These tender wine braised short ribs are the best cold-weather comfort food. Beef short ribs braised in a dutch oven and served over creamy mashed potatoes with white cheddar cheese!
'Tis the season for braising and wine-ing and mashed potato-ing and snuggling up under a blanket with a bowl of warm, cozy comfort food!
And this braised short rib recipe? It has "warm cozy comfort food" written allllll over it.
Braising is our FAVORITE way to cook short ribs - the low, slow heat in the oven and a hearty red wine help them develop SO much flavor. All you need is one pot, a few staple ingredients, and a bit of time for the best beef short ribs recipe (seriously. It's melt-in-your mouth delicious).
These easy short ribs are made in the oven, with a sturdy Dutch oven pot and low heat to cook them low and slow until they're fall-apart tender. Pair the braised short ribs with fluffy mashed potatoes, pasta, zucchini noodles, a side salad, or roasted veggies!
Here's the basic order of operations for this short rib recipe:
- Season and sear the short ribs (boneless or bone-in are both fine!) then set them aside for a minute.
- Cook some garlic and onion up in your favorite Dutch Oven. Then add some mushrooms, tomato paste, and a few glugs of red wine (I like a cabernet sauvignon or a merlot here).
- Throw the short ribs back in the pot, cover it up, and pop it in the oven to braise for a few hours until they're soft and tender. (Also, until your entire house smells TOTALLY AMAZING).
I paired these beef short ribs with my favorite white cheddar mashed potatoes (recipe below) but you can use any side dishes you like!
Braised beef short ribs recipe FAQ:
- Can I make these short ribs ahead of time? Yes! Make short ribs and mashed potatoes up to 3 days in advance, let cool completely, and store each dish in a separate airtight container in the fridge until you're ready to serve. When you're ready to reheat the short ribs and mashed potatoes, warm them each in their own pan or skillet over medium-low heat, stirring frequently, until hot. You can also freeze the cooked short ribs and mashed potatoes in an airtight container for up to 3 months without losing flavor.
- Can short ribs be cooked quickly in the Instant Pot? Yes! We have a whole post about it: Instant Pot Red Wine Short Ribs.
- Can I use a slow cooker instead? Absolutely! We recommend using a skillet on the stovetop to follow the recipe as written through step 11 (when the wine has been added), then transferring everything to your slow cooker for 7-8 hours on low.
- Can I make these short ribs without wine? Definitely! These short ribs work just as well with a great beer (We love using a stout or a dark IPA, similar to our slow cooker French dips). Beef broth is also a great substitute if you'd like to make braised short ribs with no alcohol.
- Can I make these without a dutch oven? Yes - just follow the recipe as written through step 11 (when the wine is added) then transfer to an oven-safe baking dish and cover with foil. You can also braise on the stovetop using a pot with a tight-fitting lid over very low heat. Use a very thick, sturdy pot for best results here.
Serve these braised short ribs and mashed potatoes with some easy crusty bread, a quick arugula side salad, roasted or sautéed vegetables, or our 10-minute cauliflower creamed corn! We also love these short ribs over pasta or zucchini noodles.
VIDEO: HOW TO MAKE WINE BRAISED SHORT RIBS
đź“– Recipe
Wine Braised Short Ribs with White Cheddar Mashed Potatoes
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: Serves 4-6 1x
- Category: Main Dish
- Cuisine: American
Description
Hearty red wine braised short ribs and creamy white cheddar mashed potatoes.
Ingredients
FOR THE SHORT RIBS:
- 1.5 pounds boneless beef short ribs (use 2 pounds if using bone-in ribs)
- salt and pepper to taste
- 2 Tablespoons extra virgin olive oil or ghee (clarified butter)
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces baby portobello mushrooms, sliced
- ÂĽ cup tomato paste
- 2 cups red wine (we like a hearty merlot or cabernet)
- Fresh chopped parsley (optional), for garnish
FOR THE MASHED POTATOES:
- 2 pounds yukon gold or butter potatoes, cleaned and cut into 2-3" pieces
- 3 ounces unsalted butter (about 6 Tablespoons)
- salt and pepper to taste
- â…” cup half and half
- 1 cup shredded white cheddar cheese
Instructions
FOR THE BRAISED SHORT RIBS:
- Heat oven to 250 degrees Fahrenheit.
- Heat oil in a dutch oven (I love my Le Creuset) over medium heat.
- Generously season all sides of the short ribs with salt and pepper.
- Add short ribs to hot oil and sear for 3-4 minutes per side until browned. Try not to move the short ribs once you put them down!
- Remove short ribs from dutch oven and set aside. They won't be fully cooked yet - that's ok!
- Return dutch oven to stovetop over medium heat. Add onion and garlic. If the pan looks too dry, add another splash of olive oil. Sauté 2-3 minutes until onion is translucent.
- Add mushrooms to dutch oven and stir to combine. Cook 5-7 minutes more, until mushrooms have reduced and onions have begun to caramelize.
- Add salt and pepper to taste.
