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Pinot Noir Short Ribs

Fall off the bone tender, melt in your mouth, soft, short ribs braised in rich Pinot Noir broth, infused with aromatics and served over a bed of rice or mashed potatoes are exactly what comfort food is about.

Short ribs in a bowl with carrots and tomatoes being spread with a fork.

This short rib recipe is so easy to throw together, it’s ridiculous, but no one will know because the flavor will rival any restaurant dish.

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.

Check out our other Main Course recipes:

 

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: 666 kcal
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4 servings

Ingredients

  • 4 lb beef short ribs (bone-in) (4lb = 8 pcs)
  • 2 tbsp flour
  • 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
  • 1 sprig Rosemary
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1/4 cup chopped chives & Parsley *for garnish

Instructions

  1. Prepare and cut up all needed ingredients.

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    Pat the ribs with the paper towel, then dredge in 2 tbsp of flour.

  2. Heat a cast-iron pot on high with a couple of tablespoon of oil until almost smoking. Sear the meat on 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, then 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, then add the wine and pour over the meat and let it come to a boil.

  6. Lower the temperature to a minimum while still maintaining a very slow simmer. Let cook for 4-6 hours covereed, until fork-tender. Every hour or so, rotate the meat from one side to the other.

  7. Half an hour before the ribs are done, add the garlic.
  8. Serve over rice or with mashed potatoes.

  9. Sprinkle with chopped chives and parsley.
Nutrition Facts
Pinot Noir Beef Short Ribs
Amount Per Serving
Calories 666 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g88%
Cholesterol 195mg65%
Sodium 1627mg71%
Potassium 1356mg39%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 64g128%
Vitamin A 2929IU59%
Vitamin C 8mg10%
Calcium 46mg5%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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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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Comments

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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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