Wine Drunk Short Ribs by Alix Traeger
Meals From Memory - Episode 5
Author: Alix Traeger | July 24, 2025 | Time to read: 3 min
My favorite kind of drunk is wine drunk. This recipe is an homage to my personal drink of choice, red wine, and the many wine hangovers I’ve had to nurse over the past decade. Full of body, elegance, and a bit of sass, these slow-cooked short ribs bathe in the velvety richness of red wine, allowing its deep, nuanced flavors to permeate every fiber of the tender meat. It makes for some juicy short ribs, literally. And don’t worry, we’re using the whole wine bottle—because does anyone ever really stop at one glass?
Behind the Scenes
Wine Drunk Short Ribs
Recipe from Alix Traeger
25 minutes
2 hrs 45 mins-3 hrs 15 mins
6
What You'll Need
Ingredients
1 (750ml) bottle red wine (cabernet sauvignon or merlot preferred)
½ cup low-sodium soy sauce
¼ cup packed light or dark brown sugar
1 medium yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 sprigs rosemary
10 sprigs thyme
2 bay leaves
1 tsp whole black peppercorns
4 lb beef short ribs
2 tbsp extra-virgin olive oil
Kosher salt & freshly ground black pepper
2 tbsp all-purpose flour
2 to 4 cups low-sodium beef stock, plus more as needed
- Mash & Cheese , for serving (optional, but not really)
Directions
Step 1
In a large bowl , combine the wine, soy sauce, brown sugar, onion, carrots, celery, garlic, rosemary, thyme, bay leaves, and peppercorns. Arrange the short ribs in an even layer in a shallow dish. Pour over the marinade and cover the dish with plastic wrap. Marinate in the refrigerator for at least 6 hours or up to overnight, turning the ribs occasionally.
Step 2
Preheat the oven to 325°F.
Step 3
Heat the olive oil in the Cast Iron Perfect Pot or Ceramic Perfect Pot over medium-high heat. Remove the ribs from the marinade (reserving the marinade) and pat them dry with paper towels. Season the ribs generously with salt and pepper. When the oil is shimmering, working in batches, add the ribs and cook, turning, until richly browned on all sides, 10 to 12 minutes total. Transfer to a plate and repeat with the remaining ribs.
Step 4
Sprinkle the flour into the hot pot (don’t wipe it out) and cook, stirring continuously, until a paste forms, 1 to 2 minutes. Gradually pour in the reserved marinade, stirring and scraping up any browned bits from the bottom of the pot. Bring to a simmer. Return the ribs and any collected juices to the pot, nestling them into the liquid. If the liquid does not cover the ribs, add stock as needed to ensure they are just submerged.
Step 5
Cover the pot and transfer to the oven. Cook for 2½ to 3 hours, until the meat is tender and easily pulls away from the bone. Remove the pot from the oven and carefully transfer the ribs to a serving platter . Use a ladle or large spoon to carefully skim the fat off the top of the braising liquid (see HOT TIP ). Strain the liquid into a large bowl, discarding the solids, then pour it back into the Dutch oven. Simmer over medium heat until it thickens to your desired consistency; I usually let mine go for about 15 minutes, so it gets just a little saucy.
Cook’s Tip
Short ribs bring the fat—and while they cook, that fat rises to the top of the braising liquid.
Skim it off with a spoon or ladle, or let it chill and peel it off like a grease feast.
Step 6
Serve the drunken short ribs with the reduced braising liquid spooned over the top and Mash & Cheese alongside, if desired (it is).
Alternative: Make It in the Dream Cooker (Pressure Cook Version)
This entire recipe can be made in the Dream Cooker using Pressure Cook mode for faster, equally juicy results.
Here’s how:
- Marinate as instructed.
- Use Sauté mode (High) to sear the short ribs in batches until browned on all sides. Remove and set aside.
- Still on Sauté, add flour and cook for 1–2 minutes, then slowly stir in the reserved marinade to deglaze the pot. Scrape up the browned bits.
- Return the seared ribs and any juices to the pot. Add just enough beef stock to barely cover the ribs.
- Seal the lid and Pressure Cook on High for 45 minutes. Let the pressure naturally release for 15 minutes, then quick release any remaining pressure.
- Transfer ribs to a platter. To reduce the sauce, switch back to Sauté mode (Low) and simmer for 10–15 minutes until slightly thickened.
Alix Traeger
Alix Traeger is a chef, content creator, and former BuzzFeed producer known for her viral Tasty videos and fun, approachable recipes. With a background in health science and culinary arts, she blends creativity with comfort food, often adding a playful twist.
Make Magic. Embrace the Chaos.
Scratch That is Alix Traeger’s debut cookbook filled with approachable, flavor-packed recipes that make cooking fun, not fussy. Whether you’re perfecting your go-to dinner or trying something totally new, this book has you covered with creative dishes and a sprinkle of my signature humor.
