
Currently pausing between sentences in order to shovel these intensely savory wine braised short ribs into my mouth. Words like umami, beefy, salty, herby, and Malbec don’t do these braised short ribs justice.
Some things need to be experienced to be understood. So when you make these, let me know how you would describe them…
If you make these for dinner, plan on eating them again the next day. The flavor really improves the next day.
Now, short ribs are lean. They take between 2.5 – 3 hours to cook. Braise them in the oven inside a dutch oven and serve with these perfect herb infused mashed potatoes. There’s nothing more satisfying than short rib broth ladled over creamy mashed potatoes.
Do you like sour cream with your potatoes? I certainly do.
Don’t forget to enjoy a glass of Malbec as you make these ribs. Let me know what you think of braising. It’s one of my favorite ways to cook lean meats.

Wine Braised Short Ribs
Ingredients
- 4 pounds short ribs
- kosher salt and freshly ground black pepper
- 2 c full-bodied red wine Malbec
- 32 ounces beef stock
- 1 head garlic halved horizontally
- 2 bay leaves
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Prepare the ribs by trimming excess fat and and season them well with salt and pepper. Transfer the ribs to a large heavy pot over medium heat. Sear the ribs, turning often, for about 20 minutes, until crisp and brown on all sides.
- Meanwhile, preheat the oven to 350°F.
- Pour wine over the ribs and add beef stock to almost cover them. Add the garlic and herbs and season with salt and pepper. Bring to a boil, then set in the oven and braise for about 2 1/2 hours, or until the meat is tender enough to cut with a spoon.
- When the ribs are done, transfer them to a large serving platter or a bowl and cover with foil. Strain the burnished-mahogany sauce through a fine mesh strainer over a bowl and skim off fat (this is easier to do after refrigeration). At this point, the sauce and ribs can be refrigerated, to serve the next day; reheat the ribs in the sauce before serving.
- To serve, spoon a generous amount of sauce over the ribs with a side of herb infused mashed potatoes.
Nutrition
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You got me, geat write up! This braised short rib recipe is going to the top of my list of things to make. Watch for my review.
Happy dance. Let me know how they turn out!
Fantastic dinner! Everything turned out just how you described it. In fact, my husband agreed it was probably the best I’ve ever made. There is so much flavor in this dish. I never realized how much flavor comes from using fresh herbs. I now know how to cook this meat and have it turn out to be perfect, something I would have fretted over before. I didn’t realize how easy and fool proof this way of preparing meat could be. I can’t wait to host dinner for my friends.
So glad you both liked it! And, yes, fresh herbs really do up the ante.