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Red Wine Short Ribs

Red Wine Short Ribs

These delicious and tender red wine short ribs are slowly simmered to perfection. Serve with creamy buttermilk Parmesan mashed cauliflower and you've got a pretty amazing dinner.
Course Dinner
Cuisine American
Keyword Short Ribs
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings 6 servings
Calories 545kcal
Author Lauren Brennan


  • 3 lbs beef short ribs about 6
  • salt & pepper to taste
  • 1/4 cup all purpose flour
  • 2 tablespoons canola oil
  • 3 tablespoons olive oil
  • 1 large sweet maui onion the size of a softball, roughly chopped
  • 1 1/2 cups baby carrots
  • 4 stalks celery roughly chopped
  • 1 1/2 cups red wine
  • 8 cups beef broth
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 14.5 oz crushed tomatoes 1 can
  • 1 tablespoon packed brown sugar
  • 1 recipe Buttermilk Parmesan Mashed Cauliflower


  • Sprinkle short ribs generously with salt and pepper and rub into the meat as best as you can. Sprinkle the short ribs with flour and turn gently to coat meat entirely. Set aside.
  • In a large dutch oven or heavy bottomed pot, preheat canola oil over medium to medium high heat. Add 3-4 short ribs to your pot and brown of all sides. Remove from pan and brown remaining short ribs in remaining grease. Remove.
  • While short ribs are browning, place onion, carrot and celery into the bowl of a food processor. Chop until small pieces using the pulse function {or simply just chop finely without using the food processor.}
  • Drain off excess grease from pan into a bowl. Discard when cold.
  • Replace pan back over heat, add olive oil and finely chopped veggies. Saute 8-10 minutes or until tender.
  • Pour in red wine and bring to boil. Reduce heat to a simmer and cook 5-7 minutes or until the liquid is reduced by half.
  • Pour in beef broth, rosemary, thyme, bay leaves, crushed tomatoes, brown sugar, salt and pepper and browned short ribs. Bring entire pot to boil and then turn heat down to medium low heat or to where the pot can remain at a light simmer.
  • Partially cover pot and cook 5-7 hours, stirring every 30 minutes or so. After about 3 hours, taste the broth and adjust salt. Ribs will be done when meat is very tender and falling off the bone. Serve over Roasted Garlic Mashed Cauliflower.


Calories: 545kcal | Carbohydrates: 20g | Protein: 38g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 1442mg | Potassium: 1252mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4680IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 6mg