Rosemary & Red Wine-Braised Short Ribs - These tender wine-braised short ribs will soon be your go-to for healthy comfort food. Ribs braised in a dutch oven and served over brown butter sage mashed sweet potatoes - can’t beat it!

‘Tis the season for comfort food, chaotic schedules, and holiday parties. What better dish to appease all three things than a staple braised short rib recipe, amiright?! That’s why I created a dish that requires one pot, very few ingredients (and most you will have on hand), and high-quality meat that is cooked in less time than most short rib recipes.

In my opinion, braising short ribs is the way to go if you want to develop the best flavor!

The Art of Braising

SALT - Salt your meat generously on all four sides and let sit overnight or salt at least 30 min to 3 hours in the fridge. The longer the better!
BROWN - Heat a cast-iron skillet on medium-high heat using quality oil. Sear meat on all four sides until you get a nice browning. More space between meat gets it brown(er).
BUILD - Layer ingredients in the pan. I.e. use deglazing liquid from browned meat plus water/stock, add the meat back in, aromatics, and herbs.

I paired these short ribs with my favorite brown butter sage mashed sweet potatoes but you can use any side dish you like!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Rosemary & Red Wine-Braised Short Ribs - These tender wine-braised short ribs will soon be your go-to for healthy comfort food. Ribs braised in a dutch oven and served over brown butter sage mashed sweet potatoes - can’t beat it!

Print Recipe

Ingredients

3.5 lbs bone-in short ribs (use 3 lbs if using boneless beef short ribs)
1 can (28 oz) fire-roasted diced tomatoes
1 large white onion (sliced)
4 cloves garlic (minced)
2 cups organic low-sodium beef broth
2 cups red wine (cabernet sauvignon)
2 Tbsp Extra Virgin Olive Oil
1 Tbsp balsamic vinegar
1 Tbsp low-sodium Worcestershire sauce
1 Tbsp light brown sugar
4-6 fresh rosemary sprigs
S&P to season to taste

Directions

Generously season your meat on all four sides with salt and pepper and let sit overnight or for at least 30 minutes to 3 hours in the fridge. The longer the better.
Heat oil in dutch oven or cast-iron skillet over medium-high heat.
Add short ribs to hot oil and sear for 3-4 minutes per side until browned. Try not to move the short ribs once you put them down and make sure they have space between the meat.
Remove the short ribs from dutch oven/skillet and set aside. They won't be fully cooked yet, and that’s okay!
Return dutch oven to stovetop and lower temperature to medium heat. Add sliced onions and minced garlic. If the pan looks too dry, add another splash of olive oil. Saute until onion is translucent, about 2-3 minutes.
Add the broth and wine to deglaze the dutch oven. Make sure to scrape down any browned bits off the bottom of the pan with a wooden spoon.
Add the rest of the ingredients (tomatoes, balsamic vinegar, sauce, brown sugar, rosemary sprigs, and S&P) along with the short ribs and mix until combined. Once the mixture is boiling, bring the heat down to low medium and cover the dutch oven with a tight-fitting lid.
Cook on stovetop for 2 hours - 2 hours and 30 minutes or until short ribs easily pull apart with tongs/ fork or the meat is falling off the bone.
Serve short ribs with reserved leftover broth over mashed potatoes or over brown butter sage mashed sweet potatoes.
Garnish with fresh rosemary and pomegranate arils for a festive look!

Notes

No dutch oven? That’s okay! The crockpot will do the trick. Just simply brown short ribs in a skillet and then transfer all ingredients along with short ribs in crockpot and cook on low for 7-8 hours.
If you do not wish to use wine or have it on hand, you can sub out the 2 cups of wine with more beef broth or use cranberry/cherry juice! The flavors will be different but still very tasty.