Name: Red Wine Braised Short Ribs Recipe
Prep time: 20 min
Cook time: 180 min
Ingredients: 5-6 beef short ribs (about 3-4 lbs, bone-in); Salt and freshly ground black pepper; 2 tbsp olive oil; 1 large onion (diced); 2 large carrots (diced); 2 celery stalks (diced); 4 cloves garlic (minced); 2 tbsp tomato paste; 2 cups full-bodied red wine (Cabernet Sauvignon, Merlot, or Syrah); 2 cups beef broth (low sodium or homemade); 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 tbsp Worcestershire sauce; 1 tbsp balsamic vinegar (optional); 1 tbsp cornstarch mixed with 2 tbsp water

When it comes to rich, fall-off-the-bone, melt-in-your-mouth beef, Red Wine Braised Short Ribs are the undisputed champion of comfort food. This dish is a perfect balance of deep, robust flavors from slow-braised beef, aromatic vegetables, and a full-bodied red wine reduction that transforms into a velvety sauce. Whether you’re making it for a special occasion or a cozy weekend dinner, this recipe is guaranteed to impress.

In this blog post, we’ll go in-depth into the art of making Red Wine Braised Short Ribs, covering everything from ingredient selection to pro tips and variations. If you’ve never made braised short ribs before, don’t worry—I’ll walk you through every step in detail.

Let’s get started on this indulgent, slow-cooked masterpiece.

Why You’ll Love This Recipe

Unbelievably tender: The low and slow braising method breaks down tough fibers, resulting in fork-tender meat.
Rich and complex flavors: Red wine, beef broth, and aromatics combine to create a deeply flavorful sauce.
Perfect for entertaining: It’s an elegant dish that’s mostly hands-off once it’s in the oven.

Great for meal prep: The flavors improve over time, making it even better the next day.

Ingredients for Red Wine Braised Short Ribs

To achieve the best results, it’s essential to use high-quality ingredients. Here’s everything you’ll need:

For the Short Ribs

5-6 beef short ribs (about 3-4 lbs), bone-in – The bone adds incredible depth of flavor to the sauce.

Salt and freshly ground black pepper – For seasoning the meat before searing.
2 tbsp olive oil – Helps create a beautiful sear on the ribs.

For the Braising Liquid

1 large onion, diced

2 large carrots, diced
2 celery stalks, diced
4 cloves garlic, minced

2 tbsp tomato paste – Adds depth and umami.
2 cups full-bodied red wine (such as Cabernet Sauvignon or Merlot) – The star ingredient that enhances the sauce.
2 cups beef broth (preferably homemade or low-sodium store-bought)

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

1 tbsp Worcestershire sauce – Adds a touch of tanginess and umami.
1 tbsp balsamic vinegar (optional) – Enhances the sauce with a subtle acidity.

For Thickening the Sauce (Optional)

1 tbsp cornstarch mixed with 2 tbsp water (for a thicker sauce)

Step-by-Step Instructions

1. Prepare and Season the Short Ribs

Start by patting the short ribs dry with paper towels—this helps achieve a better sear. Generously season them with salt and freshly ground black pepper on all sides.

2. Sear the Short Ribs

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Once hot, add the short ribs in a single layer. Sear each side for 3-4 minutes until deeply browned. This step is crucial as it develops flavor.

Once browned, remove the short ribs and set them aside.

3. Sauté the Aromatics

Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute.

4. Add Tomato Paste and Deglaze with Wine

Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize it slightly. Pour in 2 cups of red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes, allowing the alcohol to cook off.

5. Build the Braising Liquid

Add the beef broth, Worcestershire sauce, balsamic vinegar (if using), and fresh herbs (thyme, rosemary, bay leaves). Stir to combine.

6. Return the Short Ribs & Braise

Nestle the seared short ribs back into the pot, ensuring they’re mostly submerged in the liquid. Cover and transfer the Dutch oven to a preheated 325°F (163°C) oven.

Braise for 2.5 to 3 hours, until the ribs are fall-apart tender.

7. Strain and Reduce the Sauce

Once the ribs are done, remove them and strain the braising liquid through a fine-mesh sieve. Return the liquid to the pot and simmer over medium heat until slightly thickened (about 10 minutes). For a thicker sauce, stir in the cornstarch slurry.

8. Serve & Enjoy!

Place the short ribs on a serving plate, spoon the sauce over the top, and garnish with fresh herbs. Pair with creamy mashed potatoes, polenta, or buttered noodles to soak up the rich sauce.

Expert Tips for the Best Red Wine Braised Short Ribs

Use bone-in short ribs. The bone adds flavor and richness to the dish.
Sear properly. A deep brown crust adds incredible depth to the final dish.

Don’t rush the braising process. Low and slow cooking is key to achieving tender meat.
Choose the right red wine. A dry, full-bodied red like Cabernet Sauvignon, Merlot, or Syrah works best.
Make it ahead. The flavors improve overnight, making this a fantastic make-ahead dish.

Skim the fat. After braising, let the liquid sit for a few minutes and skim off excess fat for a cleaner sauce.

Delicious Variations

Spicy Kick: Add 1 tsp crushed red pepper flakes or a diced chipotle pepper in adobo sauce for heat.
Mushroom Lover’s Version: Sauté 8 oz sliced mushrooms with the onions for extra umami.

Asian-Inspired Twist: Replace Worcestershire sauce with soy sauce, add 1 tbsp grated ginger, and finish with a splash of rice vinegar.

What to Serve with Red Wine Braised Short Ribs

This dish pairs beautifully with:

Mashed potatoes – The ultimate creamy base for the rich sauce.

Creamy polenta – A smooth and buttery alternative.
Buttered egg noodles – A simple but satisfying pairing.
Roasted vegetables – Carrots, parsnips, or Brussels sprouts add a fresh contrast.

Crusty bread – Perfect for mopping up every drop of sauce.

For wine pairing, stick with a bold red wine like Cabernet Sauvignon, Zinfandel, or Syrah.

Storing and Reheating

Refrigeration: Store in an airtight container for up to 4 days.

Freezing: Freeze in a sealed container for up to 3 months.
Reheating: Warm gently in a saucepan over low heat, adding a splash of beef broth if needed.

Final Thoughts

Making Red Wine Braised Short Ribs is an experience in slow cooking that rewards you with unmatched flavor and tenderness. This dish is perfect for a comforting family meal, an elegant dinner party, or a cozy night in.

Try this recipe, and let me know how it turns out in the comments below! Happy cooking!