If you are searching for a dish that embodies comfort, deep flavor, and a touch of elegance, this Red Wine-Braised Short Ribs Recipe will quickly become one of your all-time favorites. The magic lies in the slow braising process where tender short ribs simmer gently in rich red wine and aromatic vegetables until they are fall-apart tender. Every bite bursts with intense, savory notes that feel like a warm hug on a plate, making this recipe perfect for cozy dinners or special occasions when you want to impress with minimal fuss.

Ingredients You’ll Need

The image shows ingredients laid out on a white marbled surface, ready for cooking. There are five pieces of raw, marbled beef ribs placed on a piece of parchment paper at the bottom center. Surrounding the beef, there are small white bowls filled with different ingredients: one has peeled sliced garlic cloves, another has black pepper, and a third has coarse salt in a small brown bowl. Above these are two measuring cups, one with a dark soy sauce and the other with a brown liquid, possibly broth. Around the measuring cups are more white bowls with chopped vegetables—a bowl of diced white onions at the top center, a bowl of chopped green celery on the right, a bowl with bright orange carrot pieces just below the onions, a small bowl with tomato paste on the left, and a small bowl of fresh green herbs at the top right. A bottle of yellow cooking oil sits near the top left. The layout is neat and organized, with all components visible on the smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is surprisingly simple, yet each element plays an essential role in building layers of flavor, luscious texture, and beautiful color in this dish. From the hearty beef ribs to the fresh thyme sprigs, these staples come together to create that unforgettable braised goodness.

4 lb beef short ribs: Choose well-marbled ribs for optimal tenderness and richness after braising.
Salt and black pepper to taste: Essential for seasoning and enhancing the natural flavors of the meat.
2 tbsp olive oil: Helps brown the ribs perfectly, sealing in the juices and adding depth.
1 onion, chopped: Provides a subtle sweetness that balances the savory meat.
2 carrots, chopped: Adds earthiness and a hint of natural sweetness to the braising liquid.
3 cloves garlic, minced: Infuses the dish with aromatic warmth that brightens the richness.
2 cups red wine: The star of this recipe, it enriches the broth with acidity and bold flavors.
2 cups beef broth: Builds a hearty and soulful base for slow cooking the ribs.
2 tbsp tomato paste: Introduces umami depth and a slight tang that enhances the sauce.
2 sprigs fresh thyme: Fresh herbs add an herbal essence that complements the meat beautifully.

How to Make Red Wine-Braised Short Ribs Recipe

Step 1: Season and Brown the Short Ribs

Start by generously seasoning your beef short ribs with salt and black pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Brown the ribs on all sides until they develop a rich, golden crust—which locks in their juices and adds incredible flavor. Once browned, carefully remove them from the pot and set aside; this is the foundation of your dish.

Step 2: Sauté Aromatics

In the same pot, add the chopped onion, carrots, and minced garlic. Sauté them gently until they soften and release their sweet fragrance, which will infuse the braising liquid with warmth and complexity. This simple step elevates the depth of your Red Wine-Braised Short Ribs Recipe to a whole new level.

Step 3: Build the Braising Liquid

Stir in the tomato paste with the vegetables, letting it cook briefly to deepen its flavor. Then pour in the red wine and beef broth, scraping the bottom of the pot to lift all those delicious browned bits. This mixture will become the luscious sauce that coats the tender ribs perfectly.

Step 4: Return Ribs and Add Herbs

Gently nestle the browned short ribs back into the pot, ensuring they’re partly submerged in the braising liquid. Add the sprigs of fresh thyme on top to impart a subtle herbal aroma. Cover the pot with a tight-fitting lid to trap steam and flavors during cooking.

Step 5: Braise Low and Slow

Place the covered pot in a preheated oven at 325°F (165°C) and let it braise for approximately 3 hours. This slow cooking breaks down the collagen in the meat until the ribs are decadently tender and the sauce thickens into a rich, silky glaze. Trust the process—it’s worth every minute.

Step 6: Finish and Skim Fat

Once braised, carefully remove the ribs and skim off any excess fat floating on top of the sauce. This ensures a perfectly balanced dish—luxuriously flavorful but never greasy. Your Red Wine-Braised Short Ribs Recipe is now ready to be savored!

How to Serve Red Wine-Braised Short Ribs Recipe

Red Wine-Braised Short Ribs Recipe - Recipe Image

Garnishes

A simple sprinkle of freshly chopped parsley or a few thyme leaves brightens up the plate and adds a pop of vibrant color. A drizzle of some of that luscious braising sauce over the ribs will make them shine and invite a second helping.

Side Dishes

Mashed potatoes are a classic and perfect companion, soaking up every drop of that rich sauce. For a twist, creamy polenta or buttery egg noodles also pair beautifully, creating a hearty, wholesome meal that hits all the right comfort food notes.

Creative Ways to Present

For an elegant touch, serve the ribs on a rustic wooden board with roasted seasonal vegetables on the side. Alternatively, shred the meat off the bone after braising and pile it onto toasted baguette slices for sumptuous sliders. The beauty of the Red Wine-Braised Short Ribs Recipe is how versatile it can be!

Make Ahead and Storage

Storing Leftovers

Leftover short ribs taste even better the next day as the flavors have more time to meld. Store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon chilling—just warm gently before serving.

Freezing

To keep these savory ribs longer, freeze them in a sealed container for up to 3 months. Be sure to cool the ribs completely before freezing. This way, you can enjoy the richness of this Red Wine-Braised Short Ribs Recipe anytime without starting from scratch.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if necessary to loosen the sauce. Avoid microwaving, which can dry out the meat. Slow and steady reheating keeps the ribs tender and the sauce silky.

FAQs

Can I use a different cut of beef for this recipe?

While beef short ribs are ideal for their perfect balance of meat and fat, you can experiment with chuck roast or beef shanks. Just keep in mind that cooking times and texture may vary slightly.

What type of red wine works best in this recipe?

Choose a dry red wine with good body like Cabernet Sauvignon, Merlot, or Pinot Noir. The wine adds complexity and acidity, but avoid anything too sweet or oaky.

Do I need to sear the ribs before braising?

Yes, browning the ribs helps develop rich flavors through the Maillard reaction and prevents the meat from becoming bland during long cooking.

Can I make this recipe in a slow cooker?

Absolutely! After browning the ribs and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender.

How do I thicken the braising sauce if it’s too thin?

Simply remove the ribs once cooked and simmer the liquid uncovered on the stovetop until it reduces and thickens to your liking.

Final Thoughts

This Red Wine-Braised Short Ribs Recipe is a testament to how a few simple ingredients and a bit of patience can create something extraordinary. Its rich flavors, tender meat, and comforting warmth make it a dish worth making over and over. I cannot wait for you to try it and fall in love with it just as much as I have.