Wine Braised Short Ribs




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wine braised short ribs on polenta

Wine Braised Short Ribs over creamy polenta rivals the best restaurant meal. The beef ribs cook low and slow in wine and aromatics that create an insanely flavorful gravy. Put away your knife, this beef is fork tender!

wine braised short ribs on polenta

Wine braised short ribs is the ultimate schmancy dinner.

Yes, short ribs are pricey, but I dare you to find a more delicious cut of beef. To me they’re more luxurious than steak, and the meat is meltingly tender. This is a meal made in heaven and absolutely restaurant quality.

I made these the other night and was reminded why short ribs are my favorites. I served them on a buttery, cheesy, polenta, but I could have just as easily done mashed potatoes, noodles, quinoa, or cauliflower rice.

Short ribs with wine gravy, on polenta

What you’ll need:

  • short ribs ~ you can use bone in, or boneless. Mine were bone in.
  • aromatics ~ onion, carrot, garlic, bay leaves, and herbs like thyme and sage
  • red wine ~ something you would drink, but nothing fancy. Mine was an $8.99 Merlot. Yes, two buck Chuck will work.
  • beef broth
  • flour, salt, pepper

It’s a simple lineup, but by the time it’s all done cooking you’ll be left with meat that yields to your fork and a powerfully flavored gravy that tastes like it came from a fine restaurant. When you start with red wine, you’re getting a HUGE head start in the flavor department. That’s what makes the difference in this recipe.

wine braised short ribs in gravy

Short Ribs are the ideal meal prep recipe

It’s a cliche, but some dishes really are better the next day, and short ribs are definitely one of them. The flavors seem to mingle and develop overnight. Especially for the cook, whose senses are blunted to all the complexities of the dish while they cook. You can appreciate it so much better the next day.

Decisions, decisions…what to serve short ribs over:

These short ribs are so fully flavored that you really want to pair them with something neutral.

  • mashed potatoes
  • polenta
  • noodles
  • winter squash or root vegetable puree
  • white beans
  • wilted spinach or kale
  • or all by themselves, with a vegetable side and crusty bread

wine braised short ribs on polenta

I clearly have a weakness for short ribs

wine braised short ribs over polenta

wine braised short ribs on polenta
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5 from 10 votes

Wine Braised Short Ribs

Wine Braised Short Ribs over creamy polenta is restaurant quality. Fork tender ribs cook in wine and aromatics to make the best gravy!
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Yield 4 servings

Ingredients

  • 3 lbs bone in short ribs
  • olive oil
  • salt and fresh cracked black pepper
  • 1 medium onion, diced
  • 2 carrots peeled and diced
  • 2 Tbsp flour
  • 1 heaping tablespoon tomato paste
  • 1 1/2 cups red wine (this is half a bottle)
  • 1 small bunch fresh thyme
  • 1 small bunch fresh sage
  • 2 bay leaves
  • 1 head garlic, cut in half horizontally
  • 2 cups beef stock

Polenta

  • 3 cups water
  • 2 cups milk
  • 1 tsp salt
  • 1 cup polenta or yellow cornmeal
  • 2 Tbsp butter
  • 1/2 cup shredded cheddar cheese

Instructions

  • Preheat the oven to 350F Season the ribs all over with salt and pepper.
    short ribs on a plate
  • Lightly coat the bottom of a heavy braising pot with oil. Heat to hot and then, working in batches, brown the ribs on all sides. Give them a few minutes per side to make sure they get nice and brown. Remove the ribs to a plate.
    browning short ribs
  • Add the onions and carrots to the pot and saute for a few minutes until they start to soften. Stir often, scraping up the browned bits from the bottom of the pan.
    sautéing onions and carrots
  • Add the flour and tomato paste and continue to cook and stir. It's ok if it starts to stick to the pan, but stir constantly for a minute or two and don't let it burn.
    sautéing vegetables for wine braised short ribs
  • Add the wine to the pan and then the short ribs. Bring to a boil, scraping the bottom of the pan as it heats. Lower the heat and gently boil for about 15 minutes, or until the wine has reduced by about 1/3.
    Wine braised short ribs in a pot
  • Add the herbs, garlic, and beef stock to the pot stir well. Bring up to a boil, then cover, and transfer the pot to the oven and cook for 2 1/2 to 3 hours. Tip: after about 30 minutes I check the pot, if it's gently simmering, great. But if it's rapidly boiling, turn down your heat to 325F.
    Aromatic herbs in a pot with short ribs
  • Remove the ribs, carefully, from the pot and set on a plate. They should be falling off the bone and fork tender.
  • Strain the gravy and discard the solids.
  • Serve the ribs, 2 per serving, on top of hot polenta and ladle with gravy. Garnish with fresh thyme (or parsley.) Tip: the gravy should be thin, but if you'd like it thicker, just boil it down in a saucepan until it reaches your desired thickness.
    wine braised short ribs on polenta

