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
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?
Rand says
I am tripling this recipe (9lbs of ribs) so does that mean I need 3 bottles of wine?
Paula says
And another one to drink!! 😉 Just kidding, 2 bottles just be enough
Rand says
Thanks, I ended up making it with the 2 bottles and reducing it to 3 cups. It took some time but it was well worth it. It was fantastic! Everyone at the party raved about these ribs and were sad when they were gone. Thanks for sharing!
Joe Palmer says
I followed the recipe exactly ( 2 1/2 hr) and it tasted exactly like over cooked pot roast to me. I used a $15 bottle of Pinot noir ( not super cheap or expensive) I consider myself a pretty good cook as I’m a fireman and cook for multiple guys three days a week. I don’t know if I did something wrong but I’ve had pot roasts that came out better than this? Thank goodness I made it at home, if I made it at work I honestly would have been more embarrassed than I was making it for my wife. It tasted nothing like short ribs that I’ve got from restaraunts. Very bummed was super pumped to try it too. Please advise if I’m just a dummy or how I could have messed this up?
Paula says
He Joe, I’m so sorry to hear this. I’ve had success with these many times. I’m wondering if the meat just wasn’t good or if they weren’t very ‘meaty’ and this time over cooked them? I use the same method/time to cook this recipe and my Pomegranate short ribs and they have always come out very tender. Very sorry!
Judy says
I am making these right now! My house smells amazing.
Sue says
would boneless short ribs work with this recipe? Sounds amazing!
Jon shearer says
Can these be done in a regular cast iron roaster?
Carolyn says
This recipe sounds delicious, but how much red wine are u calling for .there are a all size bottles of wine. How many cups of wine or what size bottle so I can make this recipe
Thank you
Paula says
A standard bottle, approximately 750 ml
Patti McNaney says
My daughter invited me over for Valentine’s Day Dinner this evening and she served the Best Damn Short Ribs. The were fantastic.
Christy says
Fantastic recipe! I have made this recipe several times and it is definitely worth it. I have used both thick cut short ribs and “tray cut” thinner cut short ribs. Both were great. I used the thinner cut for a party so people could take a smaller portion, but for my family I use the traditional thicker short ribs. Thank you for the great recipe!
Chazzee Huffman says
It’s NFL showdown, and we are making your short ribs again. The last recipe went to our Computer Tech, so we had to print another copy. Luckily, I wrote your name down. It was soooo delicious, that we are making this one of our most favorites. Thanks, Paula for sharing!!! Aloha 🙂
Melinda says
Omg! Tried this recipe for the first
Time and it is AMAZING!!!
Great flavor and so tender
Paula says
Thanks! They’re one of my favs!
Zac says
what if you don’t have a Dutch oven? Could you use a crock pot?
Kim says
About how many people does this serve? I was considering making this for my dad’s birthday and wasn’t sure if doubling year recipe would be enough for 8 adults and 2 kids. What do you think?
Paula says
Hi Kim, It serves about 4 people. The ribs I’m able to get don’t have a lot of meat so I would def double the recipe for 8 adults.
Rose says
How thick did you have short ribs cut? 2 – 3 inches?
Paula says
They were 3 to 4 inches long and 2 to 2.5 inches thick. Hope this helps, let me know how they turn out
Slice of Southern says
Congrats! Your excellent recipe is the 'featured' recipe on this week's Southern Sunday! Hope you stop by and join the fun this week.
Slice of Southern says
Yummm! These sound so good. Love the addition of the wine. Thanks for sharing your dish on Southern Sundays!
Chazzee Huffman says
My husband went online to look for a short rib recipe and found yours. So, I am in the processing of making it — it is in the oven. I only had 3/4 red merlot, added only 3 cups of beef broth, but we love garlic, so smashed a whole bunch…BAM! It is smelling up wonderful around the neighborhood. Can’t wait to taste. We know it will be great. Adding smashed hot red potato with bacon and chives dash Hawaiian red chile, and a spring salad topped with melody plum tomatoes, lobster and Kula onions to make our dinner complete. I will let you know how it turns out. Can’t be all the bad.. 🙂
Paula says
These are my husband’s favorite, I hope you guys love them! I have been meaning to make them and just haven’t had time, you have reminded me to do it this week. I like your changes too!
Angela says
How long if i used pork country ribs. And would i still use wine☺??
Paula says
Cook time would be the same. I have never paired red wine with pork so I can’t say if that would be good or not.