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    Home » Recipes

    Red Wine Short Ribs

    Published: Oct 6, 2016 · Modified: Oct 11, 2022 by Kate Morgan Jackson · This post may contain affiliate links · 50 Comments

    Jump to Recipe

    This easy recipe for red wine short ribs is the perfect comfort food for a lazy fall weekend! Veggies and ribs cook long and low for an amazing flavor that will have them clamoring for seconds and thirds.

    Red Wine Short Ribs

    PIN this recipe for Red Wine Short Ribs now… So you can make it later!

    Ah, these red wine short ribs!  They are the perfect, hearty, easy way to welcome in fall.

    Because as much as I hate to say farewell to the basil and the local tomatoes and my flip-flops and sleeping with the window open, there’s something comforting about breaking out the cozy sweaters and the first fire in the fireplace of the season.

    And of a warm and wonderful supper bubbling busily on the stovetop on a gray Sunday afternoon. Ready to break in fall with me?  Let’s make it!

    In addition to all the other wonderful things about this recipe, it also gives me a chance to use up those bottles of red wine that I seem to accumulate but that I can’t drink.

    And let me be perfectly clear, there are lots of bottles of red wine that I absolutely CAN drink…but I found out over the past year or so that they all have to say “pinot noir” or sometimes “merlot” on the label, or they give me a headaches.

    Tannins.  Sigh.

    However!  For some reason if I cook with those other varieties, they magically lose their headache producing powers – I’m guessing because the alcohol also dissipates somewhat as it cooks?  

    One way or the other, this scrumptious supper gives me the chance to use all those Cabernets that I seem to always have around.

    While having a lovely Sunday afternoon glass of pinot noir while I cook.  All of which reminds me of this.

    postcard

    My grandfather was an amazing artist and an equally amazing jokester, and here he is demonstrating both, with his postcard sketch of the Spring House in our little Vermont village, and on the other side of the postcard his note to ten-year-old me.  

    A cool drink on him.  LOVE.

    Anyway, here’s how you toss together this lovely supper.  

    Ingredients You need to make this short rib recipe!

    • Bone-In Beef Short Ribs
    • Salt and Pepper
    • Olive Oil
    • Sweet Onion
    • Baby Carrots
    • Celery
    • Flour
    • Tomato Paste
    • Red Wine
    • Thyme
    • Garlic
    • Chicken Broth
    • Cream (optional)

    Here’s how you make red wine short ribs!

    (Scroll down for the handy complete printable recipe with nutrition info!)

    STEP 1: First you need some short ribs, and if you have never tried making short ribs before this is the perfect way to start!

    You want the bone-in kind, and while you can use them as is, I like to ask my butcher to cut them in half so they are in nice manageable two inch pieces.  Butchers are wonderful friendly people who are always so nice about doing things like cutting short ribs in half.

    You also want some onions and carrots and celery, and a whole head of garlic, and yes, a bottle of dry red wine.  Cabernet is the best.

    STEP 2: You are going to start by browning those short ribs in a large Dutch oven, and then cooking up those veggies for a few minutes in the beef drippings.

    STEP 3: That’s pretty much all the actual cooking you have to do because the rest of the recipe calls for simmering everything together in Cabernet and some chicken broth until everything is tender, first on the stovetop and then in the oven, which will give it a gorgeous, tender consistency.

    Red Wine Short Ribs

    When it’s done, you can either serve it up as is, or if you want to die from short rib happiness, you can spoon it over brown butter mashed potatoes.

    More tips for making Red Wine Short Ribs!

    Can I use boneless short ribs instead of bone-in?

    Yep! You will only need half the amount though, so for this recipe about 2.5 pounds.

    Can I substitute something else for the wine?

    I usually try and say yes to this question for recipes, but in this case…nope. The red wine is essential to the flavor.

    Can this be made ahead?

    As with most stews and soups, this one gets Even Better if it sits around (in the fridge please) for a day…the flavors intensify even more! Bring it to room temperature when you are ready for it, and slowly heat it up over medium high heat.

    Have a question I didn’t cover?

    Drop it in the comments section below and I promise to answer pronto!

    So happy fall, and please have a cool drink on me with your red wine short ribs!

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    Red Wine Short Ribs

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    ★★★★★

    5 from 5 reviews

    This easy recipe for red wine short ribs is the perfect comfort food for a lazy fall weekend! Veggies and ribs cook long and low for an amazing flavor.

