By: Jill Mills Posted: Feb 23, 2024

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Red Wine Braised Short Ribs are slowly braised in a savory broth with aromatics and veggies until fall-off-the-bone tender. Serve with mashed potatoes and roasted veggies for an unforgettable dinner.

Red Wine Braised Short Ribs Recipe

This braised short ribs recipe may be my new favorite way to prepare beef short ribs. The flavor is out of this world, with an incredibly rich, savory flavor, thanks to the braising liquid made up of beef broth, red wine, tomato paste, plus a few veggies, aromatics, and herbs.

The ribs are seared, which helps to lock in extra flavor, and then slowly braised in the oven for a few hours. I love that once I sear the ribs and sauté the veggies, there’s little left for more to do. The oven does all the hard work!

At the end, I thicken the braising liquid to create a savory sauce to pour over the ribs when serving. So good!

Why You’ll Love These Braised Beef Short Ribs

Here are a few reasons why I think this might be the best braised short ribs recipe.

Super tender and flavorful. The slow braising process at a low temperature allows the short ribs to become fork-tender and the flavors to meld together.
Robust savory flavor. Red wine, tomato paste, fresh herbs, and a few veggies add layers of depth to the braising liquid.
Mostly hands off. While it does take around 4 hours for these short ribs to cook, most of that time is completely hands-off. Just season and sear the ribs, add everything to the pot, and let the oven do the rest.

Overhead view of ingredients needed to make braised short ribs

Recipe Ingredients

Besides the short ribs and wine, you’ll need just a few ingredients to make this braised short ribs recipe. Scroll down to the recipe card below for measurements.

Bone-in short ribs – Bone-in short ribs are used in this recipe for rich and flavorful results. The bones add depth to the sauce and the meat becomes tender and succulent through the braising process.
Salt & black pepper – Generously season the short ribs with salt and pepper before searing to enhance the flavor.
Olive oil
Veggies & aromatics – The combination of onion, carrots, celery, garlic, and tomato paste creates a flavorful base for the braising liquid.
Red wine – Choose a red wine such as Cabernet Sauvignon or Merlot with good flavor and body to enhance the richness of the dish.
Beef broth
Herbs – Fresh rosemary & bay leaves, plus fresh parsley for garnish.

How To Make Braised Short Ribs

Here’s an overview of how to make red wine braised short ribs. See the recipe card below for more detailed instructions.

Chopped carrots, celery, and onion in a pot

Sear the ribs. Season the short ribs with salt and pepper on all sides. In a large dutch oven, brown in olive oil over medium-heat, in batches. Transfer to a plate.
Sauté the veggies. Reserve 2 tablespoons of fat in the pot. Sauté the celery, carrots, and onion until the onion is translucent. Add the minced garlic and tomato paste, stirring constantly until lightly caramelized.

Separating the fat from the braising liquid

Simmer. Pour in the dry red wine to deglaze the bottom of the pan. Simmer to cook off the alcohol. Add the beef stock, rosemary, and bay leaves. Bring to a simmer.
Braise. Submerge the seared short ribs. Add more broth or water if needed. Cover and transfer to the oven. Braise for 3 hours, until tender and falling off the bone.
Make the sauce. Remove the short ribs from the pot and set aside. Skim any excess fat from the liquid. If desired, strain the liquid and return to the pot. Simmer to reduce and season with salt and pepper.

Close of up of a red wine braised short rib

Tips for Success

Here are a few helpful tips for making the best braised beef short ribs.

Don’t skip searing the ribs. Searing the short ribs before braising helps to develop a caramelized crust, adding texture and depth to the final dish.
Use a large, oven-safe pot or Dutch oven. This helps ensure even heat distribution and to accommodate the ribs and braising liquid.
Remove the fat before making the sauce. Remove excess fat from the braising liquid for a leaner sauce, or strain and reduce it to create a thicker and more concentrated sauce.

Serving Suggestions

Serve the braised short ribs with the sauce spooned over them, and optionally garnish with chopped fresh parsley or additional fresh rosemary for added freshness and aroma.

These red wine braised short ribs pair well with mashed potatoes (or mashed sweet potatoes) or creamy polenta, and roasted vegetables

Brushing sauce over braised beef short ribs

How to Store & Reheat Leftovers

Fridge. Store any leftover braised short ribs and sauce in an airtight container in the refrigerator for up to 3-4 days.
Reheat. Reheat gently on the stovetop or in the oven before serving. The microwave also works for individual portions.

Braised Short Ribs