Braised beef short ribs are the epitome of comfort food luxury – tender, fall-off-the-bone meat bathed in a rich red wine sauce that’s both elegant and deeply satisfying.

While this dish might seem intimidating, I’m going to walk you through creating restaurant-quality braised short ribs right in your own kitchen.

The slow cooking process transforms tough cuts into melt-in-your-mouth perfection, making this the perfect recipe for special occasions or a cozy weekend dinner.

Why You’ll Love This Red Wine Braised Short Ribs Recipe

Incredibly tender meat that practically melts in your mouth
Rich, complex sauce with layers of flavor from red wine and aromatics
Make-ahead friendly – tastes even better the next day
Impressive enough for special occasions but simple enough for a weekend dinner
Step-by-step instructions make this foolproof, even for beginners

Ingredients for Red Wine Braised Short Ribs

For the Short Ribs:

2.5 kg (5-6 pounds) bone-in beef short ribs
Salt and freshly ground black pepper
2 tablespoons (30ml) olive oil or vegetable oil
2 large onions, roughly chopped (about 3 cups)
3 medium carrots, chopped (about 1.5 cups)
2 celery stalks, chopped (about 1 cup)
6 garlic cloves, minced

3 tablespoons tomato paste
2 cups (500ml) dry red wine (Cabernet Sauvignon or Merlot)
2 cups (500ml) beef stock or broth (low sodium preferred)
3 sprigs fresh thyme
2 bay leaves
1 tablespoon all-purpose flour (optional, for thickening)

For Serving (Optional):

Creamy mashed potatoes or polenta
Fresh parsley or thyme, chopped for garnish
Roasted vegetables

Wine Selection Tip: You don’t need an expensive bottle for this recipe. A medium-bodied, dry red wine in the $10-15 range works perfectly. The long cooking process will concentrate the flavors, so save your premium bottles for drinking!

Essential Equipment

Dutch oven perfect for braising short ribs

BUY Dutch Oven

A heavy-bottomed, 6-8 quart Dutch oven is ideal for even heat distribution and oven-to-table serving.

BUY Kitchen Tongs

Essential for safely turning and handling the short ribs during the browning process.

Fine mesh strainer for straining the sauce

BUY Fine Mesh Strainer

Optional but recommended for creating a silky-smooth sauce after braising.

Preparation Steps

Prep the meat (15 minutes): Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on all sides.
Prep vegetables (10 minutes): Chop onions, carrots, and celery into roughly 1/2-inch pieces. Mince garlic cloves.

Measure ingredients (5 minutes): Measure out wine, stock, and other ingredients so they’re ready to add when needed.

Short ribs being seasoned with salt and pepper

Cooking Instructions for Red Wine Braised Short Ribs

Process of browning short ribs in a Dutch oven

Properly browning the short ribs is crucial for developing deep flavor in the final dish.

Preheat oven (5 minutes): Set your oven to 325°F (165°C).
Brown the short ribs (15-20 minutes): Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer browned ribs to a plate.
Sauté the vegetables (10 minutes): Reduce heat to medium. Add onions, carrots, and celery to the pot with the remaining fat. Cook until softened, about 5-7 minutes, stirring occasionally to scrape up browned bits from the bottom. Add garlic and cook for another 1-2 minutes until fragrant.

Add tomato paste (3-4 minutes): Stir in tomato paste and cook until it darkens slightly and coats the vegetables, about 2-3 minutes. This caramelizes the tomato paste and adds depth of flavor.
Deglaze with wine (5 minutes): Pour in the red wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Bring to a simmer and let reduce by about one-third, about 5 minutes.
Add remaining ingredients (5 minutes): Stir in beef stock, thyme sprigs, and bay leaves. Return the short ribs to the pot, along with any accumulated juices. The liquid should come about 3/4 of the way up the sides of the meat – add more stock if needed.

Braise in oven (3 hours): Bring the liquid to a simmer on the stovetop, then cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Cook for 2.5-3 hours, or until the meat is very tender and easily pulls away from the bone.
Rest and skim (15 minutes): Once done, carefully remove the pot from the oven. If serving immediately, use a large spoon to skim excess fat from the surface of the cooking liquid.

“The secret to perfect braised short ribs is patience. You can’t rush the process – the slow transformation of tough connective tissue into rich, gelatinous goodness is what makes this dish special.”

– Professional Chef’s Advice

Finishing the Sauce

For a restaurant-quality finish, you can elevate the braising liquid into a silky, refined sauce:

Strain the sauce (optional): Carefully remove the short ribs and set aside. Strain the braising liquid through a fine-mesh strainer into a bowl, pressing on the solids to extract all the flavor.

Reduce the sauce: Return the strained liquid to the pot and simmer over medium heat until reduced by about one-third, or until it reaches your desired consistency.
Adjust seasoning: Taste and adjust with salt and pepper as needed. For additional richness, you can whisk in a tablespoon of cold butter just before serving.

Straining the braising liquid through a fine mesh strainer

Serving Suggestions

Plated red wine braised short ribs with mashed potatoes and roasted vegetables

Serve these luxurious short ribs with creamy sides that complement the rich sauce.