- Add tomato paste and stir to combine.
- Add red wine to dutch oven to deglaze. Make sure to scrape any browned bits off the bottom of the pan with a wooden spoon!
- Bring the mixture up to a simmer, then turn off the heat.
- Add short ribs back to the dutch oven, nestling them in with the onions and mushrooms.
- Cover dutch oven with a tight fitting lid. Bake at 250 degrees F for 4-5 hours until short ribs easily pull apart with tongs or a fork.
- Remove short ribs from oven and let cool for 10-15 minutes. Skim off any fat that's risen to the top.
- If the broth looks too watery, you can bring it to a simmer over medium heat on the stovetop and cook it until it's reduced to a consistency you like.
- Serve immediately over White Cheddar Mashed Potatoes (optional - recipe below). Garnish with a bit of fresh chopped parsley if desired.
FOR THE WHITE CHEDDAR MASHED POTATOES:
- Cook potatoes in lightly salted water (I use 1 Tablespoon of Kosher salt per 6-8 cups of water) until they are easily pierced with a fork, about 30-45 minutes.
- Drain potatoes and set aside.
- Return pot to stove over medium heat. Add butter, salt, pepper, and half and half to pot and cook, stirring frequently, until barely simmering. Turn off the heat.
- Return potatoes to pot and mash with a potato masher.
- Add shredded white cheddar cheese and stir until cheese has melted fully into the mashed potatoes. Taste and add seasoning if necessary. If the potatoes are too dry, add another splash of half and half or a little more butter.
- Top mashed potatoes with wine braised short ribs and fresh chopped parsley (optional) and serve immediately.
Notes
Additions and Substitutions. Add two bay leaves to the red wine mixture before braising if you like. Add an ⅔ cup water in addition to the wine for a thinner sauce or if you plan to braise for longer than 6 hours. Add 2 Tablespoons of balsamic vinegar just after sautéeing the onions and garlic for extra flavor. Add ¼ cup brown sugar for extra sweetness. Use a dark beer or beef stock in place of the wine if you like.
This recipe makes approximately four 6-ounce portions of beef. If you'd like more meat per person, you can double the short rib recipe.
How to make the best mashed potatoes. Make sure you cut your potatoes into evenly-sized pieces so they cook at the same rate! Peel your potatoes or leave the skins on - either way is tasty! Read more about our favorite mashed potato techniques (with a complete breakdown of tools, equipment, and more!) in Mashed Potatoes 101. For a healthier twist on mashed potatoes, or to make them dairy-free, check out our easy cauliflower mashed potatoes!
To make these short ribs ahead of time, follow the recipe as written, let cool completely, and store in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop.
To make braised short ribs with an Instant Pot, check out our Instant Pot Short Rib recipe!Â
To make this recipe in a Slow Cooker, use a skillet on the stovetop to follow the recipe as written through step 11 (when the wine is added), then transfer everything to your slow cooker for 7-8 hours on low.
No Dutch Oven? Use a large skillet to follow the recipe as written through step 11 (when wine is added) then transfer everything to an oven-safe baking dish and cover with aluminum foil (or an airtight lid, if your baking dish has one) and bake as directed. Check the short ribs at the 3-hour mark - if they look dry, add an extra splash of water. You can also braise on the stovetop using a pot with a tight-fitting lid over very low heat.
Serve these short ribs with roasted veggies, pasta, zucchini noodles, or a quick side salad!
Equipment. We love our Le Creuset French Oven for this recipe. For a lower-cost option, we've also been loving this dutch oven from Marquette Castings!
This recipe was updated in 2019 for ease and clarity. Bay leaves and water were removed from the short rib recipe, and the quantity of mashed potatoes was reduced slightly. (It tastes better than ever!)Â
Nutrition
- Serving Size:
- Calories: 629
- Sugar: 6.1 g
- Sodium: 269.1 mg
- Fat: 42.7 g
- Carbohydrates: 32.5 g
- Protein: 29.6 g
- Cholesterol: 128.1 mg
Karen
Oh my goodness was this ever delicious! My family couldn’t enough of it. Thank you for a fabulous dish!
Jackie @ Life As A Strawberry
Hi Karen, you're welcome! So glad the family enjoyed it!
Callie
This is currently cookin in my oven!! My apartment smells sooooo good right now. It's my first time using my dutch oven that I got from my grandma. This was such a simple easy recipe! Can't wait to taste it 🙂 I'm using with quinoa (that I will add some parmesan cheese to) because I already had the quinoa so it was one less thing I had to buy at the store! Some day I will try your mashed potatoes recipe though 🙂
Deb
amazingly enough--4 hours was NOT long enough...the gravy is nicely flavored but i will probably be thickening it. the potatoes are beautiful! i mashed them with the skins on
Jackie @ Life As A Strawberry
Hi Deb, thank you for the review.
Chris
Can you recommend a particular brand of pinot noir to use, for a non-wine drinker?? Thanks!
