Stove Top Red Wine Braised Short Ribs

Short ribs are typically a recipe made in the wintry, colder months, but to be honest, I like having them all year round, especially when they taste THIS good. Plus, there are so many ways to pair short ribs.

I love slow cooker recipes like my pepperoncini pot roast sliders, my slow cooker turkey chili, even sweet and sour chicken meatballs. Every kitchen NEEDS a slow cooker!

What are the ingredients of this short ribs recipe?

1. Short Ribs: The star of the show! You can go to a butcher for this, or your grocery store.
2. Carrots and Zucchini: When these absorb the liquid, they cook until fork tender and pair well with the meat.
3. Broth/Stock: I like to use vegetable stock to get more vegetable nutrients, but beef stock works well too. As long as you use enough braising liquid (3-4 cups) you can use whichever you prefer.
4. Coconut aminos: Adds an additional flavor profile for the meat. It creates a sweet but savory flavor, and goes really well with the red wine and the short ribs.
5. Dry red wine: This is going to help braise the short ribs, and add a whole lot of flavor.

See the recipe card below for specific information about quantities.

Swaps and Substitutions

• Meat - you can use boneless short ribs here too.
• Veggies - you can use potatoes, cauliflower, and celery as alternatives.
• Alcohol-Free - you can use a non-alcoholic wine, or just simply leave it out! Add a little Worcestershire sauce and a touch more coconut aminos if you are going to leave out the wine.

Storage and Freezer Information

To Store: This recipe does well in the fridge in a tightly sealed container for up to 5-6 days.

To Freeze: add any leftover short ribs and jus in a container that holds up well in the freezer. This will stay for up to two to three months.

To Reheat/Thaw: Add the contents to a large pot and warm over a low flame, stirring occasionally. Heat until fully warmed.

Hungry for More?

Looking for other recipes like this? Try these:

Stove Top Red Wine Braised Short Ribs

Morgan Peaceman

If you're craving comfort food, you've got to make these stove top red wine braised short ribs. Tender, juicy, and incredibly tasty fall-off-the-bone meat. Delish!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Equipment

• 1 dutch oven

Ingredients

  

1x2x3x

• 2 lbs bone-in short ribs
• 2 large carrots diced
• 2 medium zucchini sliced thin, then diced
• 3 cups bone broth or vegetable broth
• ¼ cup coconut aminos
• ½ cup dry red wine
• salt
• pepper
• rosemary
• 1 bay leaf

Instructions

 

• Heat a large dutch oven on a medium-high heat and coat with olive oil.
• Pat dry the short ribs and place into the dutch oven, sprinkling with salt and pepper.
• Let cook on all sides until browned. Pour in the coconut aminos and red wine to deglaze the bottom of the pan.
• Add in the vegetable or beef stock, carrots, bay leaves, and rosemary.
• Cover and bring the flame to low.Let cook for 2 hours, then add in the zucchini.
• Cover again and let cook for an additional 30 minutes.

Notes

Brown the short ribs before braising. Browning adds a whole extra layer of delicious flavor.

Keyword dutch oven, short rib recipe, short ribs, slow cooker

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