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Red Wine Braised Short Ribs Recipe

4.8 from 43 reviews

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This might be the richest and most comforting Red Wine Braised Short Ribs Recipe you'll ever try. Think deep, savory flavors with tender meat that falls off the bone — all from a simple pot and some patience.

A thick piece of dark brown cooked beef with a rough texture is held by black tongs above a white pot filled with a rich, deep reddish-brown stew. The stew contains darker brown beef chunks, small bright orange carrot pieces, small light yellow onion chunks, and green sprigs of herbs, all simmered in a glossy, thick sauce. The pot rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I’ve made this Red Wine Braised Short Ribs Recipe countless times, and each braise turns into a melt-in-your-mouth celebration of flavor. It’s the kind of dish that feels fancy but is honestly pretty straightforward once you break it down — plus it makes the house smell incredible.

  • Deep, rich flavor: The combination of red wine, fresh herbs, and slow braising transforms simple short ribs into a gourmet meal.
  • Cooking made easy: Once the ribs are seared and the sauce starts simmering, the oven does the hard work for you.
  • Perfect for gatherings: This recipe serves a crowd and impresses every time you bring it to the table.
  • Customizable comfort: You can easily swap ingredients to suit your pantry or dietary preferences without losing the magic.

Ingredients & Why They Work

Every ingredient in this Red Wine Braised Short Ribs Recipe plays a role in building layers of flavor. I love how the veggies soften to create a natural sweetness, while the wine and herbs add complexity. Keep an eye on your red wine choice, and prefer something you’d enjoy sipping — it really makes a difference.

Flat lay of bone-in beef short ribs with trimmed fat, a medium yellow onion diced into cubes, a peeled and diced medium carrot, two stalks of celery diced, six whole uncracked garlic cloves, a few bright green sprigs of fresh rosemary and thyme tied together, two glossy bay leaves, a small white ceramic bowl filled with rich red dry wine, another small white ceramic bowl containing deep brown beef broth, a tiny white bowl with smooth tomato paste, a small white bowl with golden olive oil, and a small white bowl of dark Worcestershire sauce all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Bone-in beef short ribs: Look for meaty, well-marbled ribs with some fat trimmed off; the bones add extra richness while braising.
  • Salt and pepper: Simple but essential – seasons the meat and enhances all flavors.
  • Olive oil: For searing, it gives a nice crust and depth.
  • Yellow onion: Adds a sweet aromatic base when softened.
  • Carrot: Provides subtle sweetness that balances the wine’s acidity.
  • Celery: Brings an earthy freshness to the mix.
  • Tomato paste: Packs umami and a slight tang.
  • Worcestershire sauce: A secret weapon to deepen meaty notes.
  • Garlic: Fresh and fragrant – never skip!
  • Fresh rosemary and thyme: Herbal, woodsy, they infuse the braising liquid beautifully.
  • Bay leaves: Adds subtle complexity and balance.
  • Red dry wine (Pinot Noir or Merlot): Essential for both flavor and tenderizing the meat.
  • Beef broth: Builds a savory base and makes sure the ribs stay moist during cooking.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this Red Wine Braised Short Ribs Recipe, letting my mood and pantry inspire tweaks. You might want to add extra herbs or swap veggies depending on what you have handy — it’s forgiving and flexible.

  • Variation: Once, I added a splash of balsamic vinegar instead of some wine for a tangy twist, and it totally brightened the sauce.
  • Dietary tweak: If you want to skip wine, just double the beef broth and add a bit of balsamic or grape juice for acidity.
  • Make it spicy: Toss in a pinch of red pepper flakes during sautéing for subtle heat without overpowering.

