Braised Short Ribs With Rich Wine and Mushroom Sauce (Video)

Braised Short Ribs With Rich Wine and Mushroom Sauce (Video)

Braised sort ribs are one of the best comfort meals. Especially if they are fall-off-the-bone tender and drenched in a rich, wine and mushroom sauce. Once you make this flavorful dish your home will fill with aroma that will gather the whole family at the table.

Braised Short Ribs With Rich Wine And Mushroom Sauce

Why should you make these braised ribs?

If you like to eat super tender meet that falls apart with the touch of the fork you are going to love this recipe. The braised ribs are so tender that you don’t need a knife to eat them. Also, they are covered with the most flavorful sauce. Every bite is heavenly.

Is there a better feeling in the word than to enjoy a warm homemade meal after during a cold day? Recipes like these braised ribs are perfect for the winter temperatures. The long cooking in the oven will heat up the home and a serving of this dish will warm up the body.

This is one those recipes that you have to set and forget. You add everything in the pot, cover it and slow cook it for three hours. I usually do all the prep work early in the morning and I go to the gym or do some errands while the ribs are cooking. When the ribs are done, I make mashed potatoes and I finish the mushroom sauce. Then I serve them for lunch. You can also serve them for diner or make ahead and reheat before serving. Check out my reheating instructions later in the post.

Braised Short Ribs With Rich Wine And Mushroom Sauce

What equipment do you need?

Please Note: The links provided in this blog post are not affiliated with any brand. There is no benefit for me if you purchase from that link. I’m just sharing what I used to prepare the recipe because I think that it might be helpful.

  • Cutting board – any cutting board that you like would do the job. I used this one for the vegetables and this one for trimming the fat off the ribs
  • Knife – any sharp knife will do. Unlike most recipes this one doesn’t require good knife skills, because you chop the vegetables coarsely. I used this knife to prep my ingredients.
  • Dutch oven – It is best if you use a 5.5 to 6 quart Dutch oven for this recipe. This is the Dutch oven I used.
  • Heat resistant utensils – I used heat resistant silicone spoon and stainless steel tongs when I prepared this dish.
  • A food grade twine -I use a food grade twine to make a bundle of fresh herbs.
  • Sieve or mesh strainer – you are going to need one to drain the liquid and prepare a sauce out of it. I used a simple mesh strainer like this one.
  • Oven mitts – Always use oven mitts when you handle hot pots or pans.
Braised Short Ribs With Rich Wine And Mushroom Sauce

Helpful tips about preparing the Braised short ribs

For this recipe you can use 8-10 short ribs. The first thing I do after I remove the package is to pat them dry with a paper towel and look if there is thick layer of fat on one side. If there is fat cut it off. This is not something you want to eat, so throw it away. Even after long cooking it is going to be tough and chewy. It is also bad for you to eat huge amounts of saturated fat.

Season the ribs generously with salt and pepper. You don’t want bland tasting meat.

Sear each rib on each side until golden brown. This will ensure more flavor and it will help retain the meat juices inside the ribs.

For this recipe I make a bundle of fresh herbs. Use whatever fresh herbs you have and love. I used fresh thyme, sage, rosemary and oregano. I understand that not everyone has a fresh herb garden like me, but I recommend using fresh rather than dry herbs for this recipe. It makes such a difference.

Make sure that you use a good quality bone broth for this recipe. I recommend unsalted, because you want to be in charge of seasoning. I make my own broths and stocks for all of my recipes because I don’t like the added sugar and natural flavors to most store brands.

You can cook the ribs for 3 hours at 300F or for 2 hours at 350F. I usually do 3 hours at 300F because that gives me more time to do errands while the ribs are cooking.

To make the sauce you have to take the braised ribs out on a plate. then strain the liquid. I make a mushroom sauce out of it by searing mushrooms in butter and cooking them in the braising liquid. Reduce the sauce to desired consistency.

Braised Short Ribs With Rich Wine And Mushroom Sauce

What to Serve the Braised Short Ribs with?

  • Mashed potatoes – Go to this blog post to read how to make mashed potatoes. Also, another version of mashed potatoes.
  • Roasted baby potatoes – the recipe is posted here.
  • Mashed cauliflower – if you are on a low carb diet you can replace the potatoes with cauliflower. I have a recipe on my website.
  • Bread rolls -I think that my buttery bread rolls would go great with the braised short ribs.
Braised Short Ribs With Rich Wine And Mushroom Sauce

Storing and reheating instructions

Store leftover ribs in an airtight container in the fridge for 3-4 days.

To reheat them in the oven: preheat the oven to 350F and place the ribs in an oven safe dish. Cover them with the sauce and heat them up for 10-15 minutes, or until the desired temperature.

You can also reheat them in the microwave for 1-3 minutes.

Braised Short Ribs With Rich Wine And Mushroom Sauce

Prep Time30 minutes
Cook Time3 minutes
Total Time3 hours 25 minutes
Course: Dinner, Main Course
Keyword: Dutch oven, gluten free, herbs, mashed potatoes, mushrooms, ribs, sauce, short ribs, wine
Servings: 4


  • Dutch oven or an oven safe pot with a lid


  • 8 beef short ribs
  • salt and pepper to taste
  • 4 Tbsp cooking oil divided, I used Avocado oil
  • 1 sweet or yellow onion chopped coarsely
  • 1 carrot sliced to rounds
  • 5 garlic cloves whole, peeled
  • 1 Tbsp Worcestershire sauce
  • 1 cup red wine I used Cabernet Sauvignon
  • 3 cups beef bone broth, no salt added I used homemade
  • a bundle of fresh herbs I used thyme, rosemary, sage and oregano
  • 2 Tbsp unsalted butter
  • 8 oz sliced cremini mushrooms or white button


  • Start by trimming the thick fat layer off the ribs. Carefully slice off only the very thick fat layer usually located on the opposite side of the rib bone. That fat is too hard, and it is not edible.
  • Season the short ribs generosity with salt and pepper.
  • Preheat the oven to 300F
  • Place a Dutch oven on a burner and preheat it to medium heat. Add 2 tablespoons of oil on the bottom. Sear the ribs (2-3 at a time) for about a minute per side or until they are slightly browned. Transfer the seared ribs on a plate.
  • Add two more tablespoons of oil in the Dutch oven and add the vegetables (onion, garlic, carrot). Sauté them for 2-3 minutes until they are slightly caramelized and softer.
  • Season the vegetables with salt and pepper and stir. Add the Worcestershire sauce then pour the wine over the vegetables. Cook for a minute then add the broth and the bundle of fresh herbs. Season again if needed.
  • Add the ribs into the Dutch oven and bring to a simmer. They should be covered with the liquid. Cover the pot with the lid and use oven mitts to place it in the oven.
  • Cook for 3 hours at 300F or for 2 hours at 350F.
  • Once the ribs are cooked use tongs to remove them from the pot and place them on a plate.
  • Carefully strain the liquid from the vegetables and herbs.
  • In a clean pan add 2 tablespoons of butter and heat to medium heat. When it melts add the sliced mushrooms and cook for 3-4 minutes (or until slightly browned). Pour the strained broth from the braised short ribs over the mushrooms and cook for 5-8 minutes or until the liquid thickness and reduces in half.
  • Serve the short ribs drizzled with the mushroom sauce and your preferred sides.


For more tips about preparing this recipe read the blog post. 
Suitable side dishes are listed in the blog post. 
Braised Short Ribs With Rich Wine And Mushroom Sauce

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