Wine-Braised Beef Short Ribs Recipe

Photo of Wine-Braised Beef Short Ribs

Wine-Braised Beef Short Ribs

Serves 4 to 6

This recipe works with both English-style bone-in ribs or boneless beef short ribs. Serve with polenta, potatoes, or pasta for a warm and comforting meal.


  • 1 tablespoon extra virgin olive oil
  • 2 pounds beef short ribs, cut into 3 x 2-inch pieces
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 1 medium yellow onion, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup dry red wine
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried oregano leaves
  • 2 cloves garlic, minced


  1. In a large Dutch oven, heat oil over medium-high heat. Sear ribs on all sides. Work in batches, if necessary, to avoid crowding. Remove ribs and season with 1/2 teaspoon each salt and pepper. Set aside.
  2. In the same Dutch oven, over medium heat, add onion. Cook and stir 5 to 8 minutes or until onion is tender. Stir in tomatoes, wine, basil, oregano, and garlic. Return ribs to pan; bring to boil. Reduce heat; cover tightly and simmer very gently 2 to 2 1/2 hours or until beef is fork-tender.
  3. Remove beef. Set aside and keep warm. Skim fat from cooking liquid and discard. Bring liquid to boil and cook uncovered, 5 to 7 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper, to taste.


Amount Per Serving (based on 6 servings)
Calories: 210
Fat: 9 g
Saturated Fat: 3.5 g
Cholesterol: 35 mg
Sodium: 230 mg
Carbohydrates: 11 g
Fiber: 3 g
Sugar: 3 g
Protein: 14 g
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Ratings and Reviews

“I made this because i was at the kirkland store the day that chef john began prepping the ribs. just the aroma of the browning ribs was enough to entice me to try the recipe. i've never cooked short ribs before, and i have to say that these were amazing! i doubled the amount of ribs called for, and there was still plenty of sauce. in fact, after the ribs were gone, the leftover sauce is being frozen for use with pasta or to pour over a slow cooker pot-roast. don't want to waste a drop of it! ”

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