This recipe for red wine braised short ribs is sponsored by Erath Wines. Thank you for supporting the brands that support For the Love of Gourmet!
I love entertaining and I love this time of year! It’s the perfect time for cozy, comforting recipes and time around family and friends. While the holidays take hours of cooking and preparing, for a date-night-in or an evening entertaining friends, I don’t necessarily want to spend all my time in the kitchen! I also want to relax and have a glass of wine with some good food. These red wine braised short ribs made in partnership with Erath Wines are the exact recipe you need to make. You can prepare them in the morning and the slow cooker does all the work for you! You’re rewarded with delicious, tender braised short ribs that you’ll serve with parmesan polenta and garlic butter green beans. Both of those are easy side dishes and ready in about 15 minutes.
How to Braise Short Ribs
I love this recipe because not only does it pair well with your favorite Erath Pinot Noir, you are also using that wine to braise the short ribs! It gives so much flavor and makes them incredibly tender. First, season your short ribs well with salt and freshly ground black pepper before dredging in flour and browning on all sides in a Dutch oven. I love my cast iron Dutch oven for this step because it gives you a great sear. Make sure not to crowd the pan so that everything browns evenly! Transfer your browned short ribs to a plate and add your tomato sauce to the Dutch oven, scraping up the browned bits from the bottom of the pan. Then add your red wine and beef broth and bring to a simmer to deglaze the pan.
Add the browned short ribs to your slow cooker with carrots, celery, onion, garlic, bay leaves, rosemary, and thyme. Pour the wine and broth mixture over the short ribs and vegetables, making sure you’ve gotten all those delicious and crispy browned bits from the bottom of the pan. Set your slow cooker to high for 4-5 hours or low for about 8 hours. When you’re about to serve the short ribs, prepare your parmesan polenta and garlic butter green beans. Top everything with some freshly grated parmesan cheese, fresh thyme, and freshly ground black pepper. Serve with a glass of your favorite Erath Pinot Noir and your dinner is ready to go. This recipe tastes restaurant-quality but with minimal work on your end. It’s a great cozy recipe for this time of year.
Whether you’re making this recipe for family, friends, or a romantic date-night-in, it’s a meal that’s sure to impress and one you’ll want to make again and again!
- 8-9 large English short ribs
- 2 tsp. salt
- 2 tsp. freshly ground black pepper
- ½ cup all-purpose flour
- 3 tbsp. olive oil
- ¼ cup tomato paste
- 2 cups red wine
- 2 cups beef broth
- 3 large carrots, peeled and cut into large chunks
- 3 stalks celery, cut into large chunks
- 5 cloves garlic
- 1 onion, chopped
- 3 bay leaves
- 3 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 3 cups water
- 1 tsp. salt
- 1¼ cups polenta (coarse ground cornmeal)
- ¾ cup shredded parmesan cheese
- 2 lbs. fresh green beans, ends trimmed
- 2 tbsp. butter
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- Pat your short ribs dry and season on all sides with salt and pepper. Dredge in the flour.
- Heat a the olive oil in a Dutch oven (cast iron works very well) and work in batches to brown the short ribs on all sides. Be careful not to crowd the pan or they will not brown properly! Once all your short ribs are browned and removed from the pan, add the tomato paste to the pan, stirring and scraping up the browned bits. Add the red wine and beef broth and bring to a simmer.
- Transfer the browned short ribs to the slow cooker. Add the carrots, celery, garlic, onion, bay leaves, rosemary, and thyme. Pour the red wine and beef broth mixture over the vegetables and short ribs, making sure to get all the browned bits from the bottom of the pan as well.
- Set your slow cooker to high for 4-5 hours or low for about 8 hours until the short ribs are very tender.
- When ready to serve, prepare your side dishes. Steam your green beans then transfer to a bowl with the salt, pepper, garlic powder, and butter. Toss to melt the butter and evenly coat the beans.
- For the parmesan polenta, bring 3 cups of water to a boil with the salt. Add the polenta and whisk frequently to avoid clumps. When the polenta is thick, whisk in the parmesan cheese.
- Serve the polenta topped with the braised short ribs and the garlic butter green beans on the side. Top with freshly grated parmesan cheese, pepper, and fresh thyme, if desired.
- Enjoy!
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