Get ready to impress and delight with these Braised Short Ribs with red wine. Mouthwateringly tender beef swimming in a richly-flavored, savory broth, it’s the kind of cooks-all-day recipe that rewards your patience in every bite.
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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 meaty beef short ribs on the outside, then slow-simmering them. It’s mostly hands-free!
- 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. In fact, they taste even better the next day!
- Basically Foolproof. Because short ribs are high in fat content, they are very forgiving. Short ribs get more tender as they cook, which is a great stress reliever when you’re serving guests.
- 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.
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 with Red Wine
- 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, another dimension of texture, and healthy veggie benefits. 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). 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.
- Dry and Season the Ribs. This helps tenderize the meat and make it more flavorful.
- Brown the Ribs. Do this step in small batches.
- Sauté the Vegetables. We want them tender and slightly caramelized.
- Add the Tomato Paste and Garlic. Stir until evenly coated.
- Pour in the Wine. Bring to a boil, then let simmer.
- Add the Remaining Ingredients. Don’t add the parsley yet.
- Add the Short Ribs. Bring to a simmer, then transfer the short ribs to the oven.
- Bake. Bake the red wine braised short ribs covered at 325 degrees F for 1 hour.
- 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!
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.
- 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.
What to Serve With Beef Short Ribs
- Potatoes. These Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes are my favorites and also great for a crowd. Garlic Mashed Potatoes and Oven Roasted Potatoes would be tasty too! (For a similar, potato-free option, try my Mashed Cauliflower.)
- Polenta. Creamy, comforting Parmesan polenta tucks perfectly beneath the rich, meaty short ribs. It’s a classic pairing you will often see at restaurants. See Creamy Polenta for a recipe.
- Pasta. Wide, flat noodles such as pappardelle are our favorite. If possible, see if you can purchase fresh pasta from the refrigerated section of your grocery store. It’s worth it! I think this Garlic Pasta could also be nice.
- Bread. For mopping up every morsel! Try my No Knead Focaccia, Rosemary Olive Oil Bread, or pick up a crusty loaf from a bakery.
Recommended Tools to Make this Recipe
- Dutch Oven. One of my most-used kitchen tools. Dutch oven braised beef short ribs are my go-to!
- Extra Large Cutting Board. The extra space is wonderful when you’re chopping lots of ingredients at once.
- Slotted Spoon. Perfect for removing ingredients without the liquid.
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.
- Meal Prep It. In addition to cooking the entire recipe up to 1 day in advance (it’s even better leftover!), you can also prep part of the ingredients ahead of time. Mince the garlic and chop the carrots and celery up to 1 day in advance. Refrigerate each in separate airtight storage containers.
- 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
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- 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.
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