If you’re looking for a dinner that feels elegant, cozy, and completely unforgettable, these Red Wine Braised Short Ribs are the answer.
Slow-cooked until perfectly tender, these beef short ribs simmer in a rich red wine sauce layered with aromatic vegetables, garlic, and fresh herbs. The result is a deeply flavorful, melt-in-your-mouth dish that feels straight out of a fine dining restaurant—but is surprisingly simple to make at home.
Serve these short ribs over creamy mashed potatoes, buttery polenta, risotto, or pasta for a comforting meal that’s perfect for a holiday dinner, date night, or a cozy Sunday at home.
💛 Why You’ll Love This Recipe
- 🍖 Fall-apart tender beef
- 🍷 Rich, deep red wine flavor
- ✨ Feels fancy but is easy to make
- 🫕 Mostly hands-off cooking
- 🎄 Perfect for holidays and special occasions
🧾 Ingredients
- 2 tbsp olive oil
- 6 English-cut beef short ribs (about 3 lbs)
- Kosher salt and black pepper
- 1/4 cup all-purpose flour
- 3 large carrots, diced
- 2 celery ribs, diced
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1/4 cup tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 2 bay leaves
- 3–4 sprigs fresh rosemary
- 10–12 sprigs fresh thyme
- Optional: 1 parmesan rind
👩🍳 How to Make Red Wine Braised Short Ribs
1. Prep the Short Ribs
Take the short ribs out of the fridge about 30 minutes before cooking.
Pat them dry, then season generously with salt and pepper.
Lightly dredge each rib in flour.
2. Brown the Beef
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the short ribs for 2–3 minutes per side until deeply browned.
Work in batches if needed, then transfer to a plate.
3. Cook the Vegetables
In the same pot, add carrots, celery, and onion.
Cook until deeply browned and softened, about 15–20 minutes.
Add garlic and tomato paste, then cook for another 3–4 minutes.
4. Build the Braising Liquid
Sprinkle in any reserved flour and stir.
Pour in the red wine, scraping up the browned bits from the bottom of the pot.
Add beef stock, bay leaves, rosemary, thyme, and parmesan rind if using.
5. Braise
Return the browned short ribs to the pot.
Bring to a gentle simmer, cover, and cook on low for 3 to 3½ hours, until the meat is very tender and nearly falling off the bone.
6. Finish and Serve
If needed, simmer uncovered for a few minutes to reduce the sauce slightly.
Taste and adjust seasoning.
Serve the short ribs hot with plenty of sauce spooned over the top.
🔥 Tips for the Best Short Ribs
- Pat the beef very dry before searing for the best crust
- Don’t rush the browning—it builds deep flavor
- Use a dry red wine you’d actually enjoy drinking
- Let the vegetables brown well for a richer sauce
- Low and slow cooking is the key to tender ribs
🍽️ What to Serve with Braised Short Ribs
These short ribs are incredible served over:
- Creamy mashed potatoes
- Soft polenta
- Risotto
- Buttered pasta or egg noodles
For vegetables, try:
- Roasted Brussels sprouts
- Green beans
- Mushrooms
- Asparagus
🧊 Storage & Reheating
- Fridge: Store in an airtight container up to 4 days
- Freezer: Freeze up to 3 months
- Reheat: Warm gently on the stovetop or in the oven with extra sauce
⏱️ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 3½–4 hours
- Total Time: 4 hours 30 minutes
- Servings: 4–6
❓ FAQs
Can I use boneless short ribs?
Yes, boneless short ribs work well too.
What if I can’t find short ribs?
You can use beef chuck roast as an alternative.
Can I make this ahead of time?
Yes. In fact, the flavor is even better the next day.