Can I use bone-inshort ribs instead of bone-in?

Yep! You will more ribs to get the same amount of meat since you have the bone in there, so about 5 pounds should do it.

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!

Red Wine Short Ribs

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5 from 6 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

3 pounds boneless short ribs (or 5 pounds bone-in short ribs)
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!)

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Instructions

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.
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.
Pour in red wine and return ribs to pot. Bring to a simmer, turn heat to medium low and cook for 30 minutes.
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.
Season to taste with salt and pepper. If you are using the cream, stir it in now.
Ladle ribs and veggies into warmed bowls and drizzle a generous amount of sauce over the top.

Notes

Short Ribs: Short ribs come in both boneless and bone-in varieties. We prefer boneless ribs, but both will work just fine in this recipe. You will need a larger amount of bone-in ribs to get the same amount of meat.

Red Wine: We like to use Pinot Noir for this recipe, but any dry full bodied red wine will work. We’ve tried it with Cabernet and it was scrumptious!

Cream: We’ve noted the cream as optional in the recipe, but there were tears in our eyes as we wrote that…the cream adds just the perfect amount of silky texture. But if you need to go dairy-free, you can leave it out.

Find it online: https://www.framedcooks.com/red-wine-short-ribs/