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.
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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 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.
- 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. 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
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
- 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.
What to Serve With Beef Short Ribs
- Potatoes. These Crockpot Mashed Potatoes are my favorites and also great for a crowd. 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.
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.
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 Beef Short Ribs
Prep: 30 minutes
Cook: 3 hours 30 minutes
Total: 4 hours
Servings: 6 servings
Red wine braised short ribs are an impressive and easy comfort food recipe. Serve with mashed potatoes, pasta, or polenta. So tender!
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Ingredients
- 5 pounds meaty bone-in short ribs 1 1/2 inches or thicker
- 2 tablespoons kosher salt divided
- 1 ½ teaspoons ground 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
- ¼ 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
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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Rich, cozy, and comforting, here are some of my favorite healthy beef recipes:
I’ve never cooked ribs before, no idea why! It’s so delicious! Might be my utter lack of patience in waiting for things to cook in my oven.
I need to get over that, as it looks so so good! X
I’m excited about making this recipe! I will be making for a party of about 40 people any tips? Could I skip the 7 & 8 step and just finish cooking them in the oven? Thank you in advance for your input!!
Hi Nicole, I wouldn’t recommend skipping any steps. You would likely need to work in batches and probably have two or three dutch ovens. Enjoy!
Holy yum! I’m intrigued and ready for dinner now. Thanks to you! Looks like the perfect dinner for two. :)
This looks/sounds fantastic and I’m eager to try it. I’m wondering if I can use a crock pot/slow cooker instead of the oven.
Great thought! I think you could just absolutely swap the slow cooker for the oven, but you would definitely still need to brown the meat on the stove first. That’s where all the yummy flavor comes from (same with sautéing the vegetables.) Also, I would imagine you would need to adjust the cook time. Other than that, I think it would work great! If you try it, I’d love to hear how it goes. :-)
Hi again! Sorry, one other thing I thought of. I would also do a little reading about the proper amount of liquid to add. Since the wine is reduced on the stove in the original recipe, I think you’d still need to do this at some point (or reduce the cooking liquid). Just a thought!
Thanks so much Kelly! I totally love being inspired when I’m out to eat, and pappardelle is just the best.
I like to think of it as a deadly delicious combo of two comfort foods!
Making this now and I cannot even stand how good it smells! My husband was 10000% on board with having this for Sunday dinner and even did most of the prep work. Can’t WAIT to dig in later…
Doesn’t it just smell insane??? I think it’s the perfect dish for a Sunday dinner. Thanks so much for trying the recipe, and I hope you two love every bite! (PS. I love that your husband took over prep work. I think I’m going to have to pass that tip on to Ben next time we have this ;-) )
Is it possible to substitute something for the tomatoes. My daughter is allergic to them. Thanks.
Hi Joan! Simply omit the tomatoes and splash in a bit more beef stock, but the flavor won’t be quite as rich. That said, I think it would still be tasty! Hope you enjoy it!
I made this and it turned out delicious! Super tasty and comforting dinner that was perfect for fall.
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review!
Should I adjust the cook times if I want to use boneless short ribs?
Hi Annie! You will likely need to adjust it somewhat. I’ve only tested this recipe as is, so I wouldn’t be able to advise on adjusting the time. You just want to make sure you are cooking until the meat is fall-apart tender. Hope this helps!
So good! Followed the recipe exactly and put the ribs over a plate of egg noodles.
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
Really enjoyed this recipe! Easy to make and dinner was delicious. We served the short ribs over polenta with smoked Gouda.
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
Erin, I found your recipe on the internet. My local butcher had Short Ribs on sale this week and I needed a recipe so I googled short rib recipes and chose yours. I followed the recipe other then I forgot to buy celery although my wife doesn’t like celery and at the end the gravy was a bit loose so I whipped up a cornstarch and water to tighten it up.
I plated it over mashed potatoes and picked up a baguette for dipping into the gravy. My wife said it was one of the best dinners I ever made and better then restaurant quality. I took pictures during the cooking process and wish there was a way to put them into this review.
5 stars is way to low of a rating this is a 10 star plus recipe. We loved it!!!!
Hi Pete! This makes me so happy to hear! LOVED that it turned out so well for you!
Hi Erin,
You’re recipe sounds delicious and I am making short ribs for Christmas dinner. However, I am making it for 10 people! I saw the adjustment on the ingredients but what size Dutch oven will accommodate everything? Thank you in advance for your advice.
Hi Dianna! Do you have a 7 or 8-quart? That would fit it for sure. Or, I think you could do 1.5x the recipe and get away with a 6-quart; you’ll just need to sear the beef in more batches.
This tasted like a nice meal at a restaurant. Wow wow wow! I love your site because your recipes always have such great flavor so when I wanted to make short ribs I checked if you had one and it did not disappoint! I was shocked how few reviews this has for how amazing it is so I just have to leave one. It’s definitely a full weekend afternoon project to make it but it was well worth it!!
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
I made this last night and O.M.G. So much FLAVOR. Both the hubby and I were in awe! I used 5 lbs of the chuck roast because I just could not find short ribs where we live. The chuck roast worked very well as a direct substitute. I made the recipe exactly as written and the meat was so tender. I served it witb the instant pot mashed potatoes. We will definitely be having this again!! I give it a 10/5.
Hi Holli! So glad you enjoyed the recipe! Thank you for this kind review!
Best short ribs ever! So tender and flavorful. Love to let the oven/crockpot do most of the work😊
Hi Danielle! So glad you enjoyed the recipe! Thank you for this kind review!
I pretty much followed the recipe exactly. My family thought it was high end restaurant quality. Definitely a company recipe.
Hi Helene! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t eat meat but I’ve made this a few times for my husband. He absolutely loves it with mashed potatoes.
Hi Shelley! So glad you enjoyed the recipe! Thank you for this kind review!
Am I crazy or does the ingredients list leave out the oil?
Hi Jay! Thanks so much for pointing that out, there is actually no oil in this recipe due to the ribs having enough fat on them. That is a mistake on our part! Thanks again!
This recipe looks super delicious. I’m excited to make this. My question is? Can this be made without using the red wine? Just substitute something else in its place. I don’t like Red wine. I scrolled through the comments and didn’t see a question simular to mine. Thanks for sharing this recipe.
Hi LuAnn! We actually gave a substitute tip in the blog post. If you want to make braised short ribs no wine, you can swap the wine for an equal amount of beef stock (or bone broth for richer flavor). Hope this helps!
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!
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!
So happy to hear it, thanks Brenna!!
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!
So happy to hear you enjoyed it, Emily! Thank you!
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!
So glad to hear you enjoyed it, Pamela! Thank you!
Very good recipe ! Thank you
Thanks Eric!
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.
So glad you enjoyed them, thank you Alexis!
I just made this recipe for the second time, again to rave reviews. So easy to make and absolutely delish!
Yay! Great to hear, thank you Judy!
Can I make this recipe with boneless short rib? If so how should I update? Will also make a little less as there are just 2 of us (but want leftovers)
Hi Dena, to use boneless short ribs the cook time may need to be shortened depending on the size and thickness. I haven’t tested it out myself. I’d probably start with cooking for an hour and go from there. Let us know how it goes!