribs

First, dry ribs with a paper towel then salt and pepper. Brown on all sides in a Dutch oven.

Best Damn Short Ribs

After ribs are browned, remove to a pan. Add garlic and saute for 1 minute. Next, add red wine and boil until reduced to about 1 cup.

stewing meat in pot

Return the ribs back to the pan and add 4 cups of beef broth. Place the lid on the dish and bake in a 325-degree oven for 2 and 1/2 to 3 hours. Take out of the oven and remove ribs to a plate. Skim excess fat off the top, then boil until reduced by about half. The longer you boil and reduce the more intense the remaining broth will be. Replace ribs and simmer a couple of minutes longer. Serve over rice, with cheesy grits, or with buttered noodles.

You may also like Molasses Pomegranate Braised Short Ribs or Red Wine Pomegranate Slow Cooker Short Ribs


  1. Blistered Tomato Ricotta Pasta
  2. Tomato Cheese Tart 
  3. Whipped Feta with Blistered Tomatoes 
  4. Tomato Cream Sauce Sausage Gnocchi
  5. New Orleans Sausage Shrimp Crawfish Pasta

Tools you’ll need for this recipe

shop tools needed at Walmart

shop tools needed at Target

  • Dutch oven
  • pepper mill
  • garlic press
  • cup and spoon measures
  • large spoon
  • platter
  • whisk

Last But Not Least… I love hearing from you and would love it if you would leave a rating and a comment. Please follow me on Instagram and tag me with a photo when you make this recipe.

Best Damn Short Ribs

Best Damn Short Ribs

Succulent beef short ribs and cooked in rich red wine for an out-of-this-world meal!
Author: Paula
4.83 from 79 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Servings: 4 servings
Cut your grocery bill and your food waste. Unlock savings of up to 30%* (sometimes more!) compared to grocery store prices.


  • 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


  • 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.



© All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Calories: 541kcal | Carbohydrates: 6g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 1083mg | Potassium: 968mg | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 5mg
Want to save your favorite recipes?Create an account or login 7 ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. I want to cook these so badly, but I don’t have a Dutch oven.
    Can I sear them them in a cast iron fry pan the. Cook them in a slow cooker?

    If yes at what temp and how long ?

    Please help I need to cook them today for my husband I’ve never made these before. 🙏😊

  2. 5 stars
    So good! Only changes I made were to decrease wine to 2 cups instead of a bottle of wine (good advice in one of the comments) and added 1 tablespoon of EVOO to the butter when braising the meat. Keeps the butter from burning.
    Next time I would put this in a slow cooker for 5 hours as the meat wasn’t as tender as it should be.
    Will definitely make again.

4.83 from 79 votes (61 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!