Go Back
Red Wine Braised Short Ribs
Sofia

Red Wine Braised Short Ribs

Tender, fall-off-the-bone beef short ribs slowly braised in a rich red wine and herb-infused sauce. Deeply savory, elegant, and comforting—perfect for a cozy dinner or special occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4
Course: Main Course
Cuisine: French-Inspired
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 3½ to 4 lbs bone-in beef short ribs
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 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
  • 2 cups beef broth
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 3 sprigs fresh thyme or ½ tsp dried
  • 2 bay leaves
  • Optional garnish: chopped parsley or thyme

Method
 

  1. Preheat Oven:
  2. Preheat oven to 325°F (160°C).
  3. Season & Sear the Ribs:
  4. Pat ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs in batches until browned on all sides (about 2–3 minutes per side). Remove and set aside.
  5. Sauté Aromatics:
  6. In the same pot, add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and tomato paste; cook 1–2 minutes more.
  7. Deglaze & Simmer:
  8. Pour in the red wine and bring to a simmer, scraping up browned bits. Reduce wine by about one-third (5–7 minutes), then add beef broth, herbs, and bay leaves.
  9. Braise:
  10. Return the short ribs to the pot. Liquid should mostly cover the ribs. Cover and transfer to the oven. Braise for 2½ to 3 hours, until meat is fork-tender.
  11. Finish & Serve:
  12. Remove ribs and cover loosely to rest. Discard herb stems and bay leaves. Skim excess fat from the sauce and simmer it on the stovetop to thicken, if desired. Serve ribs topped with sauce and fresh herbs.

Notes

  • Slow cooker method: After searing and deglazing, transfer everything to a slow cooker and cook on LOW for 8 hours.
  • Make ahead: Flavors deepen overnight. Reheat gently for even better results.
  • Serving ideas: Mashed potatoes, creamy polenta, or buttered noodles make perfect sides.
  • Storage: Store in an airtight container up to 4 days or freeze for 2 months.