Red Wine Braised Beef Short Ribs

Tender Red Wine Braised Beef Short Ribs – Hearty, Rich & Perfect for Special Dinners

Looking to create a meal that feels like a warm hug in a bowl? These Red Wine Braised Beef Short Ribs are the ultimate answer. Perfectly tender, deeply flavorful, and designed to fall off the bone, this recipe is a dream come true for anyone searching for the best way to cook beef short ribs in red wine. Whether you’re hosting a special dinner or simply craving comfort food done right, this dish delivers.

Inspiration

This recipe was born from a chilly weekend spent craving something rich and indulgent yet simple to prepare. Braising beef short ribs in red wine and aromatics not only unlocks deep, complex flavors but also fills the kitchen with an irresistible aroma. Inspired by classic French techniques and updated for the home cook, this is a dish you’ll want to make again and again.

Why You’ll Love It

• Fall-Off-The-Bone Perfection: These ribs are slow cooked until irresistibly tender.
• Deep, Savory Flavor: Red wine, garlic, and herbs build layers of rich, comforting taste.
• Perfect for Special Occasions: Elegant enough for dinner parties, yet easy enough for a weekend meal.
• Versatile Pairings: Serve over mashed potatoes, creamy polenta, or your favorite grain.

Quick Grocery List

For the Beef Short Ribs:

• Bone-in beef short ribs
• Salt and black pepper
• Olive oil

For the Braising Base:

• Onion
• Carrots
• Celery
• Garlic
• Tomato paste
• Dry red wine (Cabernet Sauvignon or Merlot)
• Beef broth
• Fresh rosemary
• Fresh thyme
• Bay leaves

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

Prep: 25 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 55 minutes

Equipment Checklist:

• Large Dutch oven or oven-safe pot with lid
• Tongs
• Chef’s knife
• Cutting board
• Ladle
• Fine mesh strainer (optional)

Dietary Adjustments:

• Gluten-free: Ensure your beef broth and wine are certified gluten-free.
• Low-sodium: Use low-sodium broth and adjust salt to taste.

Serving Size:

Serves 4

General Notes

• Use well-marbled short ribs for the most tender, juicy results.
• Make sure to sear the ribs well; this builds flavor.
• This dish tastes even better the next day, making it perfect for make-ahead meals.

Red Wine Braised Beef Short Ribs – Slow Cooked, Fall-Off-the-Bone with Garlic & Herbs

DifficultyMedium

Servings4

Prep time25 minutes

Cook time2 hours30 minutes

Total time2 hours55 minutes

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Ingredients:

For the Beef Short Ribs:

• 3 lbs (1.3 kg) bone-in beef short ribs, (about 6 large pieces)
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Braising Base:

• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine, (Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

Instructions:

• 1

  Preheat & Season

  1. Preheat oven to 325°F (165°C).
  2. Pat short ribs dry and season generously with salt and pepper.
• 2

  Sear the Ribs

  1. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
  2. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer to a plate.
• 3

  Sauté Aromatics

  1. Reduce heat to medium. Add onion, carrots, and celery. Cook until softened (about 5 minutes).
  2. Stir in garlic and tomato paste; cook for 2 minutes.
• 4

  Deglaze & Braise

  1. Pour in red wine, scraping up browned bits from the pot. Bring to a boil and reduce by half (about 10 minutes).
  2. Add beef broth, rosemary, thyme, bay leaves, and seared short ribs.
  3. Bring to a simmer, cover with lid, and transfer to preheated oven.
• 5

  Bake & Finish

  1. Braise for 2½ hours, or until meat is fork-tender and falling off the bone.
  2. Remove ribs and herbs. Skim fat from top of sauce.
  3. Optionally reduce sauce over medium heat until thickened to your liking.
• 6

  Serve

  1. Plate ribs over mashed potatoes, polenta, or creamy grits. Spoon sauce over the top and garnish with fresh herbs if desired.

Equipment

• Large Dutch oven or oven-safe pot with lid
• Tongs
• Chef’s knife
• Cutting board
• Ladle
• Fine mesh strainer (optional, for smoother sauce)

Nutrition

Calories	580
Carbohydrates	10g
Cholesterol	135mg
Fat	40g
Fiber	2g
Protein	42g
Saturated Fat	17g
Sodium	480mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	20g

Substitutions

• Wine Substitute: Use non-alcoholic red wine or beef broth with a splash of balsamic vinegar.
• Herbs: Swap rosemary and thyme with oregano and parsley if preferred.
• Beef: Boneless short ribs or chuck roast can be used, though bone-in provides richer flavor.

Variations

• Add Mushrooms: Sauté mushrooms with the veggies for an earthier depth.
• Spice it Up: Add a pinch of red pepper flakes for subtle heat.
• Finish with Cream: Stir a splash of cream into the reduced sauce for a velvety finish.

Let’s Get Cooking (Pro Tips Only)

Step 1: Preheat & Season

• Pro Tip: Let ribs sit at room temperature for 20 minutes before seasoning to ensure even cooking.

Step 2: Sear the Ribs

• Pro Tip: Don’t overcrowd the pan; sear in batches to get a proper crust.
• Pro Tip: Deglaze with a little wine if browned bits start to build up.

Step 3: Sauté Aromatics

• Pro Tip: Stir often to prevent burning and encourage even caramelization.

Step 4: Deglaze & Braise

• Pro Tip: Use a wooden spoon to scrape up all the fond from the bottom of the pot.

Step 5: Bake & Finish

• Pro Tip: Check the liquid level halfway through and add more broth if needed.
• Pro Tip: Skim the fat for a cleaner, more refined sauce.

Step 6: Serve

• Pro Tip: Let ribs rest for 5 minutes before serving to lock in juices.

Nutrition Breakdown (Per Serving)

• Calories: 580 – A satisfying amount for a full dinner meal.
• Carbohydrates: 10g – Mostly from the veggies, low and manageable.
• Cholesterol: 135mg – On the higher side; enjoy in moderation.
• Fat: 40g – Rich from the short ribs, but skimming fat can lower it.
• Fiber: 2g – Add more veggies for a fiber boost.
• Protein: 42g – High in protein to keep you full.
• Saturated Fat: 17g – Reduce with leaner meat or less searing oil.
• Sodium: 480mg – Reasonable, but can go lower with reduced-sodium broth.
• Sugar: 4g – Naturally occurring from vegetables.
• Trans Fat: 0g – No artificial trans fats here.
• Unsaturated Fat: 20g – Mostly from olive oil and meat.

Storing and Reheating

• Storing: Keep ribs and sauce together in airtight containers in the fridge for up to 4 days.
• Freezing: Freeze in sealed containers for up to 3 months.
• Reheating: Warm gently on the stove or in a 325°F oven until heated through. Add a splash of broth to loosen the sauce if needed.

Frequently Asked Questions (FAQ)

Q: Can I make this in a slow cooker?
A: Yes! After searing, transfer everything to a slow cooker and cook on low for 7-8 hours.

Q: What wine is best for braising short ribs?
A: Dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir are ideal.

Q: Can I make this ahead of time?
A: Definitely. In fact, it tastes better the next day. Reheat gently for best results.

Q: How do I know when the ribs are done?
A: The meat should pull away easily from the bone with a fork.

Q: Can I use boneless ribs?
A: Yes, but bone-in ribs give more flavor and richness.

Q: What can I serve with these short ribs?
A: Mashed potatoes, polenta, roasted vegetables, or even crusty bread work well.

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