Red Wine Braised Short Ribs

These red wine braised short ribs get a lot of red wine for flavour, as well as some port for that extra depth of richness.

Today’s inspirational recipe from Lavender and Lime ♥ Red Wine Braised Short Ribs ♥ #LavenderAndLime Share on X

Today is reveal day for The Secret Recipe Club! I wonder who got my blog? This month I was assigned Nestlé Kitchens. This is a collaborative blog about good food, and good life. Three bloggers currently contribute to this blog and I had no idea where to even start looking for something to create for today’s dish. Did I want to do a make a drink or something sweet? Or maybe make something for a main course or to entertain with? Or maybe a side dish or something for the holidays, which are looming? I decided to click the random post button and see what the blog decided. And I was lucky! This is a dish I have been wanting to try, ever since my soup recipe I did using ribs. I have made one other short rib recipe, but I have never tried braising them following someone else’s recipe. Chris is a mother of triplets *gasp* and writes recipes for the world’s largest food company. Nestlé products are readily available in South Africa and I am very familiar with them. It made me feel like I already knew Chris before I ‘met’ her through this recipe.

Red Wine Braised Short Ribs
Red Wine Braised Short Ribs


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Red Wine Braised Short Ribs

Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 530 g extra-lean bone-in beef short ribs
  • salt and freshly ground black pepper to season
  • 3 shallots, peeled and halved
  • 2 cloves garlic, smashed and peeled
  • 170 mls red wine
  • 125 mls port
  • 10 mls balsamic vinegar
  • 5 mls beef stock granules
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 2 carrots, peeled and thickly sliced

for the final cook

  • 10 mls water
  • 5 mls arrowroot
  • 180 mls red wine, divided


  • preheat the oven to 160° Celsius
  • heat the oil in large, heavy oven-proof casserole dish over medium-high heat
  • pat dry the ribs and season
  • working in batches, brown the ribs on all sides
  • once brown, remove and set aside
  • drain all but 1 tablespoon of fat from the dish, or add some olive oil if necessary
  • add the shallots to dish
  • cook for a few minutes until golden
  • add the garlic and cook for 30 seconds
  • stir in the wine, port, vinegar, stock, thyme, rosemary and sage
  • bring to the boil, scraping up brown bits from the bottom of the dish
  • add the carrots along with the ribs and any accumulated juices
  • bring to the boil, cover and place in oven
  • bake covered, for 2 ½ hours
  • check to make sure it does not dry out, and add up to 170mls water if necessary
  • using a slotted spoon transfer the ribs, shallots and carrots to a large bowl
  • if you have time, refrigerate overnight or freeze the pan juices for about 30 minutes
  • remove the oil from the pan juices
  • combine the water and arrow root in a small bowl
  • add 120 mls red wine to the pan juices and bring to the heat
  • whisk the arrow root into the pan juices
  • bring to the boil and cook for 10 to 15 minutes or until it starts to thicken
  • remove and discard the stems from the herbs
  • return the ribs to pan with 60 mls red wine and incorporate the sauce
  • serve over horseradish mashed potatoes

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71 thoughts on “Red Wine Braised Short Ribs

  1. Tandy, the ribs look fantastic. I’ve never cooked with arrowroot before so I’m eager to try it out when I have access to it.

  2. Mmmm…. I think I can smell it way over here! This is fabulous and such a wonderful, cooler weather comfort dish!

  3. These sound delicious! Short ribs are one of my favorite things to cook on a Sunday afternoon, so I will have to bookmark this recipe for the future!

  4. I think I can smell this all the way over here! Fabulous recipe and a perfect comfort, cooler weather dish!

  5. I love that you hit the random button. Boy did you luck out these look incredible.
    I was assigned your blog this month and I had such a fantastic time reading your blog every day. I have made the chocolate chip load twice now! THANKS

  6. If I were a meat-eater, I’d be making those tonight! If you haven’t already, I’d love it if you’d check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.

  7. I keep seeing all sorts of red wine sauces out there, sounds like a good fall flavor to cook in! And horseradish mashed potatoes still sound amazing, I have got to use horseradish more often, I love it so much, but haven’t had it in forever.

  8. My grandson would be drooling over these, Tandy. He is potty about ribs, and yours sound delicious.

  9. This is my first participation in the SRC, and it was fun to see who got my blog and to reveal what blog I got. As for your short ribs…yummy! Love me some short ribs for autumn/winter dinners. Braising meat yields such tender off the bone results.

  10. I’ve notice that most cultures have some kind of braised beef rib recipe. It’s universal, the only difference is what liquid is used to braise them. 🙂

  11. This recipe seriously has me drooling. I’m almost sorry I used my short ribs for a comforting lentil soup. Oh well… off to buy more 😉

  12. Oh my, these look so good! I’ve been tossing about the idea to make short ribs lately, I think I will have to grab some and make yours this weekend.

  13. I have some short ribs in my freezer and I have been debating on what to do with them. I was sold on Red Wine and braised (then again, I’m always sold on red wine!). I’m visiting you through from SRC Group C. A little gee-whiz info, I had my very first visit to SA this past June, I can’t wait to go back!

    1. hi, and thanks for the visit! I have been away so I hope you enjoyed the ribs (if you’ve made them already). Anything with red wine works for me. Glad you enjoyed your visit to SA 🙂

  14. Pingback: Braised Short Ribs | Cairns Manor

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