Braised Short Ribs are an easy comfort food dish tenderized and flavored by cooking in red wine! Deliciously paired with Garlic Whipped Yukon Gold Potatoes.
Updated November 2018
Braising is a favorite way to cook meat that both tenderizes and deepens the flavor with the braising liquids. Red Wine Braised Short Ribs with Whipped Yukon Potatoes is a perfect cold weather comfort food dinner that’s easy and satisfying.
What is Beef Short Ribs?
Beef Short Ribs are a portion of a beef rib, not the whole rib as more often served with pork ribs.
The rib meaty and rich providing ‘less is more’ in terms of serving size.
What is Braising?
Braising is a combination cooking method:
- Searing meat at high heat on the stove top, then
- Finishing it, often with vegetables added, in liquid in the oven.
It is a very easy way to cook and creates a one pot meal that is full of flavor as well as moist, tender meat.
Braising is a very non-fussy, rustic cooking method. Itproduces some of the more flavorful dishes you’ll enjoy in the cold weather season.
Braising is also a wonderful method for less expensive cuts of meat; filling them with flavor and rendering them very tender.
Red Wine Braised Short Ribs
I often opt for a faster dinner recipes; but braising is a great example of how the right longer recipe can still be easy. The end result is definitely worth the cooking time.
After searing on the stove, these braised short ribs are cooked over a lower heat, covered, in the oven; for about 2 1/2 hours.
This allows the rich sauce of beef stock, vegetables and red wine to fully tenderize the ribs. Also creating irresistible flavors for the ribs and sauce.
There is no work for you during the cooking time!
How to Braise Short Ribs
The beef short ribs cook in the oven for 2-3 hours until they are tender and almost falling off the bone.
When putting them into the oven, the bone is not exposed and over the cooking time the shrink, rendering their fat.
The braised short ribs emerge a deep, dark, sumptuous shade of brown having cooked in a reduced Cabernet Sauvignon beef broth reduction with aromatic vegetables.
How Many Braised Short Ribs per Person?
Though the ribs are seemingly small, as mentioned earlier, they are rich. In chatting with my butcher about portion size he felt 3 ribs were about right per person, and 3 ribs make up almost a pound.
My opinion is that 3 pounds is good for serving four, especially with potatoes and maybe a side salad.
Yukon Gold Whipped Garlic Potatoes
For a perfect pairing, I prepared Yukon Gold Whipped Garlic Potatoes.
The potatoes are made with milk (in fact I used non-fat dairy milk) and a bit of butter, and are whipped at the end to leave them light.
The ribs are rich so a lighter potato, still with plenty of flavor, works well.
TIP: Were you to make them as a side dish for a lighter meat, half-and-half or some cream could be added if desired.
Suggested Supplies for Making Braised Short Ribs & Potatoes
- Dutch Oven or large ovenproof skillet with lid
- Sieve (fine-mesh strainer) for straining the vegetables from the sauce
- Stock Pot(for boiling the potatoes)
- Ricer (for mashing the potatoes)
- Mixer (standing or handheld) for whipping the potatoes
More Braising Recipes You’ll Love:
- Irresistible Lemon-Garlic Braised Chicken Thighs
- Pumpkin-Cider Braised Pork Chops with Shallots and Thyme
- Vermouth-Braised Lemon Chicken Legs
- Cider Braised Chicken Thighs with Apples and Onions
If you’ve made this Red Wine Braised Short Rib recipe please RATE THE RECIPE below!
How to Make Red Wine Braised Short Ribs – Step by Step:
Red Wine Braised Short Ribs with Garlic Whipped Yukon Gold Potatoes
Ingredients for the Short Ribs:
- 3 pounds Short Ribs
- 4 tablespoons Unsalted Butter
- Kosher Salt and ground Black Pepper
- ¾ cup rough chopped Carrots
- 3 large Garlic Cloves , peeled and halved
- ¾ cup rough chopped Celery
- ½ cup chopped Shallots
- 1 quart Low-Sodium Beef Stock
- 1 750 ml bottle Cabernet Sauvignon Wine
Ingredients for the Garlic Whipped Potatoes:
- 2 pounds unpeeled Yukon Gold Potatoes (about 4 large potatoes); scrubbed and quartered
- 5 medium Garlic Cloves , peeled and halved
- 1 ½ tablespoons Kosher Salt
- 1 cup Milk
- 4 tablespoons Unsalted Butter , cut into small pieces
Instructions for the Short Ribs:
- Preheat the oven to 325 degrees.
- In a large Dutch Oven (or a heavy deep skillet with a lid) melt the butter over medium-high heat. Salt and pepper the ribs and place them in the pan to sear on all sides (rotate them to allow each side to sear); approximately 8-10. Remove the ribs from the skillet and set aside.
- Add the carrots, garlic, celery, and shallots to the skillet and sauté for 2 minutes. Pour in wine and stock, stirring to loosen any browned bits from the bottom of the pan. Bring to a strong boil and reduce by 1/3 (approximately 20 minutes; time at 5,500 feet, time may vary at different altitudes).
- Add the ribs back to the pan, meat side down, cover and place in the oven to cook for 2 ½ hours until ribs are tender and falling off the bone.
- Strain the pan juices through a sieve (discard the vegetables). Skim off any excess fat and discard; reserve the juices for serving.
Instructions for the potatoes:
- Place the potatoes and garlic in a large stock pot. Fill with cold water to cover the top of the potatoes by 2 inches. Bring to a boil and cook until the potatoes are done; 20-25 minutes. Drain the potatoes and garlic.
- While the potatoes are cooking, warm the milk in a microwave or saucepan until it is hot but not simmering.
- Process potatoes and garlic through a ricer or food mill into a mixing bowl. Add the butter and drizzle 1/3 of the hot milk into the potatoes. Using a handheld mixer (or a stand mixer with a whisk attachment) mix the milk and butter into the potatoes. Add another 1/3 of the milk, beat to incorporate and repeat with the remaining milk. Potatoes will be light, smooth and whipped.
- Serve 1-2 ribs over a helping of potatoes, drizzled with some of the strained pan juices.
Originally published February 7, 2016