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.
- 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.
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.
- 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 cauliflower rice would also be great.
- 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.
More Beef Recipes
Garlic Butter Steak Recipe
20 mins
Slow Cooker Beef Stew
5 hrs 10 mins
Garlic Butter Steak Bites
15 mins
Turnip and Carrot Slow Cooker Beef Stew
5 hrs 15 mins
Red Wine Braised Short Ribs
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.
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.
Notes
- 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
Serving: 1/6, Calories: 455kcal, Carbohydrates: 7g, Protein: 29g, Fat: 31g, Sodium: 675mg, Potassium: 346mg, Fiber: 2g, Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Can’t wait to try this. You have bay leaves listed twice but I only see one time they are added.
Thanks for pointing it out. I just fixed it on the recipe card to avoid further confusion.