Braised Beef Short Ribs (No Wine) | Tender, Flavorful & Alcohol-Free Recipe

When it comes to comfort food that’s elegant enough for company yet satisfying enough for Sunday dinner, braised beef short ribs top the list. This dish transforms tough, bone-in beef into tender, fall-apart goodness through slow, low braising — and in this version, we do it without using wine.

Whether you’re avoiding alcohol for dietary or personal reasons, this beef broth-based short rib recipe gives you all the rich, deep flavor you crave, with none of the wine. It’s hearty, wholesome, and deeply satisfying, perfect over mashed potatoes, rice, or creamy polenta.

Let’s dive into the world of no-wine beef short ribs, where slow cooking brings big rewards.

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Why You’ll Love This Wine-Free Braised Short Ribs Recipe

Traditional braised short ribs often use red wine for acidity and flavor. But with the right combination of ingredients — like balsamic vinegar, beef broth, tomato paste, and aromatics — you can develop just as much richness without a drop of alcohol.

Here’s why this version is a winner:

• Deep, savory flavor without any wine
• Uses pantry staples – nothing fancy needed
• Fork-tender beef that melts in your mouth
• Perfect for slow cookers, ovens, or Dutch ovens
• Great make-ahead meal for entertaining or busy weeks

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What Are Braised Short Ribs?

Beef short ribs come from the lower rib section of the cow and include a good amount of connective tissue and fat, which makes them ideal for slow, moist-heat cooking methods like braising.

Braising involves searing meat to lock in flavor, then slow-cooking it in a covered pot with liquid (usually broth, stock, or wine) and seasonings. The result? Deeply flavorful, tender meat in a luscious sauce.

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Ingredients for Braised Short Ribs Without Wine

All ingredients are easy to find in U.S. grocery stores:

• 3–4 pounds bone-in beef short ribs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 cups low-sodium beef broth
• 1 cup unsweetened grape juice (or more broth)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Optional thickener: 1 tablespoon cornstarch + 1 tablespoon water for slurry

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How to Make Braised Beef Short Ribs Without Wine

Step 1: Prep the Short Ribs

Pat the ribs dry with paper towels. Season generously with salt and pepper on all sides.

Step 2: Sear the Meat

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the ribs on all sides until deep brown (about 3–4 minutes per side). Set aside.

Step 3: Sauté the Aromatics

In the same pot, add onion, carrot, and celery. Cook until softened and lightly caramelized (8–10 minutes). Add garlic and cook 1 more minute.

Step 4: Build the Sauce

Stir in tomato paste and cook for 2–3 minutes. Deglaze the pan with balsamic vinegar and grape juice, scraping up the browned bits. Add beef broth, bay leaves, thyme, and rosemary.

Step 5: Return the Ribs and Braise

Return the short ribs to the pot, bone-side down. The liquid should come ¾ up the sides. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Bake for 2½ to 3 hours, until ribs are fork-tender.

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Alternative Cooking Methods

Slow Cooker Instructions

After searing and sautéing, transfer everything to the slow cooker. Cook on low for 8 hours or high for 4–5 hours.

Instant Pot / Pressure Cooker

Use sauté mode for searing and aromatics. Pressure cook on high for 45 minutes, natural release for 15 minutes.

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Finishing the Sauce

After cooking, remove the ribs. Strain the braising liquid and discard solids. Skim off excess fat, then reduce over medium heat for 10–15 minutes until slightly thickened. Add a cornstarch slurry if needed.

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Nutritional Information (Approx. per serving)

• Calories: 450
• Protein: 32g
• Fat: 32g
• Carbs: 10g
• Iron: 20% DV
• Calcium: 4% DV

Serves 4–6, depending on portion size.

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Serving Suggestions

Braised short ribs are delicious with any of the following:

• Creamy mashed potatoes
• Garlic butter rice
• Parmesan polenta
• Egg noodles or pappardelle pasta
• Crusty bread to mop up the sauce

For veggies, pair with green beans, roasted carrots, or a simple salad.

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Make-Ahead, Storage, and Reheating

Make-Ahead

Short ribs taste even better the next day. Braise fully, then cool and refrigerate overnight. Skim fat before reheating.

Fridge Storage

Store in an airtight container with sauce for up to 4 days.

Freezing

Freeze with sauce in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

Reheating

Gently reheat covered in the oven at 300°F for 25–30 minutes or on the stovetop over low heat.

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Flavor Variations

Tomato Braised

Add a can of crushed tomatoes for a slightly tangier, stew-like base.

Spiced Braise

Add a cinnamon stick, star anise, or cloves for Middle Eastern depth.

Asian-Inspired

Swap rosemary and thyme for ginger and soy sauce. Use apple juice instead of grape juice.

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FAQs – Braised Short Ribs Without Wine

1. Can I skip the grape juice?

Yes, just use extra beef broth and a splash of balsamic vinegar for acidity.

2. Can I use boneless short ribs?

Yes, but bone-in delivers more flavor and juiciness.

3. What’s the best pot to use?

A heavy Dutch oven is ideal. It retains heat and cooks evenly.

4. Can I make it spicy?

Absolutely. Add crushed red pepper flakes or chili paste for a kick.

5. What if my sauce is too thin?

Simmer uncovered to reduce or use a cornstarch slurry to thicken it quickly.

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Conclusion: Restaurant-Quality Flavor at Home

Braised beef short ribs without wine prove that you don’t need alcohol to create a luxurious, deeply satisfying dish. With rich beef broth, aromatic herbs, and a little time, you can serve something that feels like it came from a 5-star kitchen — all from the comfort of home.

It’s hearty, nourishing, and perfect for everything from holiday dinners to cozy nights in. One bite and you’ll see — this version might just become your new favorite.

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