Beef Short Ribs Recipe Braised in Red Wine

If you’re looking for a comforting, hearty dish that feels both rustic and elegant, then this Beef Short Ribs Recipe Braised in Red Wine is the one to try.

Slow-cooked until the meat is fall-off-the-bone tender, braised beef short ribs are the ultimate comfort food that never fails to impress.

Whether you’re cooking for a cozy family dinner or a special gathering, this dish brings warmth, flavor, and a touch of sophistication to the table.

Why Braise Beef Short Ribs in Red Wine?

Braising is a classic cooking method that transforms tough cuts of meat into rich, tender perfection.

Short ribs have plenty of marbling, which means when they’re slow-cooked in liquid, they become buttery soft and flavorful.

The red wine not only tenderizes the beef but also deepens the overall flavor, adding earthy, robust notes that pair beautifully with the meat.

When combined with aromatics like onions, carrots, garlic, and fresh herbs, this dish turns into a meal that feels like it came straight out of a fine-dining restaurant, but you can easily make it in your own kitchen.

Also Check: Sweet and Spicy Korean Beef Bowls

Ingredients

Beef Short Ribs Recipe Braised in Red Wine

Tender, fall-off-the-bone beef short ribs braised slowly in a rich red wine sauce with fresh herbs and aromatics. A comforting and elegant dish perfect for family dinners or special occasions

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American, French

Ingredients Method Notes

Ingredients

  

• 4 lbs bone-in beef short ribs
• Salt and black pepper to season
• 2 tablespoons olive oil
• 1 large onion chopped
• 3 carrots chopped
• 3 celery stalks chopped
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 1 bottle 750 ml dry red wine (Cabernet Sauvignon or Merlot works great)
• 4 cups beef stock
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• Optional for serving: mashed potatoes creamy polenta, or crusty bread.

Method

 

1. Pat the short ribs dry and season generously with salt and black pepper.
2. 
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, then set aside.
4. Add the onion, carrots, and celery to the same pot. Cook until softened and lightly caramelized. Stir in the garlic and tomato paste, cooking for 1 minute.
5. Pour in the red wine, scraping the bottom of the pot to release browned bits. Let simmer for 10 minutes to reduce slightly.
6. Return the short ribs to the pot and add beef stock until nearly covered. Stir in rosemary, thyme, and bay leaves.
7. Cover and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, until the meat is fork-tender.
8. Remove herbs, skim excess fat, and serve hot over mashed potatoes, polenta, or crusty bread.

Notes

Use a bold, dry red wine such as Cabernet Sauvignon or Merlot for the best flavor.
This recipe can be made a day ahead — the flavors deepen overnight. Reheat gently before serving.
Serve with creamy mashed potatoes, buttery polenta, or egg noodles to soak up the delicious sauce.

Step-by-Step Instructions

Season and Sear the Ribs

Pat the short ribs dry and season generously with salt and pepper. In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until golden brown, then remove and set aside.

Sauté Aromatics

In the same pot, add onions, carrots, and celery. Cook until softened and lightly caramelized. Stir in the garlic and tomato paste, cooking for another minute.

Deglaze with Red Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 10 minutes to reduce slightly.

Add Stock and Herbs

Return the short ribs to the pot, then pour in beef stock until the ribs are almost covered. Add rosemary, thyme, and bay leaves.

Slow Braise

Cover the Dutch oven with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls apart.

Serve and Enjoy

Remove the herbs and skim off any excess fat. Serve the ribs over mashed potatoes, polenta, or with crusty bread to soak up the sauce.

Also Check: Easy Beef Pepper Steak Recipe

Tips for the Best Braised Short Ribs

• Choose the right wine: A bold, dry red wine adds depth to the dish. Avoid sweet wines.

• Don’t skip searing: Browning the short ribs first creates a deep, rich flavor base.

• Make ahead friendly: This recipe actually tastes better the next day, making it perfect for meal prep or entertaining.

What to Serve with Braised Short Ribs

The rich sauce from the Beef Short Ribs Recipe Braised in Red Wine deserves something creamy or starchy to balance it out.

Mashed potatoes and polenta are the most traditional options, but risotto or buttered egg noodles also work wonderfully.

A simple side of roasted vegetables or a crisp green salad helps lighten up the meal.

Final Thoughts

This Beef Short Ribs Recipe Braised in Red Wine is the kind of dish that makes any occasion feel special.

With just a little patience and the magic of slow cooking, you’ll have a comforting and luxurious meal ready to impress.

Once you try it, this recipe will likely become a favorite in your kitchen for years to come.