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
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 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
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
For more scrumptious recipes, fun projects, and exciting news, subscribe to Call Me PMc
Facebook, Twitter, Pinterest
Ashley Denise Hunter says
Thank you Paula. I’ve made this recipe before for a Christmas dinner but it has been some years. I searched through multiple recipes and I found this one to be the best and easiest. We shall see in about 3 hours…
Paula says
I’m so happy you enjoy it!
Sierra says
The meat was literally falling off the bone. Soooo tender and flavor was fantastic. Important tip: be sure to use wine you actually like*
kris says
Outstanding! Great flavor and sauce, served on mashed potatoes. Better than what you can get in a restaurant!
Noreen says
The Best damn Short Ribs lived up to their name. The short ribs were tender and flavorful. Will be making these again and again. Thanks
Marie S says
We don’t drink wine but I had fresh orange juice so I substituted that. Reduced the oj. Had leftover au jus gravy so I used that. Other than that I followed the recipe. Tried to get most of the fat off the juice once the meat was cooked and reduced the juice, used for gravy. This was so delicious with mashed potatoes. Thanks for the recipe.
Lisa T says
So I made these tonight and since it was only my son and myself I cut the recipe in half. Well this was a big mistake! I should have doubled the recipe instead of cutting it in half. We were fighting for the last piece. Being a good mom I let him win. But won’t make the same mistake twice. I will DOUBLE this recipe next time!!!
Paula says
Lol! I’m so happy you liked them. I’m not a big meat eater, but short ribs are my weakness!!
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