Short Ribs in a Wine Sauce (Gluten Free)

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Who out there doesn’t love short ribs? Sauced and tender, sweet or savory, they are sure to satisfy on a cool, wintery night. These Short Ribs in a Wine Sauce with notes of coffee and cocoa bring a new depth to the meat.

Boneless or bone-in short ribs?

You can use bone in short ribs, but I find that they are not very meaty. The taste will be delicious either way, and actually better with the bone, but here we sacrificed a little more flavor for a more meatier short rib.

Using chuck roast in place of the short ribs

Another option for this recipe, which can also be a bit less expensive, is to use a boneless or even bone-in chuck roast. Chuck roast will deliver the same tender, fall apart meat and delicious flavor as a short rib.

You may want to trim a little of the fat off before searing the meat, as chuck roast can have large segments of fat between pieces of meat. Cut into one and a half inch thick pieces so it will cook in the same manner as the recipe.

What to serve with the short ribs?

Creamy mashed potatoes is one of my favorite choices to serve with this. The soft and creamy potatoes are a great compliment to the tender meat here.

A creamy polenta or even rice would be a good choice, as well to serve as a base for this meat dish.

For a creamy polenta recipe or for another delicious braised meat recipe, check out Braised Beef in Wine Over Polenta (Gluten Free).

For a creamy polenta recipe or for another delicious braised meat recipe, check out Braised Beef in Wine Over Polenta (Gluten Free).

braised beef in wine
Braised Beef in Wine over Polenta (Gluten Free) is another great comfort “meaty” meal

Just some steamed vegetables is another great choice for a side. If you serve a green salad too, you might be able to stretch this meal a bit further.

Make a double portion and reheat another day

This recipe is also a great recipe to make extra of and save for another day. It reheats perfectly. It’s possibly even better when all the flavors marry together in a beautiful union. Try making a double portion and properly cooling and refrigerating to serve in a few days.

When ready to use, just bring the dish to room temperature for 25 minutes. Preheat the oven to 325 degrees F. Cover the dish with foil or a glass or oven safe lid. Heat for 25-35 minutes or until bubbly and hot. Bringing the meat to a temperature of 165 degrees F will ensure proper food safety temperature, in case of any issue in the cooling and refrigerating.

Short Ribs in a Wine Sauce (Gluten Free)

These short ribs will warm you on that wintery night! The thick saucy gravy adds a new depth to this dish. Serve it over creamy mashed potatoes or soft polenta.
Servings 4 -5 servings
Prep Time 20 minutes
Cook Time 2 hours 30 minutes


  • 1 Dutch Oven with lid or oven safe casserole with lid, plus skillet or saucepan for searing meat and sauteing vegetables


  • 4 short ribs, boneless or bone-in or chuck roast cut into 1 ½" thick pieces.
  • 2 tbsp olive oil
  • 1 teaspoon fine salt, more to taste
  • ½-¾ teaspoon crushed black pepper
  • teaspoon ground espresso or finely ground coffee
  • 1 tbsp oil
  • 2 stalks celery, diced
  • 1 lg carrot, diced
  • 2 medium onions, 1 diced and 1 sliced
  • 6 lg cloves garlic, minced
  • 2-3 bay leaves, gf
  • 1 sprig fresh thyme
  • 2 cups red wine
  • cups broth, chicken or beef, gf
  • 1 tbsp Tamari or gluten free soy sauce
  • teaspoons maple syrup
  • teaspoons cocoa powder, gf
  • 2 tbsp ketchup, gf
  • ½ teaspoon Dijon mustard, gf
  • 2 tbsp Cognac
  • 2 tbsp water
  • 1 tbsp cornstarch, gf


  • Dry the pieces of meat with paper towels. Salt and pepper the meat and sprinkle with the ground espresso or coffee.
  • Heat the 2 tablespoons of olive oil over high heat. Sear the meat in a few batches. Sear until browned and each piece releases from the pan. Remove to a large plate.
  • Add the remaining oil to the pan. Saute the sliced and diced onion, celery, and carrot pieces until they are starting to soften. Remove to a bowl. Add the wine to Dutch oven. Simmer for 5-7 minutes. Add the broth, gluten free soy sauce, maple syrup, and cocoa powder. Return the meat to the pan. Add the sauteed vegetables back in, along with the herbs (tied with kitchen twine).
  • Cover and bake at 300 degrees for 2 1/2-3 hours or until tender. Remove to a plate and keep warm.
  • Simmer sauce. Add ketchup, Dijon, and cognac. Simmer for 5 minutes. Make a slurry in a small ramekin of the cornstarch and water. Gradually add to the sauce and simmer for a few minutes more. Add the meat pieces back in or serve immediately
  • Serve pieces of meat in shallow bowls over mashed potatoes or polenta or grits. Spoon sauce over the top of each bowl.
Course: Main Course
Cuisine: American
Keyword: short ribs, short ribs in a wine sauce
Short Ribs in a Wine Sauce (Gluten Free)
We love comfort dinners like Short Ribs in a Wine Sauce (Gluten Free)\

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