Deb
i would buy the cheapest bottle you can get at the liquor store though---don't get "cooking wine" from grocery store. i like cabernet so used smoking loon. hey may also make a pinot. it uses almost the whole bottle but you can use the rest in any beef dish requiring water
Christie
So good! Have made this several times and love it. So flavorful!
Ally
Any recommendations for someone who isn't a fan of mushrooms? Sounds so good, but I don't want to throw the proportions off if I don't use them. Thanks!
Jessie
Use anything you like! Extra onions or leeks, carrots, potatoes, butternut squash or pumpkin - this recipe is very forgiving, so you can play around with it pretty easily! If you use softer veggies, like zucchini or carrots, that don't need a lot of time to cook, you can always add them right at the end so they don't get mushy. Hope that helps!
Toots
This was delicious! 1.5 lbs of short ribs was the perfect amount for my husband and me. I left out the mushrooms because neither of us is a mushroom person. I made the full 3 lbs of potatoes cuz I'm never opposed to leftovers 🙂 I might use them to make my husband a shepherd's pie.
Jessie
I'm so happy you liked it! Thanks for letting me know how it turned out!
Alisha
Could the short ribs be made a day ahead?
Jessie
Definitely! Just let them cool completely before you put them in the fridge. Sometimes I actually leave them in the dutch oven and put the whole thing in the fridge, then pop the whole thing in the oven to heat it through when we're ready to eat the next day!
Shari Williams
Hi Jessie,
I love braised short ribs but I've never made them as I always felt it was out of my league! LOL But I'm going to try this one, you have given my that boost of confidence I needed to try it on my own. I even purchased my first dutch oven today for the occasion.
I do have one questions to ask regarding the recipe. What do you think about replacing the water with Beef Broth? I want a little thicker gravy and I thought it might add even more flavor to a fab recipe. Please tell me what you think I want to try it tonight.
Sincerely,
Shari Williams
Meaghan
I have boneless short ribs. Is that ok?
Jessie
Yup, that will work fine!
Bethany
Question...did you trim the short ribs before cooking? Looking forward to trying this recipe!
Jessie
I didn't trim them myself, but I have a great butcher who takes care of a lot of that for me! I do generally leave a bit of fat on the short ribs - it will cook down a bit when you initially sear them and then the remaining fat will add a ton of flavor to the sauce. When the short ribs are done, just skim any excess fat off the top of the sauce and enjoy!
Donna
Can you use pork short ribs?
Jessie
I haven't tested this recipe with pork short ribs and I don't know that the flavors would come together as well - you can certainly give it a try, though (and please let me know how it turns out if you do!)
Elizabeth
I wondering why you state 1.5 lb short ribs...that's less than one pack of 3 ribs with bones. Are you sure about the amount?
Jessie
I tend to buy short ribs direct from our butcher, so I'm not sure if that corresponds to a standard "pack," but yes, I used 1.5 lbs. for this recipe. We eat very little red meat so this was plenty for us. Feel free to double the recipe if you'd like more!
Elizabeth
ok Thanks for your fast reply and yes I will do that. Can't wait to try the mashed potatoes !
Melanie Joudy
Could this be converted to a crock pot recipe?
Jessie
You could certainly do the bulk of the short ribs cooking in the crock pot if you like - I'd still recommend searing the meat, though, since it helps the fat render and gives it a ton of flavor! You may also need to make adjustments to the amount of liquid/cooking time if you're cooking it in a crock pot - just keep an eye on it and use your best judgment. The mashed potatoes I'd probably recommend making on the stovetop.
Christine K
I made this yesterday. My first attempt at short ribs and it came out great. Much easier than I thought it would be! But I'm wondering if the amount of potatoes is correct - 3 lbs made way too much for the amount of ribs. And curious as to buying short ribs...while mine fell off the bone and tasted great, I had big hunks of fat that never cooked off. Should I have trimmed them before cooking, or should I try to buy a better cut of them?
Jessie
I'm so glad you liked it! Yes, the amount of potatoes is correct - once we trim and clean them, we generally lose a bit of that weight, and we're also just big potato fans in my house so I tend to make a pretty big batch (plus, we love the leftovers). I can add a note to the recipe in case anyone else wants to make a smaller batch. As for the short ribs, because they're such a fatty cut of meat you do occasionally end up with fatty pieces (some people like to eat those pieces, but I'm not one of them - I tend to just pull any membrane-like pieces out of the pot and discard them before serving). I tend not to trim the fat before cooking because it gives the dish so much more flavor - but you could definitely search for a leaner cut next time you're at the store! The other solution would be to let the meat braise a little longer - if all the fat hasn't cooked off yet, another hour or so in the oven can help that fat render so you can avoid those big chunks. I hope that helps - thanks for letting me know how the recipe turned out!
Christine K
Thanks! I'll try your suggestions next time! I have friends who are anxious to try the recipe too...
Nicole ~ Cooking for Keeps
Oh my goodness! That succulent meat! The creamy mashed potatoes! Whoa..
Jessie
Thanks, Nicole!!