Savory Red Wine Braised Short Ribs Recipe

These red-wine braised short ribs are deeply savory, fall-off-the-bone tender, and infused with herbs, aromatics, and a glossy wine-rich sauce. Slow cooking transforms the beef into a luxurious, comforting dish perfect for special dinners or cold nights.

Let’s Get Started

Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: ~3 hours 25 minutes
Serves: 4–6

Ingredients

Short Ribs: 4–5 lbs bone-in beef short ribs, 2 tsp kosher salt, 1½ tsp freshly ground black pepper, 2 tbsp olive oil

Braising Base: 1 large onion (diced), 2 carrots (peeled and diced), 2 celery stalks (diced), 6 cloves garlic (smashed), 2 tbsp tomato paste, 2 cups dry red wine (see wine pairing below), 2 cups beef stock (low sodium)

Herbs & Flavor: 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 bay leaves

Instructions

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

2. Sear the ribs:
   Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides (about 3–4 minutes per side). Remove and set aside.

3. Build the flavor base:
   Lower heat to medium. Add onion, carrot, and celery to the pot. Cook 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Add garlic and cook 1 minute more.

4. Add tomato paste:
   Stir in tomato paste and cook 2–3 minutes until darkened slightly—this boosts depth and richness.

5. Deglaze with wine:
   Pour in red wine, scraping up all browned bits from the bottom of the pot. Simmer 8–10 minutes until reduced by about one-third.

6. Braise:
   Add beef stock, herbs, and bay leaves. Return short ribs to the pot (they should be mostly submerged). Bring to a gentle simmer.

7. Oven cook:
   Cover and transfer to the oven. Braise for 2½–3 hours, turning ribs once halfway, until meat is fork-tender and pulling away from the bone.

8. Finish the sauce (optional but recommended):
   Remove ribs and strain sauce if desired. Simmer sauce on the stovetop 10–15 minutes to thicken. Adjust seasoning.

   Serving Suggestion
   Serve ribs over mashed potatoes, polenta, or buttered noodles, spooning sauce generously over the top.

DON'T FORGET THE WINE!

This dish pairs best with Full-bodied red wines. The firm tannins and good acidity complement the richness of the short ribs and stand up to the deep, wine-based sauce.

• Côtes du Rhône (Syrah-based): Think of this as the "savory sidekick"; its peppery kick and smoky vibes vibe perfectly with the meaty umami of the ribs, while the acidity helps cut through the fat so you aren't overwhelmed by the richness.

• Malbec: This one is your "smooth operator." It’s famous for a velvety texture and lush plum flavors that act like a fruity sauce for your meat, keeping everything balanced and soft on the palate.

• Cabernet Sauvignon: The "Heavy Hitter." It has grippy tannins that literally cling to the protein and fat in the ribs, which makes the wine taste smoother and the meat feel even more luxurious.