If you're craving comfort food, but don't want to spend a million hours in the kitchen, you've got to make these stove top red wine braised short ribs. Tender, juicy, and incredibly tasty meat that falls off the bone, and done in just two hours. Oh yes, dinner is served.
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, and have many more to come, but in the mean time, these short ribs really are fabulous.
What are the ingredients of this recipe?
You'll be delighted that this recipe does not call for any crazy ingredients, although you might need to get coconut aminos to add a little sweet and savory to the dish. You can find all of these ingredients fairly easily at your local supermarket.
- Short Ribs: The star of the show! You can go to a butcher for this, or your grocery store.
- Carrots and Zucchini: When these absorb the liquid, they cook until fork tender and pair well with the meat.
- 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.
- 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.
- Dry red wine: This is going to help braise the short ribs, and add a whole lot of flavor!
- 2 bay leaves
See the recipe card below for specific information about quantities.
How do I make this recipe?
Making this recipe is easier than you think, and one of my favorites for leftovers. If you have a weekend where you're home for the evening, or if you're looking for a recipe to impress your family, this is excellent for those occasions.
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 down to low. Let the short ribs cook for 2 hours, then add in the zucchini. Cover again and let cook for an additional 30 minutes.
Some suggestions for serving include: rice, pasta, potatoes, or risotto.
Hint: Do not add the zucchini early on, otherwise it will fall apart. Adding the zucchini toward the end still softens and gives the zucchini flavor without dissolving it in the liquid.
Recipe Swaps and Substitutions
While this recipe is built around using short ribs, there are some swaps and substitutions you could make for this dish without changing the entire thing:
- 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.
I really love this recipe for so many reasons, but one in particular is that there are many ways you can make this, so here's a few of my favorite ways:
- Spicy - add red pepper flakes or chipotle powder for added heat!
- Slow Cooker - you can modify this to br cooked in the slow cooker.
- Serving Variations: The best ways to serve short rib include:
- Over mashed potatoes
- shredded into pasta (think pappardelle or egg noodles in a light sauce)
- In risotto or with a thicker rice.
- With polenta or grits
- Shredded over fries (seriously AMAZING)
There's only one of equipment you will need for this entire recipe start to finish... I don't know about you, but the sound of not having to clean 374234 utensils and pans or pots sells me on this recipe all the time. Anyway, you need a trusty dutch oven.
I LOVE my Staub 4qt Cocotte. I've had mine for five years and I have had the best meals in it. It looks brand new and cleans very well! You can browse for yourself here! *affiliate link.
You can sear the meat right in the dutch oven and then add everything else in.
How do I store this recipe?
This recipe does well in the fridge in a tightly sealed container for up to 5-6 days. You could also freeze the leftovers too! But, I can guarantee you won't have much 🙂
Brown the short ribs before braising. Browning adds a whole extra layer of delicious flavor.
Hungry for More?
Looking for other recipes like this? Try these:
Stove Top Red Wine Braised Short Ribs
- 1 dutch oven
- 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
- 1 bay leaf
- 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.