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Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe

Avatar photoBySusan Miller
Jump to Recipe· 4.7 from 351 reviews
Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe

If you’re craving a dish that’s the epitome of comfort and indulgence, look no further than this Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe. Tender, melt-in-your-mouth beef short ribs braised slowly in a rich red wine sauce, accented by a bright, fresh herb gremolata — it’s the perfect combination that will have everyone at your table asking for seconds.

Why You Should Make This Recipe

Unbeatable Flavor: The slow braising in red wine and fresh herbs infuses the meat with layers of deep, complex tastes that simply can’t be rushed.
Perfectly Tender Meat: This method guarantees short ribs so tender they practically fall off the bone.
Elegant Yet Easy: Despite its gourmet look and taste, the recipe uses simple ingredients and straightforward steps anyone can follow.
Versatile Dinner Option: Whether for a cozy family night or an impressive dinner party, this dish feels special every time.

The image shows a white plate with a pile of creamy mashed potatoes at the bottom, soft and slightly textured. On top of the mashed potatoes is a dark brown cooked meat shank with a long bone sticking out to the left. The meat has a shiny glaze and is topped with a green herb sauce that looks fresh and chopped, adding a bright color contrast. To the left side of the plate, there are several cooked orange carrots placed next to the mashed potatoes. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Braised Beef Short Ribs with Red Wine and Herb Gremolata, beef short ribs recipe, red wine braised short ribs, herb gremolata recipe, hearty beef dinner

Ingredients & Substitutions

This recipe uses simple, pantry-friendly ingredients that come together to build an extraordinary dish. Each vegetable adds sweetness, the herbs bring aromatic freshness, and the red wine transforms into a luscious sauce that ties everything beautifully.

Flat lay of bone-in beef short ribs with rich marbling, whole peeled carrots cut into chunks, chopped celery stalks, roughly chopped onions, bright red tomato paste dollops, fresh sprigs of Italian parsley, thyme, rosemary, oregano, and halved garlic bulbs arranged beautifully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Braised Beef Short Ribs with Red Wine and Herb Gremolata, beef short ribs recipe, red wine braised short ribs, herb gremolata recipe, hearty beef dinner
  • Beef Short Ribs: Choose bone-in ribs for maximum flavor and richness.
  • Red Wine: A full-bodied wine like Cabernet Sauvignon gives the sauce its distinctive depth. If you prefer, Merlot or Shiraz work well, too.
  • Fresh Herbs: Italian parsley, thyme, oregano, and rosemary create an herbal bouquet in the braise and the gremolata, lifting the richness of the beef.
  • Vegetables (Onions, Carrots, Celery): These build the base flavor—don’t skip the mirepoix for that perfect savory foundation.
  • Tomato Paste & Flour: These thicken and enrich the sauce, giving it a wonderful silkiness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe

Step 1: Prep and Brown the Short Ribs

First things first, bring your beef short ribs to room temperature by letting them sit out for about 30 minutes—that helps with a gorgeous sear. Then, heat your Instant Pot using the sauté function, add some oil, and brown the ribs on all sides in batches. Don’t rush this; those rich, dark caramelized bits are pure flavor gold. Once browned, set the ribs aside but keep those delicious drippings in the pot.

Step 2: Build the Flavor Base with Vegetables

In the same pot with the flavorful drippings, add a bit more oil and toss in your chopped onions, carrots, and celery. Sauté them until they start to brown slightly — this step softens the veggies and builds sweetness, forming the backbone of our sauce. Then sprinkle on the flour and stir it in along with the tomato paste, cooking until everything develops a deep, rich color.

Step 3: Add Wine, Herbs, and Braise

Pour in the full bottle of red wine and bring it up to a boil to let some of that sharpness cook off. Place your ribs back into the pot, then nestle in your fresh herb sprigs, garlic halves, and pour over the chicken stock. Seal your Instant Pot and let it work its magic under high pressure for 45 minutes. The natural release that follows lets everything settle and flavors marry beautifully.