To make polenta

  • Bring the water, milk, and salt to a boil in a saucepan. Slowly sprinkle in the polenta, whisking constantly.
  • Lower the heat and cook, stirring often, for about 15 minutes, or until thick. You can partially cover the pot to protect against eruptions!
  • Remove from the heat, add in the butter and cheese and stir until melted. Check the seasonings.

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17 Comments

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    Please rate this recipe!




  • Reply
    Libby
    November 16, 2020 at 1:01 pm

    5 stars
    This was fantastic! Thanks for the recipe. I put most of the carrots back into the gravy. Next time I make this I’ll peel the garlic cloves so I don’t have to deal with straining out the peels.

  • Reply
    Amy
    October 28, 2020 at 1:18 pm

    How long would I cook in a crockpot?

  • Reply
    Susan
    October 26, 2020 at 12:08 pm

    Hi Sue,
    Your recipes are always a go-to for me and company worthy. Could these be made in an instant pot?
    It has become my go-to appliance.
    Hope you had a great weekend.
    Stay safe.
    Susan

  • Reply
    Becky Jones
    October 26, 2020 at 10:36 am

    5 stars
    Short ribs are my go to winter meal. I usually serve them with grits. The leftover broth and bits of meat are great for Beef Barley Soup the next day.

    • Reply
      Sue
      October 26, 2020 at 10:38 am

      Yes! Beef barley is one of my faves.

  • Reply
    Greg walent
    October 26, 2020 at 10:26 am

    I have not tried this yet but it sounds delicious & simple. Is the pot a Dutch oven or can you use another.

    • Reply
      Sue
      October 26, 2020 at 10:34 am

      I use a Dutch oven, that’s the best. But any pot you can brown in, and bake in, is fine.

  • Reply
    Carrie Robinson
    October 26, 2020 at 8:33 am

    5 stars
    Now this is my kind of comfort food! I love short ribs. 🙂

    • Reply
      Sue
      October 26, 2020 at 8:55 am

      Mine too, I can’t think of a dinner I crave more.

  • Reply
    Chenée Lewis
    October 26, 2020 at 8:13 am

    5 stars
    This looks incredible! Definitely restaurant-level! Pinning for later!

  • Reply
    Angela
    October 26, 2020 at 7:59 am

    5 stars
    The meat comes out tender with a wonderful rich sauce. I love the added polenta. YUM!

    • Reply
      Sue
      October 26, 2020 at 8:03 am

      Wine’s the secret!

  • Reply
    Shadi Hasanzadenemati
    October 26, 2020 at 7:13 am

    5 stars
    I can’t wait to try this recipe at home, it looks very tasty!

  • Reply
    Cindy
    October 26, 2020 at 6:40 am

    This looks amazing! Are there any cuts of lamb that you think this might work with?

    • Reply
      Sue
      October 26, 2020 at 6:50 am

      Offhand I’d think lamb shanks or lamb shoulder would work.

      • Reply
        Enid
        October 28, 2020 at 1:22 pm

        Yes–this is a very similar recipe for lamb shanks!!

  • Reply
    Erica
    October 26, 2020 at 6:39 am

    5 stars
    These sound absolutely delicious! I just stuck some short ribs in my freezer so this will be the perfect recipe!