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Pinot Noir Short Ribs

I am posting this recipe that I put together a long time ago, but as I am typing it, I have this picture in front of me and my mouth is watering just from looking at it. These ribs are ‘finger-licking-good’! If you have not made ribs recently, make them soon because you’re seriously missing out! After hours and hours of cooking at a barely simmering heat, the ribs come out so tender you could eat them with your lips and your whole house is going to smell like you’re making the meal of your life, while not doing anything at all. I rarely rave about anything this much, but I lo-o-o-ve these ribs and I thought I should let you know 😉

Short ribs on top of rice with topped with tomatoes and fresh greens in a white bowl.

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Pinot Noir Beef Short Ribs

Pinot Noir Short Ribs cooked in a red wine giving you the best juicy, tender, fall-off-the-bone beef meat chunks.

Author: Marina | Let the Baking Begin
Course: Entree, Main Course
Cuisine: American
Keyword: beef short rib, short rib recipe, short ribs
Calories: 81 kcal
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4 servings


  • 6-7 beef short ribs
  • 1 large onion diced
  • 1 large carrot diced
  • 1 large tomato diced
  • 4-5 cloves garlic clove minced
  • 1-2 cups broth
  • 1 cup Pinot Noir wine
  • salt
  • pepper
  • chives & Parsley chopped *for garnish


  1. Wash the meat and dry with a paper towel.
  2. Heat a cast iron pot on high with a couple of tablespoons oil, until almost smoking. Sear the meat from all sides on high heat, about 30 seconds per side. Transfer to separate dish.
  3. Add a couple more tablespoons oil and sauté the onion until light golden in color, add the carrots and sauté for a couple more minutes. Add the tomato.
  4. Place the meat on a bed of vegetables, pressing it into the vegetables.
  5. Salt and pepper the broth and pour over the meat.
  6. Add the wine. Let come to a boil.
  7. Lower the temperature to a minimum while still maintaining a very slow simmer. Let cook for 4-6 hours, until fork tender. Every hour or so, rotate the meat from one side to the other.
  8. Half an hour before the ribs are done, add the garlic.
  9. Serve over rice or with mashed potatoes.
  10. Sprinkle with chopped chives and parsley.
Nutrition Facts
Pinot Noir Beef Short Ribs
Amount Per Serving
Calories 81
% Daily Value*
Sodium 249mg11%
Potassium 173mg5%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 2930IU59%
Vitamin C 8.1mg10%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Short ribs in a bowl with carrots and tomatoes being spread with a fork. Bon Appetite!



Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Galina

    Hello Marina, let me fist thank you for amazing recipes! Everything I’ve made from your blog so far turned out Amazing!
    Thinking of making these ribs but only have merlot, do you think the result of the same?
    Thank you!

    · Reply
    • Hi Galina, thank you so much! That makes me so happy!!

      Any wine that is pleasant to your tastebuds will work in this recipe. So, if you like Merlot, it will work here as well.

      · Reply
  • Lisa

    Made these a few times already! Delicious way to serve short ribs. Thank you for the recipe!

    · Reply
    • You’re welcome Lisa! I love making it when someone comes to visit because everyone’s always so impressed with how good it is!

      · Reply

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