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Red Wine Braised Short Ribs Recipe

This Red Wine Braised Short Ribs Recipe is the ultimate comfort food—slow-cooked to perfection, creating tender, fall-off-the-bone beef in a rich, flavorful red wine sauce. Perfect for cozy dinners or special occasions, this dish pairs beautifully with mashed potatoes, polenta, or crusty bread.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Cuisine American, French
Servings 4
Calories 500 kcal

Ingredients
  

For the Short Ribs

  • 5-6 beef short ribs about 3-4 lbs, bone-in
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil

For the Braising Liquid

  • 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

For Thickening the Sauce (Optional)

  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions
 

Prepare and Sear the Short Ribs

  • Pat the short ribs dry with paper towels and season generously with salt and black pepper.
  • Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
  • Sear the short ribs on all sides (about 3-4 minutes per side) until deeply browned. Remove and set aside.

Sauté the Aromatics

  • Lower the heat to medium and add diced onions, carrots, and celery to the pot. Cook for 5-7 minutes until softened.
  • Stir in the garlic and cook for another 1 minute.

Deglaze the Pot

  • Stir in tomato paste and cook for 2 minutes to deepen the flavor.
  • Pour in red wine, scraping up any browned bits from the pot. Let it simmer for 5 minutes to cook off the alcohol.
  • Build the Braising Liquid
  • Add beef broth, Worcestershire sauce, balsamic vinegar (if using), and fresh herbs (thyme, rosemary, bay leaves). Stir to combine.

Braise the Short Ribs

  • Return the short ribs to the pot, ensuring they’re mostly submerged in liquid.
  • Cover and transfer to a preheated 325°F (163°C) oven.
  • Braise for 2.5 to 3 hours until the meat is fork-tender.

Strain and Reduce the Sauce

  • Remove the short ribs from the pot and discard the herb sprigs and bay leaves.
  • Strain the braising liquid through a fine-mesh sieve and return it to the pot.
  • Simmer over medium heat for 10 minutes to reduce.
  • For a thicker sauce, whisk in the cornstarch slurry and simmer until thickened.

Serve and Enjoy!

  • Plate the short ribs, spoon the rich sauce over them, and serve with mashed potatoes, polenta, or buttered noodles.

Notes

  • Make-Ahead Option: This dish tastes even better the next day! Store in the fridge for up to 4 days or freeze for 3 months.
  • Reheating: Warm gently on the stovetop over low heat, adding a splash of broth if needed.
  • Wine Choice Matters: Use a bold, dry red wine like Cabernet Sauvignon or Merlot for the best flavor.
  • Fat Skimming Tip: Let the sauce sit for a few minutes after braising, then skim off excess fat for a cleaner taste.
  • Variations: Add mushrooms for extra umami or crushed red pepper for a spicy kick.