If you’re looking for the ultimate comfort food that will wow guests and make your kitchen smell absolutely incredible, Red Wine Braised Beef Short Ribs are a must-try. Slow-cooked until luxuriously tender in a savory red wine and herb-infused sauce, this dish is all about deep flavors, hearty textures, and that irresistible melt-in-your-mouth magic. Whether you’re planning a cozy dinner for family or a showstopping main for a special occasion, Red Wine Braised Beef Short Ribs might just be your new favorite way to savor beef.

Red Wine Braised Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Red Wine Braised Beef Short Ribs lies in its straightforward ingredients, each one essential for building intense flavor, color, and texture. Here’s what you’ll need—and why each one matters for this classic.

Beef short ribs (4 lbs): These meaty ribs are the star, with plenty of marbling for tenderness and that rich, beefy flavor we crave.
Salt and black pepper: Seasoning is crucial for bringing out the full depth of the beef and the sauce.
Olive oil (2 tbsp): Helps sear the ribs to a beautiful caramelized crust, locking in juices and adding complexity.
Onion (1 large, chopped): Gives sweetness and balance to the braising liquid.
Carrots (2, chopped): Add natural sweetness and enhance the sauce’s body.
Celery stalks (2, chopped): Bring a subtle earthiness that rounds out the flavor base.
Garlic (4 cloves, minced): For a punchy aromatic note that deepens during cooking.
Tomato paste (2 tbsp): Adds umami and a vibrant color to the sauce.
Red wine (2 cups): The liquid gold that infuses the ribs with complexity, depth, and a gorgeous deep hue.
Beef broth (2 cups): Creates a lush, savory foundation for braising.
Fresh thyme (2 sprigs): Lends a subtle herbal aroma that perfumes the entire pot.
Fresh rosemary (2 sprigs): Brings a woodsy fragrance that pairs beautifully with beef.
Bay leaves (2): Enhance the savory notes for an all-around richer taste.
Worcestershire sauce (1 tbsp): For a hint of tang and umami depth that brightens the sauce.
Balsamic vinegar (1 tbsp): Provides subtle sweetness and acidity, balancing the richness.
Fresh parsley (chopped): Adds a pop of freshness when scattered over the finished dish.
Red Wine (extra, optional): For serving alongside or deglazing if you want a little extra flourish.

How to Make Red Wine Braised Beef Short Ribs

Step 1: Preheat the Oven

Begin by getting your oven hot and cozy at 325°F (165°C). This low-and-slow environment is exactly what Red Wine Braised Beef Short Ribs need to become unbelievably tender. Setting the oven now means it’s ready to go when you’ve finished your stovetop prep.

Step 2: Season and Sear the Ribs

Generously season your beef short ribs on all sides with salt and black pepper. Heat olive oil in a large Dutch oven or other ovenproof pot over medium-high. Sear the ribs in batches if needed, browning all sides—don’t rush this step! It should take around 8 to 10 minutes, and those crisp, caramelized edges will pay off in big flavor later.

Step 3: Sauté the Vegetables

Once the ribs are out, toss your onions, carrots, and celery into the same pot—let them soak up all those savory browned bits. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables mellow and start to caramelize at the edges. Stir in the garlic and tomato paste, cooking for another 2 minutes to deepen those sweet and savory notes.

Step 4: Deglaze with Red Wine

Pour in two cups of robust red wine and bring it to a lively simmer. Use a wooden spoon to scrape up every bit of golden goodness stuck to the bottom—that’s flavor magic! Let the wine bubble away for about 5 minutes to let the alcohol cook off and flavors intensify.

Step 5: Add Broth, Herbs, and Return the Ribs

Stir in the beef broth, Worcestershire sauce, balsamic vinegar, and tuck in the thyme, rosemary, and bay leaves. Nestle your browned short ribs back into the pot, making sure they’re mostly submerged. The braising liquid will become a rich, glossy sauce as the ribs cook.

Step 6: Braise to Tender Perfection

Pop a tight-fitting lid on your pot and transfer it into the preheated oven. Now, relax and let the magic happen for 2 and a half to 3 hours. When the Red Wine Braised Beef Short Ribs are fork-tender and starting to fall off the bone, you’ll know it’s time to eat!

Step 7: Finish and Serve

Once the ribs are finished, let them rest for a few minutes while you skim excess fat from the sauce. Spoon the glossy, rich sauce over the top and scatter with plenty of chopped fresh parsley to brighten every bite. Serve immediately—or make a day ahead, as the flavors only improve!

How to Serve Red Wine Braised Beef Short Ribs

Garnishes

A generous handful of chopped fresh parsley is the classic finish for Red Wine Braised Beef Short Ribs, lending gentle brightness and a burst of color. For a special twist, try topping with gremolata or a sprinkle of lemon zest to add a zippy contrast to the deep flavors.

Side Dishes

These beef short ribs are magical with buttery mashed potatoes, creamy polenta, or even a rustic loaf of crusty bread—perfect for soaking up every last drop of the velvety red wine sauce. Roasted root vegetables or a simple green salad also balance the richness beautifully.

Creative Ways to Present

If you want to impress, try plating a single short rib atop a bed of mashed potatoes and spooning the sauce artfully around. Serve family-style in a big braising pot, or shred the beef to pile onto buttery rolls for a decadent sandwich. However you choose, Red Wine Braised Beef Short Ribs always steal the show!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature before transferring them to an airtight container. They’ll keep happily in the fridge for up to 4 days, and some say Red Wine Braised Beef Short Ribs taste even better the next day as the flavors continue to meld.

Freezing

These short ribs freeze beautifully. Just ensure the meat and sauce are completely cool, then store in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat, gently warm the ribs and sauce in a covered pot over low heat until everything is steaming hot. You can also microwave individual portions, but a slow reheat on the stovetop keeps the meat tender and the flavors intact. Add a splash of broth or water if the sauce is too thick.

FAQs

What’s the best type of red wine for braising?

Choose a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Zinfandel. You don’t need an expensive bottle, but always cook with a wine you’d enjoy drinking—it makes a real difference in the final flavor of your Red Wine Braised Beef Short Ribs.

Can I use boneless short ribs?

Yes, you can, though bone-in short ribs provide extra flavor and help keep the meat succulent. If using boneless, check for doneness a little sooner, as they may cook slightly faster.

Do I really need a Dutch oven?

While a heavy Dutch oven is ideal for even heating and perfect braising, any large oven-safe pot with a tight-fitting lid will work. In a pinch, you can use a covered roasting pan or even braise in a slow cooker (just sear everything first on the stovetop).

Can I make Red Wine Braised Beef Short Ribs ahead of time?

Absolutely! In fact, these short ribs taste even richer after a rest in the fridge. Reheat gently before serving, and you’ll have a stress-free main dish ready to go for any special meal.

How do I thicken the sauce?

If your sauce is thinner than you like, remove the ribs when done, and simmer the liquid uncovered on the stovetop for 10 to 15 minutes to reduce and concentrate the flavors. Alternatively, stir in a slurry of cornstarch and water for an extra silky texture.

Final Thoughts

If you’re craving a hearty dish guaranteed to impress and satisfy, you absolutely need to try making Red Wine Braised Beef Short Ribs at home. The process is surprisingly simple, the flavors are next-level, and the experience of digging into a plateful of these ribs has pure comfort written all over it. Don’t be surprised if this recipe earns a permanent spot in your kitchen—enjoy!