Step-by-Step: How I Make Red Wine Braised Short Ribs Recipe

A white plate holds a circle of creamy, yellow risotto with visible grains of rice and small red threads, topped in the center by a dark brown, glazed piece of meat with a slightly shiny, textured surface and small green herb pieces scattered over it. The white marbled texture underneath adds a soft contrast, and a fork with a golden handle rests behind the meat near the top edge of the risotto. The dish looks rich and vibrant with a mix of smooth and chunky textures photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season with Confidence

Start by trimming excess fat from the ribs — too much fat can make the braise greasy. Season generously with salt and pepper. This helps develop layers of taste as the meat cooks.

Step 2: Sear the Ribs to Golden Perfection

Heat olive oil over medium-high and brown the ribs thoroughly on all sides without moving them too soon; this gives you a gorgeous crust. It’s probably my favorite part, as that caramelization adds so much flavor.

Step 3: Build the Flavor Base

In the same pot, sauté onion, carrot, and celery until tender. Then stir in garlic and tomato paste—don’t rush this or you’ll miss that fragrant hit that only freshly cooked garlic can bring. A splash of broth here keeps those flavorful bits from burning.

Step 4: Add the Wine and Broth

Pour in the wine, scraping up those browned bits from the bottom—they're pure gold. Let it simmer for just a couple minutes before adding broth and Worcestershire sauce, then bring it all to a simmer again.

Step 5: Herb It Up and Braise Slow

Add rosemary, thyme, and bay leaves, then nestle the ribs into the liquid. Make sure the liquid mostly covers the meat—adding extra broth if needed—then cover and slide it into a 300°F oven for 3 hours. This slow braise is where the magic happens: tender, flavorful meat that practically falls apart.

Step 6: Finish and Serve

Once done, skim off fat (a fat separator is a game-changer here). Optionally thicken the sauce with a bit of cornstarch slurry if you like a richer glaze. Serve these beauties over creamy mashed potatoes or your favorite sides.

Top Tip

Through the many times I’ve cooked this recipe, I found a few trusted tips that save time and keep the dish perfect every time.

  • Don’t skip searing: It might feel like extra work, but browning those ribs locks in flavor and gives the sauce a deep base.
  • Watch your wine: Pick a decent dry red wine you’d drink—cheap or overly sweet ones can throw the flavor off.
  • Layer flavors: Adding Worcestershire sauce and tomato paste might seem small but makes a huge difference in richness.
  • Low and slow: Don’t rush the braise! The 3-hour cook at 300°F makes the meat beautifully tender without drying it out.

How to Serve Red Wine Braised Short Ribs Recipe

The image shows six thick pieces of browned meat inside a white pot with a dark blue rim. Each piece has a different side visible, showing a mix of dark brown, crispy edges, and some parts with pinkish hues and marbled fat which glistens in the light. The meat is sprinkled with coarse salt and black pepper, giving a textured appearance. The white pot contrasts with the rich colors of the meat, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or extra thyme for a pop of color and fresh herb aroma. Sometimes a swirl of crème fraîche or soft butter melt on top adds extra richness, especially if you’re serving for special guests.

Side Dishes

Mashed potatoes are my go-to base—they soak up all that luscious sauce perfectly. Roasted root vegetables, creamy polenta, or a simple buttered egg noodle are also fantastic partners for this recipe.

Creative Ways to Present

I’ve served this at dinner parties nestled over a bed of garlic mashed cauliflower for a low-carb twist, or even plated with a fine grain mustard drizzle on the side for an elegant touch. It always feels hearty but special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the ribs and their braising liquid together in airtight containers in the fridge. The flavors deepen overnight, and leftovers taste even better the next day. I keep them for up to 3 days without any issues.

Freezing

This recipe freezes beautifully. I portion the ribs with plenty of sauce in freezer-safe containers or bags, and they last a good 3 months. Thaw slowly in the fridge overnight to preserve texture and flavor.

Reheating

Reheat gently on the stove over low heat or in the microwave—just take care not to overcook so the meat stays tender. Adding a splash of broth or water sometimes helps loosen the sauce back up.