    • Author: Kate Morgan Jackson
    • Prep Time: 10 minutes
    • Cook Time: 3 hours
    • Total Time: 3 hours 10 minutes
    • Yield: 6 servings 1x
    • Category: Dinner
    • Method: Stovetop, Oven
    • Cuisine: American

    Ingredients

    Scale
    • 5 pounds bone-in beef short ribs, cut in half if possible
    • Salt and pepper
    • 1/4 cup olive oil
    • 1 large sweet onion, peeled and chopped
    • 2 cups baby carrots
    • 3 celery stalks, chopped
    • 1/4 cup flour
    • 2 tablespoons tomato paste
    • 1 standard size bottle Cabernet or other dry red wine
    • 1/4 cup fresh thyme
    • 1 head garlic, cut in half cross-wise
    • 4 cups chicken broth
    • 1/4 cup cream (optional but oh so good!)

    Instructions

    1. Season ribs with salt and pepper. Heat oil in a large Dutch oven or other oven-proof pot over medium high and brown ribs on all sides. Remove from pot and set aside.
    2. Add onion, carrots and celery to pot and cook in drippings, stirring frequently, for 5 minutes. Add flour and tomato paste and stir for another minute.
    3. Pour in red wine and return ribs to pot. Bring to a simmer, turn heat to medium low and cook for 30 minutes.
    4. Preheat oven to 350. Add thyme and garlic and chicken broth to pot and bring to a simmer. Put the covered pot in the oven and cook for 2 1/2 hours until short ribs are tender.
    5. Season to taste with salt and pepper. If you are using the cream, stir it in now.
    6. Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top.

    Equipment We Used to Make This Recipe

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    Dutch Oven

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    Notes

    This meal is wonderful served as is, but even more wonderful ladled over mashed potatoes or warm polenta or grits!

    Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

    Keywords: low carb Red Wine Short Ribs, low carb ribs,

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Slow-Cooked Mustard Short Ribs
    Slow cooked short ribs are just plain perfect when you add in carrots, onions, potatoes and just the right amount of grainy mustard.
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    Slow Cooked Short Ribs with Carrots and Apples
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    Slow Cooked Short Ribs with Carrots and Apples
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    Comments

    1. Dawn @ Girl Heart Food says

      October 06, 2016 at 10:58 am

      I will, indeed, have a cool drink on you ;) I really don’t understand your concept of ‘wine left’, though, lol. Just kidding. Too bad that some of them give you a headache!! Good that you got to use them in this delicious recipe, though! High five for that! I love this type of food this time of year. It’s the absolute best, in my opinion. Your suggestion of serving with brown butter mashed potatoes sounds wonderful! Brown butter is completely awesome and that smell? Wish we could bottle that! Such a lovely recipe. Want to grab a fork and dig right in!!

      Reply
      • Kate says

        October 07, 2016 at 4:20 pm

        Thanks Dawn! Yes, wine and I have a love hate relationship (as opposed to my relationship with mashed potatoes, which is All Love All The Time.) :)

        Reply
    2. Mary Ann | The Beach House Kitchen says

      October 06, 2016 at 8:17 pm

      Wow, your grandfather was a very talented artist Kate. So sweet! These short ribs have my name and my husband’s all over it! It’s one of our favorite fall/winter meals. Can’t wait to try your version! Happy weekend!

      Reply
      • Kate says

        October 07, 2016 at 4:21 pm

        He was! I miss him! Happy weekend to you too. xo

        Reply
    3. Gaila Perez says

      October 07, 2016 at 8:33 am

      Oh my gosh, your grandfather was so funny!! I will too have a cool drink smiling! I love what you have done to these lovely ribs!! this is what comfort food is all about!! Pinned!!!

      Reply
      • Kate says

        October 07, 2016 at 4:21 pm

        He was! Thanks for the pin, Gaila!

        Reply
    4. Carol Bleistine says

      October 07, 2016 at 1:06 pm

      Kate, your recipes are the best! Not too complicated, no obscure ingredients, and they always turn out great.

      Reply
      • Kate says

        October 07, 2016 at 4:22 pm

        Carol! You made me smile from ear to ear with this comment – thank you! :)

        Reply
    5. Allie | In This Kitchen says

      October 09, 2016 at 3:47 pm

      This looks absolutely brilliant, and I agree that I love red wine in cooking but I can sometimes also forget about a bottle of it that I’ve opened (I know some people would call me crazy for that). But this is the perfect way to use it up, a beautiful fall stew.

