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Fall Off The Bone Braised Red Wine Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 34 reviews
  • Author: Bara
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This recipe for Fall Off The Bone Braised Red Wine Short Ribs offers tender, flavorful beef ribs slow-cooked in a rich red wine and beef broth sauce infused with aromatic vegetables and herbs. Perfectly seared and then oven-braised for hours, these ribs become melt-in-your-mouth delicious, making a comforting and impressive meal for special occasions or cozy dinners.

Ingredients

Short Ribs and Coating

  • 3 ½ Pounds Short Ribs
  • ¾ Cup All-Purpose Flour (or gluten-free flour)

Vegetables and Aromatics

  • 1 Head Garlic (peeled)
  • 2 Small Onion (diced)
  • 2 Carrots (peeled and diced)
  • 3 Stalks Celery (chopped)

Liquids and Seasonings

  • ¼ Cup Avocado Oil
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Tomato Paste
  • 1 Bottle Red Wine (of choice)
  • 4 Cups Beef Broth
  • ¼ Cup Black Peppercorns
  • ¼ Cup Brown Sugar (or coconut sugar)
  • 2 Sprigs Fresh Rosemary

Instructions

  1. Preheat and Prepare Short Ribs: Preheat your oven to 350°F. Pat the short ribs dry thoroughly with paper towels to remove moisture, then evenly coat all sides of the short ribs with the flour to help create a flavorful crust during searing.
  2. Sear the Short Ribs: Heat a large Dutch oven over high heat and pour in the avocado oil. Once the oil is shimmering hot, add the short ribs and sear them for approximately 2–3 minutes per side until they develop a deep, golden-brown crust. Remove the ribs and set aside.
  3. Cook Aromatics and Deglaze: In the same pot, add diced onion, carrots, celery, and the peeled garlic. Stir in the Dijon mustard and tomato paste to coat the vegetables. Pour in the red wine and beef broth, scraping the bottom of the pot to release browned bits, which add depth of flavor. Add black peppercorns and brown sugar, stir to combine, and bring the liquid to a gentle boil.
  4. Braise the Short Ribs: Return the short ribs to the pot, nestling them into the liquid. Add the rosemary sprigs, cover the Dutch oven, then place it in the preheated oven. Braise the ribs for 3 hours until the meat is extremely tender and easily falls off the bone.
  5. Finish and Serve: Remove the pot from the oven and discard the rosemary sprigs. You can serve the short ribs with the vegetables and sauce as-is, or strain the sauce and reduce it on the stovetop over medium heat for 20–22 minutes until slightly thickened. Spoon the reduced sauce over the ribs before serving.

Notes

  • For best results, choose a dry red wine such as Cabernet Sauvignon or Merlot to enhance the sauce’s depth.
  • Coating the ribs with flour helps to thicken the sauce as it cooks.
  • You can substitute brown sugar with coconut sugar for a more natural sweetness.
  • Make sure to pat ribs completely dry before flouring to ensure proper browning.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a gluten-free version, use gluten-free flour instead of all-purpose flour.

Find it online: https://yumbara.com/fall-off-the-bone-braised-red-wine-short-ribs-recipe/