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–+ servings

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
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • 1 dutch oven

Ingredients
  

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