Frequently Asked Questions:

Final Thoughts

This Red Wine Braised Short Ribs Recipe really feels like a big, warm hug on a plate—comforting, indulgent, and surprisingly approachable. I hope you make it soon and enjoy every bite as much as I do. Trust me, once you’ve tried it, you’ll be coming back to this recipe again and again, sharing it with family and friends just like I’ve shared it with you.

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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 43 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: American
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Description

This Red Wine Braised Short Ribs recipe offers tender, flavorful beef slowly cooked in a rich red wine and beef broth sauce enhanced with aromatic herbs and vegetables. Perfect for a comforting dinner served alongside mashed potatoes or your favorite sides, this classic braising method ensures melt-in-your-mouth meat and a deeply savory sauce.

Ingredients

Beef

  • 3 to 4 pounds bone-in beef short ribs - excess fat trimmed, about 6 pieces
  • Salt and pepper to taste
  • 3 tablespoons olive oil

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • 1 medium carrot, peeled and diced
  • 2 stalks celery, diced
  • 6 cloves fresh garlic, minced or crushed

Sauces and Liquids

  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cups red dry wine (Pinot Noir or Merlot)
  • 2 ½ to 3 cups beef broth, plus more as needed

Herbs and Spices

  • 6 sprigs fresh rosemary and thyme, tied with kitchen twine
  • 2 bay leaves

Instructions

  1. Preheat Oven: Preheat your oven to 300°F to prepare for slow braising the short ribs.
  2. Prepare Short Ribs: Trim excess fat from the short ribs to reduce grease in the braising liquid. Season all sides generously with salt and pepper, pressing to adhere.
  3. Sear Meat: Heat 3 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs undisturbed on all sides until deeply browned and a crust forms. Transfer seared ribs to a plate and set aside.
  4. Sauté Vegetables: Add a bit more olive oil if needed, then add diced onion, carrot, and celery to the pot. Sauté for 6 to 8 minutes until softened. Stir in minced garlic and tomato paste and cook for an additional 2 minutes until fragrant. Add a splash of broth if necessary to prevent burning of the brown bits.
  5. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift browned bits. Let the wine simmer for 2 minutes to reduce slightly.
  6. Add Broth and Seasonings: Add the beef broth and Worcestershire sauce to the pot. Bring the liquid back to a simmer.
  7. Add Herbs and Flavorings: Add the tied sprigs of rosemary and thyme, bay leaves, and season with salt and pepper to taste.
  8. Return Short Ribs: Place the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Add more broth if necessary, as the liquid will reduce by half during cooking.
  9. Braise: Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3 hours or until the meat is tender and easily pulls away from the bone.
  10. Finish and Serve: Remove the ribs and skim off excess fat from the braising liquid using a fat separator or spoon. Optionally, thicken the sauce by simmering it with 2 teaspoons cornstarch diluted in 1 tablespoon water until desired consistency is reached. Serve the short ribs over mashed potatoes or your preferred side dishes. Enjoy!

Notes

  • Choose well-marbled bone-in short ribs for best flavor; trim excess fat before cooking.
  • If bone-in short ribs are unavailable, boneless ribs may be used but flavor is less rich.
  • Ensure the braising liquid almost covers the meat as it will reduce by half during cooking.
  • Cook low and slow at 300°F for 3 hours to achieve tender, moist ribs.
  • Optional sauce thickening can be done by simmering juices with cornstarch slurry until thickened.
  • The cooked dish can be frozen with liquid for up to 3 months, thaw overnight in the fridge.
  • Leftovers keep well refrigerated for 2-3 days; reheat gently in microwave or stovetop.
  • Wine substitutions include Pinot Noir, Merlot, or Cabernet Sauvignon for best flavor.
  • If avoiding wine, replace with extra beef broth and add a splash of balsamic vinegar for acidity.

Nutrition

  • Serving Size: 1 serving (1 rib with sauce)
  • Calories: 550 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 38 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 22 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 40 g
  • Cholesterol: 130 mg

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