These Red Wine Braised Short Ribs are the perfect combination of easy and elegant. They are fall-apart tender and feature a red wine sauce infused with fresh herbs and aromatics. From cozy weeknight dinners to a nice holiday event, red wine braised short ribs are a showstopper every time.
The best part about this red wine braised short rib recipe is that it requires minimal effort since the oven does most of the work! While braising may sound fancy, it’s actually a very simple process that lends a ton of flavor and tenderness to the dish.
This braised beef short ribs recipe is one of my favorite meals to enjoy this time of year or for a special occasion such as Christmas or New Year’s dinner.
I have plenty of other cozy fall recipes for you to try! Check out my Dutch Oven Beef Stew, Crockpot Sausage and Peppers, and Guinnesse Braised Short Ribs.
Red wine braised short ribs is also a great way to add variety to your dinner rotation, especially if you eat a lot of chicken and fish.
If you’re looking for more beef recipes, try my Instant Pot Sirloin Steak Strips, Instant Pot Korean Beef, or Quick Beef and Zucchini Skillet.
Ingredients For Red Wine Braised Short Ribs
- Short ribs — You’ll use 4 pounds of short ribs cut into 4-ounce portions. You can also make this recipe with with other cut of beef such as whole beef pot roast or chuck beef.
- Salt and pepper — This recipe is best with coarse kosher salt and freshly cracked black pepper.
- Olive oil — I use extra virgin olive oil. Vegetable oil also works if that’s what you have on hand.
- Mirepoix — A classic combination of diced onion, carrot, and celery ribs.
- Tomato paste — Tomato paste adds a lot of depth to the overall flavor.
- Aromatics — A blend of fresh herbs including rosemary, thyme, and bay leaves.
- Red wine — A dry red wine works best for this recipe. I used cabernet sauvignon.
- Beef stock — Braising in beef stock really brings out the flavor of the short ribs.
- Garnish — A sprinkle of parsley adds extra flavor and color.
Instructions to make Red Wine Braised Short Ribs
Season and sear:
- Before you begin, preheat your oven to 325°F (163°C).
- Season the short ribs generously on all sides with coarse kosher salt and freshly cracked black pepper.
- In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat.
- Next, add the short ribs and sear on all sides until they develop a nice brown crust, which should take about 3-4 minutes per side.
- Remove the short ribs from the pot and then set them aside.
Sauté the mirepoix:
- In the same pot that you seared the short ribs in, add the chopped onions, carrots, and celery.
- Sauté for 3 to 5 minutes until the vegetables begin to soften.
Add the aromatics and wine:
- At this point, add in the tomato paste, rosemary, thyme sprigs, and bay leaves.
- Pour in the red wine, scraping up any browned bits from bottom of the pan. Then stir to combine everything together.
- Cook for a few minutes to let the red wine reduce a bit.
Braise the short ribs:
- Place the short ribs back into the pot, arranging them in a single layer.
- Then, pour in beef broth until the short ribs are mostly covered.
- Cover the pot and transfer to your preheated oven to braise for about 2.5 to 3 hours or until the short ribs are fork tender.
- Check the liquid level occasionally and add more beef stock as needed to keep the braising liquid consistent throughout the process.
Garnish and serve:
- Once the short ribs are tender, remove them from the oven and skim off any fat from the surface of the sauce.
- Plate your short ribs and spoon the rich red wine sauce over top.
- Garnish with fresh parsley, serve, and enjoy!
Recipe Tips
- Brown the short ribs in batches to avoid overcrowding the pan. Allowing plenty of space helps all of the edges get a nice crispy sear.
- A high-quality dry red wine works best. I recommend a pinot noir, cabernet, or merlot.
- Excess moisture on the short ribs can prevent a good sear, so feel free to pat them dry using a paper towel first.
- You may be tempted to skip the bay leaf, but keep it, trust me! Even though the bay leaf is small, it adds a lighter note that does a lot for the overall flavor of this dish.
- After you generously season the short ribs, you can let them sit at room temperature for about 30 minutes so that the seasonings have time to infuse the meat well.
How To Store Leftovers
- To Store: Allow leftover short ribs to cool and place them in an airtight container, then refrigerate for up to 3 to 4 days.
- To Freeze: This is a great freezer friendly recipe. Place any leftovers in an airtight, freezer-safe storage container or bag and store frozen for up to 3 months.
- To Reheat: You can reheat leftover short ribs a couple of different ways depending on your preference. You can cover and simmer over low heat on the stovetop or reheat low and slow in the oven at around 250-300°F (120-150°C).
What To Serve with Red Wine Braised Short Ribs
- Comforting Carbs: My favorite way to serve these red wine braised short ribs is with a satisfying side dish. Try this recipe with my creamy mashed potatoes, creamy polenta, potatoes au gratin or egg noodles. For an equally delicious low-carb side, my Whole30 mashed cauliflower, or cauliflower rice would also be great.
- Roasted vegetables: Seriously let the oven do all the work and pair these short ribs with seasonal oven-roasted veggies. You could make a colorful medley like my balsamic roasted vegetables or keep it simple with recipes like my roasted green beans, roasted brussels sprouts, cabbage steaks, or garlic parmesan roasted Brussel sprouts.
