Red Wine Braised Short Ribs are the definition of slow-cooked comfort food done right. These bone-in beef ribs are seared until caramelized, then simmered gently in red wine, aromatics, and herbs until they become fork-tender and infused with rich, deep flavor. The braising liquid reduces into a luxurious, glossy sauce that’s perfect for spooning over mashed potatoes, polenta, or creamy risotto.

This is the kind of dish that tastes like you’ve spent all day in the kitchen, but most of the work is hands-off. Ideal for cozy weekends, dinner parties, or whenever you want to serve something truly impressive and hearty.

If you enjoy elevated yet approachable meals, you’ll also love this Grilled Citrus Chicken with Glaze or the comforting flavors of Brown Butter Mushroom Pasta.

Credit: Pinterest

Ingredients You Will Need

For the Short Ribs:

3–4 lbs bone-in beef short ribs (about 6–8 pieces)
2 tablespoons olive oil
Salt and black pepper, to taste
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (Cabernet Sauvignon or Merlot work well)
2 cups beef broth
2 sprigs fresh rosemary
4–5 sprigs fresh thyme
2 bay leaves

Cooking Time

Prep Time: 25 minutes
Cook Time: 2.5 to 3 hours
Total Time: About 3.5 hours
Serves: 4

Equipment You Will Need

Dutch oven or heavy oven-safe pot
Tongs
Wooden spoon
Knife and cutting board
Fine mesh strainer (optional, for sauce)
Spoon (for skimming fat)

How to Make Red Wine Braised Short Ribs: Step-by-Step

1. Preheat and Season

Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels, then generously season all sides with salt and black pepper.

2. Sear the Short Ribs

Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.

3. Sauté Vegetables

Reduce heat to medium. In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened and starting to brown. Stir in garlic and tomato paste and cook for 1–2 minutes more.

4. Deglaze with Wine

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 8–10 minutes to reduce the wine by about half.

5. Add Broth and Herbs

Add beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, nestling them into the liquid so they are mostly submerged.

6. Braise Until Tender

Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and nearly falling off the bone.

7. Finish the Sauce

Remove the short ribs from the pot and tent with foil to keep warm. Discard herb stems and bay leaves. Optionally strain the sauce through a fine mesh sieve, then return it to the pot and simmer for 10–15 minutes to reduce to a thicker consistency. Skim excess fat from the top with a spoon.

8. Serve

Return short ribs to the sauce or serve them individually, spooning the sauce generously over the top. Excellent with mashed potatoes, creamy polenta, or crusty bread.

Nutritional Information (Per Serving)

Calories: 590
Protein: 40g
Fat: 36g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 580mg
Cholesterol: 130mg

Tips and Variations

Wine Choice: Use a dry, full-bodied red wine for the best flavor. Avoid sweet or low-quality wines.
No Dutch Oven?: Use a large oven-safe pot or braise in a slow cooker on low for 8 hours.
Make Ahead: This dish actually tastes better the next day. Make ahead, chill, and reheat to allow flavors to deepen.
Add Mushrooms: For an earthy twist, sauté sliced mushrooms and add them before the braise.
Use Boneless Short Ribs: They work well too, though bone-in gives more flavor.

How to Store and Reheat

Refrigerator:
Store cooled short ribs and sauce in an airtight container for up to 4 days. Skim any solidified fat before reheating.

Freezer:
Freeze short ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat:
Warm on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the sauce.

Why You’ll Love This Recipe

Red Wine Braised Short Ribs deliver everything you want in a special-occasion or comfort dinner. Deeply flavorful, slow-cooked beef is enriched by a red wine gravy that tastes like a fine restaurant dish. With just a few steps and some patience, you’ll create a dish that feels indulgent and rustic at the same time.

This is a go-to recipe when you want to impress, treat yourself, or fill your home with the savory aroma of something slowly and lovingly cooked to perfection.

Final Thoughts

This dish never fails to get a round of compliments. The combination of melt-in-your-mouth beef and bold, wine-infused sauce makes it one of the most rewarding meals you can make. It’s a great example of how patience and quality ingredients turn a simple cut of meat into something extraordinary.

Whether you’re cooking for guests or just enjoying a quiet evening with something comforting, Red Wine Braised Short Ribs are a timeless classic worth keeping in your recipe rotation.

Credit: Pinterest

Frequently Asked Questions

Can I make this without wine?
Yes. Substitute with more beef broth and a tablespoon of balsamic vinegar or red wine vinegar for acidity, though the flavor will differ.

Can I use boneless short ribs?
Yes, but bone-in ribs yield better flavor and presentation.

How do I know when the ribs are done?
They should be fork-tender and pull apart easily. If not, continue cooking and check every 20 minutes.

Is this recipe good for entertaining?
Absolutely. It can be made ahead, easily reheated, and always feels special.

What side dishes go well with this?
Mashed potatoes, creamy polenta, buttered noodles, roasted vegetables, or crusty artisan bread are all excellent options.

If you’re into rich, Southern-style comfort dishes, don’t miss this Crawfish Étouffée for another deeply satisfying option.

Sofia