Step 4: Prepare the Bright Herb Gremolata

While your ribs are braising away, mix together the gremolata. Combining lemon zest, lemon juice, minced garlic, chopped fresh parsley, rosemary, thyme, olive oil, salt, and pepper, this vibrant topping adds a fresh, zesty punch that beautifully contrasts the rich meat and sauce.

Step 5: Finish the Sauce and Serve

Once cooking is done, carefully open the pot, discard the garlic, bay leaves, and herb stalks. Remove the ribs with a slotted spoon and strain the cooking liquid through a fine sieve to create a smooth, luxurious gravy. Skim off any excess fat then season the sauce to taste. Serve the ribs topped with gremolata and spoon over the savory gravy — ideally alongside creamy mashed potatoes for a show-stopping meal.

How to Serve Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe

The dish shows three large beef ribs lined up on a white rectangular plate, each rib featuring a thick brown meat layer with a rich sauce glistening on the surface. On top of the ribs, there is a bright green herb sauce made of chopped herbs, covering the center of the ribs in a strip. The ribs rest on the exposed light brown bones. The plate is placed on a wooden surface with stacked white plates and utensils in the blurred background. photo taken with an iphone --ar 2:3 --v 7 - Braised Beef Short Ribs with Red Wine and Herb Gremolata, beef short ribs recipe, red wine braised short ribs, herb gremolata recipe, hearty beef dinner

Garnishes

Fresh gremolata is the star garnish here—it adds a burst of brightness and herbs that lift the rich ribs. Feel free to add a little extra chopped parsley or a light drizzle of good quality olive oil right before serving for an elegant touch.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes, buttery polenta, or even a soft risotto to soak up that incredible sauce. Roasted root vegetables or sautéed greens add lovely texture and keep the plate balanced.

Creative Ways to Present

For something special, serve your ribs on a wooden board with a scattering of gremolata and fresh herb sprigs for a rustic yet refined look. Alternatively, try plating them atop a bed of creamy mashed cauliflower for a lighter twist with modern flair.

Make Ahead and Storage

Storing Leftovers

Leftover braised short ribs keep beautifully in an airtight container in the fridge for up to 3 days. Make sure to store the meat and sauce together to keep everything nice and juicy.

Freezing

This dish freezes wonderfully — simply place the ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating to enjoy that same rich flavor and tenderness.

Reheating

Gently reheat the ribs and sauce on the stovetop over low heat to prevent drying out. You can add a splash of stock or water if the sauce thickens too much. Avoid microwaving if possible to preserve texture and flavor.

FAQs

  1. Can I make this Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe without an Instant Pot?

    Absolutely! You can use a Dutch oven or heavy-bottomed pot on the stovetop or in the oven. Brown the ribs and sauté the vegetables as described, then add the liquid and herbs, cover, and simmer on low heat or bake at 325°F (160°C) for 2.5 to 3 hours until the meat is tender.

  2. What if I don’t have fresh herbs for the gremolata?

    Fresh herbs deliver the best aromatic punch, but if you only have dried herbs, use about one-third the amount and add them early into the cooking sauce instead of the gremolata for infused flavor. You can also add a bit of lemon zest and garlic to brighten things up.

  3. Can this recipe be made with boneless short ribs?

    Yes, you can use boneless ribs, though bone-in ribs generally add more richness and depth to the braising liquid. If using boneless, keep a close eye on cooking times as they may cook a bit faster.

  4. How can I thicken the sauce if it’s too runny?

    If you want a thicker gravy, mix 2 tablespoons of cornstarch with ¼ cup of the braising liquid in a small bowl until smooth. Stir this slurry back into the hot liquid and simmer until the sauce thickens to your liking.

Final Thoughts

This Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s got that perfect balance of rich, hearty, and fresh, making it ideal for gatherings or an indulgent yet easy dinner. Trust me, once you try it, it’s going to become a cherished favorite, so grab those ribs and start cooking — you won’t regret it!

