Busch Gardens Food, Wine & Garden Festival Experience

Pro tips

• Sear the short ribs hard on all sides over high heat before braising to develop a flavorful crust and depth.
• Don't skip reducing the sauce at the end—boil it rapidly after removing the ribs to concentrate the wine flavors and create a glossy glaze.
• Braise at 325°F for even cooking; higher temps risk drying out the exterior while the center remains undercooked.

Substitutions

• red wine → dry white wine or beef stock (use stock if avoiding alcohol; ribs will be milder)
• short ribs → beef chuck roast or beef brisket (cooking time may vary by thickness)

Storage & make-ahead

Store cooked short ribs and sauce together in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat or in a 325°F oven until warm through.

Equipment

heavy-bottomed braising pan or Dutch oven · meat thermometer (optional but useful)

How long do short ribs take to cook?

Typically 2.5–3.5 hours in the oven at 325–350°F, depending on size. They're done when the meat pulls easily from the bone.

Can I make short ribs ahead of time?

Yes. Cook fully, cool, refrigerate up to 3 days, and reheat gently in the oven or on the stovetop. The flavors deepen overnight.

What red wine works best?

Use a medium-bodied wine like Pinot Noir, Merlot, or Côtes du Rhône—avoid cheap cooking wine or anything you wouldn't drink.

Can I use a slow cooker instead of the oven?

Yes. Sear the ribs first, then cook on low for 6–8 hours. Reduce the sauce on the stovetop at the end for proper glaze consistency.

How do I know when short ribs are done?

The meat should be very tender and pull cleanly from the bone with minimal resistance. A fork should pierce it easily.