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Fall-off-the-bone tender red wine Braised Short Ribs are incredibly easy to make, but also the kind of show-stopper recipe that will impress any guests. It’s the kind of cooks-all-day recipe that rewards your patience in every bite.

Red wine braised short ribs recipe with mashed potatoes and vegetables in a gray bowl

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

  • Braised Short Ribs are Easy Short Ribs. While the term “braised” may sound intimidating, braising short ribs simply means browning on the outside, then slow-simmering them. It’s mostly hands-free! Because short ribs are high in fat content, they are very forgiving and get more tender as they cook, which is a great stress reliever when you’re serving guests.
  • Great Way to Impress a Crowd. Red wine braised short ribs are an ideal dish for a dinner party because they are hearty and feel special (Beef Bourguignon is too!). You can cook them entirely the day before, then rewarm them with good results. This is the best beef short ribs recipe for leftovers because they taste even better the next day!
  • Budget Friendly. Short ribs are also a less expensive cut of beef compared to other cuts, so they are a budget-friendly way to feed a crowd or a hungry family (Beef Stew and Crockpot Roast are other great options)!
  • Flavorful and Tender. Short ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area. The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.
red wine braised short ribs served in a bowl with mashed potatoes

5 Star Review

“I made this and it turned out delicious! Super tasty and comforting dinner that was perfect for fall.”

— Kathleen —

How to Make Braised Short Ribs

The Ingredients

  • Short Ribs. Short ribs can vary in thickness. For best results, use short ribs that are at least 1 1/2 inches thick. Braised short ribs are usually on the bone, but if you’re using boneless, the cook time may need to be shortened depending on the size and thickness.
  • Carrots. Making braised short ribs with carrots adds earthy sweetness. They also make me think of my Grandma Dorothy’s Crockpot Beef Stew in the most comforting way.
  • Red Wine. We’re adding a full bottle to create the most complex, fully-flavored sauce (like in this Chicken Cacciatore and Braised Beef). If you want to make braised short ribs without wine, you can swap the wine for an equal amount of beef stock (or bone broth for richer flavor).
  • Celery. Adds freshness, crunch, and is a staple in creating sauces.
  • Onion. I chose to use yellow onion instead of the commonly used leek, as it’s more easily available to me (and easier to clean!).
  • Tomato Paste. An easy way to achieve a deep, simmered all-day flavor.
  • Stock. Another secret to the richly-flavored broth. I prefer beef stock because it creates the richest flavor, but you can use beef broth or chicken stock too.
  • Fire Roasted Tomatoes. Brings a sweet and smoky flavor to the broth.
  • Worcestershire. For a touch of umami (like in my classic Beef Stew).
  • Dijon Mustard. The tanginess of Dijon mustard wakes up all the flavors in the broth (like in this Instant Pot Pork Tenderloin). It doesn’t stick out on its own, but is one of the little details in this recipe that really adds up.
  • Herbs. I used some fresh thyme, fresh parsley, and dried oregano to add herby flavor to the broth.

The Directions

Seasoned bone-in short ribs
  1. Dry and Season the Ribs. This helps tenderize the meat and make it more flavorful.
Braised short ribs Dutch oven
  1. Brown the Ribs. Do this step in small batches.
Cut vegetables in a Dutch oven for short ribs
  1. Sauté the Vegetables. We want them tender and slightly caramelized.
Vegetables being sauteed in a Dutch oven with tomatto paste
  1. Add the Tomato Paste and Garlic. Stir until evenly coated.
Sauce for red wine braised short ribs in a Dutch oven
  1. Pour in the Wine. Bring to a boil, then let simmer.
A flavorful sauce with vegetables and herbs in a Dutch oven
  1. Add the Remaining Ingredients. Don’t add the parsley yet.
Tender red wine braised short ribs in a Dutch oven
  1. Add the Short Ribs. Bring to a simmer, then transfer the short ribs to the oven.
tender wine braised short ribs in a Dutch oven
  1. Bake. Bake the red wine braised short ribs covered at 325 degrees F for 1 hour.
A dutch oven with braised meat in a red wine sauce
  1. Continue Baking. Remove the lid, then bake for another hour. Transfer the short ribs to a plate, then simmer the broth to reduce further. Add the short ribs back to the pot. Top with fresh parsley and serve as desired. ENJOY!

Wine Pairing

I like to pair red wine braised short ribs with the same wine I cook them in. A dry, full-bodied red wine such as Cabernet, Pinot Noir, or Chianti Classico are my absolute favs.