      Reply
    6. Adina says

      October 10, 2016 at 3:59 am

      Such a perfect dish for this weather, I love that glossiness. Great postcard too!

      Reply
    7. grace says

      October 10, 2016 at 10:16 am

      i’m weird because i’d eat every single piece of meat-juice-infused vegetables, but i won’t eat that meat. i think the texture gets me, even though it’s so tender. whatever my hang-ups, this is definitely comfort food!

      Reply
    8. Sarah says

      December 03, 2016 at 8:57 pm

      Hi Kate – thanks so much for sharing! I made this tonight and the flavor was delicious! I’m curious if you use any special type of short rib? I’ve tried short ribs twice, and both times they were very fatty. I’m wondering if I’m buying the wrong kind of meat.

      Thanks!

      Reply
      • Kate says

        December 05, 2016 at 8:37 am

        Hey Sarah! Short ribs can definitely be fatty, and some are better than others. I usually get mine from the butcher counter at the supermarket, and I ask the butcher to give me ribs from the meatier end of the bone. You want a little fat on them because that is what gives you the rich flavor, but not so much that they are overly fatty. If you have a Whole Foods near you, they usually have great short ribs, but one way or the other if you explain what you want to the butcher at your supermarket, I bet you will end up with a better cut of short ribs. Hope this helps! :)

        Reply
    9. Tom Morrison says

      September 11, 2017 at 9:16 pm

      We have about 30’minute left and can’t wait!! It smells so good !! Tom from California

      Reply
      • Kate says

        September 13, 2017 at 9:01 pm

        Hope you loved it!!

        Reply
    10. Kelley says

      September 23, 2017 at 8:13 pm

      Very good!! Made this tonight to welcome in fall &I this will become a fall regular at our home :) I rarely follow recipes exactly but I did this one & it was delicious.

      Reply
      • Kate says

        September 27, 2017 at 7:23 am

        I’m so glad! It’s a fall regular in our house too – making it as soon as this heat wave leaves!

        Reply
    11. Cherie says

      September 27, 2017 at 11:28 am

      This sounds so YUMMY, cannot wait to try! Question though, instead of placing in oven for 2 1/2 hours, what about using a crock pot for this portion of the recipe???

      Reply
      • Kate says

        September 27, 2017 at 7:25 pm

        I don’t see why not! I think on low for about 8 hours would work just fine – if you try it that way, come back and tell us how it came out!

        Reply
    12. Tara says

      January 27, 2018 at 11:07 pm

      Absolutely delicious and a hit at girls night!

      Reply
      • Kate says

        January 28, 2018 at 10:39 am

        Tara! I do love a good girls night – so glad you made this for yours! Happy Sunday. :)

        Reply
    13. Robbi says

      March 02, 2018 at 7:16 pm

      Made this tonight for dinner. I had to wing it with the measurements because I only had less than 2lbs of short ribs but it turned out fantastic! I can’t wait to make it again using the amounts called for in the recipe!
      Stays on my dinner list!

      Reply
      • Kate says

        March 03, 2018 at 1:12 pm

        Robbi! I’m so glad – it’s such a great winter recipe, right? Glad it is on your dinner list. :)

        Reply
    14. Berbelie says

      July 22, 2018 at 3:44 pm

      This recipe is so good. My family and I really enjoyed it. I made sure I had the right amount of everything. Thanks for sharing.

      Reply
      • Kate says

        July 22, 2018 at 5:03 pm

        Hi Berbelie! I’m so glad you and your family liked this – it’s a favorite in our house too! Happy Sunday! :)

        Reply
    15. Nicolette Eaves says

      October 17, 2018 at 1:57 pm

      Hi,
      Your recipe calls for chicken stock but the instructions say chicken broth … which is it or does it matter?

      Thank you, planning to make this tonight!

      Reply
      • Kate says

        October 17, 2018 at 3:05 pm

        Oh my goodness, thanks for catching that! Either one will work fine, but for consistency’s sake I’m going to adjust the recipe to say chicken broth. Thanks for letting me know and hope you love it!!

        Reply
    16. Hayley says

      October 23, 2018 at 6:34 pm

      Hi! What size (quarts) would you recommend for a Dutch oven for this recipe?

      ★★★★★

      Reply
      • Kate says

        October 24, 2018 at 10:56 am

        Hi Hayley! I make this recipe in a 5.5 quart Dutch oven – here’s the exact one I have: https://amzn.to/2D5APba – hope this helps!

