Braised Short Ribs with Red Wine Sauce

Try this bold recipe today. Beef Short Ribs and mushrooms are braised in beef stock and red wine for a deep delicious flavor.

  • 3
  • 6
  • 310
  • 22 g


  • 2 pounds beef Chuck Short Ribs, Boneless
  • 1 teaspoon vegetable oil
  • 1-1/4 cups beef broth
  • 1-1/2 cups dry red wine, divided
  • 2 small onions, quartered
  • 4 teaspoons minced garlic
  • 3 fresh thyme sprigs
  • 1-1/2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons cornstarch


  1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/2 hours or until beef is fork-tender.

    Cook's Tip: To cook in a slow cooker, add beef, salt and pepper, as desired, broth, 1 cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH 4 to 6 hours, or LOW 8 to 10 hours, or until beef is fork tender.  When the beef is done, continue instructions for sauce preparations beginning in step 2.
  2. Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.

  3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Dissolve cornstarch into remaining 1/2 cup red wine. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.


0 % *

7.7g SAT FAT

0 % DV **


0 % DV

2.6 mg IRON

0 % DV

5.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 314 Calories; 151.2 Calories from fat; 16.8g Total Fat (7.7 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 6.6 g Monounsaturated Fat;) 71 mg Cholesterol; 237 mg Sodium; 7.6 g Total Carbohydrate; 0.9 g Dietary Fiber; 1.9 g Total Sugars; 22 g Protein; 0 g Added Sugars; 24.6 mg Calcium; 2.6 mg Iron; 357 mg Potassium; 9.1 mcg Vitamin D; 0.2 mg Riboflavin; 3.2 mg NE Niacin; 0.3 mg Vitamin B6; 2.3 mcg Vitamin B12; 192 mg Phosphorus; 5.3 mg Zinc; 17.1 mcg Selenium; 85.3 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

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