Red Wine Braised Short Ribs

Cook Time

180 mins

Cooking Method






Prep Time

20 mins




1, preferably Cabernet Sauvignon 750-milliliter bottle dry red wine

3 TBS All-Purpose Flour

2 TBS Beef & Brisket Rub

4 cups beef stock

5 lb bone-in beef short ribs, cut into 2" pieces

2 celery stalks, chopped

4 cloves garlic, halved

2 fresh or dried bay leaves

Kosher salt and freshly ground black pepper

3 medium carrots, peeled, chopped

3 medium onions, chopped

3 TBS Olive Oil

10 sprigs flat-leaf parsley

sprigs fresh thyme, minced

4 sprigs oregano

2 sprigs rosemary

8 sprigs thyme

4 TBS Tomato Paste

Cooking Instructions

The perfect antidote for a cold day, these Red Wine Braised Short Ribs are soul-warming and absolutely delicious. The short ribs are braised low and slow on the grill in red wine and herbs that reduce into a rich and velvety sauce, with meltingly tender meat that falls right off the bone and soaks up all the delectable juices. Serve over mashed potatoes or polenta for mouthwatering comfort in a bowl.

Why Braise Short Ribs?

The meat in-between short ribs are muscle tissue that is used heavily during the animal’s lifespan. Because of this, it is much less tender than other beef, but still very flavorful. Therefore, in order to properly break down the tissue, the meat must be cooked low and slow for a long period of time. Braising is a great way to do this while keeping the meat juicy and tender because it is slowly being simmered in a broth. The moisture from the broth infuses with the meat. As the liquid evaporates, the broth thickens and concentrates in flavor. This can be used for a nice sauce or gravy.

Note: It is recommended to use Competition Hardwood Pellets with this recipe.

This recipe uses Louisiana Grills Beef and Brisket Rub seasoning.

  1. Season short ribs with salt pepper and Beef & Brisket rub. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, two at a time for about 8 minutes per batch. Transfer to a plate and pour out all but 3 tablespoons drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat until onions begin to caramelize, about 5 minutes. Add flour and tomato paste and stir until well combined, about 2-3 minutes. Stir in wine, then add short ribs and juices. Bring to a boil and lower heat to medium. Simmer until wine is reduced by half, about 25 minutes.
  3. Fire up your Louisiana Grill and set the temperature to 350˚F. If you’re using a gas or charcoal grill, set it up for medium heat. Preheat with lid closed for 10-15 minutes.
  4. Add parsley, thyme, oregano, rosemary, bay leaves, garlic and beef stock to Dutch oven. Stir to combine and let return to a simmer. Cover and transfer to the preheated grill.
  5. Cook until short ribs are tender, 2-2 1/2 hours. Remove from grill and transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Spoon over mashed potatoes or polenta for a hearty meal.

Special Tools

  • Heat safe plate
  • Large Dutch Oven
  • Measuring Cup
  • Metal strainer
  • Spoon
  • Tongs


If you’re not a fan of red wine, try braising the short ribs in your favorite beer.