If you have been searching for a deeply satisfying, tender, and flavorful meal to wow your family or friends, then this Red Wine Braised Short Ribs Recipe might just become your new culinary obsession. Slow-cooked until the meat falls off the bone and infused with the rich complexity of red wine, aromatic herbs, and hearty vegetables, these short ribs deliver comfort and elegance on a single plate. Perfect for cozy dinners and special occasions alike, this recipe brings out the best in every tender bite and makes every meal feel like a special event.
Ingredients You’ll Need
As simple as the ingredient list may look, each component plays a crucial role in creating balance, depth, and richness in this dish. From the choice of the short ribs to the supporting vegetables and herbs, every item is essential for that perfect harmony of flavors and textures.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb): The star of the dish, bone-in ribs provide extra flavor and tenderness when braised slowly.
- 1 tsp sea salt flakes: Enhances the natural beef flavors and aids in seasoning evenly.
- ½ tsp freshly cracked black pepper, plus extra: Adds a gentle bite and warmth to the meat.
- 3 tbsp extra-virgin olive oil: For searing the ribs perfectly, locking in those rich flavors.
- 1 onion, finely diced: Builds a sweet, savory base for the braising liquid.
- 2 carrots, diced: Contributes natural sweetness and texture to the sauce.
- 2 celery stalks, finely diced: Adds aromatic depth and a subtle earthiness.
- 1 tbsp freshly minced garlic: Introduces warmth and a fragrant boost to the dish.
- 2 tbsp tomato paste: Offers acidity and richness, balancing the wine’s fruitiness.
- 1 tbsp plain (all-purpose) flour: Helps thicken the braising liquid into a luscious sauce.
- 2 cups (500 ml) red wine: The heart of the braise, imparting complex flavors and tenderizing the meat beautifully.
- 2½ cups (625 ml) beef stock: Provides a savory, meaty base that complements the wine perfectly.
- 3 thyme sprigs, plus extra: Infuse an herbal note that lifts the whole dish.
- 1 tsp dried oregano: Adds warm, slightly peppery undertones.
- 2 dried bay leaves: For that subtle but essential aromatic layer.
- Freezer-friendly mashed potatoes: Ideal for soaking up the luscious sauce.
- Steamed broccolini (tenderstem broccoli): Provides a fresh, vibrant vegetable balance to the richness.
How to Make Red Wine Braised Short Ribs Recipe
Step 1: Preheat the oven
Begin by preheating your oven to 180°C (350°F), or 160°C (325°F) if you’re using a fan-forced oven. This sets the perfect gentle heat needed for your ribs to slowly become tender without drying out.
Step 2: Season the beef
Generously season the short ribs with sea salt flakes and freshly cracked black pepper on all sides. This simple step unlocks the meat’s natural juiciness and readies it for the sizzling sear.
Step 3: Sear the beef
Heat the extra-virgin olive oil in a large, heavy-based ovenproof pan over medium-high heat. Working in batches, brown the ribs for 2–3 minutes per side until they develop a gorgeous golden crust. This caramelization creates layers of flavor that make all the difference once the ribs are braised.
Step 4: Add the vegetables
Reduce the heat to medium and toss in the finely diced onion, carrots, celery, and garlic. Cook and stir for 3–4 minutes until the veggies soften and become aromatic. These vegetables form the savory backbone of your sauce.
Step 5: Add the remaining ingredients
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Sprinkle the flour over and combine until fully dissolved. Pour in the red wine and allow it to simmer for 3–4 minutes to reduce slightly and intensify. Then add the beef stock, thyme sprigs, oregano, and bay leaves. Give everything a good stir before carefully nestling the seared ribs back into the pan, making sure they’re mostly submerged in the flavorful liquid. Bring the mixture back up to a gentle simmer.
Step 6: Bake
Cover the pan with a lid or a double layer of foil to trap moisture and prevent drying. Place the pan in the oven for 3 hours. About halfway through, check on the ribs and turn them over gently if one side looks like it’s cooking unevenly. The slow, steady heat breaks down the connective tissues, resulting in short ribs that will melt in your mouth.
Step 7: Serve
Once the ribs are incredibly tender, remove them from the oven. Serve hot alongside a scoop of creamy mashed potatoes and tender steamed broccolini. Spoon the rich pan juices generously over the ribs right before serving, finishing with a sprinkle of fresh thyme leaves and some extra black pepper to brighten every bite.
How to Serve Red Wine Braised Short Ribs Recipe
Garnishes
Fresh herbs like thyme or parsley make a perfect fresh contrast to the richness of the meat. A light sprinkle of cracked black pepper also adds a nice bite and visual appeal. You can even add a drizzle of a good-quality olive oil for luxurious silkiness to the final presentation.