Classic Pairing

Serve over creamy mashed potatoes or polenta, which provide the perfect canvas for soaking up the delicious sauce. Garnish with fresh herbs like parsley or thyme.

Elegant Presentation

For a more refined presentation, remove the meat from the bones, strain and reduce the sauce until glossy, then serve the meat with a drizzle of sauce and seasonal vegetables.

Wine Pairing

Pair with the same type of wine used in cooking, such as a Cabernet Sauvignon, Merlot, or Syrah. The wine’s tannins complement the richness of the dish perfectly.

Make-Ahead and Storage Tips

Make-Ahead (Recommended!)

This dish actually improves with time, making it perfect for entertaining:

Complete the recipe through the braising step.

Let cool completely, then refrigerate the short ribs in their braising liquid overnight or up to 3 days.
The next day, remove the hardened fat layer from the top before reheating.
Reheat gently in a 325°F (165°C) oven for about 30 minutes until warmed through.

Removing hardened fat layer from refrigerated short ribs

Storage and Freezing

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pro Tips for Perfect Red Wine Braised Short Ribs

Chef demonstrating proper browning technique for short ribs

Don’t skip the browning: This crucial step creates the foundation of flavor through the Maillard reaction. Take your time and get a deep, dark sear on all sides.

Choose the right pot: A heavy-bottomed Dutch oven with a tight-fitting lid is ideal for even heat distribution and moisture retention.
Mind the temperature: Keep the braise at a gentle simmer, never a boil. Too high heat will toughen the meat.
Check for doneness: The meat should be fork-tender and nearly falling off the bone, but still holding its shape.

Skim the fat: For a cleaner-tasting sauce, remove excess fat either by skimming while hot or chilling overnight and removing the solidified fat.
Rest before serving: Allow the short ribs to rest in their sauce for 15-20 minutes before serving to reabsorb juices and enhance flavor.

Recipe Variations

Slow Cooker Method

After browning the meat and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 8 hours or high for 5 hours until the meat is tender.

Instant Pot Method

Use the sauté function to brown the meat and vegetables. Add remaining ingredients, seal, and cook on high pressure for 45 minutes with a 15-minute natural release.

Herb Variations

Experiment with different herb combinations like rosemary, sage, or a bouquet garni. For an Italian twist, add fennel seeds and orange zest to the braising liquid.

Non-Alcoholic Version: If you prefer to cook without wine, substitute with an equal amount of additional beef broth plus 2 tablespoons of balsamic vinegar and 1 tablespoon of Worcestershire sauce to add complexity and acidity.

Frequently Asked Questions

What are the best short ribs to buy for braising?

Look for bone-in beef short ribs that are well-marbled with fat. English-cut (cut parallel to the bone) works best for this recipe. Each piece should be about 2-3 inches long with a good amount of meat attached. Ask your butcher for the meatiest pieces available.

Can I make this recipe without red wine?

Yes! Substitute the wine with an equal amount of additional beef broth, plus 2 tablespoons of balsamic vinegar and 1 tablespoon of Worcestershire sauce to mimic the depth and acidity that wine provides.

Why are my braised short ribs tough?

Tough short ribs usually mean they haven’t cooked long enough. Short ribs need sufficient time (usually 2.5-3 hours) at a low temperature to break down the collagen and tough connective tissues. If they’re still tough after the recommended cooking time, continue braising for another 30-45 minutes.

Can I cook this entirely on the stovetop?

Yes, you can simmer the short ribs on the stovetop instead of in the oven. Keep the heat very low to maintain a gentle simmer, and check occasionally to ensure the liquid isn’t reducing too quickly. You may need to add more stock during cooking.

How do I know when the short ribs are done?

Short ribs are done when the meat is very tender and easily pulls away from the bone with a fork. The meat should not be falling apart completely but should offer little resistance when pierced.

Nutritional Information

Nutrient	Amount Per Serving	% Daily Value*
Calories	650	33%
Total Fat	42g	54%
Saturated Fat	18g	90%
Cholesterol	147mg	49%
Sodium	420mg	18%
Total Carbohydrates	12g	4%
Dietary Fiber	2g	7%
Sugars	5g	–
Protein	48g	96%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutritional information is an estimate and will vary based on exact ingredients used and serving size.

Ready to Impress with Perfect Braised Short Ribs

This red wine braised short ribs recipe transforms a humble cut of meat into a restaurant-worthy dish that’s sure to impress. The combination of slow cooking, rich red wine, and aromatic vegetables creates depth of flavor that simply can’t be rushed. While it takes time, most of it is hands-off, allowing you to prepare sides or simply relax while your kitchen fills with mouthwatering aromas.

Whether you’re cooking for a special occasion or simply want to elevate your weekend dinner, these braised short ribs deliver exceptional results that are well worth the effort. Serve with your favorite sides, pour a glass of red wine, and enjoy this classic comfort food at its finest.

Finished plate of red wine braised short ribs served over mashed potatoes with sauce

These red wine braised short ribs are fall-off-the-bone tender and perfect for a special dinner.

Finished red wine braised short ribs in a Dutch oven ready to serve

These red wine braised short ribs are perfect for Sunday dinner or special occasions.

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