Red wine braised short ribs over mashed potatoes with herbs and vegetables

Storage Tips

  • To Store. Refrigerate leftovers in an airtight container for up to 3 days.
  • To Reheat. Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Leftover Ideas

Leftover short ribs make a fantastic sandwich filling (similar to this succulent Italian Beef) or use them as the base for Shepherd’s Pie.

a plate with crockpot red wine braised short ribs with carrots served on mashed potatoes

What to Serve With Beef Short Ribs

an upgrade to braised short ribs Ina Garten served in a bowl

Recipe Tips and Tricks

  • Cook with a Good Wine. You don’t need to break the bank, but choose something that tastes good enough to drink on its own (if your wine isn’t good, your beef won’t be either!). For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico.
  • Don’t Overcook the Beef. Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There’s a fine line, but it is there. (On the opposite end of the spectrum, if the beef is tough, it needs to cook longer!)
  • Serve It the Right Way. One of the stars of this oven beef short ribs recipe is that gorgeous sauce. Serve braised short ribs in shallow bowls or large plates with a deep rim (for sauce preservation), and pair them with sides that will help sop up the sauce.
  • Try It in a Crockpot. I believe this recipe could be easily adapted to the slow cooker. Instead of simmering the short ribs on the stove, transfer the short ribs and cooking liquid to a slow cooker. Slow cook on low for 6 hours or so (again, you can’t overdo it!). Remove the short ribs to a plate, transfer the cooking liquid to the stove, and simmer.

Braised Short Ribs

4.87 from 72 votes
Red wine braised short ribs are an impressive and easy comfort food recipe. Serve with mashed potatoes, pasta, or polenta. So tender!

Prep: 30 minutes
Cook: 3 hours 30 minutes
Total: 4 hours

Servings: 6 servings


  • 5 pounds meaty bone-in short ribs 1 1/2 inches or thicker
  • 2 tablespoons kosher salt divided
  • 1 1/2 teaspoons black pepper
  • 6 medium carrots chopped (about 3 cups)
  • 4 ribs celery chopped (about 3 cups)
  • 1 medium onion chopped
  • 6 cloves garlic minced (about 2 tablespoons)
  • 3 tablespoons tomato paste
  • 1 bottle (750 ml) dry red wine such as Chianti, cabernet sauvignon, or Cotes de Rhone
  • 4 cups beef stock or chicken stock plus more as needed
  • 1 (14-ounce) can fire roasted diced tomatoes in their juices
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 6 sprigs fresh thyme tied into a bundle with kitchen string
  • 1 teaspoon dried oregano
  • 1/4 cup finely chopped fresh flat-leaf parsley



  • Preheat the oven to 325°F. Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.
  • Heat a large Dutch oven or similar large, sturdy-bottomed, oven-safe pot with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don’t need to add any oil). Add about half of the short ribs in a single layer, making sure they are not touching one another (if the pan is too crowded, they won’t brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.
  • Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.
  • Scoot the vegetables to one side to create an open space in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.
  • Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
  • Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.
  • Nestle the short ribs into the pot, along with any cooking liquid that has collected in the pot.
  • Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven.
  • Bake the short ribs in the oven, covered, for 1 hour.
  • Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.
  • With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
  • Return the pot to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.
  • With a large spoon, skim off some of the fat from the sauce (you won't be able to get it all; just spoon off what you can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.



  • TO STORE: Refrigerate leftover short ribs in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze braised short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1of 6 (without pasta or potatoes)Calories: 701kcalCarbohydrates: 22gProtein: 59gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 168mgPotassium: 1665mgFiber: 3gSugar: 9gVitamin A: 10877IUVitamin C: 13mgCalcium: 108mgIron: 8mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. LOVE LOVE LOVE! First time making and the recipe was detailed and covered everything I needed to know as a newbie.

    SO tender and delish!5 stars

  2. This was *unbelievably* delicious and made the house smell heavenly for the few hours it was cooking! I loved that the ingredient list was straightforward and produced a restaurant-worthy meal. Served it over creamy cheddar polenta with roasted cauliflower, and there are no leftovers to be had. Another home run recipe, Erin — thank you!5 stars

  3. Oh Erin: This recipe was out of this world; the flavors melding together for hours and hours as we waited patiently for dinner to be served. I served it with Rigatoni noodles, which added another rustic element to the short ribs. I really wanted to make polenta because that would have been perfect, and so delicious. I added a baguette to sop up all the luscious gravy.

    Thanks for another superb recipe!5 stars

  4. Everyone loved these short ribs. I used 2.5 lbs of boneless short ribs, so I cut the other ingredients in half. (Half bottle of wine for the cook 🤫). I wasn’t sure how small to cut the veggies, and I may have made them too small. I didn’t alter anything else in the recipe, and I thought they were delicious. Served with mashed potatoes and roasted asparagus spears. Love your recipes.5 stars

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