Braised Short Ribs Without Wine (Rich, Tender & Alcohol-Free)

Most braised short rib recipes start with a whole bottle of red wine. But what if you don't drink, are cooking for kids, or just don't have a bottle open? Good news: you can make braised short ribs without wine that are just as deep, glossy and fall-off-the-bone tender.

Most braised short rib recipes start with a whole bottle of red wine. But what if you don't drink, are cooking for kids, or just don't have a bottle open? Good news: you can make braised short ribs without wine that are just as deep, glossy and fall-off-the-bone tender.

This recipe swaps the wine for a simple trio: beef stock, balsamic vinegar and tomato paste . Together they bring the richness, acidity and dark color that wine usually adds. No wine. All flavor.

Why This Recipe Works

Beef stock builds the savory, meaty base of the sauce. Balsamic vinegar adds the tang and slight fruitiness you'd normally get from red wine. Tomato paste gives body, color and a gentle sweetness once it caramelizes. Worcestershire sauce adds a deep umami kick. A little brown sugar balances the acidity so the sauce tastes rounded, not sharp.

The result is a braise that's completely alcohol-free but still tastes like a slow-cooked restaurant dish.

Ingredients

Serves: 4–6 | Prep time: 20 minutes | Cook time: 3 hours

2 kg (about 4.5 lb) bone-in beef short ribs Salt and black pepper 1–2 tbsp neutral oil (for searing) 1 onion, diced 2 carrots, diced 6 garlic cloves, minced 2 tbsp tomato paste 3 cups (720 ml) beef stock 3 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 1 tbsp brown sugar A few sprigs of fresh rosemary and thyme