- A fresh salad: This rich, savory dish pairs incredibly well with a fresh, crunchy salad for balance. I’ve got tons of great salad recipes for you to try! A couple of my personal favorites are my arugula salad and my easy broccoli salad.
- Garlic bread: The red wine sauce that comes from braising the short ribs is so divine! The only thing that could make it better is a crunchy, buttery piece of garlic bread.
Recipe Variations
- Herbs: Red wine braised short ribs are incredibly versatile when it comes to seasonings. I typically use rosemary and thyme for this recipe, but other fresh herbs like oregano or extra parsley would also work well.
- Veggies: The base of this dish is a medley of carrots, celery, and onion that pack a lot of flavor and nutrients. Feel free to add even more vegetables, such as turnips, leeks, or parsnips.
- Balsamic vinegar: Try replacing a little bit of the red wine with balsamic vinegar. It adds a sweet and tangy element that works well with the rich, savory flavor of this dish.
Recommended Tools
- Dutch Oven: This recipe works best with a large Dutch oven that provides plenty of room to sear.
- Kitchen tongs: A sturdy set of tongs will help tremendously when it comes to moving the short ribs in and out of the Dutch oven.
- Large cutting board: You’ll want plenty of space to chop and prep your veggies.
Frequently Asked Questions
You’ll want to look for bright red short ribs that have at least an inch and a half of meat on the bone and just a thin layer of fat at the top. The short ribs should also be roughly the same size and have consistent marbling throughout to ensure even cooking. When in doubt, don’t hesitate to ask your butcher for recommendations.
The key to fall-apart tender short ribs is all in the timing. If they aren’t braised long enough, they can be tough and chewy; if they are cooked too long, the meat can fall apart too much. For this recipe, I’ve found the sweet spot for short ribs that are tender but not overcooked is around the 2.5-to-3-hour mark. Of course, you can check the short ribs occasionally and adjust the time if needed.
To get the perfect sear on your short ribs, you’ll want to keep a few things in mind. Searing is a quick cooking method, so preheat your Dutch oven and oil before you add the short ribs. Make sure the short ribs don’t have excess moisture on them, and dry with a paper towel if necessary. When it’s time to put the short ribs in the pan, make sure there is plenty of space, and do not move them once they’re down. Overcrowding or moving the short ribs too soon can interrupt the sear. After about 3 or 4 minutes, you can try lifting the short ribs to check for browning. Once they look good, repeat these steps on all sides.
Watch the Red Wine Braised Short Ribs Web Story!
Red Wine Braised Short Ribs
Ingredients
- 4 pounds short ribs cut in 4-ounce chunks (2 x 3-inch each)
- 2 teaspoons coarse kosher salt
- 2 teaspoons fresh cracked black pepper
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 cup carrot peeled and chopped
- ½ cup celery chopped
- 2 tablespoons tomato paste
- 2 springs rosemary
- 4 sprigs thyme
- 2 bay leaves
- 1 cup red wine
- 1 1/2 cups beef stock
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with coarse kosher salt and freshly cracked black pepper.
- In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until they develop a brown crust. This should take about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
- In the same pot, add the chopped onions, carrots, and celery. Sauté them for about 3-5 minutes or until they begin to soften.
- Stir in the tomato paste and add the rosemary, thyme sprigs, bay leaves, and red wine. Cook for a few minutes to let the wine reduce slightly.
- Place the seared short ribs back into the pot, arranging them in a single layer. Pour in the beef stock until the ribs are mostly covered.
- Cover the pot and transfer it to the preheated oven. Let the short ribs braise for about 2.5 to 3 hours, or until they are tender and can be easily pierced with a fork. Check occasionally and add more beef stock if needed to keep the liquid level consistent.
- Once the short ribs are tender, remove them from the oven. Skim off any excess fat from the surface of the sauce.
- Plate the short ribs, spoon the rich sauce over them, and garnish with fresh chopped parsley or thyme.
Tips
- Brown the short ribs in batches to avoid overcrowding the pan. Allowing plenty of space helps all of the edges get a nice crispy sear.
- Excess moisture on the short ribs can prevent a good sear, so feel free to pat them dry using a paper towel first.
- I recommend a high-quality dry red wine such as pinot noir, cabernet, or merlot.
- You may be tempted to skip the bay leaf but keep it in there. The bay leaf adds a lighter note that does a lot for the overall flavor.
- After you generously season the short ribs, you can let them sit at room temperature for about 30 minutes to infuse the meat well.
- To Store: Store short ribs in an airtight container, then refrigerate for up to 3 to 4 days.
- To Freeze: Place leftovers in a freezer-safe container or bag and store frozen for up to 3 months.
- To Reheat: Reheat short ribs in a pot on the stovetop or in the oven slow and low at 250-300°F (120-150°C). You can also reheat leftovers in the microwave.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Dolores says
Can’t wait to try this. You have bay leaves listed twice but I only see one time they are added.
Olivia says
Thanks for pointing it out. I just fixed it on the recipe card to avoid further confusion.