Red wine-braised short ribs are the kind of slow-cooked comfort that turns an ordinary dinner into a special occasion. Rich, silky sauce, fall-off-the-bone meat and the deep, wine-soaked aroma make this a go-to for cozy nights, dinner guests, or when you want to make a holiday meal feel effortless. If you enjoy pairing bold flavors, try a salty charcuterie alongside the braise like uncured all-natural beef salami for a rustic starter before the short ribs.
Why you’ll love this dish
This recipe takes inexpensive, gelatin-rich short ribs and transforms them with browning, a long braise, and a wine-forward sauce that’s reduced to a glossy finish. It rewards patience with deep flavor and tender texture—no advanced skills required.
“A single slow-cooked short rib tastes like a meal you’d order at a fine restaurant—only better because it was made at home.” — home cook review
Perfect occasions:
- Weekend dinner with a bottle of Cabernet.
- Holiday main when you want hands-off oven time.
- Make-ahead meals—great for entertaining because it improves after a day or two.
How this recipe comes together
You’ll sear, sauté aromatics, deglaze with full-bodied red wine, and then braise low and slow in the oven. Browning develops color and flavor; simmering the wine concentrates acidity and fruit; the long oven time breaks down connective tissue so the ribs become fork-tender. Finally, straining and reducing the braising liquid gives you a silky sauce to coat the meat.
High-level timeline:
- Prep and brown: 20–30 minutes.
- Reduce wine and assemble: 25 minutes.
- Oven braise: 2½–3 hours.
- Reduce sauce and finish: 10–15 minutes.
What you’ll need
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces) — look for well-marbled ribs for the best texture.
- Salt and freshly ground black pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed (or minced)
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon or another full-bodied red wine (substitutions below)
- 3 cups beef broth (or a mix of broth and stock)
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh oregano
Substitutions/notes:
- If you prefer a milder wine flavor, use fewer cups of wine and make up the difference with beef broth.
- For a gluten-free version, check that your beef broth and tomato paste are gluten-free.
- Short ribs may be boneless, but bone-in gives more flavor to the braising liquid.
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- Rinse short ribs and pat dry with paper towels. Season generously on all sides with salt and freshly ground pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Brown the ribs in two batches to avoid overcrowding. Cook 5–6 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate and set aside.
- Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until translucent and softened, about 8–10 minutes. Scrape up browned bits from the bottom of the pot.
- Add the diced celery and carrots and cook another 3–5 minutes until slightly softened.
- Stir in smashed garlic and tomato paste; cook 1–2 minutes to deepen the paste’s flavor (it should darken slightly).
- Pour in the wine and increase heat to bring it to a boil. Scrape any remaining fond off the bottom, then reduce to a simmer and cook until reduced by half, about 15–20 minutes. This concentrates flavor and cooks off some alcohol.
- Add the beef broth, then return the short ribs to the pot, nestling them into the liquid. Tuck in the bay leaves, thyme, and oregano. The liquid should come about two-thirds up the ribs—add a splash more broth if needed.
- Cover the pot and transfer to the preheated oven. Braise for 2½–3 hours, until ribs are fork-tender and connective tissue has broken down. The meat should easily pull away from the bone.
- Remove ribs to a plate and tent with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Simmer the strained liquid until it reduces to a thicker, glossy sauce, about 8–12 minutes. Taste and adjust seasoning. Spoon sauce over the ribs and serve.
Timing tips: total active hands-on time is roughly 40–50 minutes; the oven does the rest.
Best ways to enjoy it
Serve these short ribs over creamy mashed potatoes, buttered egg noodles, or a silky parsnip purée to catch every drop of sauce. For vegetables, roasted Brussels sprouts or braised greens add color and balance the rich meat. For a playful finish, a crisp, sweet-salty dessert like chocolate-covered potato chips that will blow your mind can be a surprising contrast to the savory main.
Wine pairing: stick with a medium- to full-bodied red such as Cabernet Sauvignon, Merlot, or Malbec to stand up to the sauce.
Plating tip: place a generous scoop of mashed potatoes, set a short rib on top, and spoon the glossy reduced sauce over everything for a restaurant-style presentation.
Storage and reheating tips
- Refrigeration: Cool the ribs to room temperature and refrigerate within 2 hours. Store in an airtight container up to 3–4 days.