        Reply
    17. Beth says

      March 19, 2019 at 7:07 pm

      I have made this before and Hubs and I love it! My question is would it change the cooking time if I added chopped up potatoes? Have you ever added potatoes to this recipe?

      Reply
      • Kate says

        March 24, 2019 at 3:04 pm

        Hi Beth and sorry for the delayed response – my daughter got MARRIED last weekend and we are just now coming up for air! I don’t love potatoes in stews, but I am sure they would come out just fine without changing the cooking time. I would use baby potatoes and cut them in half. I’m so happy you love this recipe – it’s one of our faves too! :)

        Reply
    18. Jennifer Zolo says

      October 06, 2019 at 3:50 pm

      This dish was perfection! Such a warm, hearty meal. Perfect on a fall day.

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        October 07, 2019 at 9:20 am

        Jennifer! I’m so glad you liked it. Isn’t it great when fall recipe season comes around? :)

        Reply
    19. Cathy Tibbles says

      October 07, 2019 at 3:21 pm

      This doesn’t look like a huge amount – am I right? I think I would double for a family meal of 4 -5 adults?

      Reply
      • Kate Morgan Jackson says

        October 07, 2019 at 3:29 pm

        Hi Cathy! This is a rich dish, so I think it should be just fine for that amount, unless your lucky diners are super hungry! (And if you have leftovers, that’s not a bad thing!) :)

        Reply
    20. Hana says

      November 02, 2019 at 3:15 pm

      Hi! This looks delish! Is there a dairy alternative I can use instead of cream, like almond or oat milk? Or should I just leave it out? Thanks!

      Reply
      • Kate Morgan Jackson says

        November 02, 2019 at 3:24 pm

        Hi Hana! The cream is totally optional, so it’s fine to leave it out. Although I’m guessing almond milk would work just fine – the cream just adds a little depth to the sauce. :)

        Reply
    21. Cody says

      December 21, 2019 at 9:46 pm

      This has become my favorite recipe for winter Sunday family dinners. Thank you so much! Your recipe is so simple and easy to follow, and yet somehow my family thinks I am an amazing cook when I make it.

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        December 25, 2019 at 1:47 pm

        Thanks Cody – and clearly you ARE an amazing cook! :) :)

        Reply
    22. Dina says

      February 07, 2020 at 3:55 pm

      SO SO good! I can not recommend this recipe enough ?

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        February 10, 2020 at 8:20 am

        Dina! Thank you so much – you made my day! :) :)

        Reply
    23. Kristen Kemp says

      November 08, 2020 at 8:56 am

      Good morning! I’m just learning about wines. Would you be able to suggest a couple specific wines that would be good in this recipe? Thank you!

      Reply
      • Kate Morgan Jackson says

        November 09, 2020 at 9:21 am

        Hi Kristen! You can’t go wrong with any red wine in this recipe, but I tend to go for a stronger tasting one like a Cabernet or a Malbec when I am cooking this up. I hope this helps and happy cooking! :)

        Reply
        • Kristen Kemp says

          November 09, 2020 at 6:50 pm

          Fabulous, thank you for the reply! I have a bottle of Morgon and a few other reds, though not certain what the others are. I’ll take a look and decide! Again, my thanks!

          Reply
          • Kate Morgan Jackson says

            November 10, 2020 at 9:27 am

            My pleasure – hope you love this recipe as much as we do! :)

            Reply
    24. Amanda says

      December 15, 2020 at 4:39 pm

      This looks amazing and we have a “cold front” coming in to Florida this week so I’m making it!! Have you ever made this in an instant pot or know what a good suggestion for time to set it on might be? Just making sure I don’t run out of time scheduling in 3 hours on a week night. Thanks

      Reply
      • Kate Morgan Jackson says

        December 17, 2020 at 12:43 pm

        Hi Amanda! I actually haven’t made this recipe in the Instant Pot, but I did a little looking around and this link looks pretty close to my recipe and is designed for the Instant Pot. Hopefully this will work for you and stay warm!! https://www.pressurecookrecipes.com/instant-pot-short-ribs/

        Reply
        • Amanda says

          December 17, 2020 at 12:58 pm

          Thank you!!

          Reply
    25. B says

      September 01, 2021 at 7:42 pm

      Absolutely delicious! One of my all-time favourite recipes. Absolute winner in my house (especially with the cream added at the end!)

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        September 02, 2021 at 10:44 am

        I’m so glad! And yes, cream always makes things just a little bit better! :)

        Reply

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