Red Wine Braised Short Ribs

This red wine braised short ribs recipe might sound fancy, but it’s one of those dishes that does most of the work itself. You brown the meat, build a sauce, then let the oven handle the rest while your kitchen fills with the smell of beef and herbs. The result is fork-tender beef with a rich sauce that tastes like you spent all day in the kitchen.

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We serve ours over mushroom truffle risotto or rosemary garlic mashed potatoes, along with some crusty bread to soak up every bit of that wine sauce. It’s a Sunday favorite in our house.

Key Ingredients and Substitutions

The key to tender braised short ribs is time and temperature. With just a few ingredients and slow cooking, you’ll have fall-apart beef that’s worth the wait.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Bone-in Short Ribs: Grocery stores will label short ribs as chuck beef short ribs or beef choice bone-in short ribs. Look for them in the meat case near the chuck roasts, typically in 2-3 pound packages. You can substitute boneless short ribs if that’s what you find, just reduce cooking time by 30 minutes and start checking for tenderness around the 2-hour mark. We used “Dino” ribs from our local butcher. They are definitely worth it if you can find them. 
• Red Wine: A dry Cabernet Sauvignon or Merlot works best here. You want something with enough body to stand up to hours of cooking. Cabernet braised short ribs have a deep, rich flavor that’s hard to beat. I wouldn’t use your expensive bottle, but don’t cook with wine you wouldn’t drink either.
• Beef Stock: Low-sodium gives you better control over the final seasoning. Homemade stock is great if you have it, but store-bought works just as well.
• Aromatics: Yellow onion, carrots, and celery build the base of the sauce. These vegetables break down during braising and add sweetness that balances the wine’s acidity.
• Tomato Paste: Just a tablespoon adds depth and helps thicken the sauce. It caramelizes when you cook it with the vegetables, creating a richer flavor.
• Herbs: Fresh thyme and bay leaf are classic with braised beef.

How to Make Red Wine Braised Short Ribs

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Patting the ribs dry helps browning, resulting in a deeper, more flavorful sauce.

1. Season the Short Ribs: Pat the short ribs dry with paper towels, then season all over with salt and pepper. Let them sit at room temperature while you prep the other ingredients.

2. Brown the Short Ribs: Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides until they develop a deep golden crust, about 5-7 minutes total. Don’t forget to brown the ends too. Remove the short ribs to a plate and set aside.

3. Cook the Vegetables: Reduce the heat to medium and add onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften and start to brown, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.

4. Add the Tomato Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly. This caramelizes the paste, adding depth to the sauce.

5. Add the Wine and Simmer: Pour in the wine and increase the heat to high. Scrape up all those browned bits from the bottom of the pot. Let the wine come to a boil, then simmer until it’s reduced by half, about 10-12 minutes.

6. Add the Broth and Herbs: Add the beef stock, bay leaf, and thyme sprigs. Return the short ribs to the pot, nestling them into the liquid. The liquid should come about three-quarters of the way up the meat. Cover and transfer to a 325°F oven. Braise for 2½-3 hours until the meat pulls apart easily with a fork. This slow cooking method makes these Dutch oven short ribs incredibly tender.

7. Remove the Cooked Ribs: Carefully remove the ribs from the Dutch oven and place them on a platter, and keep them warm. They should be fall-apart tender at this point.

8. Strain the Sauce: Strain the braising liquid through a fine-mesh strainer into a measuring cup. Skim the fat from the surface. Return the sauce to the pot (or to a small saucepan) and adjust the seasoning with salt and pepper if needed. If the sauce isn’t thick enough, mix 1 teaspoon of cornstarch with 2 teaspoons of braising liquid to make a slurry, then whisk it into the simmering sauce until it reaches your desired consistency. Spoon the sauce over the short ribs and serve.

What to Serve With Red Wine Braised Short Ribs

Short ribs need sides that can stand up to a rich braising sauce. Mashed potatoes are the classic choice, especially if you like something soft and buttery to catch the sauce.  Creamy polenta is another excellent choice.

Wide pasta noodles or buttered egg noodles work too, turning the dish into something to a pasta night favorite.

For a vegetable side, add roasted carrots, green beans, or broccolini for a nice contrast without much work. A crisp green salad is also a simple but great option to help cut through the heaviness of the braised short ribs.

Make-Ahead and Storage

Make-Ahead: Short ribs actually taste better the next day. Make them up to 2 days ahead, let cool completely, then refrigerate in the braising liquid. The fat will solidify on top, making it easy to remove before reheating. Reheat covered in a 325°F oven for about 45 minutes.

How to Store: Keep leftover short ribs in an airtight container with the sauce for up to 3 days in the refrigerator. You can also freeze them for up to 3 months. Let them cool completely, then pack in freezer-safe containers with the sauce. Thaw overnight in the refrigerator, then reheat.

How to Reheat: Reheat short ribs in a covered Dutch oven at 325°F for 30-45 minutes, or until heated through. Add a splash of beef stock to the sauce if it seems too thick.

As always, be sure to consult the USDA Guide to Freezing and Food Safety for the most up-to-date information on freezing and refreezing meat. Also, always be sure that you cook any meat to the USDA’s safe minimum internal temperature.

Recipe Tips and Notes

• Pat the ribs dry before seasoning. Moisture prevents proper browning. Take an extra minute to dry every surface of the meat with paper towels.
• Don’t crowd the pot when browning. If your Dutch oven isn’t large enough to brown all the ribs at once without touching, work in batches. Crowded meat steams instead of browns.
• Reduce the wine properly. Boiling it down by half concentrates the flavor and cooks off the harsh alcohol notes. Skipping this step leaves your sauce tasting sharp and wine-forward instead of rich.
• Check tenderness, not time. Oven temperatures vary, and so do short ribs. The meat is done when a fork slides in easily and the meat pulls apart without resistance. Slow-cooked beef short ribs can take anywhere from 2½ to 3½ hours, depending on their size and your oven. If they’re not tender yet, give them another 30 minutes.
• Let the meat rest before serving. Ten minutes off the heat lets the juices settle back into the meat. If you cut into it immediately, you’ll lose some of that moisture to your cutting board.
• Skim the fat from the sauce. After straining, you’ll see a layer of fat floating on top. Spoon it off or use a fat separator. The sauce should be rich, not greasy.

Frequently Asked Questions