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Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe

Braised Beef Short Ribs with Red Wine and Herb Gremolata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 351 reviews
  • Author: Susan
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
Print Recipe

Description

This hearty and flavorful Beef Short Ribs recipe uses an Instant Pot to achieve tender, fall-off-the-bone meat infused with rich aromas of red wine, fresh herbs, and slow-braised vegetables. The dish is finished with a bright and fresh gremolata, adding a zesty contrast to the savory ribs and luscious gravy. Perfect for a comforting meal served over creamy mashed potatoes.

Ingredients

Scale

Short Ribs

  • 6 pounds bone-in beef short ribs
  • Salt & freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 3 cups chopped onions (about 3 medium onions)
  • 3 cups peeled and chopped carrots (about 3 medium carrots)
  • 1 cup chopped celery (about 2 stalks)
  • ¼ cup all-purpose flour
  • 2 tablespoons tomato paste
  • 750 ml bottle of full-bodied red wine (such as Cabernet Sauvignon)
  • 10 sprigs fresh Italian parsley
  • 10 sprigs fresh thyme
  • 5 sprigs fresh oregano
  • 4 sprigs fresh rosemary
  • 3 bay leaves
  • 1 head of garlic, cut in half crosswise
  • 5 cups low-sodium chicken stock

Gremolata

  • 2 tablespoons finely grated lemon peel and juice of 1 lemon
  • 1 garlic clove, minced
  • ½ cup finely chopped fresh Italian parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Bring Ribs to Room Temperature: Let 6 pounds bone-in beef short ribs sit on the counter for 30 minutes to allow them to come to room temperature, which helps achieve an even sear.
  2. Preheat Instant Pot: Turn your Instant Pot on by pressing the Sauté button and wait until it displays ‘Hot’.
  3. Sear the Short Ribs: Add 1 tablespoon vegetable oil to the pot. Generously season the ribs with salt and pepper. Add half of the ribs to the pot, browning each side for about 2 minutes, then repeat with the remaining ribs. Transfer browned ribs to a plate.
  4. Sauté Vegetables: Leave the drippings in the pot, add remaining 2 tablespoons oil, and then add onions, carrots, and celery. Sauté for 5 minutes until slightly browned.
  5. Add Flour and Tomato Paste: Sprinkle ¼ cup flour over the vegetables, add 2 tablespoons tomato paste, and cook for about 3 minutes until the mixture is evenly coated and turns a deep color. Scrape up browned bits from the pot bottom for extra flavor.
  6. Add Wine and Ribs: Pour in the bottle of red wine and return the short ribs to the Instant Pot. Bring the mixture to a boil.
  7. Add Herbs, Garlic, and Stock: Add sprigs of parsley, thyme, oregano, rosemary, bay leaves, the halved garlic head, and 5 cups of low-sodium chicken stock to the pot.
  8. Pressure Cook: Cover and set Instant Pot to high pressure for 45 minutes. Allow a natural pressure release for 15 minutes as per your user manual.
  9. Prepare Gremolata: While ribs cook, combine lemon peel, lemon juice, minced garlic, parsley, rosemary, thyme, olive oil, salt, and pepper in a small bowl, set aside.
  10. Remove Herbs and Ribs: Carefully open the Instant Pot. Discard garlic halves, bay leaves, and herb sprigs. Use a slotted spoon to transfer ribs to a serving platter.
  11. Make Gravy: Strain the cooking liquid through a fine-mesh sieve into a bowl. Skim off and discard any fat on the surface. Season to taste with salt and pepper.
  12. Serve: Serve the ribs with the rich gravy spooned over them alongside the gremolata. This pairs wonderfully with mashed potatoes.

Notes

  • Allowing the meat to come to room temperature before searing improves browning and flavor.
  • A darker sear on the ribs develops deeper flavor; scraping up browned bits adds richness to the gravy.
  • To thicken the gravy, mix 2 tablespoons cornstarch with ¼ cup of the sauce, then stir into the pot until fully incorporated.
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