Braised Short Ribs With Red Wine (Boneless)
Short ribs are a cheap, tough, wildly flavorful cut that turns into something special the moment you give them time. This is a classic Sunday braise: sear the meat hard, build a base with wine and aromatics, then let the oven do three quiet hours of work while you do anything else. Boneless ribs make it even simpler — no bones to fish out, and every piece is edible.
The whole thing happens in one Dutch oven, so cleanup is minimal and the flavor stays in the pot instead of on six different pans. A full bottle of Cabernet reduces down with beef broth and tomato paste into a glossy braising liquid that turns into gravy on its own. Make it when the weather cools off, when you've got people coming over, or when you just want the house to smell like a good restaurant.
Ingredients
- 5 tsp Italiano Pronto
- 3 lbs short ribs (bone-in or boneless)
- 1 large yellow onion, roughly chopped
- 3 medium carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, peeled
- 1 Tbsp tomato paste
- 1½ Tbsp flour (or gluten-free flour)
- 4 cups low-sodium beef broth
- 1 bottle red wine (Cabernet Sauvignon or similar)
- 2 Tbsp olive oil
Ingredient notes & swaps
- **Short ribs:** Boneless keeps this simple, but bone-in works and adds a little extra richness — just plan on the bones taking up room in the pot. Look for well-marbled pieces; the fat is what melts down and bastes the meat.
- **Italiano Pronto:** This is the seasoning backbone — a savory Italian herb blend that means you don't measure out five separate jars. It goes on the ribs first, then again with the vegetables so the flavor builds in layers. Grab a jar of Italiano Pronto here.
- **Red wine:** Use a dry red you'd actually drink — Cabernet Sauvignon, Merlot, or a Chianti. Avoid anything labeled 'cooking wine'; it's salty and thin. The alcohol cooks off over three hours and leaves the fruit and body behind.
- **Flour:** All-purpose thickens the braise; swap in a gluten-free 1:1 flour to keep the whole dish gluten-free. Italiano Pronto is already gluten-free.
- **Beef broth:** Low-sodium is intentional — the braise reduces and concentrates, so a salted broth can push it over. You can always season at the end.
- **Aromatics:** Onion, carrot, celery, and garlic are the standard mirepoix base. Rough-chop them; they're there for flavor and mostly break down into the sauce.
Directions
- Preheat oven to 350°F. Season short ribs with 1 Tbsp Italiano Pronto and let sit for 15 minutes.
- Heat olive oil in a dutch oven over high heat and brown the ribs on all sides. Remove and set aside, saving the juices.
- Add chopped vegetables and 1 tsp Italiano Pronto to the pot and sauté until softened.
- Stir in tomato paste and flour, then deglaze with red wine and beef broth.
- Return the ribs and juices to the pot, cover, and braise in the oven for about 2½-3 hours until fork-tender.
- Serve over creamy polenta, mashed potatoes, or egg noodles.
Why this works
Two moves carry this dish. The first is the hard sear: browning the ribs on every side in a screaming-hot pot builds the deep, roasted flavor the sauce is built on, so don't rush it or crowd the pan. The second is low, covered, oven heat — 350°F for two and a half to three hours melts the tough collagen in the meat into gelatin, which is what gives braised short ribs that fall-apart, silky texture. The tablespoon of flour stirred in with the tomato paste thickens the liquid as it cooks, so you finish with sauce, not soup.
What to serve it with
Short ribs want something soft underneath to catch the sauce. Creamy polenta is the classic pairing, but mashed potatoes, buttered egg noodles, or soft grits all do the job. Spoon plenty of the braising liquid over the top, then finish with a little chopped parsley for color. A sharp green salad or some quick sauteed greens on the side cuts the richness. If you've got good bread, use it to wipe the plate — that sauce is the whole point.
Tips
- Season the ribs the night before for even deeper flavor — salt and seasoning have time to work into the meat.
- When you deglaze with the wine, scrape up every browned bit stuck to the bottom of the pot; that fond is pure flavor going straight into the sauce.
- Braised short ribs are better the next day. Cook ahead, chill overnight, lift off the solidified fat, then reheat gently — the sauce deepens and the meat stays intact.
FAQ
Can I make braised short ribs in a slow cooker or Instant Pot?
Yes. Do the searing and the wine reduction on the stovetop first — you can't skip the browning without losing flavor. Then transfer everything to a slow cooker for 6-8 hours on low, or pressure cook for about 45 minutes with a natural release. Reduce the sauce on the stove afterward if it's too thin.
What's the best wine for braising short ribs?
A dry, full-bodied red: Cabernet Sauvignon, Merlot, Zinfandel, or a Chianti. Pick something inexpensive but drinkable — the flavor concentrates as it reduces, so flaws get amplified. Skip bottles labeled 'cooking wine,' which are oversalted and thin.
Why are my short ribs still tough?
They need more time, not less. Tough braised ribs are undercooked — the collagen hasn't broken down yet. Keep them covered in the oven and check every 20-30 minutes until a fork slides in with no resistance. Rushing the heat won't speed it up; low and slow is the only way.
Can I freeze braised short ribs?
They freeze beautifully. Cool completely, then store the meat in its sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. Freezing in the sauce keeps the meat from drying out.
Nutrition
Estimated per serving · values are approximate.