Red Wine-Braised Short Ribs (Gluten-Free)

Red Wine Braised Short Ribs with Garlic Mashed Potatoes are an ideal fall and winter meal—warm, filling comfort food that improves after a day or two, making it a great make-ahead dish for gatherings.

In the colder months I crave hearty, soul-warming food. Nothing quite matches the contentment of a table filled with favorite dishes and laughter. Many of my fondest memories come from family dinners where simple, satisfying meals brought everyone together.

My mother fed our family on delicious, economical meals. They weren’t fine dining, but they were filling and made evenings at our table full of stories, encouragement, and laughter. My father insisted we eat together every night, and those gatherings created unity and lasting memories.

As my brothers left for college, the house grew quieter and I savored the holidays when everyone returned. My mother and I would cook for days, preparing large feasts for long evenings of family fun. One economical way to feed a crowd is to use cheaper, tougher cuts of meat and braise them slowly. Braising breaks down fibers and melts collagen, turning inexpensive cuts into tender, flavorful meals.

Braised short ribs cooked gently in red wine, beef stock, herbs, and vegetables are classic comfort food. The recipe is simple to assemble, then spends two to three hours in the oven—much of it unattended—so you can focus on other tasks. These flavors deepen overnight, so planning ahead makes serving easy on busy days.

I love how the house fills with rich aromas as the meal cooks, drawing family members into the kitchen. It’s a small, satisfying success when everyone comes sniffing around, eager for dinner.

Enjoy these Red Wine Braised Short Ribs all winter long—economical, comforting, and guaranteed to leave everyone satisfied.

I wish you a joyful holiday season full of laughter and time with the people you love. Thank you for being part of The Heritage Cook family.

If you try this recipe, please leave a rating or comment and share a photo—seeing your creations always makes my day.

Ingredients needed for Braised Short Ribs:

• Short Ribs: olive oil, beef short ribs, onions, celery, carrots, bell peppers, garlic, oregano, red wine*, tomato sauce, tomato paste, beef stock, parsley
• Mashed Potatoes: Russet potatoes, salt**, milk, garlic, butter, pepper, parsley

PRO Tip:

Warm the milk or cream before adding it to the potatoes to keep them hot and fluffy. Warm the milk with garlic to gently infuse flavor without sharp bites of raw garlic; you can slice or leave cloves whole and strain them out later.

How to make Braised Short Ribs:

1. Brown the ribs: Heat oil in a large Dutch oven over medium-high heat. Brown ribs in batches until richly browned on all sides. Transfer to a plate and set aside.
2. Add the chopped onions, celery, carrots, and bell peppers to the pan and sauté 3–5 minutes until softened. Add garlic and oregano and cook until fragrant. Add red wine and scrape up browned bits. Stir in tomato sauce and paste, then beef stock. Return the ribs and any juices to the pot and bring to a boil.
3. Cover and transfer to a 350°F (180°C) oven. Braise uncovered until meat falls off the bone, 2 to 2½ hours. Remove from oven, cover, and rest 20 minutes. Skim fat from the sauce and discard. Remove and discard bones.
4. Mashed potatoes: Chop potatoes and place in a large pot. Cover with cold water by about 1 inch (3 cm) and add salt so the water tastes salty (about 1 tbsp).
5. Bring to a boil, reduce to a low boil, and cook until fork tender, 15–20 minutes.
6. Meanwhile, warm the milk in a saucepan with garlic and a pinch of salt, stirring occasionally to infuse the flavor.
7. Drain the potatoes and transfer to a mixer bowl or large mixing bowl. Beat until smooth. Add butter and mix in. With the mixer on low, slowly pour the hot garlic milk into the potatoes (strain if you prefer no garlic pieces). Increase speed and whip until creamy. Add more warm milk if needed and season with salt and pepper. Stir in most of the parsley, reserving some for garnish.
8. To serve, place mashed potatoes in bowls, top with short ribs and sauce, sprinkle with parsley, and serve immediately.

PRO Tip:

If your Dutch oven lid has a flat handle, use it as the plate for holding browned ribs—fewer dishes to clean.

Yield: 6 to 8 servings

Red Wine Braised Short Ribs (GF)

Warm and filling, this red wine braised short ribs recipe served with garlic mashed potatoes is perfect for cooler weather and makes excellent make-ahead comfort food.

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Additional Time: 20 minutes

Total Time: 3 hours 10 minutes

Ingredients

Short Ribs

• 2 tbsp organic olive oil
• 4 lb (1.8 kg) bone-in beef short ribs, patted dry
• Kosher or sea salt and freshly ground black pepper, to taste
• 2 medium onions, chopped
• 3 celery stalks, chopped
• 4 carrots, peeled and chopped
• 2 red bell peppers, chopped
• 1 clove garlic, minced
• 1 tbsp dried oregano
• 2 cups (568 ml) dry red wine* (or additional beef stock)
• 1 cup (284 ml) tomato sauce
• 2 tbsp tomato paste
• 3 cups (852 ml) low-sodium beef stock
• Finely chopped fresh parsley, for garnish

Garlic Mashed Potatoes

• 7–8 (about 2 lb) medium Russet potatoes, peeled
• 1 tbsp kosher or sea salt
• 1-1/4 cups (355 ml) milk or dairy-free alternative, plus more if needed
• 1/2 to 1 tsp minced garlic (to taste)
• 2 tbsp butter, optional
• Freshly ground pepper, to taste
• Finely chopped fresh parsley

Instructions

1. Preheat oven to 350°F (180°C) and position racks in the lower third.
2. Brown the ribs in hot oil in a large Dutch oven, in batches. Transfer to a plate.
3. Sauté onions, celery, carrots, and peppers in the same pot until softened. Add garlic and oregano. Pour in the wine and scrape up browned bits. Stir in tomato sauce and paste, then beef stock. Return ribs and any juices to the pot and bring to a boil.
4. Braise uncovered in the oven 2–2½ hours until meat is falling off the bones. Rest covered 20 minutes, then skim fat and remove bones.
5. While ribs finish, cook potatoes in salted water until fork tender, 15–20 minutes. Warm milk with garlic and a pinch of salt.
6. Drain potatoes and mash or beat until smooth. Mix in butter, then slowly add hot garlic milk while mixing. Whip until creamy, adjusting seasoning and consistency with more warm milk if needed. Stir in parsley.
7. Serve mashed potatoes topped with short ribs and sauce; garnish with parsley.

Notes

*Many authorities consider distilled alcohols and wine safe for a gluten-free diet, but very sensitive individuals may react. If concerned, choose wines aged only in stainless steel. **Different brands of salt vary in volume by weight; adjust amounts to taste.

Nutrition Information (per serving, approximate):

Calories: 1338 • Total Fat: 80g • Saturated Fat: 32g • Unsaturated Fat: 48g • Cholesterol: 345mg • Sodium: 1152mg • Carbohydrates: 43g • Fiber: 6g • Sugar: 7g • Protein: 107g

Nutrition information is an estimate; consult a professional if you need precise data for medical reasons.

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Welcome—these suggestions are not dietary advice or a substitute for professional medical guidance. Unauthorized use or duplication of material from The Heritage Cook without permission is prohibited. We participate in affiliate programs and may earn a small amount from qualifying purchases at no extra cost to you. This post was first shared in December 2014 and updated in 2025.