If you’re craving a meal that feels like a warm hug on a plate, this Red Wine Braised Short Ribs Recipe will quickly become your new favorite. Imagine tender, fall-apart beef short ribs gently cooked in rich, aromatic red wine along with fresh vegetables and herbs, creating layers of savory goodness you won’t forget. This dish is the perfect balance of hearty and refined, making it ideal for a cozy dinner or impressing guests with minimal effort. Let me take you through why this recipe is such a treasure and how easy it is to bring those incredible flavors to your kitchen.

Ingredients You’ll Need

The image shows several white bowls and jars arranged on a white marbled surface, each holding different ingredients. One white bowl contains chopped vegetables with three layers: bright orange carrots on the bottom, white onions in the middle, and light green celery on top. Another white bowl holds several raw, thick, red pieces of meat with visible marbling, stacked loosely. A small white dish next to it has two green bay leaves. Near the center, a small white bowl holds bright yellow olive oil, and a divided white dish contains white salt on one side and dried green herbs on the other. Two glass jars filled with dark liquid and red sauce sit in the background. A small white bowl holds finely chopped pale pink bacon pieces. The photo taken with an iphone --ar 4:5 --v 7

The magic behind the Red Wine Braised Short Ribs Recipe lies in its simplicity. Each ingredient plays a crucial role, contributing to the dish’s depth, texture, and beautiful color. From tender ribs to fragrant herbs, this lineup ensures you’ll get that melt-in-your-mouth experience every single time.

2–3 lbs beef short ribs: Choose meaty ribs with a good amount of fat for flavor and tenderness.
1 onion, chopped: Adds a natural sweetness and depth to the braising liquid.
2 carrots, chopped: Brings subtle earthiness and a touch of color.
2 celery stalks, chopped: Offers a mild bitterness that balances the richness.
3 cloves garlic: Infuses the dish with aromatic warmth.
2 cups red wine: The star of the braising liquid, providing acidity and complexity.
2 cups beef broth: Boosts meatiness and keeps the ribs tender during cooking.
1 tbsp tomato paste: Intensifies the sauce with a slight tang and color.
1 tsp thyme: A classic herb that pairs beautifully with beef.
Salt and pepper: Essential seasoning to enhance all flavors.
Oil for searing: Helps develop a beautiful crust on the ribs, locking in juices.

How to Make Red Wine Braised Short Ribs Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 325°F. This low and slow cooking temperature is key to breaking down the connective tissue in the short ribs, ensuring they become tender and luscious. While the oven warms, season your ribs generously with salt and pepper to heighten their natural flavor before searing.

Step 2: Sear the Short Ribs

Heat oil in a heavy oven-safe pot over medium-high heat. Sear the short ribs on all sides until you get a gorgeous brown crust. This step creates a caramelized layer that will deepen the stew’s flavor remarkably. Once browned, remove the ribs and set them aside—don’t skip this part, as it’s a flavor game changer.

Step 3: Sauté the Aromatics

Into the same pot, add chopped onion, carrots, celery, and garlic. Sauté until the vegetables soften and start to caramelize slightly, about 5-7 minutes. These aromatics form the flavorful foundation of your braising liquid, so take your time to coax out their sweetness and savoriness here.

Step 4: Add Tomato Paste and Liquids

Stir in the tomato paste and cook it out for a minute or two to remove its raw taste, then pour in the red wine and beef broth. Add the thyme as well and bring everything to a simmer. The bubbles you see are the promise of tender, flavor-packed ribs to come.

Step 5: Return Ribs and Braise

Nestle the seared ribs back into the pot, ensuring they are partially submerged in the luscious liquid. Cover the pot with its lid and transfer it to the oven. Let the ribs braise for 2.5 to 3 hours, or until the meat is tender enough to fall off the bone with the slightest touch. This is where patience pays off in a big way.

How to Serve Red Wine Braised Short Ribs Recipe

The image shows a white plate with a thick layer of creamy mashed potatoes spread evenly on the bottom. On top of the mashed potatoes, there is a large piece of dark brown cooked meat with a slightly shiny surface, showing bits of small diced carrots and herbs on and around the meat. The meat looks tender and juicy, resting firmly in the center of the mashed potatoes. The plate is placed on a white marbled surface, and the overall picture has warm lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To brighten up this rich dish, sprinkle freshly chopped parsley or a few thyme leaves on top before serving. A light sprinkle of sea salt or a drizzle of good-quality olive oil can also elevate the flavors and add a subtle freshness that balances the deep braise.

Side Dishes

This Red Wine Braised Short Ribs Recipe pairs wonderfully with creamy mashed potatoes or silky polenta, both of which soak up every drop of that luxurious sauce. Roasted root vegetables or green beans also bring a nice contrast in texture and flavor, giving the meal a well-rounded finish.

Creative Ways to Present

For a stunning presentation, serve the ribs over a bed of buttery mashed potatoes with a few roasted baby carrots on the side. Alternatively, plate the ribs alongside a swirl of polenta, spoon some of the braising liquid and vegetables over the top, then garnish with fresh herbs. This recipe’s rustic elegance makes it perfect for everything from intimate family dinners to special celebrations.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Red Wine Braised Short Ribs Recipe will keep beautifully in the fridge for up to 3 days. Store them in an airtight container along with some of the braising liquid to maintain moisture and flavor. Reheating carefully will ensure the meat stays tender and juicy.

Freezing

If you’d like to enjoy this comfort food later, you can freeze the short ribs in their sauce for up to 3 months. Divide into meal-sized portions and freeze in a sealed container or freezer bag. Thaw overnight in the fridge before reheating gently on the stove or in the oven.

Reheating

To reheat, warm the ribs slowly over low heat, keeping them covered to retain moisture. Alternatively, use the oven at 300°F, covered with foil, until heated through. Avoid microwaving if you want to preserve the tender texture and richness of the sauce.

FAQs

Can I use another type of wine for this recipe?

Absolutely! While a dry red wine like Cabernet Sauvignon or Merlot works best for deep flavor, you can experiment with other red wines you enjoy. Just avoid sweet wines, as they can alter the balance of the dish.

Is it necessary to sear the ribs before braising?

Searing is highly recommended because it locks in juices and creates complex flavor through caramelization. Skipping this step can make the dish less rich and flavorful.

How do I know when the short ribs are done braising?

The ribs are ready when the meat is so tender it easily pulls away from the bone with a fork. This usually takes about 2.5 to 3 hours at 325°F, but check periodically for tenderness.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker by searing the ribs and sautéing the aromatics separately, then combining everything in the slow cooker and cooking on low for 6-8 hours until tender.

What if I don’t have fresh thyme?

Dried thyme is an excellent substitute; just use about one-third of the amount called for fresh (around 1/3 teaspoon) and add it along with the liquids. It will still provide that lovely herbal note the recipe needs.

Final Thoughts

There is something truly special about the Red Wine Braised Short Ribs Recipe that feels both luxurious and comforting, making it a standout dish to make again and again. Whether you’re cooking for family or guests, this recipe promises a feast full of flavor and tenderness that everyone will love. So go ahead, give it a try—you might just find it becoming a cherished staple in your kitchen.