Side Dishes
Mashed potatoes are the classic partner to red wine braised short ribs, soaking up every drop of the savory sauce beautifully. For veggies, steamed broccolini or green beans bring a vibrant color and freshness that cuts through the meat’s richness, creating a wonderfully balanced plate.
Creative Ways to Present
Try serving your ribs on a large wooden board surrounded by piles of mashed potatoes and vegetables for a rustic, family-style feast. Alternatively, place one rib atop a pool of mashed potatoes on each plate and drizzle with sauce for an elegant look. For a gourmet twist, garnish with crispy fried shallots or a scattering of toasted pine nuts to add unexpected texture.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your leftover short ribs and sauce together in an airtight container in the refrigerator. The flavors continue to develop overnight, making leftovers even better the next day. Enjoy within 3–4 days for maximum freshness.
Freezing
You can freeze your Red Wine Braised Short Ribs Recipe for up to 3 months. Be sure to use freezer-safe containers or heavy-duty freezer bags and leave some headroom for expansion. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat, warm the ribs slowly in a covered pan over low heat to avoid drying them out, adding a splash of beef stock or water if needed to loosen the sauce. Alternatively, reheat in a low oven covered with foil until warmed through, preserving that melt-in-your-mouth texture.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs provide the best balance of fat, bone, and connective tissue for braising, other cuts like chuck roast can work in a pinch. Just adjust cooking times accordingly to ensure tenderness.
What type of red wine is best for braising?
Choose a dry red wine with good acidity and depth, like Cabernet Sauvignon, Merlot, or a Rioja. Avoid “cooking wines” as they lack the richness that makes this dish so special.
Is it possible to make this recipe in a slow cooker?
Absolutely! After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours for tender, flavorful ribs without heating up your kitchen.
How do I thicken the sauce if it’s too thin?
If your sauce is thinner than desired after cooking, remove the ribs and simmer the liquid on the stovetop until reduced and more concentrated, or stir in a small slurry of cornstarch and water to thicken quickly.
Can this dish be made ahead and reheated for entertaining?
Definitely! Red Wine Braised Short Ribs Recipe is one of those dishes that tastes even better the next day. Prepare it a day ahead, refrigerate, then reheat gently before serving to free up your time when guests arrive.
Final Thoughts
This Red Wine Braised Short Ribs Recipe is truly a labor of love that rewards you with incredibly tender, flavorful meat and a rich, luxurious sauce that warms the soul. Whether you’re cooking for a special occasion or just craving a comforting meal, I wholeheartedly encourage you to give this recipe a try. Once you experience the magic of those fall-apart ribs and deeply savory sauce, I have no doubt this dish will become a beloved classic in your kitchen.
Print
Red Wine Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Braised Short Ribs recipe combines tender, slow-braised beef ribs with rich red wine and aromatic herbs. Searing the ribs creates deep flavor, while a medley of fresh vegetables adds complexity to the braising liquid. The dish is perfectly complemented by creamy mashed potatoes and steamed broccolini, making it a hearty and comforting meal ideal for special occasions or cozy dinners.
Ingredients
Beef and Seasoning
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Other Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
To Serve
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven, preparing it for the braising process.
- Season the beef: Sprinkle the bone-in short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance flavor.
- Sear the beef: Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. In batches, sear the short ribs for 2–3 minutes on each side until nicely browned and golden. Once browned, set the ribs aside on a plate.
- Add the vegetables: Reduce the heat to medium. Add the finely diced onion, diced carrots, diced celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes, until the vegetables soften and develop a slight caramelization.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Sprinkle in the flour, stirring until fully incorporated. Gradually pour in the red wine and cook for 3–4 minutes while stirring to allow the alcohol to cook off and the sauce to reduce slightly. Then add beef stock, thyme sprigs, dried oregano, and bay leaves. Mix everything well, and return the seared short ribs to the pan, trying to submerge as much meat as possible into the liquid. Bring the mixture back up to a gentle simmer.
- Bake and braise: Cover the pan with a lid or a double layer of foil and place it in the preheated oven. Braise for 3 hours, or until the beef is so tender it can be easily pulled apart with two forks. About halfway through cooking, check the ribs and turn them over if one side looks dry to ensure even cooking.
- Serve: Once done, serve the braised short ribs with creamy mashed potatoes and steamed broccolini. Spoon the pan juices generously over the meat before serving. Garnish with extra thyme leaves and freshly cracked black pepper to elevate the presentation and taste.
Notes
- For best results, choose bone-in short ribs with a good amount of marbling to ensure tenderness and flavor.
- Use a dry red wine suitable for cooking, such as Cabernet Sauvignon or Merlot, to complement the beef’s richness.
- This dish is perfect for making ahead; the flavors intensify when reheated, and leftovers freeze well.
- If you prefer, you can substitute the all-purpose flour with gluten-free flour to accommodate dietary needs.
- Turn the meat halfway through braising to prevent drying and ensure even flavor absorption.