- Freezing: Freeze ribs and sauce in a heavy-duty freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a covered skillet over low heat with a splash of beef broth, or warm in a 325°F oven until heated through. Avoid high heat to prevent drying out.
- Safety note: Reheat to an internal temperature of 165°F when reheating for safety.
Pro chef tips
- Don’t skip the sear: browning creates Maillard flavor that the wine and broth can’t replicate.
- Work in batches when browning so the meat doesn’t steam.
- Use a heavy Dutch oven with a tight-fitting lid for even heat and minimal evaporation.
- If sauce tastes flat at the end, finish with a small pat of cold butter whisked in off the heat for shine and richness.
- Skim excess fat from the surface before reducing the liquid for a cleaner sauce, or chill and remove solidified fat if making ahead.
Creative twists
- Mediterranean: swap thyme and oregano for rosemary and add olives or preserved lemon at the end.
- Spicy kick: add a pinch of crushed red pepper when sautéing the vegetables.
- Beer braise: replace wine with a dark beer (stout or porter) for malty depth. Reduce the wine amount and add extra broth to lower alcohol.
- Slow-cooker version: brown ribs and sauté veggies on the stovetop, then transfer to a slow cooker and cook on low 6–8 hours. Reduce sauce on the stovetop before serving.
Your questions answered
Q: Can I use a different cut of beef if I can’t find short ribs?
A: Chuck roast is a good substitute; slice into large pieces and braise the same way. Cooking time may vary—check for fork-tender doneness.
Q: Do I have to use red wine?
A: No. Full-bodied red wine adds acidity and fruit notes, but you can substitute with extra beef broth plus 2 tablespoons balsamic vinegar or a dark beer for a different flavor profile.
Q: How will I know the ribs are done?
A: They’re ready when a fork slides into the meat easily and the meat pulls away from the bone without resistance. The internal connective tissue should feel gelatinous rather than chewy.
Q: Can I make this ahead of time?
A: Yes—short ribs often taste better the next day after flavors meld. Reheat gently and finish with a fresh reduction of the sauce if needed.
Q: Is it necessary to strain the sauce?
A: Straining creates a silky, restaurant-style sauce. If you prefer a rustic texture, you can partially mash some of the braised vegetables into the liquid instead.
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Red Wine-Braised Short Ribs
Ingredients
Main Ingredients
- 3-4 pounds bone-in short ribs Look for well-marbled ribs.
- 2 tablespoons olive oil For browning the ribs.
- 1 large onion, diced Adds sweetness and flavor.
- 2 stalks celery, diced For aromatic flavor.
- 2 carrots, diced carrots, diced Adds sweetness and color.
- 3 cloves garlic, smashed You can mince if preferred.
- 2 tablespoons tomato paste Adds depth of flavor.
- 2 cups Cabernet Sauvignon or another full-bodied red wine Adjust based on taste preference.
- 3 cups beef broth A mix of broth and stock is acceptable.
- 2 bay leaves bay leaves For flavor during braising.
- 1 sprig fresh thyme Adds aromatic flavor.
- 1 sprig fresh oregano Fresh herbs preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Rinse short ribs and pat dry with paper towels. Season generously on all sides with salt and freshly ground pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Brown the ribs in two batches to avoid overcrowding, cooking for 5-6 minutes per side until deep brown.
- Transfer browned ribs to a plate and set aside.
- Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until translucent and softened, about 8-10 minutes.
- Add the diced celery and carrots, cook another 3-5 minutes until slightly softened.
- Stir in smashed garlic and tomato paste; cook for 1-2 minutes to deepen flavor.
- Pour in the wine, bring it to a boil, then reduce to a simmer and cook until reduced by half, about 15-20 minutes.
- Add the beef broth, return the short ribs to the pot, and tuck in the bay leaves, thyme, and oregano.
- Cover the pot and transfer to the preheated oven. Braise for 2½-3 hours, until ribs are fork-tender.
- Remove ribs to a plate and tent with foil to keep warm.
- Strain the cooking liquid through a fine-mesh sieve into a saucepan and simmer until it reduces to a thicker, glossy sauce, about 8-12 minutes.
- Taste and adjust seasoning, then spoon sauce over the ribs and serve.