Braised Short Ribs
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Red wine braised short ribs are just the thing when you’re craving something cozy and a little special. They take their time in the oven, but the payoff is fall-apart tender beef in a rich red wine sauce that tastes like it came from your favorite restaurant.
Looking for a cozy dish to warm up winter nights or wow at holiday dinners? These braised short ribs are just the thing. Similar to my beef stew and goulash, the recipe starts with a deep golden sear on the short ribs, followed by a slow braise in a rich red wine sauce until they’re fall-apart tender.
Short ribs take a few hours in the oven, so plan ahead—but most of that time is hands-off. As they braise, your kitchen fills with the aroma of red wine, herbs, and slow-cooked beef. Serve them over egg noodles, mashed potatoes, or creamy polenta to soak up every drop of the sauce.
“Easily one of the best beef meals I’ve had in ages.”
What You’ll Need To Make Red Wine Braised Short Ribs
- Boneless short ribs: This cut becomes incredibly tender and flavorful after slow braising. If you can’t find boneless, substitute 6 to 7 pounds of bone-in short ribs—the meat will fall right off the bone as it cooks.
- Onions and garlic: These aromatics create the flavorful base of the sauce.
- Tomato paste: Adds concentrated flavor and a subtle sweetness.
- Flour: A light coating thickens the braising liquid into a silky, velvety sauce.
- Red wine & beef broth: Together they form the backbone of the braising liquid. For the wine, use a bottle that’s inexpensive but still good enough to drink; a Pinot Noir or Merlot in the $8 to $12 range is ideal. Other dry, full-bodied reds like Cabernet Sauvignon, Zinfandel, or Malbec also work well if that’s what you have on hand.
- Bay leaf & fresh thyme: These herbs infuse the sauce with warm, aromatic layers.
- Carrots: Simmering with the ribs, they add natural sweetness to balance the richness of the meat and sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Season the meat: Salt and pepper the short ribs generously all over—this is your only chance to season the meat itself before it’s swimming in braising liquid, so don’t be shy.
Brown the short ribs: Work in batches so the pot stays hot and the ribs actually brown instead of steaming. Let them sit undisturbed until a deep crust forms before flipping. The browned bits left behind in the pot will become the foundation of the rich braising sauce.
Pro Tip: It might seem odd to brown on just one side, but that’s intentional—you’re building flavor here, not cooking the meat through, and it saves real time without sacrificing much.
Cook the aromatics: Once the ribs are out, the pot is full of flavor left behind from searing. Cook the onions gently until soft and golden, then let the garlic and tomato paste cook briefly on their own to deepen the flavor. Stir in the flour until it disappears completely; this is what turns the liquid into a rich, clingy sauce later on.
Build the sauce: Add the wine, broth and herbs, scraping the bottom of the pot well as it comes to a boil; those browned bits are packed with flavor. Nestle the ribs back into the pot along with any juices that collected on the plate—don’t waste that liquid gold!
Braise the ribs: Braise until the meat is fork-tender and nearly falling off the bone, adding the carrots partway through so they soften without turning to mush. Serve right away, or let it cool and store in the fridge for a couple of days or the freezer for later.
Pro Tip: Don’t rely on the clock alone. If the meat still offers resistance when pierced with a fork, let it braise a little longer.
Frequently Asked Questions
Can I make this in a slow cooker? Yes—make the recipe up to the point where it goes into the oven, then transfer everything (including the carrots) to a slow cooker. Cook on low for 6 to 8 hours, or until the meat is tender.
Can I make this in an Instant Pot? I’m not an experienced Instant Pot user myself, so I can’t say for certain, but based on similar recipes, cooking on high pressure for 45 minutes followed by a 15-minute natural release should work well. If you try it, I’d love to hear how it turns out!
Can I make this without wine? Wine adds real depth here, so this won’t taste quite the same without it, but if you’d rather skip the alcohol, substitute the wine with additional beef broth (3⅓ cups broth total in place of the wine-and-broth mixture) and add a splash of balsamic vinegar to help mimic some of the acidity and depth.
Short Ribs Recipe Video Tutorial
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Red Wine Braised Short Ribs
Ingredients
- 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in (8-cm) chunks (see note)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 6 cloves garlic, roughly chopped
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2⅓ cups red wine
- 1 cup beef broth
- 2 teaspoons sugar
- 1 bay leaf
- 5 sprigs fresh thyme
- 2 large carrots, sliced ½-in (13-mm)-thick diagonally
Instructions
- Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (165°C). Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)
- Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
- Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 2 hours.
- Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles, mashed potatoes, or creamy polenta.
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is the most delicious and impressive dish. I’ve made several times when having company for dinner. Very simple process. I serve with yorshire puddings as so much rich and delicious gravy…yum
Hi Jenn! I was planning to double the recipe, or at least 1.5x – would it be okay to cook it in my 6 3/4qt oval dutch oven? Reading other comments, I’m worried about the sauce evaporating if the vessel is too large?
Hi Adrianne, with 1.5 times the recipe and that size Dutch oven, I’m pretty sure you’d be in good shape.
These are spectacular. I’ve made them a few times and frozen them, making entertaining so much easier. The only adjustment is that I used bone in ribs and I cut the salt and sugar in half. Personal taste. Good quality wine and beef broth (I find this salty so hence cutting down the salt) is key. I’ve served this to rave reviews. Thank you for sharing!
Love this recipe and always make the day before I’m serving it. How long in the oven at 325 degrees would you suggest to reheat?
Hi Noreen, so glad you like it! I’d guess it would take about 30 minutes to reheat, but to take out any guesswork, I’d suggest using the stove, as it will be easy to check when it’s hot enough to serve.
This looks wonderful. Do you think it could be made in a slow cooker? If so, how long would you cook bone-in ribs? Low heat, I guess?
Thanks so much. I really enjoy your recipes.
Hi Anne, Yes, you can use a slow cooker – I’d make the recipe up to the point that it goes into the oven, then transfer the contents of the pot (and the carrots) to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender. Hope that helps and that you enjoy!
Hi Jenn, this is one of my family’s favourite winter meals. I want to make 3 batches to serve at Christmas, and have to travel about 1 hour to the celebration. What would say is best for reheating a triple batch before I leave my house? Would a slow cooker work? Thanks for all your wonderful recipes.
Hi Sheila, glad this is a favorite with your family! I think a slow cooker would be fine for reheating. Alternatively, you can also reheat them over medium-low heat on the stovetop (covered) or in a 325°F oven until hot in the center.
Hi Jenn, the sauce came out a bit bitter. Guessing it was quality of wine I used (Bota Box). I don’t drink wine, I’m not savvy on better/best. It was recommended by a sales person when I said “not cooking wine, something I’d drink but not super expensive” . Is there some way to ease the bitter flavor?
Hi Joanna, I’m sorry to hear the sauce came out bitter! I’d try adding a small pinch of baking soda which will help neutralize acidity, then balance with a touch of sugar. Hope you’re able to get it to a point that you enjoy it!
Great recipe and easy instructions. Is there a way to make it less sweet and more savory? Thanks.
Hi Dave, glad you liked it! Next time you make it, I’d omit the sugar. Also, I don’t know what wine you used the first time around, but make sure you go with a really dry one.
This dish is outstanding, and as usual, Jenn’s recipe was spot on! I served it to company and they loved it. We like alot of veggies, so I added another carrot and about 12 oz of thickly sliced baby bella mushrooms, which I sauteed in butter and added at the final warm through on the stove. For adding sugar to stews, sauces etc. I like to use coconut sugar. It not as sweet as cane sugar and I think it also adds a nice, subtle flavor (it is not coconuty). It worked out well here.
Hi Jenn:
Made this today and the taste is amazing; serving it tomorrow to guests. My potatoes were never completely smooth (could it be they should have been baked longer? They were very big russets; that is the only thing I can think of). But smooth enough. And the liquid is a bit down after the baking the ribs, so I should add some – would you suggest I add just wine/just beef stock or some of each? I am thinking the latter. Absolutely delicious and I know it will even improve over night. Thanks again.
Hi Judi, I’m so glad you like the short ribs — and you’re right, they’ll taste even better tomorrow! If the potatoes weren’t completely smooth, it’s likely they just needed a bit more time. They’ll probably be fine after reheating. As for the liquid, I’d just add a bit of beef stock to bring it back up — no need for wine at this point since the alcohol won’t have time to cook off during reheating. Hope your guests love it!
Thanks for the reply. These were better than any I’ve EVER had at home or in restaurants. I’m going to make this again soon.
Everything you do is perfect!!
Happy holidays.