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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

"Short ribs are one of my favorite cuts of meat because they are so fatty and unctuous. Slow cooking makes them incredibly tender too" --Carolyn Ketchum
Course Main Dish
Cuisine American, Keto, Low Carb, Paleo
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 4 servings


  • 2-2 1/2 pounds bone-in short ribs
  • salt and pepper
  • 2 tablespoons lard, bacon fat, or coconut oil
  • 1 cup beef broth or chicken broth, store-bought or homemade
  • 1/2 cup red wine
  • 1/4 cup chopped red onions
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme leaves


  1. Preheat the oven to 300 degrees F and season the short ribs liberally with salt and pepper.
  2. In a large Dutch oven that can accomodate all the ribs in a single layer, melt the lard over medium-high heat. Add the ribs, fat side down, and cook undisturbed for 3 to 4 minutes, until golden brown. Flip the ribs over and cook for another 3 to 4 minutes.
  3. Add the broth, red wine, onions, tomato paste, and thyme to the bottom of the pot. Whisk together and bring to a simmer.
  4. Cover the pot and transfer to the oven. Cook for 1 1/2 hours, until the ribs are fork-tender. Remove the ribs and stir the sauce until well combined. Spoon the sauce over the ribs upon serving.

Recipe Notes

Serving Suggestion: Serve over Cheesy Cauliflower Grits

Everyday Swap: If you prefer not to use red wine, simply replace it with water.