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.
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! The hardest part is waiting for them to be tender whilst the heavenly aroma of long-simmered meat bubbling away with red wine wafts through your kitchen.
- 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 too. 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 (this Beef Stew is another great option)!
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
The Ingredients
- Short Ribs. This tougher cut of beef breaks down and becomes melt-in-your-mouth tender when braised.
- 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).
- 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
- 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!
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.
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.
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.
- 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.
Braised Short Ribs
Ingredients
- 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
FOR SERVING:
- Cooked papardelle or similar pasta, mashed potatoes, roasted potatoes, or creamy polenta
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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Sign Me UpFrequently Asked Questions
This recipe is for braised short ribs Dutch oven-style, but I believe the 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.
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.
Sure! Braised short ribs are on the bone most often, and that’s how I’ve made them. If using boneless, the preparation method will be the same, however, the cook time may need to be adjusted (shorter) depending on the size and thickness of your boneless beef short ribs.
Remember, braising is not boiling. When braising, do not completely submerge the beef in the sauce. You only want enough liquid to cover the short ribs about halfway. The beef will release a lot of juices as they cook so starting with too much liquid will lead to a thinner, less flavorful sauce (as opposed to one that is thick and rich with flavor).
If your short ribs are still tough, they likely need longer to cook. This is most often why your beef short ribs are not 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 fork tender.
– Short ribs can vary in thickness. For best results, use short ribs that are at least 1 1/2 inches thick.
Related Recipes
Rich, cozy, and comforting, here are some of my favorite healthy beef recipes:
Absolutely, mouth-wateringly delicious! My husband is Canadian and requested a fancy poutine so I put it over fries and cheese curds. He now thinks I’m the best cook ever. I served leftovers over egg noodles one night and roasted sweet potatoes and red onions the next. So yummy. Thanks, Erin!
Hi Kate! We love our cheese curds here in Wisconsin too! ;) Sounds tasty! Thank you!
Hi Erin! It’s still a bit warm and I’m not an oven cooker. Can I cook this meal in a Dutch oven on the stove? I do see your instructions for the sliw cooker, I may do that. I just did your turkey Chili on the stove for a few hours and it was killer Yum!
Hi Bella! While I haven’t tried it, you probably could. It might be similar to the process of my beef stew: https://www.wellplated.com/beef-stew If you decide to experiment, I’d love to know how it goes!
I made it in the Dutch Oven and it was DELISIOUS! The Butcher didn’t have short ribs but explained that a chuck roast cut into ribs would be virtually the same thing, so I took his word and WOW! It was a very thick roast cut into 6 large ribs. This recipe was perfect! I did not change one thing except for cooking on the stove for almost 3 hours. The flavors were wonderful and the meat melted in my mouth.
Sounds delicious Bella, thanks for sharing!
WOW this was so good. all guests are raving. thank you Erin!
I followed the recipe exactly, and it turned out perfect. Thank you for the recipe.
Hi Sheena! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve never had short ribs this delicious. The depth of flavor in this recipe is impressive. The wine, herbs, and aromatics create a rich and satisfying dish.
I made your braised short ribs at home for a family reunion, and everyone loved it! The meat was incredibly tender and packed with flavor. Thank you for sharing this fantastic recipe it brought joy to our family reunion!
Hi Everlyn! So glad you enjoyed it! Thank you for this kind review!
If I am cooking them the day before do I store the ribs in the sauce? or do I store them in a separate container? and then heat through when I am ready to serve them. How long would it take to heat threw.
Hi Paula! I would just store it all together. It will depend on the method you choose to reheat it but it shouldn’t take too long. Enjoy!
I made these braised short ribs last weekend, and they were amazing! The meat was so tender and juicy, and the sauce was so flavorful. I will definitely be making this recipe again.
Hi Marina! So glad you enjoyed the recipe! Thank you for this kind review!
I’m not usually a fan of leftovers, but the leftovers from this recipe are just as good as the original meal. I usually reheat them in the oven, and they always come out delicious. My kids loved it!
Yay! So happy to hear Jaymie!
Oh. My. Goodness. My husband can’t stop talking about these short ribs! I made this for a dinner party tonight and everyone loved it. Can’t wait to try more of your recipes.
Yay! Thank you Nicole!
DELICIOUS!!! The meat is so tender and juicy, it literally falls off the bone. I can’t wait to make this recipe again this weekend. Thank you!
I love that the recipe is simple to follow, and that it can be made ahead of time. I usually make it on the weekend and then reheat it during the week. The meat is so tender and juicy, and the sauce is rich and flavorful.
Glad to hear, thank you Kara!
I’ve made this recipe several times now, and it’s always a crowd-pleaser. The meat is so tender and flavorful. I usually serve it with mashed potatoes and roasted vegetables.
That’s great to hear! Thank you!
Served this up to my hubby and daughter last night after they rode their bikes for 6 hours! Plated it with roasted broccoli and smashed potatoes! It was rib-sticking delicious!
Angela, I’m so glad they loved this (and kudos to them!!)
There’s a particular beef producer I want to get my short ribs from, but they come “Korean style” so they are cut the long way. Will this be problematic?
Lizzy, I’m sorry I just now saw this question. Did you end up trying them? I’ve never cooked with Korean style, so I can’t advise from experience. Looking online, I’d worry the meat might be too thin.
I made this for our Sunday dinner. OMG, absolutely delicious! I served it with mushroom risotto and fresh asparagus. I will most definitely be making this again. Thank you for sharing such a fabulous recipe!
So glad you enjoyed the recipe! Thank you for this kind review Stella!
Love it! The sauce was packed with flavor but very balanced and definitely not overwhelmed by the tomato paste. I piled mine on top of garlic mashed potatoes and made some garlic bread to sop up the sauce. All in all, one of the best short rib recipes I’ve tried.
Definitely a Sunday type of meal as it takes some time, but worth it. It came out very saucy and I served it with mashed potatoes.
Yum! So glad to hear it!!
Unbelievably good. I used a beef shoulder roast instead of short ribs but cooked them like the recipe. I let this sit in the refrigerator for a day before serving, I guess the longer it sits the more flavor you have. Such rich flavor and tender, juicy meat.
I wanted to make this ahead of time and freeze. I was wondering if the carrots would be mushy upon reheating. Was think perhaps i should strain them out after cooking the stew, freeze, and then saute more and add while reheating
Hi Jennifer, I think the carrots are fine after freezing. Enjoy!