This post may contain affiliate links that wonât change your price but will share some commission.
View Recipe
Braised Short Ribs are the Best Damn Short Ribs youâll ever have! These short ribs are cooked in red wine until falling off-the-bone tender!
Youâll need a Dutch oven for this recipe. Below are recommendations at different price points. Click on the photo for more information.
Table of Contents
BEST DAMN SHORT RIBS
Before I had beef short ribs, I didnât understandall the hoopla surrounding them. Well, they really arethatgood. Simmered until tender with red wine, hello, whatâs not to love!?
Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs
This recipe takes a long time (three hours is an eternity for someone with no patience!) to make but itâs not difficult. You donât stand over the stove for3 hours straight. You do a step, then read your trashy novel (or maybe thatâs just me), do a step, then clean the kitchen, do a step, back to the novel.
It is SO worth the timeâŠ..
BRAISED SHORT RIB STORY
Ryder said, âYum! This is good and I know good. I may not know when other things are good or bad, but I know when food is good or bad!â Yep, heâs right.
Wesley said, âThese are the best damn short ribs.â Holy moly, my friends, that is like winning the Boston Marathon! Food critic #1 gave it a 10!!! The heavens parted and the angels sang Hal-le-lu-jahhhhhhh!!
WHAT YOUâLL NEED FOR YOUR BEST DAMN SHORT RIBS
A full list of ingredients and amounts is in the recipe card below. As well, set up your recipe box for free so you will never lose this wonderful recipe.
- Short ribs
- Pepper
- Butter
- Red wine
- Beef broth
- Garlic
First, dry ribs with a paper towel then salt and pepper. Brown on all sides in a
After ribs are browned, remove to a pan. Add garlic and saute for 1 minute. Next, add red wine and boil until reduced to about 1 cup.
Return the ribs back to the pan and add 4 cups of beef broth. Place the lid on the dish and bake in a 325-degree oven for 2 and 1/2 to 3 hours. Take out of the oven and remove ribs to a plate. Skim excess fat off the top, then boil until reduced by about half. The longer you boil and reduce the more intense the remaining broth will be. Replace ribs and simmer a couple of minutes longer. Serve over rice, with cheesy grits, or with buttered noodles.
You may also likeMolasses Pomegranate Braised Short RibsorRed Wine Pomegranate Slow Cooker Short Ribs
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Blistered Tomato Ricotta Pasta
- Tomato Cheese Tart
- Whipped Feta with Blistered Tomatoes
- Tomato Cream Sauce Sausage Gnocchi
- New Orleans Sausage Shrimp Crawfish Pasta
Tools youâll need for this recipe
shop tools needed at Walmart
shop tools needed at Target
- Dutch oven
- pepper mill
- garlic press
- cup and spoon measures
- large spoon
- platter
- whisk
Last But Not LeastâŠI love hearing from you and would love it if you would leave a rating and a comment. Please follow me onInstagramand tag me with a photo when you make this recipe.
Best Damn Short Ribs
Succulent beef short ribs and cooked in rich red wine for an out-of-this-world meal!
Author: Paula
4.83 from 79 votes
Print Pin Rate
Want to save recipes? Create an account or login & then you can use the âSave Recipeâ button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe Box
Prep Time: 5 minutes minutes
Cook Time: 3 hours hours 30 minutes minutes
Servings: 4 servings
Ingredients
- 2-3 pounds beef short ribs
- Salt and freshly cracked black pepper
- 3 Tablespoons butter
- 1 bottle red wine such as Cabernet or Pinot noir
- 4 cups beef broth
- 3 cloves garlic peeled and smashed
Instructions
Preheat oven to 325 degrees. Pat ribs dry and salt and pepper all sides. Melt 2 tablespoons butter in a large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned.
Pour in red wine, boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth.
Cover pot and put in the oven until the meat almost falls off bones about 3 hours.
After 3 hours. Remove pan from the oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from top of the broth. Simmer about 10 minutes to thicken.
Add 1 tablespoon butter and whisk until melted. Taste and adjust seasoning if necessary. Put ribs back in the broth and serve.
Video
Notes
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Calories: 541kcal | Carbohydrates: 6g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 1083mg | Potassium: 968mg | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 5mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!
