Red Wine-Braised Short Ribs
Discover how to make fall-off-the-bone red wine-braised short ribs with this flexible recipe that’s perfect for cold-weather comfort food cravings.
Red Wine-Braised Short Ribs
This recipe comes from Gavin Phillips, sous chef at Meat Church BBQ and friend of Montana Knife Company.
5
20 minutes
5 hours
580
American
Dinner
Red wine-braised short ribs served over creamy mashed potatoes is the kind of comfort food that makes cold weather worth enduring. The straightforward technique I explain below yields fall-off-the-bone tender short ribs that don’t break the bank.
The beauty of braising is its flexibility. While this short rib recipe calls for five hours of braising at 250°F, you can reduce the temperature and braise overnight or increase the heat to get dinner on the table faster.
You can also make this red wine-braised short rib dish entirely on the stovetop or in the oven. The choice is yours.
Ingredients
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5 bone-in beef short ribs
- 1 medium white onion, diced with a sharp, clean knife
1 large celery stalk, diced
1 large carrot, diced
2 cups beef broth or stock
1 cup dry red wine (a bold Cabernet or Merlot works well)
1 Tbsp. tomato paste
1 Tbsp. beef tallow for searing (olive oil works as a substitute)
- Your favorite all-purpose seasoning (I use Meat Church Blanco)
- Garlic and herb seasoning to taste (I use Meat Church Garlic & Herb)
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Braiser or Dutch oven with lid
Pellet grill, smoker, or conventional oven
Instant-read thermometer (mine is from ThermoWorks)
- Sharp kitchen knife for prep work
Directions
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Set the temperature to 250°F. If you’re using a pellet grill, the wood type doesn’t matter, since the braiser stays covered throughout the cooking process.
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Season the ribs generously on all sides with your all-purpose seasoning. Heat the braiser over medium-high heat and add the tallow or olive oil. Sear each rib for one minute per side until browned.
Remove the ribs and set aside, leaving the rendered fat in the pan.
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Add the diced onion, celery, and carrots to the hot braiser. Cook for five to seven minutes until the onions turn translucent.
Stir in the tomato paste and cook for two minutes. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
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Add the beef broth and season with garlic and herb seasoning. Return the liquid to a simmer.
Nestle the seared ribs into the braising liquid. Cover the braiser with the lid and transfer it to your smoker or oven.
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Braise the red wine-braised beef short ribs for approximately five hours. The meat should pull away from the bone easily and shred with minimal pressure. Internal temperature should reach at least 200°F for optimal tenderness.
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Remove the braiser from the heat. Let the ribs rest in the braising liquid for 10 minutes before serving.
- Use a clean, sharp knife to separate the meat from the bone if desired, then plate over garlic mashed potatoes. Spoon the braising liquid over the top as a sauce.
